Indulge in the iconic flavors of Chicken Tikka Masala – tender chunks of perfectly marinated, chargrilled chicken enveloped in a sumptuously creamy, mild sauce, infused with aromatic garlic, ginger, and a symphony of spices. This beloved dish is a universal favorite, adored by both children and adults.
“I made this last night and my husband reckons it’s the best curry dish he’s ever tasted. Absolutely delicious and so well balanced. It’s going to be a regular in this house from now on!”
– Christine
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Nicky’s Culinary Journey Notes
It’s fascinating to think that this globally cherished dish, often mistakenly thought of as a classic Indian chicken curry, actually has a rather modern and intriguing origin story. The world-famous Chicken Tikka Masala, specifically its iconic sauce, was reportedly invented in Glasgow, Scotland, during the 1970s by a resourceful Bangladeshi chef. Legend has it that the dish was born out of a desire to please a customer who found his chicken tikka too dry. The chef quickly concocted a creamy, spiced tomato sauce to accompany it, and thus a culinary legend was born!
From its humble beginnings as a customer appeasement, Chicken Tikka Masala rapidly gained popularity and is now celebrated and savored all around the world. In my household, it’s a constant favorite; my kids enthusiastically order it EVERY time we visit an Indian restaurant. Even Chris and I, who often opt for spicier curries, can never resist sneaking a few bites of this wonderfully balanced and comforting dish.
This recipe aims to bring that beloved restaurant quality right into your kitchen, offering a homemade version that’s just as satisfying, if not more so. It strikes the perfect balance between fragrant spices and a rich, creamy texture, making it accessible and appealing to all palates, from mild curry lovers to those seeking a comforting classic.
📋 Recipe Overview & Method
For the complete recipe with precise quantities and step-by-step instructions, please refer to the detailed recipe card below. This overview provides a summary of the key stages in crafting this delectable curry.
Our journey to the perfect Chicken Tikka Masala begins with a crucial step: marinating the chicken. We immerse bite-sized chunks of chicken in a vibrant mixture of creamy yogurt and a carefully selected blend of fragrant spices. This marinade isn’t just about flavor; it actively works to tenderize the chicken, ensuring it remains incredibly moist and succulent when grilled or griddled later, preventing any dryness. For optimal results, allow the chicken to marinate for at least a couple of hours, or even overnight if time permits, to truly infuse the flavors and achieve that melt-in-your-mouth texture.
Next, we turn our attention to the heart of the dish: the rich and aromatic masala sauce. We begin by softening finely chopped onions in a pan with a delicate blend of oil and butter, allowing them to turn translucent and sweet. Once softened, we introduce the array of aromatic spices and a generous dollop of tomato puree, stirring vigorously to toast the spices and release their full fragrance. This critical step builds the foundational layers of flavor for the sauce.
At this juncture, I personally enjoy incorporating a chopped red bell pepper. While not a traditional addition to every authentic Chicken Tikka Masala, it adds a lovely sweetness, a subtle textural contrast, and a touch of extra vegetable goodness. Feel free to skip this if you prefer a purist approach. Subsequently, we add tinned chopped tomatoes and a splash of water, bringing the mixture to a gentle simmer. This allows the flavors to meld beautifully and the sauce to thicken slightly over 15-20 minutes, giving us ample time to prepare the chicken.
While the sauce simmers to perfection, it’s time to cook our marinated chicken. For that characteristic smoky flavor and tender texture, you can opt to grill the chicken on skewers, either on a griddle pan indoors or on a barbecue for an authentic char. Alternatively, for a quick and convenient option, consider using an air fryer chicken tikka method. My preferred method for simplicity and consistent results is to spread the marinated chicken pieces evenly on a baking tray, brush lightly with oil, and grill until beautifully lightly charred on the edges. If your chicken pieces are uniformly sized, there’s often no need to turn them, as the intense heat from the grill cooks them through effectively.
Once the chicken is perfectly cooked, we bring everything together. Gently stir in rich cream, finely ground almonds for a hint of nuttiness and additional body, and a touch of brown sugar to balance the acidity of the tomatoes and enhance the sauce’s overall sweetness. Finally, add the cooked, chargrilled chicken pieces to the sauce. Give it a final gentle stir, allowing the chicken to warm through in the creamy sauce for just a couple of minutes, ensuring every piece is coated in that irresistible masala. Then, it’s ready to serve!
Mastering Your Masala: Expert Tips
- Craving More Heat? To elevate the spice level, you have a couple of fantastic options. Incorporate 1-2 teaspoons of hot chilli powder alongside the other dry spices when you’re preparing the sauce. Alternatively, finely chop 1-2 fresh red chillies and add them to the pan when you introduce the red bell peppers. For those who truly enjoy a fiery kick, feel free to combine both methods for an intensely spicy Tikka Masala!
