Chicken Tikka Masala is a classic Indian takeout dish that you can easily make at home! Chicken is marinated in a spiced yogurt mixture, so it’s tender and juicy. Then it’s smothered in a creamy, comforting, flavor-packed curry sauce. This easy chicken tikka masala recipe is a weeknight staple!
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Why We Love This Chicken Tikka Masala Recipe
Chicken is marinated in yogurt, then cooked to perfection in a spicy and creamy tikka masala sauce. It’s surprisingly quick to make at home!
- Easy. This dish can be made in under 45 minutes! There are just a few steps, and it’s really easy to make on weeknights.
- Flavorful. All of the typical tikka masala spices (cinnamon, turmeric, ginger, and more) are here to create the most flavorful dish ever!
- Creamy. Chicken swims in a creamy tikka masala sauce that is absolutely to die for! It’s so delicious, that you’ll want to finish every last bit.
Variations on This Easy Chicken Tikka Masala Recipe
Tikka masala is a curry dish. It’s made with tomatoes, heavy cream, and lots of spices. This is an Indian-inspired dish, which is then cooked along with some form of meat/protein/etc. Tikka refers to the small pieces of meat, marinated in a sauce. Masala refers to the mix of spices added to the sauce.
Tikka masala can be made with all different types of meat/protein at the center of the dish. I love this chicken tikka masala, but you could use beef, lamb, or even turkey instead. If you prefer a meatless version, try this Vegetarian Tikka Masala (made with cauliflower). Or swap out the chicken here for tofu or paneer (a soft cheese).
Want more veggies? Add some chopped vegetables to cook directly in the sauce. I recommend using sweet peas, sliced carrots, or even potatoes (these would need to be par-cooked before mixing in). You can also replace the heavy cream with coconut milk if you prefer.
How to Store and Reheat
Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
The best way to freeze chicken tikka masala is to separate the sauce and the chicken. The sauce can be frozen, but it’s best to cook the chicken when you’re ready to serve it. Chicken breast can be frozen too, so you can definitely keep some in the freezer for later. Thaw the tikka masala sauce in the fridge overnight, or in warm water. Prepare the chicken as directed, then add it to the thawed sauce, and let both simmer for 15-20 minutes on the stove.
Serving Suggestions
Serve this chicken tikka masala over rice for an easy meal. Add some veggies or naan bread on the side, and it will be complete! If you want to add some veggies or side dishes, try Creamy Pea Salad, Garlic Mashed Cauliflower, Creamed Corn, or Potato Wedges.
More Chicken Recipes To Try
Notes from the Test Kitchen
- Use rotisserie chicken (or another pre-cooked chicken) to save a little bit of time when making this recipe.
- You can prep and marinate the chicken in yogurt ahead of time if needed. It can sit in the refrigerator overnight for up to 24 hours.
- The chicken should just be par-cooked at the start. Give it a sear, and take it off the heat while it’s still slightly pink inside. It will be fully cooked later on with the sauce.
- The dish is finished when the sauce is thickened and the chicken is fully cooked inside (it should reach 165°F).
- The sauce is actually a really great thing to make and freeze for future meals. So consider doubling the sauce recipe, and freezing lots of it to use as needed.
Chicken Tikka Masala Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts cubed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon curry powder
- 1 teaspoon Garam Masala
- 1-2 teaspoons granulated sugar optional, to taste
- ¼ cup plain Greek yogurt
- 2 tablespoons vegetable oil
For the Sauce
- 1 sweet yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ⅛-¼ teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon Garam Masala
- 2 teaspoons ground paprika
- 15 ounces tomato sauce (1 can)
- 1 cup heavy whipping cream or coconut cream
- 4 teaspoons granulated sugar
- Chopped fresh cilantro optional, for garnish
Instructions
For the Chicken
- Cut the chicken into bite-size pieces and sprinkle with salt, pepper, curry, Garam Masala, and sugar. Place it in a bowl or Ziplock bag.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon curry powder, 1 teaspoon Garam Masala, 1-2 teaspoons granulated sugar
- Pour the yogurt over the chicken making sure to cover each piece. Set the chicken aside until ready to cook. If cooking within 10 minutes, it is fine to leave on the counter. If letting it rest for more than 10 minutes, refrigerate until ready to cook.¼ cup plain Greek yogurt
- Heat oil in a large skillet over medium heat. Once the oil is hot, add the chicken.2 tablespoons vegetable oil
- Cook until the chicken is lightly seared and not quite cooked through – still a soft pink in the center. Stir often. Turn off the heat when the chicken is still slightly pink inside.
