Chicken Tikka Masala
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Chicken tikka masala is a great recipe made with tender marinated chicken smothered in a creamy tomato sauce full of robust Indian flavors!
We absolutely love this chicken tikka masala recipe. It’s one of those dishes I never have to worry whether the kids will whine and complain. We never have leftovers! Serve it over cauliflower rice with fresh strawberry pie for dessert.
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Chicken Tikka Masala
Chicken Tikka Masala
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Chicken Tikka Masala Ingredients
Chicken Tikka Masala Marinade
- Chicken – Boneless, skinless. Pictured are breasts, but you can absolutely use thigh meat too. Diced.
- Yogurt – Plain, unsweetened.
- Garlic – Minced.
- Ginger – Grated.
- Lemon juice – Fresh is best for this!
- Garam masala – This is a spice blend that can be found in the spice aisle or International aisle of most major grocery stores.
- Other spices – Smoked paprika, salt & pepper.
Chicken Tikka Masala Sauce
- Oil – Vegetable oil (I used olive oil)
- Onion – Finely diced.
- Garlic – Minced.
- Ginger – Grated.
- Spices – Garam masala, turmeric, smoked paprika, chili powder, cumin.
- Tomato – Canned tomato paste and canned crushed tomatoes.
- Chicken stock or broth – Here’s how we make homemade chicken stock, you can also use store bought or bouillon + water.
- Heavy cream – Also called whipping cream or heavy whipping cream.
How do you make chicken tikka masala? (step-by-step)
⭐ First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken pieces and mix until coated. Chill.
⭐ Next, heat oil in a large skillet over medium heat. Add the chicken and cook, stirring, until cooked through. Remove chicken from pan and set aside.
⭐ Then, add onion, garlic, and ginger and cook until onions are translucent. Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin,. Stir until well combined and cook for a few minutes to allow flavors to meld together.
⭐ Finally, add tomato paste, crushed tomatoes, chicken broth. Bring to a simmer, and cook until sauce has thickened to your liking. Return chicken to sauce and stir in heavy cream.
Alternate cooking methods
Instant pot chicken tikka masala
- First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken and mix until coated. Chill.
- Next, heat oil in instant pot on sauté mode. Add onion, garlic, and ginger and cook until onions are translucent. Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin. Stir until well combined.
- Then, add tomato paste, crushed tomatoes, chicken broth, and marinated chicken.
- Finally, cover and cook on manual (high pressure). When finished, do a careful quick release, pausing if it begins to sputter. Stir in cream.
Slow cooker chicken tikka masala
- First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken and mix until coated. Chill.
- Next, add onion, garlic, ginger, and spices to slow cooker. Stir until well combined.
- Then, add tomato paste, crushed tomatoes, chicken broth, and marinated chicken. Cover and cook on low or high temperature, as desired.
- Finally, uncover for the last 30 minutes of cook time, stirring occasionally, to thicken. Stir in cream before serving.
Preparation
Can you make homemade chicken tikka masala ahead of time?
Yes, absolutely! This can be made a few days in advance for an easy weeknight meal. Store in the refrigerator or freezer until ready to use.
Dark meat or white meat for tikka masala?
This is just a matter of personal preference. Dark meat is less expensive and tends to be juicier, while white meat is a little drier and lower in calories. We make it both ways based on what the market had on sale that week!
What can I substitute for the heavy cream?
To keep this dairy-free you can use coconut milk (full fat canned coconut milk will work best), coconut cream, plain Greek yogurt, or cashew cream.
How do you thicken the sauce?
If the sauce is not thick enough, you can simmer to reduce and thicken. Alternatively, you can thicken with cornstarch.
Add a a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water to the hot dish (it should be simmering or close to simmering when you add the slurry). Repeat as needed until you reach the desired consistency.
Leftovers and storage
How long does chicken tikka masala last?
Leftovers will keep in the refrigerator for 3 – 4 days or in the freezer for several months. Store in a sealed/air-tight container for best results.
Can you freeze chicken tikka masala?
Yes, this fantastic dish to freeze. Make an extra batch while you’re cooking dinner, then freeze half of it for later. Make sure the chicken is fully submerged in the sauce and it will last up to a year in the freezer.