- Balancing the Tang: If your sauce tastes a little too tangy or sharp after simmering, don’t fret! Simmer it uncovered for an additional 2-3 minutes; this helps mellow the acidity of the tomatoes. Afterwards, you can perfectly balance the flavor with a small pinch of sugar or by stirring in an extra spoonful of cream for richness.
- Consistency is Key: For a thicker sauce, let it simmer longer, uncovered, to allow more liquid to evaporate. If it becomes too thick, a splash of water or chicken broth will help achieve your desired consistency.
- Enhance Flavor with Fresh Herbs: While coriander is a classic garnish, consider adding a handful of freshly chopped mint leaves or kasuri methi (dried fenugreek leaves) to the sauce in the last few minutes of cooking for an extra layer of aromatic depth.
- Achieving the Perfect Char: Don’t overcrowd your baking sheet or griddle pan when cooking the chicken. Giving the pieces enough space ensures they char nicely rather than steaming, which is crucial for that authentic tikka flavor.
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🍽️ What to Serve with Chicken Tikka Masala
Chicken Tikka Masala is a feast in itself, but its true potential shines when paired with the right accompaniments. Here are some fantastic suggestions to complete your meal:
🍚 Sides
Onion Fried Rice
A fragrant and flavorful rice dish, perfect for soaking up the rich curry sauce.
🍚 Sides
Pilau Rice Recipe
A classic Indian rice preparation, lightly spiced and aromatic, a staple with any curry.
🥟 Appetizers
Homemade Vegetable Samosa Recipe
Crispy, savory pastry filled with spiced vegetables, an ideal starter for your Indian feast.
🍞 Breads
Garlic Naan Bread Recipe
Soft, fluffy naan brushed with garlic butter, perfect for scooping up every last drop of sauce.
🍞 Breads
Chapati Recipe
Unleavened flatbread, a simpler alternative to naan, ideal for a wholesome meal.
🧅 Appetizers
Onion Bhaji
Crispy, spiced onion fritters that provide a delightful crunch alongside your curry.
📺 Watch How to Make It
Video demonstration of making Chicken Tikka Masala coming soon!
Average Rating: 4.90 from 37 votes
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Chicken Tikka Masala Recipe
By Nicky Corbishley
Chicken Tikka Masala – tender chunks of marinated chargrilled chicken in a creamy mild sauce with garlic, ginger and spices. Kids and adults alike love this dish.
Ingredients
For the Chicken Marinade:
- 3 chicken breasts, chopped into bite-size chunks (approx 520g/1.1lbs)
- 120 ml (1/2 cup) Greek yogurt or thick natural yogurt (full-fat)
- 2 cloves garlic, peeled and minced
- 1 tbsp minced ginger
- Juice of half a lemon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp mild chilli powder (or hot if you like it spicy)
- 1 pinch of cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil (for brushing onto the chicken before grilling)
For the Masala Sauce:
- 1 tbsp neutral oil such as avocado, vegetable or rapeseed
- 1 tbsp unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 1 tsp garam masala
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp tomato puree (paste for US)
- 1 red bell pepper, de-seeded and sliced
- 400 g (14 oz) tin chopped tomatoes
- 120 ml (1/2 cup) water
- 180 ml (3/4 cup) double/heavy cream
- 3 tbsp ground almonds
- 1 tbsp brown sugar
To Serve:
- Boiled rice
- 1 tbsp finely chopped fresh coriander (cilantro)
- Chopped fresh chillies (optional)
Instructions
- Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper. Mix thoroughly until all ingredients are combined. Cover the bowl or seal the bag and refrigerate to marinate for 2-3 hours. This marination period is crucial for tenderizing the chicken and infusing it with deep flavor.
- Approximately 35-40 minutes before you plan to serve, begin preparing the rich masala sauce. This timing ensures both components are ready simultaneously for optimal freshness.
- In a large frying pan or skillet, add the neutral oil and unsalted butter. Heat on a medium-high setting until the butter has fully melted and is gently bubbling. Add the finely chopped onion and sauté for 4-5 minutes, or until the onion pieces have softened and become translucent.
- Introduce the minced garlic, minced ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree to the pan. Stir continuously and cook for another 2-3 minutes. This step allows the spices to bloom in the hot oil, releasing their complex aromas and intensifying the flavor of the sauce base.
- Stir in the chopped red bell pepper (if using), the tinned chopped tomatoes, and the water. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow it to simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have fully developed. This is an excellent time to start cooking your rice.
- While the sauce simmers, remove the marinated chicken from the fridge. Spread the chicken pieces out in a single layer on a baking sheet. Ensure they are not overcrowded to promote even cooking and charring.
