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Rich and creamy Chicken Tikka Masala served over fluffy basmati rice with warm naan bread, finished with fresh cilantro and a drizzle of cream in a rustic bowl.

Chicken Tikka Masala

This creamy Chicken Tikka Masala delivers bold restaurant-style flavor with tender marinated chicken simmered in a rich tomato cream sauce loaded with warm Indian spices and comforting depth.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 chicken breasts cubed
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 tsp salt
For the Sauce
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp tikka masala paste or sauce concentrate
  • 1 cup tomato sauce
  • 1/2 cup tomato puree
  • 3/4 cup heavy cream
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1 tsp sugar or honey
  • Salt to taste
  • Optional garnish: cilantro and cream drizzle

Equipment

  • Chef's knife
  • Cutting Board
  • Large skillet or sauté pan
  • Mixing bowl
  • Wooden Spoon
  • Measuring cups and spoons

Method
 

Prep
  1. Cube chicken into bite-sized pieces
  2. Dice onion finely
  3. Mince garlic and grate ginger
  4. Mix marinade ingredients together
  5. Marinate chicken at least 30 minutes if possible for deeper flavor
Instructions
  1. In a bowl, combine yogurt, lemon juice, and all marinade spices. Toss chicken until fully coated. Marinate 30 minutes or overnight if possible.
  2. Heat a large skillet over medium-high heat with oil. Sear chicken until browned and slightly charred on edges. Remove and set aside.
  3. Lower heat to medium. Add butter and onion. Cook 5–6 minutes until soft and golden.
  4. Add garlic and ginger. Cook 1 minute until fragrant.
  5. Stir in tikka masala paste, tomato sauce, tomato puree, garam masala, cumin, and sugar. Simmer 8–10 minutes until thickened and rich.
  6. Slowly stir in heavy cream until smooth and velvety.
  7. Return chicken to the skillet and simmer 6–8 minutes until fully cooked and coated in sauce.
  8. Taste and adjust salt if needed. Garnish with cilantro and cream drizzle before serving.

Notes

  • Broil the chicken for 2–3 minutes after searing for extra smoky flavor
  • Add cayenne if you want more heat
  • Chicken thighs work great for extra tenderness
  • Sauce thickens more as it rests
  • Great for meal prep and leftovers