This restaurant-style Chicken Tikka Masala features tender marinated chicken in a rich, velvety tomato-cream sauce with warm spices. Serve with basmati rice or garlic naan for an unforgettable meal!
Why You’ll Love This Recipe
Authentic Flavor – Just like your favorite Indian restaurant
Simple Steps – Marinate, grill, simmer (no fancy techniques)
Make-Ahead Friendly – Tastes even better the next day
Customizable Heat – Adjust the spice level to your taste
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless chicken thighs, cut into chunks
- ½ cup plain yogurt
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne (adjust for heat)
- 1 tsp salt
For the Sauce:
- 2 tbsp ghee or butter
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tsp sugar
- Salt to taste
- Cilantro, for garnish
Step-by-Step Instructions
1. Marinate the Chicken
- Mix yogurt, lemon juice, garlic, ginger, and spices in a bowl.
- Add chicken, coat well, and refrigerate at least 1 hour (overnight for best flavor).
2. Cook the Chicken
- Grill or broil chicken 5-6 mins per side until charred but not fully cooked.
3. Make the Sauce
- Heat ghee in a pan. Sauté onion until golden (~5 mins).
- Add garlic, ginger, and spices; cook 1 minute until fragrant.
- Stir in tomatoes and simmer 10 mins.
- Blend until smooth (optional for silky texture).
- Add cream, sugar, and chicken. Simmer 10-15 mins until chicken is tender.
4. Garnish & Serve
- Sprinkle with cilantro.
- Serve with basmati rice or naan.
Pro Tips
Use chicken thighs – They stay juicier than breasts
Char the chicken well – Adds smoky depth
Simmer sauce uncovered – Thickens to perfect consistency
Toast whole spices – For even more flavor (optional)
FAQs
Q: Can I use coconut milk instead of cream?
✔ Yes, but the sauce will be less rich.
Q: How to store leftovers?
✔ Refrigerate for 3-4 days or freeze for 2 months.
Q: Too spicy?
✔ Reduce cayenne and add more cream.
Q: No grill?
✔ Broil or pan-sear the chicken.
Serving Suggestions
- With cucumber raita to cool the spice
- Lemon wedges for brightness
- Pickled onions for tang
Final Thoughts
This Chicken Tikka Masala is a foolproof way to enjoy Indian flavors at home—creamy, aromatic, and utterly delicious!
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Chicken Tikka Masala
- Total Time: 1H 40 mnt
Description
This restaurant-style Chicken Tikka Masala features tender marinated chicken in a rich, velvety tomato-cream sauce with warm spices. Serve with basmati rice or garlic naan for an unforgettable meal
Ingredients
For the Marinade:
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
For the Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 (14-ounce) can crushed tomatoes
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Cooked rice, for serving
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, ground cumin, paprika, cinnamon, cayenne pepper, ground ginger, salt, and black pepper. Add the chicken pieces and toss until well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers and grill for 6-8 minutes per side, or until cooked through and slightly charred. Remove from the grill and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
Stir in the ground coriander, ground cumin, paprika, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute, until spices are toasted and fragrant.
Add the crushed tomatoes to the skillet and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Stir in the heavy cream and cooked chicken pieces. Simmer for an additional 5 minutes, until the sauce is thickened and the chicken is heated through. Season with salt and pepper to taste.
Serve the chicken tikka masala over cooked rice, garnished with chopped fresh cilantro.
