There are few dishes that bring a bigger smile to my face than a really well-made Chicken Tikka Masala. It’s a dish we all think we know, a staple of British Indian Restaurant (BIR) menus up and down the country. But the one you can make at home, with a little care and some good spices, is something else entirely. This isn’t just a generic curry; it’s a beautifully balanced dish where tender, lightly charred pieces of spiced chicken are bathed in a luxuriously creamy and tangy tomato sauce. The aroma that fills the kitchen as it simmers is simply magnificent.

This is the recipe I turn to when I want to create a truly special dinner without spending the entire day in the kitchen. It’s an ideal recipe for a relaxed Saturday night, shared with friends or family, perhaps with a good film afterwards. It has that ‘special occasion’ feel, but it’s built on a straightforward process that any confident home cook can master. We’re going to build the flavour in layers, from the tangy yoghurt marinade for the chicken to the rich, aromatic masala sauce it nestles into at the end. It’s a journey worth taking, I promise.

Recipe Overview

This recipe breaks down into two main parts: first, we marinate and sear the chicken to lock in flavour and get those delicious charred edges. Second, we create a vibrant, creamy masala sauce from scratch. After testing this recipe five times, I finally got the balance of spices and creaminess just right, resulting in a sauce that is rich but not heavy. It’s a beautifully spiced chicken dish that everyone seems to love.

• Prep Time: 20 minutes (plus 1 hour marinating)
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Chicken Tikka Masala

• Genuine Flavour: We’re not cutting corners here. You get the authentic tang from the yoghurt marinade, a gentle smokiness from the paprika, and a deep, warming spice from the blend of garam masala, cumin, and coriander in the rich tomato sauce.
• Active Cooking in 30 Minutes: Once the chicken has marinated, the hands-on cooking time to bring the dish together is only about half an hour. It’s a great project for an evening when you have a little time to enjoy the process.
• A Flexible Recipe: You can easily adjust the spice level by adding more or less chilli powder. For an even richer sauce, use all double cream instead of a mix. I sometimes wilt a large handful of spinach into the sauce at the end for extra greens.
• Works Beautifully for Entertaining: This is a wonderful main course for a casual dinner party. It can be made a few hours ahead, and the flavours actually deepen as it sits. It feels impressive without being stressful. For another easy meal that’s great for sharing, check out our Easy Ground Beef Tacos Recipe.
• Family Tested: My family adores this dish. The kids love the creamy sauce and tender chicken, and there’s never a drop left in the pan, especially when there’s naan bread for mopping.

Chicken Tikka Masala

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use full-fat Greek yoghurt for the marinade; it clings to the chicken beautifully and its thickness prevents the marinade from becoming watery. Don’t skimp on the fresh ginger and garlic either, as they provide an essential aromatic base.

• For the Chicken Marinade:
• 600g boneless, skinless chicken breasts, cut into 2.5cm (1-inch) chunks
• 150g full-fat Greek yoghurt
• 2 cloves garlic, finely grated
• 2.5cm (1-inch) piece of fresh ginger, finely grated
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mild chilli powder (or to taste)
• 1/2 tsp salt
• For the Masala Sauce:
• 2 tbsp ghee or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, finely grated
• 2.5cm (1-inch) piece of fresh ginger, finely grated
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1/2 tsp mild chilli powder
• 400g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar (to balance the tomatoes)
• 150ml double cream
• A small bunch of fresh coriander, chopped, to serve

Marcus’s Tip: Before adding the ground spices to the pan for the sauce, make sure your onions are soft and translucent. Then, turn the heat down low and stir the spices for about 60 seconds until they become really fragrant. This small step, called blooming, awakens their essential oils and makes a huge difference to the final flavour.

How to Make Chicken Tikka Masala

The process is straightforward. We’ll marinate the chicken, give it a quick sear for flavour, and then create that iconic, velvety sauce to bring it all together. Follow these steps, and you’ll have a fantastic curry on your hands.

