Name: Creamy Chicken Tikka Masala Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces; 1 cup plain Greek yogurt; 1 tbsp lemon juice; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp butter; 1 tbsp olive oil; 1 small onion, finely diced; 1 tbsp tomato paste; 1 (15 oz) can tomato sauce; 1 cup heavy cream; 1/2 tsp chili powder (optional); Fresh cilantro, chopped (for garnish)

Why You’ll Love Creamy Chicken Tikka Masala Recipe

This recipe brings together aromatic spices, juicy chicken, and a luxuriously creamy sauce in one satisfying dish. It’s perfect for both weeknight dinners and special occasions. The marinade ensures the chicken stays tender and flavorful, while the tomato-based sauce strikes the perfect balance between tangy, savory, and mildly spicy. It pairs beautifully with rice or naan and can easily be adjusted to suit your preferred spice level.

Ingredients

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

For the chicken marinade:
boneless skinless chicken thighs, cut into bite-sized pieces
plain yogurt
garlic, minced
fresh ginger, minced
garam masala
ground turmeric
ground cumin
chili powder
salt

For the sauce:
olive oil
butter
onion, finely diced
garlic, minced
fresh ginger, minced
garam masala
ground cumin
ground turmeric
ground coriander
paprika
cayenne pepper (optional)
tomato puree
water
heavy cream
fresh cilantro, chopped (for garnish)

Directions

In a large bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well to create the marinade.
Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Preheat the oven to 500°F (260°C). Arrange the marinated chicken on skewers or spread on a lined baking sheet. Bake for about 15 minutes, or until cooked through and slightly charred on the edges.
While the chicken cooks, heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent.
Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
Add garam masala, cumin, turmeric, coriander, paprika, and cayenne pepper. Stir briefly to toast the spices.
Pour in the tomato puree and water. Bring to a gentle simmer and cook for several minutes to deepen the flavor.
Reduce the heat and stir in the heavy cream. Simmer until the sauce thickens slightly.
Add the cooked chicken into the sauce and simmer for another 5 to 10 minutes, allowing the flavors to blend together.
Garnish with chopped cilantro and serve hot with basmati rice or naan.

Servings and timing

Servings: 6 servings

Prep time: 15 minutes (plus at least 1 hour marinating time)
Cook time: 25 minutes
Total time: Approximately 1 hour 40 minutes including marinating

Variations

For a milder version, reduce or omit the cayenne pepper.
For extra heat, add a pinch of red pepper flakes or additional chili powder.
Swap chicken thighs for chicken breast if preferred, adjusting cooking time to avoid overcooking.
For a dairy-free option, replace the yogurt with a dairy-free alternative and substitute coconut milk for heavy cream.
Add vegetables such as bell peppers or spinach to the sauce for extra color and nutrition.
For a smoky flavor, grill the marinated chicken instead of baking it.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, place cooled chicken tikka masala in freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat in the microwave in short intervals, stirring between each interval to maintain a smooth sauce. If the sauce thickens too much, add a splash of water or cream while reheating.

FAQs

Can I make chicken tikka masala ahead of time?

Yes, this dish tastes even better the next day as the flavors continue to develop. Prepare it in advance and store it in the refrigerator until ready to serve.

Is chicken tikka masala very spicy?

It is typically mildly spiced with warmth rather than intense heat. You can easily adjust the spice level to suit your taste.

Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Be careful not to overcook it to maintain tenderness.

What is the difference between tikka masala and butter chicken?

Both dishes are similar, but butter chicken tends to be slightly sweeter and richer, while tikka masala has a more pronounced spice profile.

Can I cook the chicken on the stovetop instead of the oven?

Yes, you can sear the marinated chicken in a hot skillet until fully cooked and lightly charred.

What should I serve with chicken tikka masala?

It pairs perfectly with basmati rice, naan bread, or even cauliflower rice for a lighter option.

Can I freeze chicken tikka masala?

Yes, it freezes well for up to 2 months. Allow it to cool completely before storing.

How do I thicken the sauce if it’s too thin?

Let it simmer uncovered for a few extra minutes, or stir in a small amount of additional cream.

Can I make this recipe dairy-free?

Yes, substitute coconut milk for the cream and use a dairy-free yogurt alternative in the marinade.

How long should I marinate the chicken?

At least 1 hour is recommended, but marinating for up to 24 hours will provide even deeper flavor.

Conclusion

Creamy Chicken Tikka Masala is a flavorful and satisfying dish that combines tender marinated chicken with a rich, spiced tomato cream sauce. With its adaptable ingredients and simple cooking steps, it’s a reliable recipe for both everyday meals and special gatherings. Once you try this homemade version, it’s sure to become a regular favorite in your kitchen.