Creamy and rich Chicken Tikka Masala features marinated chicken and a flavorful spice-packed sauce.
Why We Love Chicken Tikka Masala
- Packed with Flavor:: A unique spice blend, tomato, and cream create a delicious flavor.
- Make It Your Own: Adjust spices or ingredients to your preference.
- Hearty: Creamy, filling, and totally satisfying.
- Meal Prep Friendly: Improves in flavor over time, perfect for meal prepping.
- Loved by all: Family-friendly — kids and adults love this dish!
Quick Tip
Don’t confuse this Tikka Masala with Marsala! Tikka Masala, with spiced chunks, differs from Marsala, an Italian wine-based dish; both feature chicken but are otherwise distinct.
Ingredients In Chicken Tikka Masala
- Garlic, Ginger, and Spices: Provides depth, warmth, and that delicious curry taste.
- Yogurt and Lemon Juice: Tenderizes and flavors the chicken.
- Chicken: Main protein, absorbing marinade flavors.
- Vegetable Oil: Use olive for an earthy flavor or coconut for sweetness.
- Onion and Tomato Paste: Adds sweetness and depth.
- Red Pepper Flakes: Adjust to taste or serve separately for different spice tolerances.
- Crushed Tomatoes: Creates a tangy sauce base.
- Heavy Cream: Essential for authentic richness.
- Cilantro: Adds freshness; parsley or basil can substitute.
Storage
Storage and Freezing
- Leftovers taste better the next day!
- Refrigerate Chicken Tikka Masala in airtight containers for 3-5 days.
- Reheat on the stove, adjust sauce thickness with water or cream.
- Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream.
More Delicious Chicken Dinners
Recipe adapted from Epicurious
Chicken Tikka Masala
Creamy and rich Chicken Tikka Masala features marinated chicken and a flavorful spice-packed sauce.
Ingredients
- 6 garlic cloves finely minced (2 tablespoons)
- 1 and 1/2 tablespoons peeled ginger finely grated (1 and 1/2 inch piece)
- 1 and 1/2 tablespoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon fine sea salt (if not using Kosher salt or sensitive to salt, reduce to personal preference)
- 3/4 cup whole milk plain yogurt not Greek yogurt
- 2 teaspoons lemon juice
- 2 pounds boneless skinless chicken breasts or thighs
- 3 tablespoons vegetable oil
- 1 small yellow onion finely chopped
- 1/4 cup tomato paste
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper flakes
- 1 can (28 ounces) fire-roasted crushed tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- Basmati rice, naan, and additional cilantro, for serving
Instructions
- SPICE BLEND and MARINADE: In a small bowl, combine minced garlic, minced ginger, turmeric, garam masala, cumin, coriander, and salt. Stir well. In another bowl, whisk together yogurt, half of spice mixture, and lemon juice. Halve chicken breasts, then pound them to an even thickness using a meat mallet or bottom of a frying pan. Add chicken to the yogurt mixture, ensuring it's coated well. Cover tightly or transfer to a sealable bag and refrigerate for at least 6 hours, preferably 24 hours. Also, cover and chill remaining spice mixture.
- SAUCE: In a large, heavy pan, heat vegetable oil over medium heat. Add finely chopped onion and cook until it starts to soften, about 2-3 minutes. Stir in tomato paste, ground cardamom, and red pepper flakes. Cook, stirring frequently, until tomato paste darkens and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until the bottom of the pan begins to brown and everything is very fragrant, about 4 minutes (reduce heat if necessary to avoid burning).
- SAUCE CONT: Add crushed tomatoes to mixture and bring it to a boil over increased heat, then reduce heat. Simmer, stirring often and scraping the bottom of the pot, until the sauce thickens, about 8 minutes. Stir in heavy cream and cilantro. Simmer over low heat, stirring occasionally, until sauce thickens further, about 30 to 40 minutes. Optionally, transfer sauce to a blender or use an immersion blender to puree until smooth. Taste sauce for any additional seasoning/salt. Depending on tomatoes you used, you may need 1-2 teaspoons sugar to balance acidity.
- COOK CHICKEN: (Note 1) Preheat a grill or grill pan to medium-high heat (about 400°F). Oil grill generously by drenching a rolled-up paper towel in vegetable oil and rubbing it over grill grates using tongs (important step, do not skip). Remove chicken from marinade and discard any excess. Grill chicken, turning once halfway through, for about 4-6 minutes per side or until thickest part registers 165°F and juices run clear. Transfer chicken to a plate, cover with foil, and let it rest for a few minutes to redistribute juices. Chop into bite-sized pieces, then stir into the sauce until coated. Serve over freshly cooked rice with warmed naan. Garnish with additional chopped cilantro as desired.
Recipe Notes
Note 1: If you don't have a grill or grill pan, follow this alternate cooking method: Heat 1 tablespoon of oil in a non-stick pan over high heat until smoking. Add half of chicken (pre-cut into 2-inch pieces before marinating) in a single layer and let it cook for about 2 minutes or until charred. Flip each piece and cook the other side until charred (chicken won't be fully cooked, just charred). Remove chicken and set aside. Clean pan by scraping out charred bits and wiping it clean. Add more oil and repeat with the remaining chicken until all is charred. Then, add charred chicken to the sauce and simmer, stirring occasionally, until fully cooked through, about 2-3 minutes.
Nutritional information does not include naan or rice.
Nutrition
Serving: 1serving | Calories: 843kcal | Carbohydrates: 16g | Protein: 54g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 314mg | Sodium: 2209mg | Potassium: 1332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2125IU | Vitamin C: 13mg | Calcium: 186mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you substitute the chicken for paneer and make it vegetarian?
I haven’t tested this but I don’t see why not!
This was delicious! My whole family loved it…even my picky eater. Indian food has always been a little daunting, but your recipe was so well laid out that it was simple to make and so worth the effort????
I’m so happy to hear this! Thanks so much for your comment Andrea! 🙂
Hi Chelsea,
I make a lot of your yummy recipes. And I’d like to try your Tikka Masala for V day. I’m not a big fan of spicy food and was wondering, how spicey is the fire-roasted crushed tomatoes are? Or culd I substitute it for crushed tomatoes/tomato puree?
Thanks again for your terrific recipes!
Thank you so much Eva! I typically buy Muir Glen fire roasted tomatoes and haven’t ever found them to be spicy; you can certainly substitute in regular crushed tomatoes though 🙂 And make sure to leave out the crushed red pepper flakes! Enjoy!
I did indeed make the Tikka Masala for Kiss Day and my husband and I LOVED it! Realized I didn’t have cardamom so found out I can sub it out for Cinnamon…who knew ;-). The only problem is I’ll have to make it again soon as he keeps telling me how good it was ;-). Gotta also say your Crispy Chicken Salad with that yummy honey BBQ dressing is one of my favorite salads!!
Yay! Love hearing this; so glad you enjoyed this meal and the salad; thanks for the comment Eva!
This has always been y favorite! Great recipe!
Thanks Lauren! 🙂
so i had never heard of this dish before. but the pictures caught my attention and i just had to try it. so glad i did!! delicious!
Yay! Thanks Krissy!
I really loved it! Such a hit for dinner at my house!
So happy to hear it! Thanks Toni 🙂
Your photography always amazes me. Absolutely love it!
Thanks Denae! 🙂
Yum! I will definitely be making this soon!
I hope you love it Karly!
Made this for dinner last night and my family loved it! It made a great dinner that differed from our typical weeknight meals!
So happy to hear it! Thanks Beth!
One of my favorite recipes to make!! SOO GOOD!
So happy to hear it! Thanks Jennifer 🙂