Name: Best Chicken Tikka Masala
Prep time: 15 min
Cook time: 35 min
Total time: PT-489097H4M36S
Cuisine: Indian
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 2 teaspoons cayenne pepper; 2 teaspoons black pepper; 1 tablespoon minced fresh ginger; 2 teaspoons salt; 1 tablespoon butter; 1 clove garlic, minced; 1 jalapeño, finely chopped (optional); 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon salt, or to taste; 1 (8-ounce) can tomato sauce; 1 cup heavy cream; 1/4 cup chopped fresh cilantro

Why You’ll Love Best Chicken Tikka Masala Recipe

It delivers a restaurant‑style flavor at home, with layers of spice, creaminess, and a touch of acidity.
The marinated chicken ensures deep flavor and tender texture.
It’s flexible: you can adjust heat level, use different dairy or dairy alternatives, or make it in advance.
It’s a crowd‑pleaser—great for family dinners or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (boneless, cut into cubes)
Yogurt
Lemon juice
Garlic
Ginger
Garam masala
Cumin
Coriander
Turmeric
Chili powder or cayenne
Salt
Butter or oil
Onion
Tomatoes (pureed or chopped)
Heavy cream (or coconut milk)
Fresh cilantro (for garnish)

Directions

Marinate the chicken
In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add the chicken cubes and coat well. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Cook the chicken
Heat some butter or oil in a skillet or grill pan. Cook the chicken pieces until they are browned and mostly cooked through (they will finish cooking in the sauce). Remove and set aside.
Prepare the sauce
In the same pan, add a little extra butter or oil if needed. Sauté finely chopped onions until translucent and golden. Add garlic and ginger, and cook briefly until fragrant. Stir in spices (cumin, coriander, garam masala, turmeric, chili powder) and cook for a minute. Add tomato puree (or chopped tomatoes) and simmer until the sauce thickens and the oil begins to separate.
Combine and simmer
Return the partially cooked chicken to the sauce. Stir to coat. Pour in cream (or coconut milk) and gently simmer until the chicken is fully cooked and the sauce is creamy and well blended. Adjust salt, spice, or creaminess as needed.
Garnish and serve
Sprinkle with chopped cilantro. Serve hot with steamed basmati rice, naan, or flatbread.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Marinating time: 1 hour (or overnight)
Cooking time: 25 minutes
Total time: approximately 1 hour 40 minutes (if marinating for an hour)

Variations

Spice level: Adjust the chili powder or cayenne to make it milder or hotter.
Protein swaps: Use paneer or tofu for a vegetarian version, or lamb or shrimp instead of chicken.
Dairy alternatives: Use coconut milk or cashew cream instead of heavy cream for a dairy‑free variation.
Tomato style: Use canned crushed tomatoes or fresh tomato purée depending on availability.
Smoky touch: After cooking, you can add a piece of hot charcoal in a small bowl inside the pot and drizzle a bit of ghee over it, then cover for a few minutes to impart a smoky flavor (“dhungar” technique).

Storage/Reheating

Storage: Let the dish cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days.
Freezing: You can freeze the curry (without rice) for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of water, cream, or broth if the sauce has thickened too much. Avoid boiling vigorously to maintain creamy texture.

FAQs

What cut of chicken is best for Chicken Tikka Masala?

Boneless, skinless chicken thighs or chicken breast cut into cubes both work well. Thighs tend to stay juicier.

Can I skip marinating the chicken?

You can, but marinating helps infuse flavor and tenderize the meat. At minimum, allow 30 minutes for the marinade to work.

Can I make this recipe gluten‑free?

Yes. All the ingredients listed are naturally gluten‑free. Just ensure your spice mixes or canned tomatoes don’t contain gluten additives.

How do I make it less spicy?

Reduce or omit the chili powder or cayenne. You can also increase the amount of cream or yogurt to mellow the heat.

Can I use tomato paste instead of purée?

Yes, but you’ll need to dilute it with a little water or broth and adjust seasoning and cook time.

How do I get that rich, creamy texture without heavy cream?

You can substitute coconut milk, cashew cream, or a bechamel‑style milk thickened with a little flour or cornstarch.

Why is my sauce too thin or watery?

Simmer it longer uncovered so excess water evaporates and the sauce thickens.

Can I prepare this ahead of time?

Yes — you can marinate the chicken ahead and even cook parts of the dish. Just rewarm gently before serving.

Does the dish improve with leftovers?

Yes, the flavors often deepen after resting, making leftovers especially delicious.

What side dishes go well with Chicken Tikka Masala?

This works beautifully with basmati rice, naan or paratha, a side salad, raita (yogurt cucumber sauce), or sautéed vegetables.

Conclusion

This Chicken Tikka Masala is a comforting, flavorful dish that brings restaurant flair into your home kitchen. The tender marinated chicken, creamy spiced sauce, and customizable variations make it a versatile favorite. With straightforward steps and flexible ingredient options, it’s a recipe you’ll turn to again and again for weeknight dinners or special gatherings.