Easy Chicken Tikka Masala
This easy chicken tikka masala recipe features tender yogurt-marinated chicken simmered in a rich tomato cream sauce spiced with garam masala, cumin, ginger, and coriander. It’s an authentic Indian curry perfect for busy nights yet elegant enough to serve guests. Fresh, flavorful, and perfectly creamy every time!
Once my English husband introduced me to Indian cooking, especially to some of the most delicious curry dishes, it has become one of my go-to cuisines. I have many authentic Indian recipes in Manila Spoon, such as this Indian Coconut Chicken Curry (Murgh Malai) simmered in a deliciously spiced creamy coconut sauce, or this Whole Roast Masala Chicken infused with flavors from aromatic spices; and this perfectly spiced and seasoned Chicken Rogan Josh, among others. Tonight, I am adding another delicious Indian curry to my collection and sharing it all with you to enjoy – Chicken Tikka Masala!
I just made this yesterday, and hubby happily ate the leftovers both for his lunch and dinner! He usually only wants to eat any leftover dish once, but he made an exception to this one! It’s that good! Enjoy it with basmati rice.
What is Chicken Tikka Masala?
Chicken tikka masala is a popular dish made of marinated, roasted chicken pieces (chicken tikka) simmered in a rich, creamy, spiced tomato-based sauce, typically orange in color and mildly spiced. Its exact origin is debated, but many food historians believe it was developed by South Asian or Bangladeshi chefs in Britain—often linked to Glasgow or London—as a milder, sauce-rich adaptation of North Indian dishes like butter chicken, blending Indian flavors with British preferences and becoming a symbol of modern British-Indian cuisine.
What Makes Chicken Tikka Masala So Special?
The secret behind irresistible Chicken Tikka Masala lies in the yogurt marinade and the layered spices that infuse every bite with flavor. The combination of Greek yogurt, garam masala, ginger, and lemon juice tenderizes the chicken while also building the complex base for the dish’s signature aroma.
Ingredients You’ll Need for Chicken Tikka Masala
For the Chicken Marinade:
- 1.5 lb chicken breast, cut into 1-inch cubes
- ½ cup Greek yogurt
- 1 tbsp minced garlic
- 1 tsp ginger paste (or 1 tbsp freshly grated ginger)
- 1 tsp garam masala
- 1 tsp salt
- ½ tsp ground coriander
- ⅓ tsp ground cumin
- ½ tsp paprika
- ⅓ tsp black pepper
- 1 tbsp lemon juice
For the Sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp ginger paste (or 1 tbsp freshly grated ginger)
- 1 tbsp minced garlic
- ½ tsp paprika
- 1⅔ cups tomato passata or crushed tomatoes (400 ml)
- ⅓ cup double cream (100 ml)
For Serving:
- Cooked rice or warm naan
- Fresh cilantro
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken
In a large bowl, mix Greek yogurt, garlic, ginger, garam masala, salt, coriander, cumin, paprika, pepper, and lemon juice. Add chicken, coat well, cover, and refrigerate 2–3 hours.
Step 2: Sauté Aromatics
In a large skillet, heat olive oil over medium-low heat. Add onion and cook until translucent (about 5–6 minutes). Stir in garlic and cook for another minute.
Step 3: Build the Sauce
Add the ginger and paprika. Stir for 1 minute, then pour in the tomato passata or crushed tomatoes. Simmer gently for 7 minutes until slightly thickened.
Step 4: Add Chicken
Add the marinated chicken and stir to coat in the sauce. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Step 5: Finish with Cream
Stir in double or heavy cream and let simmer until the sauce is silky and rich and has thickened slightly. Adjust seasoning, if desired.
Step 6: Garnish & Serve
Serve over cooked rice or with naan. Sprinkle with fresh cilantro and a squeeze of lemon juice for extra brightness.
Tips for the Perfect Creamy Chicken Masala
- Use full-fat Greek yogurt for a thick, luxurious marinade.
- Marinate longer to let the flavors infuse.
- Simmer, don’t boil—a gentle simmer keeps the sauce creamy.
