Chicken Tikka Masala is one of the most beloved curry dishes in the world, known for its rich, creamy tomato-based sauce and tender, spice-marinated chicken. While its roots are firmly grounded in Indian cooking techniques, the dish as we know it today was popularised in the United Kingdom, where it has become a true national favourite.
This comforting curry combines smoky grilled chicken tikka with a mildly spiced, velvety sauce that appeals to a wide range of palates. It’s the perfect introduction to Indian-inspired cooking for beginners, yet still deeply satisfying for experienced home cooks. Whether served for a family dinner or a special occasion, Chicken Tikka Masala never fails to impress.
Recipe Overview
Prep Time: 30 minutes (plus marinating time)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
For the Chicken Tikka Marinade
- 700 g boneless chicken breast or thighs, cut into bite-sized pieces
- 150 g plain natural yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt, to taste
For the Masala Sauce
- 2 tablespoons vegetable oil or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon chilli powder (adjust to taste)
- 400 g canned chopped tomatoes
- 2 tablespoons tomato purée
- 150 ml double cream
- 1 teaspoon sugar (optional)
- Salt, to taste
To Finish
- Fresh coriander, chopped
- Extra cream for drizzling (optional)
Step-by-Step Instructions
- Marinate the chicken.
In a large bowl, combine the yogurt, lemon juice, spices, garlic, ginger, and salt. Add the chicken pieces and mix well until fully coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavour. - Cook the chicken tikka.
Preheat a grill, grill pan, or oven grill to high heat. Arrange the marinated chicken on a tray or pan and cook for 10–15 minutes, turning once, until lightly charred and cooked through. Set aside. - Prepare the sauce base.
Heat the oil or butter in a large pan over medium heat. Add the chopped onion and cook for 8–10 minutes until soft and golden. - Add aromatics and spices.
Stir in the garlic and ginger and cook for 1 minute. Add the ground spices and chilli powder, stirring continuously to release their aromas. - Build the sauce.
Add the chopped tomatoes and tomato purée. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens and deepens in colour. - Blend for smoothness (optional).
For a restaurant-style texture, blend the sauce using a hand blender until smooth, then return it to the pan. - Finish the curry.
Stir in the cream and sugar, if using. Add the cooked chicken tikka and simmer for another 10 minutes until the chicken is fully coated and the sauce is rich and creamy. - Garnish and serve.
Taste and adjust seasoning. Garnish with fresh coriander and a drizzle of cream if desired.
Cooking Tips & Variations
- Charred flavour: Grilling the chicken gives the dish its signature smoky taste. A hot grill pan works well if you don’t have an outdoor grill.
- Spice level: Adjust the chilli powder to suit your heat preference.
- Dairy-free option: Use coconut cream instead of double cream and dairy-free yogurt for the marinade.
- Vegetarian version: Replace chicken with paneer, roasted cauliflower, or chickpeas.
What to Serve With Chicken Tikka Masala
- Steamed basmati rice
- Garlic naan or plain naan bread
- Cucumber raita
- Simple onion salad with lemon juice
Storage & Reheating
Chicken Tikka Masala stores well and often tastes even better the next day. Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce thickens too much. It can also be frozen for up to 2 months.
Frequently Asked Questions
Is Chicken Tikka Masala very spicy?
No, it is typically mild to medium in heat. The spice level can easily be adjusted.
Can I make it ahead of time?
Yes, this dish is ideal for meal prep and reheats beautifully.
What’s the difference between butter chicken and tikka masala?
Butter chicken is generally sweeter and richer, while tikka masala has a spicier, more tomato-forward sauce.
Final Thoughts
Chicken Tikka Masala is a perfect example of how global cuisines can blend to create something truly special. With its creamy sauce, aromatic spices, and tender chicken, this classic dish is both comforting and impressive. Whether you’re new to curry cooking or a seasoned fan, this recipe is a must-have in your kitchen rotation.
