There’s something uniquely comforting about a really good curry. The fragrant spices filling the kitchen, the gentle simmer of a rich sauce on the hob – it’s a process that promises a truly satisfying meal. And for me, the pinnacle of this experience is a homemade Chicken Tikka Masala. It’s a dish that manages to be both excitingly flavourful and deeply soothing. Friends always ask me for this recipe after trying it at dinner parties, and I’m so happy to be sharing my tried-and-tested version with you today.

This isn’t just any Chicken Tikka Masala Recipe; it’s the result of much delicious experimentation in my own kitchen. We’re talking about succulent pieces of chicken, marinated in a tangy, spiced yoghurt until they are incredibly tender. They get a lovely char before being enveloped in a lusciously creamy, tomato-based masala sauce that’s vibrant and aromatic without being overwhelmingly spicy. The subtle smokiness from the charred chicken combined with the smooth, rich sauce is what makes this dish so special.

This is the kind of dinner recipe that works beautifully for a cosy night in but is also special enough to serve when you have guests. It’s a journey of flavour, from the zesty marinade to the final velvety sauce. If you love a good Indian curry and want to create something genuinely impressive at home, this recipe is for you. Let’s get the aprons on and make a curry that you’ll be proud to call your own.

Recipe Overview

This recipe breaks down the process of making a restaurant-quality chicken tikka masala into manageable steps. The key is a two-part process: first, marinating and charring the chicken (the ‘tikka’), and second, creating the luxurious masala sauce. The flavour is rich and complex, with warm spices, tangy tomato, and a creamy finish. After testing this recipe five times, I finally got the balance of spices in the sauce just right so that it complements, rather than overwhelms, the marinated chicken.

• Prep Time: 20 minutes (+ 2 hours marinating time)
• Cook Time: 30 minutes
• Total Time: 50 minutes (+ marinating)
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Chicken Tikka Masala Recipe

• Genuine Flavour: We build layers of flavour from the ground up. The marinade imparts a tangy, spicy depth to the chicken, while the sauce has a beautifully balanced sweet, savoury, and tangy profile from slow-cooked onions, garlic, ginger, and tomatoes, all finished with a touch of cream.
• Comes Together in About 30 Minutes of Cooking: While the chicken marinates, you can relax. Once you start cooking, the sauce is simmering while the chicken grills, meaning the active cooking time is very efficient.
• Flexible Recipe: You can easily adjust the heat by reducing the amount of chilli powder. Chicken thighs can be used instead of breast for an even more succulent result. You can also make the sauce a day ahead to make things even easier.
• Great for a Weekend Feast: This Indian curry is ideal when you want to make something a bit special on a Saturday night. It always gets compliments and feels like a real treat, especially when served with all the trimmings.
• Family Tested: My family adores this recipe. The kids love the creamy sauce and tender chicken, and I can control the spice level to make sure everyone enjoys their meal. It’s a fantastic alternative to our usual Grilled Lamb Chops Recipe for a family get-together.

Chicken Tikka Masala Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use fresh, good-quality spices. The difference is noticeable! I always use full-fat Greek yoghurt for the marinade; its thickness helps it cling to the chicken beautifully, creating a fantastic crust when cooked. For the tinned tomatoes, a quality brand of chopped tomatoes or passata like Mutti makes for a smoother, richer sauce.

• For the Chicken Marinade (the ‘Tikka’):
• 600g skinless, boneless chicken breasts, cut into 3cm chunks
• 150g full-fat Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp fresh ginger, finely grated
• 2 large garlic cloves, crushed
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp Kashmiri chilli powder (for colour and mild heat)
• 1/2 tsp salt
• For the Masala Sauce:
• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 2 large garlic cloves, crushed
• 1 tbsp fresh ginger, finely grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 400g tin of chopped tomatoes or passata
• 1 tsp sugar (to balance the acidity of the tomatoes)
• 100ml double cream
• A small handful of fresh coriander, chopped, to serve
• Salt to taste

Ashley’s Tip: Don’t be tempted to use low-fat yoghurt for the marinade. The fat content is crucial for keeping the chicken moist during cooking and for creating that desirable char. It makes all the difference to the final texture of the chicken.