Allow the food to cool before freezing and leave enough headspace at the top of your container to allow for expansion.
How to reheat chicken tikka masala recipe
Reheating is a simple as popping in the microwave for a minute or two. You can also reheat on the stove top over medium heat.
If you froze a full batch, you can reheat in the slow cooker on high for about 2 – 3 hours.
Tips, tricks, and frequently asked questions
What is the difference between butter chicken and tikka masala?
They are very similar, but definitely not the same. The key differences being the volume of butter in butter chicken, and tikka masala typically has more tomato and less cream.
Can I use tandoori spice instead of garam masala?
Yes, tandoori spice has a similar flavor and can be substituted in a pinch. However it is important to note that tandoori spice also already contains some of the additional spices (turmeric, smoked paprika, chili powder).
So if you need to substitute, start with the tandoori spice then taste and decide if you need more of the additional spices.
Is chicken tikka masala Indian?
It is and it isn’t. While widely considered an Indian dish, it’s actually an Indian + British fusion.
Chicken tikka is an Indian dish and the masala sauce was added to placate the British palate and penchant for gravies and sauces. The flavor profile is definitely Indian thought!
What to eat with chicken tikka masala (serving suggestions)
This dish goes great with homemade naan bread and coconut rice. You can also eat it just on its own, over homemade egg noodles or on a baked potato. Don’t forget a batch of snickerdoodles or sugar cookies for dessert!
Other awesome chicken recipes to enjoy
- Chicken meatballs
- Teriyaki chicken wings
- BBQ chicken taquitos
- Chicken alfredo bake
- See all our chicken dinner recipes!
Tools we love
- Instant pot pressure cooker – When I need dinner in a hurry, this is my go-to appliance.
- Crock pot slow cooker – Perfect for when you have something else in the oven!
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How to Make Chicken Tikka Masala
Chicken Tikka Masala
Ingredients
MARINADE
- 2 pounds boneless/skinless chicken (breasts or thighs) cut into pieces
- 1 cup plain yogurt
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
SAUCE
- 2 tablespoons oil
- 1 small onion finely diced
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 3 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- ½ cup heavy cream
Instructions
- Combine all the ingredients for the marinade. Add the chicken and allow to marinate in the fridge for at least one hour to overnight.
- Heat oil in a large skillet over medium heat. Add the chicken and cook, stirring, until cooked through, about 5 - 7 minutes. Remove chicken from pan and set aside.
- To the pan, add the onion, garlic and ginger and cook until onions are translucent.
- Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin, stir until well combined and cook for a few minutes to allow flavors to meld together.
- Add in the tomato paste, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and allow to simmer until sauce has thickened, about 8 - 10 minutes.
- Return the cooked chicken to the pan and stir in the heavy cream.
Notes
- First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken and mix until coated. Chill.
- Next, heat oil in instant pot on sauté mode. Add onion, garlic, and ginger and cook until onions are translucent. Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin. Stir until well combined.
- Then, add tomato paste, crushed tomatoes, chicken broth, and marinated chicken.
- Finally, cover and cook on manual (high pressure) for 8 minutes. When finished, hit cancel and do a careful quick release, pausing if it begins to sputter. Simmer on sauté mode until sauce is reduced and thickened to your liking. Stir in cream before serving.
- First, combine marinade ingredients in a large bowl or gallon ziplock. Add the chicken and mix until coated. Chill.
- Next, add onion, garlic, ginger, and spices to slow cooker. Stir until well combined.
- Then, add tomato paste, crushed tomatoes, chicken broth, and marinated chicken. Cover and cook on low for 8 - 10 hours or high for 4 - 6 hours, as desired.
- Finally, partially uncover for the last 30 minutes of cook time, stirring occasionally, to thicken. Stir in cream before serving.
Nutrition
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Chicken Tikka Masala
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This is so good and flavorful! That marinade on the chicken is so ultra important and it tastes so much better with the marinade than without No shortcuts for me — I LOVE this! So delicious! <3
One of my favorite dishes and first time making it. It was fantastic! Thank you for the recipe 🙂
Turned out amazingly good! We loved how easy it was to make!
The recipe says chili powder, did you use Indian chili powder or the American chili powder blend we use in a “bowl of red”? Making this tonight if you could let me know, thanks!
American chili powder 😊