- For smokiness, grill the marinated chicken before adding it to the pan.
- Balance spice with cream: if it’s too spicy, stir in more cream or a little sugar.
What Makes This Recipe Authentic
The combination of garam masala, coriander, cumin, and paprika forms the foundation of an authentic Indian curry. Using tomato passata achieves a smooth sauce, while double cream adds that signature velvety texture. Fresh lemon and ginger brighten the dish without overpowering the spices, making this easy chicken tikka masala recipe rich yet balanced.
This dish perfectly bridges comfort food and exotic flavor—ideal for relaxed family dinners or date nights at home.
Serving Variations
- Vegetarian version: Substitute chicken with paneer cubes or roasted cauliflower.
- Dairy-free: Use coconut milk instead of cream for a tropical twist.
- Quick pressure cooker version: Cook for 10 minutes on high pressure, then stir in cream.
- Make-ahead meal: Freeze the sauce base and add cooked chicken when reheating.
Frequently Asked Questions (FAQs)
1. What’s the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka is grilled marinated chicken without sauce. Chicken Tikka Masala includes the creamy tomato gravy that defines the famous curry.
2. Can I make this without cream?
Yes! Swap cream for coconut milk, cashew cream, or light yogurt for a healthier or dairy-free version.
3. What’s the best cut of chicken for this curry?
Chicken thighs stay juicy and tender, but breasts work beautifully for a leaner, creamy masala curry.
4. How should I store leftovers?
Refrigerate in an airtight container up to 3 days, or freeze for 2 months. Reheat on the stove with a splash of water or cream.
5. Can I make it spicier?
Add cayenne pepper or chili powder for extra heat without changing the flavor balance.
Chicken Tikka Masala
Ingredients
- 1.5 lb chicken breast, cut into 1-inch cubes
- 1/2 cup Greek yogurt
- 1 tbsp minced garlic
- 1 tsp ginger paste or 1 tbsp freshly grated ginger
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/3 tsp ground cumin
- 1/2 tsp paprika
- 1/3 tsp black pepper
- 1 tbsp lemon juice
For the sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp ginger paste or 1 tbsp freshly grated ginger
- 1 tbsp minced garlic
- 1/2 tsp paprika
- 1 2/3 cups tomato passata or crushed tomatoes
- 1/3 cup double or heavy cream
For serving:
- Cooked rice
- Fresh cilantro
Instructions
- In a large bowl, combine the yogurt, garlic, ginger, garam masala, salt, coriander, cumin, paprika, black pepper, and lemon juice. Mix well to form a marinade.
- Add the chicken pieces to the marinade, stir to coat evenly, cover with plastic wrap, and refrigerate for 2–3 hours.
- While the chicken marinates, prepare the sauce. Heat olive oil in a skillet over low heat. Sauté the onion for 5–6 minutes until soft. Add the garlic and cook for 1 more minute.
- Stir in the ginger paste and paprika. Cook for another minute to release the aroma of the spices.
- Pour in the tomato passata, stir, and simmer for 7 minutes until slightly thickened.
- Add the marinated chicken, stir to combine, and simmer for 20-25 minutes until tender and fully cooked through.
- Pour in the cream, stir, and cook until the sauce has slightly thickened. Adjust seasoning, if desired.
- Serve hot with rice, fresh cilantro, and vegetables if desired.
Notes
Tips for the Perfect Creamy Chicken Masala
- Use full-fat Greek yogurt for a thick, luxurious marinade.
- Marinate longer to let the flavors infuse.
- Simmer, don’t boil—a gentle simmer keeps the sauce creamy.
- For smokiness, grill the marinated chicken before adding it to the pan.
- Balance spice with cream: if it’s too spicy, stir in more cream or a little sugar.
Your homemade tikka masala sauce is so amazing! The combination of garam masala, cumin, and ginger is the perfect way to ensure that each and every bite is pure heaven! Plus, I love how easily this dinner comes together. So perfect for busy weeknights!
The combination of spices truly make this divine. Thank you!