Chicken Tikka Masala
Chicken tikka masala is browned, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce. It is rich but balanced, and it is one of the most popular curries in the world.
- 55 minTotal time
- 4Servings
- 520kcal / serving
- 40 gProtein
This version is made in one pan with pantry spices. Brown the chicken first, build a sweet onion and tomato base, and finish with cream and garam masala for a restaurant-style sauce.
The science: why this works
- Yogurt in the marinade is mildly acidic and tenderizes the chicken without making it mushy.
- Browning the chicken first adds deep, roasted flavor that carries into the sauce.
- Cooking the onion until golden and the tomato paste until brick red builds sweetness and savory depth.
- Adding garam masala at the end keeps its fragrant aroma from cooking away.
- Cream is added off a hard boil so the sauce stays smooth and does not split.
Yogurt as a gentle tenderizer
Yogurt is mildly acidic and contains calcium that helps gently loosen the surface proteins in chicken. Unlike a strong lemon marinade, it softens without making meat chalky, so the chicken stays juicy even after browning and simmering.
Learn: Yogurt marinade: tender and charred →The masala base
Slowly softening onion, then cooking garlic, ginger and tomato paste, drives off water and builds sweet, savory compounds. The sauce is ready when oil separates at the edges, a sign the water has cooked off and flavor is concentrated.
Learn: Onion-tomato masala: wait for the oil →Garam masala goes in late
The aromatic oils in garam masala are delicate and fade with long cooking. Stirring it in at the end preserves a bright, fragrant top note that the earlier spices cannot provide, so the finished sauce smells fresh.
Learn: Garam masala goes in late →Chicken Tikka Masala
55 min · 4 servings · Indian · Main course
Ingredients
Makes 4 servings
- 700 gboneless chicken thighs, cut into 3 cm pieces
- 160 mlplain yogurt
- 2 tspgaram masala, divided
- 2 tspground cumin
- 1 tspturmeric
- 2 tsppaprika
- 1 tspkosher salt, plus more to taste
- 2 tbspoil or ghee, divided
- 1large onion, finely chopped
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbsptomato paste
- 1 can(400 g) crushed tomatoes
- 120 mlheavy cream
- 1 tspsugar
- Fresh cilantro, chopped, for serving
Method
Tips for the best result
- Thighs stay more tender than breast in a simmered sauce.
- Do not rush the onion; golden onions make the sauce taste sweet and deep.
- Let the sauce rest 10 minutes off the heat; it thickens and tastes better.
Mistakes to avoid
- Boiling the sauce after adding cream can make it split, so keep it at a gentle warm.
- Skipping the browning step gives a flat-tasting sauce, so sear the chicken first.
- Leaving out the salt at the end makes the sauce taste dull, so taste and adjust.
Variations and swaps
- Add a handful of baby spinach at the end for greens.
- Use coconut milk instead of cream for a dairy-free version.
- Add 1 tsp chili flakes or a chopped green chili for more heat.
- Swap heavy cream for half-and-half for a lighter sauce, adding it off the heat.
- Swap chicken thighs for breast and cut the simmer to 6 to 8 minutes so it does not dry out.
- Swap ghee for oil for a richer, nuttier flavor.
Storing and reheating
Refrigerate within 2 hours and keep 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove, adding a splash of water, until 165°F (74°C).
Chicken Tikka Masala: questions
What is chicken tikka masala?
It is marinated, browned chicken simmered in a creamy tomato and spice sauce. The chicken is first cooked as tikka, then finished in a masala sauce, which makes it rich and mildly spiced.
What is the difference between butter chicken and tikka masala?
Butter chicken is milder and sweeter with a smoother, butter-rich sauce. Tikka masala is more tomato-forward and spiced, with a slightly more textured onion base.
Can I use chicken breast for tikka masala?
Yes, but thighs stay juicier. If using breast, cut it into larger chunks and simmer only 6 to 8 minutes so it does not dry out.
Does chicken tikka masala need to marinate overnight?
No. Thirty minutes helps flavor, and up to 8 hours is great. Longer than 24 hours can make the chicken mushy.
How can I make tikka masala less spicy?
Skip any chili and use sweet paprika. Cream and a pinch of sugar also soften heat, and serving with yogurt or rice helps balance it.