For the Sauce
- Heat the butter and oil in a different large skillet over medium heat.2 tablespoons unsalted butter, 2 tablespoons olive oil
- Once the oil and butter are hot, add the diced onions. Cook until translucent then add the minced garlic. Cook for 1 minute, or until the garlic becomes fragrant.1 sweet yellow onion, 4 cloves garlic
- Add the cumin, salt, ginger, cinnamon, turmeric, cayenne pepper, Garam Masala, and paprika. Cook for 1-2 minutes.4 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, 1 teaspoon Garam Masala, 2 teaspoons ground paprika, ⅛-¼ teaspoon cayenne pepper
- Add the tomato sauce, reduce the heat to low, and let the sauce thicken for 10-15 minutes, stirring often.15 ounces tomato sauce
- Add the cream and sugar and bring the sauce to a low boil. Add the cooked chicken.1 cup heavy whipping cream, 4 teaspoons granulated sugar
- Keep the heat on low and simmer until the sauce thickens and the chicken is fully cooked, about 15-30 minutes more.
- Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread. Serve and enjoy.Chopped fresh cilantro
Video
Becky’s Tips
- Use rotisserie chicken (or another pre-cooked chicken) to save a little bit of time when making this recipe.
- You can prep and marinate the chicken in yogurt ahead of time if needed. It can sit in the refrigerator overnight for up to 24 hours.
- The chicken should just be par-cooked at the start. Give it a sear, and take it off the heat while it’s still slightly pink inside. It will be fully cooked later on with the sauce.
- The dish is finished when the sauce is thickened and the chicken is fully cooked inside (it should reach 165°F).
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This recipe is mainly chicken, tomatoes, and lots of spices, which makes it a decently healthy dish to make for dinner. There is some cream and sugar in the sauce, and the chicken is cooked in vegetable oil. But making homemade chicken tikka masala is definitely healthier than a takeout version.
Garam masala is a traditional Indian spice blend. It typically contains things like cumin, coriander, cinnamon, and peppercorns.
Yes, tikka masala is a curry sauce. This is a tomato-based curry, filled with lots of spices.
This sauce is filled with spices like ginger, cumin, and more. So yes, it is mildly spicy. But it’s more like an aromatic, full-flavored “spicy”, rather than a hot kind of “spicy”. It’s definitely warming, but it won’t set your mouth on fire. Of course, this all depends on your tolerance level of spice, and you can make it more or less spicy as desired. Feel free to throw in some sweat inducing chilis if you like it hot!
How to Make Chicken Tikka Masala Step by Step
Season the Chicken: Cut 4 boneless, skinless chicken breasts into bite-size pieces and sprinkle with 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, ½ teaspoon of curry powder, 1 teaspoon of Garam Masala, and 1-2 teaspoons granulated sugar. Place it in a bowl or Ziplock bag.
Marinate the Chicken: Pour ¼ cup of plain Greek yogurt over the chicken making sure to cover each piece. Set the chicken aside until ready to cook. If cooking within 10 minutes, it is fine to leave on the counter. If letting it rest for more than 10 minutes, refrigerate until ready to cook.
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken. Cook until the chicken is lightly seared and not quite cooked through – still a soft pink in the center. Stir often. Turn off the heat when the chicken is still slightly pink inside.
Cook the Onion: Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a different large skillet over medium heat. Once the oil and butter are hot, add 1 diced sweet yellow onion. Cook until translucent then add 4 cloves of minced garlic. Cook for 1 minute, or until the garlic becomes fragrant.
Add the Spices: Add 4 teaspoons of ground cumin, 1 teaspoon of kosher salt, 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground turmeric, 1 teaspoon of Garam Masala, 2 teaspoons of ground paprika, and ⅛-¼ teaspoon cayenne pepper. Cook for 1-2 minutes.
Stir in Tomato Sauce: Add 15 ounces (1 can) of tomato sauce, reduce the heat to low, and let the sauce thicken for 10-15 minutes, stirring often.
Simmer and Serve: Add 1 cup of heavy whipping cream and 4 teaspoons of granulated sugar and bring the sauce to a low boil. Add the cooked chicken. Keep the heat on low and simmer until the sauce thickens and the chicken is fully cooked, about 15-30 minutes more. Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread.