1. Marinate the Chicken: In a medium mixing bowl, combine all the marinade ingredients: Greek yoghurt, grated garlic and ginger, lemon juice, garam masala, turmeric, cumin, chilli powder, and salt. Add the chicken chunks and stir well to ensure every piece is thoroughly coated. Cover the bowl and place it in the fridge to marinate for at least 1 hour, or up to 8 hours for a deeper flavour.
2. Cook the Chicken: Heat 1 tbsp of the ghee or oil in a large, heavy-based frying pan or skillet over a medium-high heat. Once hot, lift the chicken pieces from the marinade, allowing any excess to drip off. Place them in the pan in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 3-4 minutes per side, until you get some lovely golden-brown, slightly charred spots. The chicken won’t be cooked through at this stage. Remove from the pan and set aside on a plate.
3. Start the Sauce Base: Reduce the heat to medium and add the remaining 1 tbsp of ghee or oil to the same pan. Add the finely chopped onion and cook gently for 8-10 minutes, stirring occasionally, until soft, sweet, and translucent.
4. Add Aromatics and Spices: Add the grated garlic and ginger to the pan and cook for another minute until fragrant. Now, add the ground coriander, garam masala, smoked paprika, and chilli powder. Stir continuously for 60 seconds to cook out the raw spice taste.
5. Build the Sauce: Pour in the tinned chopped tomatoes, add the tomato purée and the teaspoon of sugar. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 10 minutes, uncovered, allowing the sauce to thicken and the flavours to meld.
6. Blend for a Smooth Texture: This is my secret to a restaurant-quality sauce. I find that using an immersion (stick) blender directly in the pan is the easiest way to get a velvety sauce. Carefully blend until smooth. If you don’t have one, you can transfer the sauce to a regular blender, but be cautious with the hot liquid.
7. Finish the Dish: Return the seared chicken and any juices from the plate to the pan with the smooth sauce. Stir to combine, then pour in the double cream. Bring back to a gentle simmer and cook for a final 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly. Be careful not to let it boil rapidly once the cream is in.
8. Serve: Taste the sauce and adjust the salt if needed. Garnish generously with freshly chopped coriander and serve immediately.

Tips From My Kitchen

• Temperature Control: When you add the ground spices to the hot pan (step 4), keep the heat on medium-low. This allows them to “bloom” and release their flavour without scorching, which can make them taste bitter.
• The Secret Step for Smoothness: I learned that blending the tomato and onion base is what separates a good homemade curry from a great one. It creates that signature silky texture that makes the dish feel so luxurious. Don’t skip it!
• Make-Ahead Magic: This curry tastes even better the next day! You can make the entire dish, cool it, and store it in the fridge. The flavours will have even more time to mingle. Just reheat it gently on the hob until piping hot.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes brilliantly. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

• Large, heavy-based frying pan or skillet
• Sharp knife and cutting board
• Medium mixing bowl (for the marinade)
• Wooden spoon or spatula
• Immersion (stick) blender (optional, but highly recommended)

Common Mistakes to Avoid

• Overcrowding the Pan: When searing the chicken, don’t put it all in the pan at once. If the pan is too full, the chicken will steam instead of sear, and you’ll miss out on those delicious caramelised, charred bits which are key to the flavour. Cook in batches if necessary.
• Rushing the Onions: Don’t be tempted to cook the onions on high heat to speed things up. Cooking them slowly over a medium heat for the full 8-10 minutes allows their natural sugars to release, creating a sweet, deep flavour base for your sauce.
• Skipping the Marinade Time: The yoghurt and lemon juice in the marinade are crucial for tenderising the chicken. An hour is the minimum; if you have time, leaving it for 4-6 hours will result in exceptionally tender, flavourful chicken.

Delicious Variations to Try

While this recipe is fantastic as is, it’s also a great starting point for customisation. Here are a few ideas we enjoy at home:

• A Spicier Version: For those who like more heat, add 1-2 finely chopped fresh green chillies along with the garlic and ginger in the sauce. You can also increase the amount of chilli powder.
• Vegetarian Option: This sauce works beautifully with paneer. Cut a block of paneer into cubes, pan-fry until golden on all sides, and add it to the sauce at the same time you would the chicken. Firm tofu or chickpeas are also great alternatives.
• Different Protein: King prawns are a wonderful substitute. They cook much faster, so add them to the sauce for the last 3-4 minutes of cooking, just until they turn pink and opaque.

