Chicken Tikka Masala Recipe

Restaurant-Style in Under 1 Hour

This easy chicken tikka masala recipe is so tasty that every time I make it I wonder why I don’t make it more often!

It’s one of my favorite Indian dishes that I order when we eat at Indian restaurants. This is not an authentic Indian recipe, but here is my take. It combines so many incredible flavors that come together in one skillet, making it easy to enjoy your favorite dish at home.

Whether you’re new to Indian cuisine or you normally cook with a variety of spices, you probably have what you need on hand. Otherwise, a quick trip to your grocery store is where you’ll find everything you need.

It’s very similar to Instant Pot butter chicken, so if you’ve ever tried that one, this tikka masala chicken is a must!

What is Chicken Tikka Masala?

Originally, chicken tikka on its own is comprised of chunks of chicken that are marinated in yogurt and Indian spices, then skewered and either grilled or roasted. The chicken itself can be used in many ways, but when making tikka masala, the chicken is then simmered in a sauce usually made with tomato puree, cream, and a blend of spices.

Each recipe is different from the next, so there is no one way to make it. This chicken tikka masala recipe is by far my favorite!

Recipe Ingredients

If it looks like there’s a long list of ingredients, you’d be right, there is. I promise though, it’s much easier than you think. Once you’ve got all your spices lined up and ready to go, it’s so easy. The bonus is, the same spices that are in the marinade are what you’ll need for the sauce!

Find the full printable recipe with specific measurements below.

For the Marinade

• Plain yogurt: The acid in the yogurt helps to break down the muscle proteins making the chicken pieces nice and tender. The coating also keeps the meat moist and helps to distribute the spices evenly all over each piece of chicken.
• Chicken breast: Use boneless skinless chicken breasts cut into bite-size pieces.
• Minced garlic & grated ginger: Fresh garlic and ginger do a great job of balancing out the deeper earthy spices.
• Spices: Garam masala, ground turmeric, cumin, and salt.

For the Sauce

• Olive oil: Used to sear the breast cubes so that they are evenly browned on all sides.
• Unsalted butter: Once the seared chicken has been set aside, the butter is melted as a base for the sauce, giving it a buttery flavor.
• Onion, garlic, & ginger: The aromatics along with the spices are cooked until fragrant.
• Spices: Garam masala, cumin, turmeric, coriander, and chili powder.
• Tomato puree: Gives the sauce its color and rich tomato-y flavor.
• Salt: Enhances the overall flavor of the sauce.
• Heavy cream or half-and-half: This will help to give the sauce a creamy consistency, help to lighten up the bold red color, and add richness.
• Brown sugar: A bit of sweetness to help cut through the acid. Using brown sugar instead of white sugar will also give it that extra element of caramel flavor.
• Water: Only if needed to thin out the sauce once it comes together.
• Chopped cilantro: For garnish.

• Marinate. Whisk together the ingredients for the marinade until well combined. Add the pieces of the chicken to the bowl and stir (or use your hands) until the pieces are well coated. Cover with plastic wrap and marinate in the fridge for at least 10 minutes.
• Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Cook the meat for 3 minutes per side in a single layer, working in batches if necessary. You don’t want to overcrowd the pan. Once browned, transfer the cooked pieces to a plate and cover them with foil to keep them warm.
• Cook aromatics for sauce. In the same skillet, melt the butter. Then, add the onions, to cook for 3 minutes until softened. Scrape the bits off the bottom of the pan as you stir. Add the garlic and ginger, followed by the garam masala, cumin, turmeric, and coriander. Sauté for 20 seconds until fragrant.
• Add the sauce and remaining spices to simmer. Pour in the tomato puree, chili powder, and salt. Simmer for 10-15 minutes, stirring occasionally. At this point, the sauce will turn a dark red, almost brown color, and will thicken in consistency.
• Stir in cream and brown sugar. This will help cut through the tomato acid as well as add richness and lighten up the color as well.
• Add chicken back to the skillet. Transfer back the chicken to the skillet, along with its juices, and submerge the meat into the delicious sauce. Cook for another 8-10 minutes until the chicken is cooked through and the sauce is bubbling.

Serve over basmati rice and garnish with cilantro. Enjoy!

Expert Tips

• Marinate time. You want a minimum of 10 minutes but no more than 12 hours. Otherwise, the acid in the yogurt will start changing the texture of the meat.
• Work in batches. To evenly brown all sides of the chicken, you will need to make sure there is enough room between each piece. There won’t be room for all of it at once.
• Do not overcook the chicken. For juicy tender results, just brown it initially and allow it to finish cooking as it simmers in the sauce.
• Above and beyond. For charred edges, cook the chicken using a stovetop grill, an outdoor grill, or the broiler on a rimmed baking sheet with a wire rack to get extra crispy edges.

What to Serve with Chicken Tikka Masala

This dish is usually served with white rice, either basmati rice or jasmine rice. You can of course choose to use brown rice if you prefer.

You can also serve it on its own with some homemade naan bread, or use this pita bread recipe to scoop up that yummy tikka masala sauce.

Some veggies like sheet pan veggies, roasted asparagus or roasted broccoli and cauliflower are all you need to complete this healthy, flavorful, and spectacular meal.

Storing

Keep leftovers stored in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months and then thaw it in the fridge when you’re ready to enjoy it again.

To reheat chicken tikka masala, pop it in the microwave to heat or use the stove on medium-low heat until everything is warmed through.