There is something uniquely satisfying about creating a truly fantastic curry at home. Forget the takeaway menu; the aroma of spices toasting in the pan, the rich colour of the simmering sauce, and the promise of tender, flavour-packed chicken is a culinary experience in itself. This Chicken Tikka Masala recipe is the result of years of testing and tweaking in my own kitchen to move beyond a decent home-cooked curry to something that genuinely rivals my favourite local Indian restaurant. I make this at least once a week – it’s become a family favourite that everyone gets excited about.

What sets this version apart is the two-stage cooking process. First, we marinate the chicken in a spiced yoghurt mix, which not only infuses it with flavour but also tenderises it beautifully. Then, we grill it at a high heat to get those signature charred edges that are so essential for the final dish. This spiced chicken is then enveloped in a luxuriously creamy, tomato-based sauce that’s balanced, tangy, and deeply savoury. The final flourish of kasuri methi (dried fenugreek leaves) adds an authentic aroma that will transport you straight to a classic curry house.

This tikka masala recipe is ideal when you want to put a little love into a weekend dinner, or for a Friday night “fakeaway” that will leave you feeling accomplished and very well-fed. It’s a dish that always gets compliments, with its vibrant colour and complex yet harmonious layers of flavour. It’s a journey of taste that begins with the tangy marinade and ends with a silky, rich sauce you’ll want to mop up with a giant piece of naan bread.

Recipe Overview

This recipe breaks down how to make an authentic-tasting Chicken Tikka Masala, focusing on developing deep flavour at every stage. We achieve this by marinating and grilling the chicken separately before adding it to a rich, creamy curry sauce. I found that letting the tomato sauce simmer for a good 10-15 minutes before adding the cream is crucial for developing a less acidic, richer base.

• Prep Time: 20 minutes (+ 1 hour marinating)
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Chicken Tikka Masala

• Genuine Flavour: The smokiness from the charred chicken provides a beautiful contrast to the smooth, tangy, and mildly sweet tomato and cream sauce. It’s layered with fragrant spices like garam masala, cumin, and coriander.
• Ready in Under an Hour: Once the chicken has marinated, the active cooking time comes together in about 30-35 minutes, making it a very manageable dish for a special weeknight meal.
• Flexible Recipe: You can easily dial the heat up or down by adjusting the amount of chilli powder. For a dairy-free version, swap the yoghurt for a plant-based alternative and the double cream for full-fat coconut milk.
• Great for Entertaining: This dish works beautifully when you have friends over. You can marinate the chicken and even make the sauce ahead of time, then simply combine and heat through before serving.
• Family Tested: My entire family adores this recipe. The kids love the creamy sauce and tender chicken, and it’s mild enough for them while still being flavourful for the adults. It’s even more popular than our favourite Stuffed Peppers With Rice Recipe Dinner.

Chicken Tikka Masala

⏱️ 20 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use full-fat Greek yoghurt for the marinade; it’s thicker and clings to the chicken much better. When it comes to the tomatoes, I always use a good quality passata, like Cirio or Mutti, as it provides a smooth, vibrant base without the tinniness you can sometimes get from chopped tomatoes.

• For the Chicken Marinade:
• 600g boneless, skinless chicken breasts or thighs, cut into 2.5cm (1-inch) cubes
• 150g full-fat Greek yoghurt
• 1 tbsp ginger-garlic paste (or 2 cloves garlic and a 2cm piece of ginger, finely grated)
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mild chilli powder (or Kashmiri for colour)
• 1 tbsp lemon juice
• 1 tsp salt
• For the Masala Sauce:
• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp mild chilli powder (adjust to taste)
• 400g tomato passata
• 1 tsp sugar (optional, to balance the acidity)
• 150ml double cream
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Fresh coriander, chopped, to garnish

Ashley’s Tip: Don’t skip the kasuri methi! It’s a powerhouse of flavour. To get the most out of it, rub the leaves between your palms directly over the curry pot. This warms and crushes them, releasing their distinctive, slightly savoury-sweet aroma that is key to an authentic-tasting sauce.