What to Serve With Chicken Tikka Masala

To turn this dish into a complete meal, you need the right accompaniments to soak up every last bit of that glorious, creamy curry sauce. For another fantastic chicken dish that pairs well with rice, try our one-pot Creamy Chicken and Rice.

• Fluffy Basmati Rice: The classic choice for a reason. Its light texture and fragrance complement the rich sauce without overpowering it.
• Warm Naan Bread: Whether plain, garlic, or peshwari, naan bread is essential for mopping up the plate. A little tear of warm, soft bread dipped in the masala sauce is one of life’s simple pleasures.
• A Cooling Raita: A simple mix of yoghurt, grated cucumber, and a pinch of salt provides a cool, refreshing contrast to the warmth of the curry.
• Drink Pairing: A cold, crisp lager or a pale ale cuts through the richness of the cream perfectly. For a non-alcoholic option, a sweet and tangy mango lassi is a traditional and delicious choice.

Frequently Asked Questions

Chicken Tikka Masala

A rich and creamy restaurant-style curry featuring tender marinated chicken pieces in a silky, spiced tomato and cream sauce.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 630

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless chicken breasts, cut into 2.5cm (1-inch) chunks
• 150 g full-fat Greek yoghurt
• 2 cloves garlic finely grated
• 2.5 cm 1-inch piece of fresh ginger, finely grated
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mild chilli powder or to taste
• 1/2 tsp salt

For the Masala Sauce

• 2 tbsp ghee or vegetable oil
• 1 large onion finely chopped
• 3 cloves garlic finely grated
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp mild chilli powder
• 400 g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar to balance the tomatoes
• 150 ml double cream
• A small bunch of fresh coriander chopped, to serve

Method

 

1. Marinate the Chicken: In a medium mixing bowl, combine all the marinade ingredients: Greek yoghurt, grated garlic and ginger, lemon juice, garam masala, turmeric, cumin, chilli powder, and salt. Add the chicken chunks and stir well to ensure every piece is thoroughly coated. Cover the bowl and place it in the fridge to marinate for at least 1 hour, or up to 8 hours for a deeper flavour.
2. Cook the Chicken: Heat 1 tbsp of the ghee or oil in a large, heavy-based frying pan or skillet over a medium-high heat. Once hot, lift the chicken pieces from the marinade, allowing any excess to drip off. Place them in the pan in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 3-4 minutes per side, until you get some lovely golden-brown, slightly charred spots. The chicken won't be cooked through at this stage. Remove from the pan and set aside on a plate.
3. Start the Sauce Base: Reduce the heat to medium and add the remaining 1 tbsp of ghee or oil to the same pan. Add the finely chopped onion and cook gently for 8-10 minutes, stirring occasionally, until soft, sweet, and translucent.
4. Add Aromatics and Spices: Add the grated garlic and ginger to the pan and cook for another minute until fragrant. Now, add the ground coriander, garam masala, smoked paprika, and chilli powder. Stir continuously for 60 seconds to cook out the raw spice taste.
5. Build the Sauce: Pour in the tinned chopped tomatoes, add the tomato purée and the teaspoon of sugar. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 10 minutes, uncovered, allowing the sauce to thicken and the flavours to meld.
6. Blend for a Smooth Texture: This is my secret to a restaurant-quality sauce. I find that using an immersion (stick) blender directly in the pan is the easiest way to get a velvety sauce. Carefully blend until smooth. If you don't have one, you can transfer the sauce to a regular blender, but be cautious with the hot liquid.
7. Finish the Dish: Return the seared chicken and any juices from the plate to the pan with the smooth sauce. Stir to combine, then pour in the double cream. Bring back to a gentle simmer and cook for a final 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly. Be careful not to let it boil rapidly once the cream is in.
8. Serve: Taste the sauce and adjust the salt if needed. Garnish generously with freshly chopped coriander and serve immediately.

Notes

Serve hot with basmati rice or warm naan bread to soak up the delicious sauce. The 1-hour marination time is not included in the total time.

I really hope you give this Chicken Tikka Masala recipe a try. It’s a dish that brings so much joy and has a wonderfully satisfying cooking process. It’s a true British national dish, and making it from scratch is a rewarding experience that will fill your home with the most incredible aromas. If you do make it, please drop a comment below and let me know how it turned out for you. I love hearing from you!

Happy cooking,
Marcus