This chicken tikka masala recipe is rich, comforting, and full of bold flavor. Tender marinated chicken is charred, then simmered in a creamy tomato-cashew sauce with warming spices and a touch of fenugreek. Served over basmati rice, it’s an easy, flavorful dish that’s better than takeout and always a favorite with family and friends.
Most kids enjoy brioche French toast or buttermilk pancakes in the morning, but I used to eat chicken tikka masala for breakfast. One bite, and you’ll be craving it all hours of the day, too. That said, if you’re unfamiliar with the meal, chicken tikka masala is a popular Indian dish made with marinated chicken that’s grilled or charred, then simmered in a creamy, spiced tomato-based sauce.
The name breaks down into “tikka,” meaning pieces or chunks of marinated meat, and “masala,” which refers to the blend of spices that give the dish its distinctive warmth and incredible depth. The origins of the dish remain debated. Some claim that it’s a traditional Indian dish, while others believe it was invented in Indian restaurants in the U.K. Regardless of where it came from, chicken tikka masala is one of the most popular curries in the world and is surprisingly easy to make!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Chicken
- Yogurt – Plain yogurt helps tenderize the chicken and combines all the seasonings. I prefer Greek yogurt, but regular yogurt also works.
- Ginger Garlic Paste – This adds a tangy, pungent, savory taste. You can buy it pre-made or blend equal parts fresh ginger and garlic with a splash of water.
- Seasonings – Kashmiri chili powder, garam masala, cumin, coriander, and turmeric create the warm, complex flavor that defines tikka masala. Kashmiri chili gives more color than heat, but you can adjust to taste.
- Chicken – I prefer to use skinless, boneless chicken thighs because they’re more flavorful and harder to overcook. However, you can substitute boneless, skinless chicken breasts if preferred.
- Veggies – Onion and bell peppers add sweetness and texture to the final dish.
- Lime – I use both the lime juice and lime zest to further tenderize the chicken and brighten the marinade, balancing the warmth of the spices.
Tikka Masala Sauce
- Raw Cashews – These create a creamy sauce without using any heavy cream.
- Neutral Oil – Avocado, canola, or vegetable oil works well to sauté the aromatics.
- Whole Spices and Ground Spices – Bay leaf, cardamom, cloves, cinnamon, ground cumin, coriander, garam masala, turmeric, and Kashmiri chili powder create a warm, spiced taste.
- Tomato Sauce – This forms the base of the curry, adding body and acidity while creating a deep red color. Crushed tomatoes also work.
- Sugar – Add just a pinch, if needed, to balance the acidity of the tomatoes.
How to Make Chicken Tikka Masala
1. Marinate and Cook
2. Prepare the Tikka Masala
3. Finish and Serve
Nick’s Tips for Success
- Marinate overnight. The longer the chicken sits in the yogurt and spices, the more flavorful and tender it becomes. Aim for at least two hours, but overnight is ideal. Just don’t let it marinate any longer than that, or the proteins will start to break down, causing the chicken to become mushy.
- Soak the skewers. If using wooden skewers, soak them for 30 minutes before grilling so they don’t burn.
- Balance the sauce. Taste as you go. A pinch of sugar can mellow acidity, while a squeeze of lime or a bit more chili can brighten things up.
- Don’t rush the chicken. You’ll know it’s ready to flip when the skewers release from the pan. If the chicken sticks, it likely needs a little more time. Or, you may need to increase the heat.
Easy Chicken Tikka Masala Recipe
This chicken tikka masala recipe has been a favorite of mine since I was a kid. The marinated chicken gets a smoky char before simmering in a creamy tomato-cashew sauce flavored with ginger, garlic, and just the right amount of heat. Served over fluffy basmati rice with a side of naan and pappadum, it’s one of those recipes that feels comforting enough for a weeknight but is impressive enough for special occasions.
Equipment
- 1 Large Mixing Bowl
- 1 Grill Pan or Large Skillet
- 1 Chef Press
- 1 Blender or Food Processor
- 1 Wooden Skewers (If Grilling)
- 1 Large Dutch Oven
- 1 Chef’s Knife
- 1 Cutting Board
Ingredients
For the Chicken & Marinade
- ½ cup (120 gram) plain yogurt
- 2 tablespoon (30 gram) ginger-garlic paste
- 2 teaspoon (12 gram) kosher salt
- 1 ½ teaspoon (3 gram) Kashmiri chili powder
- 1 teaspoon (2 gram) garam masala
- 1 teaspoon (2 gram) ground coriander
- 1 teaspoon (2 gram) ground cumin
- ½ teaspoon (1 gram) turmeric
- 1 tablespoon (2 gram) dried fenugreek leaves (methi), crushed
- 2 pound (900 gram) boneless, skinless chicken thigh, cut into 2 inch (5 centimeter) pieces
- 1 (150 gram) red bell pepper, cut into 2-inch (5-centimeter) pieces
- 1 (150 gram) orange bell pepper, cut into 2-inch (5-centimeter) pieces
- 1 (200 gram) yellow onion, cut into 2-inch (5-centimeter) pieces
- juice and zest of 1 lime
For the Tikka Masala Sauce
- 1 cup (130 gram) raw cashews
- boiling water, as needed (to soak cashews)
- ¼ cup (60 milliliter) neutral oil , avocado, canola, or vegetable
- 1 bay leaf
- 3 green cardamom pod
- 1 black cardamom pod
- 2 whole clove
- 1 (2 inch / 5 centimeter) cinnamon stick
- 3 (240 gram) large shallots, finely diced
- kosher salt, as needed
- 1 (~15 gram) green chili, split
- 1 ½ tablespoon (25 gram) ginger-garlic paste
- 1 ½ teaspoon (3 gram) Kashmiri chili powder
- ½ teaspoon (1 gram) ground coriander
- ½ teaspoon (1 gram) ground cumin
- 1 teaspoon (2 gram) turmeric
- 1 teaspoon (2 gram) garam masala
- 1 (28 ounce / 828 milliliter) tomato sauce or crushed tomatoes
- 1 tablespoon (2 gram) dried fenugreek leaves (methi), crushed
- sugar, as needed
For Serving
- cilantro
- lime
- basmati rice
- pappadum
- naan
- cream
Instructions
For the Chicken Marinade
- In a large mixing bowl or resealable bag, add all marinade ingredients, except for the chicken. Stir to combine, then add the chicken. Marinate for at least two hours, and preferably overnight.½ cup plain yogurt, 2 tablespoon ginger-garlic paste, 2 teaspoon kosher salt, 1 ½ teaspoon Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon turmeric, 1 tablespoon dried fenugreek leaves (methi), 2 pound boneless, skinless chicken thigh, juice and zest of 1 lime
- Soak wooden skewers in water for 30 minutes.