How to Make Chicken Tikka Masala

The process is straightforward. We’ll start by getting the chicken marinated, then cook it to get that lovely char. While it rests, we’ll build our beautiful, creamy sauce before bringing everything together at the end.

1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, ginger-garlic paste, garam masala, turmeric, cumin, chilli powder, lemon juice, and salt. Add the chicken pieces and mix thoroughly to ensure every piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavour.
2. Cook the Chicken: Preheat your grill to its highest setting. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Place them on a foil-lined baking tray and grill for 8-10 minutes, turning halfway through, until cooked through and nicely charred in spots. Alternatively, you can pan-fry the chicken in a hot, lightly oiled griddle pan in batches. Set the cooked chicken aside.
3. Start the Sauce: Heat the oil or ghee in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the finely chopped onion and sauté for 8-10 minutes, until soft, translucent, and just starting to turn golden.
4. Bloom the Spices: Add the ginger-garlic paste and cook for another minute until fragrant. Then, add the ground spices: garam masala, cumin, coriander, turmeric, and chilli powder. Stir constantly for about 30-40 seconds until the spices are fragrant. This step is crucial for developing their flavour.
5. Build the Sauce Base: Pour in the tomato passata, add the sugar (if using), and a pinch of salt. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for 10-15 minutes. The sauce will thicken and deepen in colour.
6. Finish with Cream: Stir in the double cream until fully incorporated. Crush the kasuri methi between your palms and sprinkle it into the sauce. Let it simmer very gently for another 2 minutes. What works best for me is ensuring the heat is very low at this stage to prevent the cream from splitting.
7. Combine and Serve: Add the cooked chicken tikka pieces to the sauce, stirring to coat. Let everything heat through together for 2-3 minutes. Check for seasoning and adjust if necessary. Garnish generously with fresh chopped coriander and serve immediately.

Tips From My Kitchen

• Temperature Control: Once you add the double cream, do not let the sauce come to a rolling boil. Keep it at a very gentle simmer to maintain its velvety texture and prevent it from separating or becoming grainy.
• The Secret Step: I used to struggle with this dish until I discovered the importance of properly browning the onions. Don’t rush this step! Taking the full 8-10 minutes to soften them builds a sweet, savoury foundation that makes all the difference to the final sauce.
• Make-Ahead Magic: This curry tastes even better the next day as the flavours meld and deepen. You can make the entire dish a day in advance and gently reheat it on the hob. You can also marinate the chicken up to 24 hours ahead of time.
• Storage: Allow the curry to cool completely before storing. It will keep in an airtight container in the refrigerator for up to 3 days. It also freezes exceptionally well for up to 3 months. Thaw overnight in the fridge before reheating.

Common Mistakes to Avoid

• Overcrowding the pan: If you’re pan-frying the chicken instead of grilling, do it in at least two batches. Tipping all the chicken in at once lowers the pan’s temperature, causing the chicken to steam in its own juices rather than getting that delicious, smoky char.
• Rushing the Sauce: Don’t cut the simmering time for the tomato base. Allowing it to cook for a good 10-15 minutes cooks out the raw tomato taste and creates a much richer, deeper flavour profile for your masala sauce.
• Skipping the Marinade Time: The marination isn’t just for flavour; the yoghurt and lemon juice are acidic and work to tenderise the chicken meat. Aim for at least one hour, but overnight is even better for incredibly tender results.

Delicious Variations to Try

While this classic recipe is fantastic as it is, it’s also a great base for customisation. Here are a few ideas I’ve tried and loved:

• Spicy Version: For those who like more heat, add 1-2 finely chopped fresh green chillies along with the onions at the start of the cooking process. You can also increase the amount of chilli powder in the sauce.
• Vegetarian/Vegan Option: This recipe works wonderfully with paneer. Pan-fry cubes of paneer until golden before adding to the sauce. For a vegan version, use firm tofu (pressed well) or chickpeas, and swap the yoghurt and cream for plant-based alternatives like coconut yoghurt and full-fat coconut milk.
• Different Protein: Try this with king prawns for a quicker-cooking alternative, or with cubes of lamb leg for a richer dish. If using lamb, you may want to try our Grilled Lamb Chops Recipe Tender for another great lamb idea.

