Chicken Tikka Masala Recipe

A rich and creamy homemade Chicken Tikka Masala that’s packed with flavor and easy to make in one pan! Juicy, spiced chicken in a luscious tomato-based curry—better than takeout!

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Course: Main Course

Cuisine: Indian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 581kcal

Ingredients

For the Chicken Marinade:

28 oz boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1½ tbsp garlic, minced
1 tbsp fresh ginger, minced
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or ½ tsp red chili powder)
1 tsp salt

For the Sauce:

2 tbsp vegetable or canola oil
2 tbsp butter
2 small onions (or 1 large), finely diced
1½ tbsp garlic, finely grated
1 tbsp fresh ginger, finely grated
1½ tsp garam masala
1½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 oz tomato puree (Passata)
1 tsp Kashmiri chili (optional, for color and flavor)
1 tsp red chili powder (adjust to taste)
1 tsp salt
1¼ cups heavy cream (or evaporated milk for a lighter option)
1 tsp brown sugar
⅕ cup water (if needed)
4 tbsp fresh cilantro, chopped (for garnish)

Instructions

Marinate the Chicken:

In a bowl, combine chicken with all marinade ingredients. Let it sit for at least 10 minutes (or up to overnight for deeper flavor).

Sear the Chicken:

Heat oil in a large skillet over medium-high heat. Cook chicken in batches for about 3 minutes per side until browned. Remove from pan and set aside.

Prepare the Sauce:

Melt butter in the same pan. Sauté onions for 3 minutes until soft, scraping up any browned bits.
Add garlic and ginger, cooking for 1 minute until fragrant. Stir in garam masala, cumin, turmeric, and coriander, cooking for 20 seconds.
Pour in tomato puree, chili powders, and salt. Simmer for 10–15 minutes, stirring occasionally, until thickened and deep brown-red.

Finish the Dish:

Stir in cream and brown sugar. Return chicken to the pan and cook for 8–10 minutes, until fully cooked and sauce is thick and bubbling.
Add water if needed to adjust consistency.

Serve:

Garnish with fresh cilantro and serve hot with garlic butter rice and naan.

Notes

Tips & Adjustments:

For a smoky flavor: Sear the chicken in batches to avoid steaming.
To reduce spice: Decrease the Kashmiri chili powder, or add more sugar or cream.
For extra richness: Swap cream for coconut milk or add a dollop of butter before serving.

Nutrition

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