- Once the chicken is marinated, thread the chicken, onion and bell pepper onto wooden skewers.1 red bell pepper, 1 orange bell pepper, 1 yellow onion
- Heat a grill or grill pan to high, cook skewers (in batches if necessary) until charred on the exterior. Flip and repeat to deeply char on both sides. Use a chef press to help encourage even charring. Chicken does not need to be cooked through.
- Place on a sheet tray and set aside or chill until ready to cook in sauce.
For the Tikka Masala
- In a small mixing bowl, add the cashews and boiling water. Cover and let the cashews soften for at least 20 minutes.1 cup raw cashews, boiling water
- In a large Dutch oven over medium-low heat, add the oil. Once lightly shimmering, add the bay leaf, green and black cardamom, cloves, and cinnamon stick. Toast the whole spices, stirring frequently, for one to two minutes, or until fragrant.¼ cup neutral oil, 1 bay leaf, 3 green cardamom pod, 1 black cardamom pod, 2 whole clove, 1 cinnamon stick
- Add the shallot, plus ½ teaspoon salt. Stir to combine and cook the onions for eight to ten minutes, or until softened in the middle and golden brown around the edges.3 large shallots, kosher salt
- Add the green chili and ginger garlic paste and cook for one minute, stirring constantly to prevent burning. Reduce the heat to low, then add the chili powder, coriander, cumin, turmeric, and garam masala. Cook for one minute, stirring constantly, until fragrant. Add the tomatoes and stir. Return the heat to medium-low and cook until the tomato thickens slightly, reduces, and is darker in color. About eight to ten minutes.1 green chili, 1 ½ tablespoon ginger-garlic paste, 1 ½ teaspoon Kashmiri chili powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 tomato sauce or crushed tomatoes
- While the tomatoes are cooking, blend the cashews. Drain the cashews of their soaking liquid and add the nuts and one cup of water to a high-powered blender. Blend until a smooth puree forms.
- Add the cashew puree and ½ cup water to the tikka masala and stir to combine. Taste and season with sugar and salt, if needed.
- Add the chicken, vegetables, and Fenugreek to the mixture and stir to combine. Cook for five to seven minutes, or until the chicken is cooked through and has absorbed a bit of the sauce.1 tablespoon dried fenugreek leaves (methi), sugar
- Serve with rice, pappadum, and/or naan. Garnish with cilantro, lime, and cream. Serve with a green chili.cilantro, lime, basmati rice, pappadum, cream, naan
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
– Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water or cream if the sauce thickens too much to loosen it back up.
– Freezer: Once cool, transfer leftovers to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
– Make-Ahead: You can marinate the chicken up to 24 hours in advance (do not exceed this, or the yogurt will break down the chicken too much). The sauce can also be made ahead and stored in the fridge for two to three days before combining with the chicken.
– Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water or cream if the sauce thickens too much to loosen it back up.
– Freezer: Once cool, transfer leftovers to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
– Make-Ahead: You can marinate the chicken up to 24 hours in advance (do not exceed this, or the yogurt will break down the chicken too much). The sauce can also be made ahead and stored in the fridge for two to three days before combining with the chicken.
Nutrition
Serving: 1serving, Calories: 609kcal, Carbohydrates: 20g, Protein: 32g, Fat: 46g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 22g, Trans Fat: 0.2g, Cholesterol: 151mg, Sodium: 1555mg, Potassium: 987mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1027IU, Vitamin C: 12mg, Calcium: 92mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
What’s the difference between chicken tikka masala and butter chicken?
Both dishes are creamy, tomato-based curries, but they differ in flavor and technique. For example, chicken tikka masala typically uses charred, marinated chicken pieces simmered in a spiced tomato sauce with cashews or cream. Meanwhile, butter chicken (murgh makhani) is milder and silkier, made with a buttery tomato sauce that’s often sweeter and less smoky.
Is chicken tikka masala spicy?
The dish is usually mild to medium in spice. However, you can make an extra spicy marinade by adding extra green chilies or chili powder. Or, keep the dish on the milder side by reducing the amount of green chilies or chili powder included.
What should I serve with chicken tikka masala?
I like to serve my chicken tikka masala over hot, cooked basmati rice to help soak up all the sauce. Then, I add a side of naan or pappadum for scooping. You can also never go wrong with a simple cucumber raita or a fresh salad.
Really enjoyed this one! Thanks for the great recipe!