How to Make This Chicken Tikka Masala Recipe

We’ll start by getting the chicken marinated so the flavours can really penetrate the meat. While it’s marinating, you can prepare the ingredients for the sauce. The history of Chicken Tikka Masala is fascinatingly British, and this method honours its legacy of tender grilled chicken in a creamy tomato sauce.

1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, lemon juice, grated ginger, crushed garlic, turmeric, garam masala, Kashmiri chilli powder, and salt. Add the chicken chunks and stir well to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best results.
2. Cook the Chicken: Preheat your grill to a medium-high heat. If you don’t have a grill, a very hot griddle pan or frying pan will work. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Place under the grill for 8-10 minutes, turning halfway through, until cooked through and nicely charred in places. Alternatively, pan-fry in a little oil for 4-5 minutes on each side. Set the cooked chicken aside.
3. Start the Sauce Base: While the chicken is cooking, heat the oil or ghee in a large, heavy-based pan or casserole dish over a medium heat. Add the finely chopped onion and cook gently for 8-10 minutes, stirring occasionally, until it’s soft, sweet, and translucent. This slow cooking builds a crucial flavour foundation.
4. Add the Aromatics: Add the crushed garlic and grated ginger to the pan with the onions. Cook for another 2 minutes, stirring constantly, until fragrant. Be careful not to let them burn.
5. Toast the Spices: Add the ground cumin, ground coriander, garam masala, and turmeric to the pan. Stir and cook for 1 minute until their aroma is released. This toasting step is vital for a deep, complex masala recipe.
6. Create the Tomato Sauce: Pour in the tinned tomatoes (or passata) and the sugar. Stir everything together, scraping any spices from the bottom of the pan. Bring to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes. The sauce should thicken and the colour will deepen.
7. Combine and Finish: Remove the cooked chicken from the skewers and add it to the simmering tomato sauce. Stir to coat the chicken pieces. I find that letting it simmer gently for another 5 minutes at this stage really allows the flavours to meld together.
8. Add the Cream: Turn off the heat and stir in the double cream. Do not let the sauce boil after adding the cream, as it can split. Season with salt to your liking.
9. Serve: Garnish your creamy chicken curry with a generous sprinkle of fresh, chopped coriander and serve immediately.

Tips From My Kitchen

• Temperature Control: When you add the ground spices to the pan (Step 5), make sure the heat is on medium-low. This allows them to “bloom” and release their essential oils without scorching, which would make the sauce taste bitter.
• The Secret Step: I learned that adding a small pinch of sugar to the tomato sauce makes a huge difference. It doesn’t make the curry sweet, but it cuts through the acidity of the tomatoes, creating a more balanced and rounded flavour profile.
• Make-Ahead: The chicken can be marinated up to 24 hours in advance. The sauce can also be made a day ahead and stored in the fridge. Simply reheat it gently and add the freshly cooked chicken before serving. This makes it a great recipe for entertaining.
• Storage: Leftovers are fantastic! Store in an airtight container in the fridge for up to 3 days. The flavours often deepen overnight. You can also freeze it for up to 3 months. Defrost thoroughly before reheating gently on the hob.

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken, whether on a grill or in a pan, give the pieces space. If you overcrowd the pan, the chicken will steam instead of charring, and you’ll miss out on that essential smoky flavour. Cook in batches if necessary.
• Rushing the Onions: Don’t be tempted to cook the onions on high heat to speed things up. Sautéing them slowly over a medium-low heat for the full 8-10 minutes coaxes out their natural sweetness, which forms the delicious base of your sauce.
• Skipping the Marinating Time: The marination isn’t just for flavour; the yoghurt and lemon juice actively tenderise the chicken meat. A minimum of two hours is important, but leaving it overnight will give you exceptionally tender results.