What to Serve With Chicken Tikka Masala

A great curry deserves equally great accompaniments to complete the meal. Here’s what we always have on the table:

• Fluffy Basmati Rice: Simple steamed basmati or a fragrant pilau rice is essential for soaking up every last bit of the creamy sauce.
• Naan Bread: Warm, soft garlic and coriander naan bread is non-negotiable in our house for mopping the bowl clean.
• A Cooling Raita: A simple mix of yoghurt, grated cucumber, and a pinch of cumin provides a refreshing contrast to the richness of the curry. It’s similar in spirit to our Authentic Tzatziki Sauce Recipe Dip.
• Drink Pairing: A cold lager, like a Cobra or Kingfisher, is the classic choice. For wine lovers, an off-dry Riesling or a fruity Rosé can stand up to the spices without being overpowering.

Frequently Asked Questions

Chicken Tikka Masala

A popular and creamy curry made with marinated and grilled chicken pieces simmered in a rich, spiced tomato and cream sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 530

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless chicken breasts or thighs, cut into 2.5cm (1-inch) cubes
• 150 g full-fat Greek yoghurt
• 1 tbsp ginger-garlic paste or 2 cloves garlic and a 2cm piece of ginger, finely grated
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mild chilli powder or Kashmiri for colour
• 1 tbsp lemon juice
• 1 tsp salt

For the Masala Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp mild chilli powder adjust to taste
• 400 g tomato passata
• 1 tsp sugar optional, to balance the acidity
• 150 ml double cream
• 1 tbsp kasuri methi dried fenugreek leaves
• Fresh coriander chopped, to garnish

Method

 

1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, ginger-garlic paste, garam masala, turmeric, cumin, chilli powder, lemon juice, and salt. Add the chicken pieces and mix thoroughly to ensure every piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavour.
2. Cook the Chicken: Preheat your grill to its highest setting. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Place them on a foil-lined baking tray and grill for 8-10 minutes, turning halfway through, until cooked through and nicely charred in spots. Alternatively, you can pan-fry the chicken in a hot, lightly oiled griddle pan in batches. Set the cooked chicken aside.
3. Start the Sauce: Heat the oil or ghee in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the finely chopped onion and sauté for 8-10 minutes, until soft, translucent, and just starting to turn golden.
4. Bloom the Spices: Add the ginger-garlic paste and cook for another minute until fragrant. Then, add the ground spices: garam masala, cumin, coriander, turmeric, and chilli powder. Stir constantly for about 30-40 seconds until the spices are fragrant. This step is crucial for developing their flavour.
5. Build the Sauce Base: Pour in the tomato passata, add the sugar (if using), and a pinch of salt. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for 10-15 minutes. The sauce will thicken and deepen in colour.
6. Finish with Cream: Stir in the double cream until fully incorporated. Crush the kasuri methi between your palms and sprinkle it into the sauce. Let it simmer very gently for another 2 minutes. What works best for me is ensuring the heat is very low at this stage to prevent the cream from splitting.
7. Combine and Serve: Add the cooked chicken tikka pieces to the sauce, stirring to coat. Let everything heat through together for 2-3 minutes. Check for seasoning and adjust if necessary. Garnish generously with fresh chopped coriander and serve immediately.

Notes

Serve hot with fluffy basmati rice or warm naan bread to soak up the delicious sauce. The 1-hour marination time is not included in the total time.

I truly hope you enjoy making this Chicken Tikka Masala in your own kitchen. It’s a dish that brings so much warmth and satisfaction, and mastering it at home is such a rewarding feeling. It has a rich history, with its origins often debated but firmly established as a staple of British-Indian cuisine. If you give this recipe a go, please let me know how it turned out in the comments below. Happy cooking!
– Ashley