Chicken tikka masala is that rare dish everyone agrees on. It’s rich, creamy, and full of warm spices without being too hot. This version is built for busy weeknights and family dinners, with clear steps and approachable ingredients.
You’ll get restaurant-style flavor without complicated techniques. It’s a cozy bowl of comfort with tender chicken, silky sauce, and just the right amount of brightness.
Why This Recipe Works
This recipe leans on a simple yogurt marinade that keeps the chicken juicy and flavorful. A quick broil or stovetop sear gives you charred edges, which add depth to the sauce.
The base uses onions, garlic, ginger, and a reliable blend of spices to build flavor fast. A mix of tomato puree and cream makes the sauce ultra-smooth and mellow. A touch of sugar and lemon balances the acidity so it tastes rounded, not sharp.
Ingredients
- Chicken: 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- Yogurt Marinade: 1 cup plain Greek yogurt, 2 tablespoons lemon juice, 4 cloves garlic (minced), 1 tablespoon grated fresh ginger, 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon kosher salt
- Sauce Base: 2 tablespoons unsalted butter, 1 tablespoon neutral oil, 1 large onion (finely chopped), 3 cloves garlic (minced), 1 tablespoon grated fresh ginger
- Spices for Sauce: 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon turmeric, 1/4–1/2 teaspoon cayenne (optional, to taste)
- Tomato and Dairy: 1.5 cups tomato puree (or crushed tomatoes, blended smooth), 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
- Finishers: 1 teaspoon sugar or honey, 1 teaspoon kosher salt (plus more to taste), black pepper, juice of 1/2 lemon, 2 tablespoons chopped cilantro
- To Serve: Basmati rice, warm naan, and extra cilantro
Step-by-Step Instructions
- Marinate the chicken. In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt.
Add chicken and coat well. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Overnight is great for deeper flavor.
- Sear or broil for char. Option A: Thread chicken onto skewers and broil on high for 8–10 minutes, flipping halfway, until lightly charred and just cooked.
Option B: Heat a large skillet with a little oil and cook the chicken in batches over medium-high until browned on both sides. Transfer to a plate.
- Build the sauce base. In the same skillet, add butter and oil. Sauté onion over medium heat until soft and lightly golden, about 6–8 minutes.
Stir in garlic and ginger and cook 1 minute until fragrant.
- Toast the spices. Add garam masala, cumin, paprika, turmeric, and cayenne (if using). Cook 30–45 seconds, stirring. This wakes up the spices and adds complexity.
- Tomatoes in. Pour in the tomato puree.
Simmer 5–7 minutes, stirring occasionally, until slightly thickened and the raw tomato smell mellows.
- Make it creamy. Lower the heat and stir in the cream. Add sugar, salt, and a few grinds of black pepper. Simmer gently 3–4 minutes until the sauce is silky and coats a spoon.
- Add the chicken. Return the cooked chicken (and any juices) to the pan.
Simmer 5 minutes to marry flavors and finish cooking through. If the sauce gets too thick, splash in a bit of water.
- Balance and finish. Stir in lemon juice and cilantro. Taste and adjust salt, sweetness, and heat.
You want a creamy, slightly tangy, warmly spiced sauce.
- Serve. Spoon over fluffy basmati rice or scoop up with naan. Garnish with extra cilantro if you like.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. For best texture, freeze the sauce and chicken together; thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat with a splash of water or cream.
Stir often to prevent sticking.
- Make-ahead tip: Marinate the chicken the night before. You can also cook the chicken and sauce separately, then combine when reheating.
Benefits of This Recipe
- Balanced flavor: Creamy, tangy, and gently spiced, so it suits a wide range of palates.
- Weeknight-friendly: Uses simple steps and pantry spices. No special equipment needed.
- Flexible heat: Easy to make mild for kids or dial up the spice for fans of heat.
- Great leftovers: The flavors deepen overnight, making it even better the next day.
- Scalable: Double the recipe for a crowd without extra effort.
Common Mistakes to Avoid
- Skipping the marinade: The yogurt and spices tenderize the chicken and add flavor.
Even 30 minutes helps.
- Overcrowding the pan: Cook chicken in batches for good browning; crowded pieces steam and turn pale.
- Boiling the cream: Keep the heat low to prevent splitting and keep the sauce smooth.
- Under-seasoning: Taste at the end. You often need a pinch more salt, a squeeze of lemon, or a touch of sugar to balance.
- Using raw spice flavor: Toasting spices briefly in fat unlocks their aroma; don’t skip this step.
Variations You Can Try
- Lighter version: Swap half the cream for evaporated milk or coconut milk. It stays creamy with less richness.
- Vegetarian: Use paneer or roasted cauliflower and chickpeas.
Marinate paneer gently to avoid crumbling.
- Grill option: Grill the marinated chicken for deeper smoky flavor before adding to the sauce.
- Extra smoky: Stir in 1/2 teaspoon smoked paprika or a drop or two of liquid smoke.
- Herb-forward: Finish with chopped mint along with cilantro for a fresh twist.
FAQ
Can I use chicken breast instead of thighs?
Yes. Breast cooks a bit faster and can dry out more easily. Keep an eye on it during searing and simmer only until cooked through.
Marinating is especially helpful with breast meat.
How spicy is this recipe?
It’s mild to medium. The cayenne is optional, so you can keep it family-friendly. If you want more heat, add extra cayenne or a chopped green chili to the sauce.
What can I use instead of heavy cream?
Coconut milk, half-and-half, or evaporated milk work.
Heavy cream gives the silkiest texture, but these alternatives still make a rich, satisfying sauce.
Do I have to broil or grill the chicken?
No. A hot skillet works well and is convenient. The goal is some browning for flavor; just avoid overcrowding so the chicken sears properly.
How do I prevent the sauce from tasting too acidic?
Simmer the tomatoes long enough to cook off their sharpness.
Then balance with a pinch of sugar and finish with cream and lemon. Adjust to taste at the end.
Can I make it dairy-free?
Yes. Use a dairy-free yogurt for the marinade and full-fat coconut milk for the sauce.
The flavor is slightly different but still delicious and creamy.
What should I serve with it?
Basmati rice, garlic naan, or warm roti are classic. Add a simple cucumber salad or steamed peas for freshness and crunch.
Wrapping Up
This crowd-pleaser chicken tikka masala brings all the cozy, restaurant-style comfort to your table with straightforward steps and everyday ingredients. The marinade keeps the chicken tender, the sauce is silky and balanced, and the whole dish is flexible to your taste.
Make it mild or bold, light or rich, and enjoy leftovers that taste even better tomorrow. It’s the kind of recipe you’ll keep coming back to—simple, reliable, and always satisfying.
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