What to Serve With This Chicken Tikka Masala

A great curry deserves equally great accompaniments! Here are my favourite pairings that make this a complete and satisfying meal:

• Fluffy Basmati Rice: The classic choice for a reason. Its plain, fragrant grains are the perfect vehicle for soaking up that delicious, creamy sauce.
• Warm Naan Bread: Essential for scooping! A garlic and coriander naan is particularly good here. You can learn the best way to reheat naan to make it taste fresh from the tandoor.
• Cucumber Raita: A cooling yoghurt dip with grated cucumber and a hint of mint. It provides a wonderful, refreshing contrast to the richness of the curry. It’s similar in spirit to my Authentic Tzatziki Sauce Recipe and just as refreshing.
• Drink Pairing: A cold lager or a crisp IPA cuts through the richness of the cream beautifully. If you prefer wine, a dry rosé or a fruity Sauvignon Blanc works well.

Frequently Asked Questions

Chicken Tikka Masala Recipe

A classic and creamy curry featuring tender, marinated chicken pieces ('tikka') in a rich, aromatic, and mildly spiced tomato-cream sauce.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 510

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade (the 'Tikka')

• 600 g skinless boneless chicken breasts, cut into 3cm chunks
• 150 g full-fat Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp fresh ginger finely grated
• 2 large garlic cloves crushed
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp Kashmiri chilli powder for colour and mild heat
• 1/2 tsp salt

For the Masala Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 400 g tin of chopped tomatoes or passata
• 1 tsp sugar to balance the acidity of the tomatoes
• 100 ml double cream
• A small handful of fresh coriander chopped, to serve
• Salt to taste

Method

 

1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, lemon juice, grated ginger, crushed garlic, turmeric, garam masala, Kashmiri chilli powder, and salt. Add the chicken chunks and stir well to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best results.
2. Cook the Chicken: Preheat your grill to a medium-high heat. If you don't have a grill, a very hot griddle pan or frying pan will work. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Place under the grill for 8-10 minutes, turning halfway through, until cooked through and nicely charred in places. Alternatively, pan-fry in a little oil for 4-5 minutes on each side. Set the cooked chicken aside.
3. Start the Sauce Base: While the chicken is cooking, heat the oil or ghee in a large, heavy-based pan or casserole dish over a medium heat. Add the finely chopped onion and cook gently for 8-10 minutes, stirring occasionally, until it's soft, sweet, and translucent. This slow cooking builds a crucial flavour foundation.
4. Add the Aromatics: Add the crushed garlic and grated ginger to the pan with the onions. Cook for another 2 minutes, stirring constantly, until fragrant. Be careful not to let them burn.
5. Toast the Spices: Add the ground cumin, ground coriander, garam masala, and turmeric to the pan. Stir and cook for 1 minute until their aroma is released. This toasting step is vital for a deep, complex masala recipe.
6. Create the Tomato Sauce: Pour in the tinned tomatoes (or passata) and the sugar. Stir everything together, scraping any spices from the bottom of the pan. Bring to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes. The sauce should thicken and the colour will deepen.
7. Combine and Finish: Remove the cooked chicken from the skewers and add it to the simmering tomato sauce. Stir to coat the chicken pieces. I find that letting it simmer gently for another 5 minutes at this stage really allows the flavours to meld together.
8. Add the Cream: Turn off the heat and stir in the double cream. Do not let the sauce boil after adding the cream, as it can split. Season with salt to your liking.
9. Serve: Garnish your creamy chicken curry with a generous sprinkle of fresh, chopped coriander and serve immediately.

Notes

For the most flavorful chicken, marinate it overnight. Serve hot with basmati rice or warm naan bread to soak up the delicious sauce.

I really hope you enjoy making this Chicken Tikka Masala. It’s a recipe I come back to again and again, and it never fails to impress. Taking the time to build the layers of flavour is so worth it for the final result. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Ashley Rivera