- Lightly brush the chicken pieces with the additional vegetable oil. Grill the chicken under a preheated grill (broiler) for 8-10 minutes. The goal is to achieve a light char on the outside of the chicken, which adds a wonderful smoky depth. If your chicken pieces are not overly large, you may not need to turn them. However, if they are thicker, give them a turn with tongs to ensure they cook through evenly. Always check for doneness by slicing into the largest piece to ensure no pink remains in the middle.
- Once the sauce is nearly finished simmering, stir in the cream, ground almonds, and brown sugar. These ingredients add richness, body, and balance to the sauce. Immediately follow by adding the cooked chicken tikka pieces. Continue to cook for a further 5 minutes, allowing the chicken to heat through and meld with the luscious sauce.
- Serve your homemade Chicken Tikka Masala immediately, accompanied by freshly boiled rice. Garnish generously with finely chopped fresh coriander (cilantro) and, if you desire an extra touch of heat, a scattering of chopped fresh chillies. Enjoy!
Video
Video demonstration of making Chicken Tikka Masala coming soon!
Notes
Cooking the Chicken – Grill or Griddle?
I find cooking the chicken on a baking sheet under the grill (broiler) to be the most convenient and effective method for achieving that desirable light char. However, if you prefer a different approach or wish to enhance the smoky flavor, you have excellent alternatives:
- Griddling or Barbecuing: For an authentic tikka experience, thread your marinated chicken pieces onto four long metal skewers. If using wooden skewers, remember to soak them in water for at least an hour beforehand to prevent them from burning during cooking.
- Cooking Time: Cook the skewered chicken for 8-10 minutes, turning them occasionally to ensure even cooking and charring on all sides. It’s crucial to verify that the chicken is cooked through and no longer pink in the middle before serving.
Chicken Breasts or Chicken Thighs?
This recipe primarily uses chicken breasts, as I find them considerably less fiddly to chop and prepare, offering a lean and uniform texture. While chicken thighs are often praised for naturally retaining more juiciness, our extensive marination process for the chicken breast plays a dual role:
- Tenderization: The yogurt in the marinade breaks down the chicken fibers, resulting in exceptionally tender meat.
- Moisture Retention: The marinade also helps the chicken breast retain its juiciness remarkably well, even when subjected to the high heat of grilling, ensuring a succulent result.
Feel free to substitute with boneless, skinless chicken thighs if that is your preference; adjust cooking times slightly as thighs can take a little longer.
Make Ahead & Freezing Options
While the chicken is at its smokiest and juiciest when enjoyed immediately after cooking, Chicken Tikka Masala is a fantastic dish for meal prepping and can be cooked ahead and reheated beautifully. You have a couple of convenient options:
- Partially Prep Ahead: You can marinate the chicken a day in advance (it will happily sit in the marinade in the fridge for up to 24 hours). Simultaneously, prepare the entire masala sauce, then cool, cover, and refrigerate it for up to one day. When you’re ready to eat, simply grill the chicken fresh, then gently heat the sauce in a pan until piping hot, finally combining the two.
- Full Dish Ahead: Alternatively, you can prepare the entire dish, stirring the cooked chicken into the sauce. Allow it to cool completely, then cover and refrigerate for up to two days. To reheat, transfer to a pan and stir regularly over medium heat until it’s piping hot all the way through, ensuring it bubbles gently for a few minutes.
Can I Freeze Chicken Tikka Masala?
Yes, Chicken Tikka Masala freezes exceptionally well! Prepare the entire dish, incorporating the chicken into the sauce. Once cooled, transfer it to freezer-safe containers, cover tightly, and freeze for up to 3 months. To enjoy, defrost the curry overnight in the refrigerator. Reheat gently in a pan over medium heat, stirring frequently, until the dish is thoroughly heated and steaming hot. This makes it an ideal freezer-friendly meal for busy weeknights.
Nutrition Information
(Nutritional information is per serving and does not include rice or any other accompaniments.)
- Calories: 565 kcal
- Carbohydrates: 15g
- Protein: 43g
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 179mg
- Sodium: 558mg
- Fiber: 3g
- Sugar: 7g
Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on ingredients and preparation methods.
Like this recipe? We’d love to hear from you!
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This chicken tikka masala recipe was first posted in September 2019. It has since been updated with recipe improvements, additional tips, and for general housekeeping reasons to ensure the best possible experience for our readers.
🍲 More Fantastic Curries to Explore
If you loved this Chicken Tikka Masala, you’ll surely enjoy these other wonderful curry recipes:
⏳ Slow Cooked
Slow Cooker Spicy Chicken Curry
🍛 Curries
Easy Chicken Curry
🍛 Curries
Crock Pot Butter Chicken
🌶️ Curries
Chicken Jalfrezi Recipe
🔥 Curries
Chicken Madras
🍜 Asian
Ultimate Beef Massaman Curry Recipe
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