There’s a reason Chicken Tikka Masala is one of the most popular Indian dishes and this recipe is every bit as good as anything you’d find in a restaurant. It’s made with tender bites of marinated chicken in a creamy spiced tomato sauce.
Do you love curry recipes? Try Massaman Curry, Yellow Curry, Panang Curry, Red Curry, or Chickpea Curry.
Truly authentic chicken tikka is cooked in a tandoor clay oven, but since most home cooks don’t have that available, I’ve adapted this recipe for a stove top, instant pot and slow cooker. You could also broil the chicken in the oven, rather than cooking it on the stove.
How to make Chicken Tikka Masala at home:
Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces then set aside to marinate for 30 minutes (or refrigerate for up to 1 day, stored in the fridge).
Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.
Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic then saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices then mix well. Cover and simmer for 10-15 minutes.
Blend: Discard bay leaves, cinnamon stick and cloves then use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream then return the chicken to the pot and simmer for 5 more minutes.
Serve this Chicken Tikka Masala recipe over hot cooked basmati rice, with a side of naan, or pita bread.
Make ahead and Freezing Instructions:
To Make Ahead: The chicken and marinade and can be prepared a day ahead of time. The sauce can be made up to 3 days ahead of time, stored in the fridge. Cook the chicken and warm the sauce the day of serving.
To Freeze: Freeze Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.
Recipe Variations:
- Slow Cooker: Here’s my simplified Slow Cooker Chicken Tikka Masala.
- Instant Pot: Turn Instant Pot to sauté setting. Cook the chicken in oil first, just until browned on both sides, then remove to a plate. Sauté the spices and tomatoes as directed then turn IP off. Return chicken to the pot then secure lid and cook on high pressure for 10 minutes, with a 10 minutes natural release. Discard bay leaves, cinnamon stick and clove then remove chicken to a plate. Use an immersion blender to blend sauce then stir in coconut milk.
- Kashmiri Chilies: If you can find Kashmiri chilies, they are authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepper, in the sauce.
- Lamb Tikka Masala: Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.
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Chicken Tikka Masala
Equipment
Ingredients
For the Chicken Marinade:
- 2 lbs boneless skinless chicken thighs , or breasts, chopped into pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
For the Tikka Masala Sauce:
- 2 Tablespoons canola oil
- 4 whole peppercorns
- 1 bay leaf (Indian bay leaf if you have one)
- 2 whole cloves , or ¼ teaspoon ground cloves
- 1 cinnamon stick
- 1 yellow onion , chopped (about 1 ½ cups)
- 1 inch fresh ginger , grated
- 3 cloves garlic , minced
- 1 Bird’s eye chili , , or a small piece of jalapeño, chopped, (optional for spicy)
- 1 14 ounce can diced tomatoes , or 3 roma tomatoes, chopped
- ½ cup tomato sauce
- ¼ teaspoon cayenne pepper , or more, for extra spicy
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoons garam masala
- 1 cup coconut milk , or heavy cream
For Serving:
- ½ cup fresh chopped cilantro
- Hot cooked Basmati rice
- Naan, chapati, or rotis
Instructions
- Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces and set aside to marinate for 30 minutes (or refrigerate for up to 1 day, stored in the fridge).
- Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.
- Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic and saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices and mix well. Cover and simmer for 10-15 minutes.
- Blend: Discard bay leaves, cinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.
- Simmer: Return the chicken to the pot and simmer for 5 more minutes.
- Serve over hot cooked basmati rice, with a side of naan.
Video
Notes
Nutrition
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I originally shared this recipe September 2020. Updated March 2021 and September 2023.
