This ultra creamy Chicken Tikka Masala Recipe is as filled with tender, yogurt marinated chicken thighs in luscious and rich, spiced tomato sauce.
We love to pair this easy Indian recipe with my classic Naan Bread and fluffy Basmati rice for a complete meal!
If you’ve tasted my Authentic Indian Butter Chicken, and loved it as much as we do, then you’re going to really enjoy this Chicken Tikka Masala!
The flavors are very similar with just a few differences in the spices, ingredients and method of cooking.
What Is Chicken Tikka Masala?
If you’re not familiar with Tikka Masala, it’s a traditional Indian dish that consists of meat (usually chicken, lamb or shrimp) that is cooked in a hot clay oven (tandoor oven), then finished in a rich and creamy sauce (or curry) that’s amped up with loads of spices.
The main spice, which gives the dish it’s name is Garam Masala.
Garam Masala is a blend of different spices like: coriander, black pepper, cumin, cardamom and cinnamon. It has a slightly nutty and sweet taste to it. Very unique!
Creamy Chicken Tikka Masala Recipe
As I mentioned above, Tikka Masala is traditionally cooked in a hot clay oven that can reach up to 900 degrees F! Since most people do not own a tandoor oven, I’m going to show you how to quickly and easily make Chicken Tikka Masala in the oven.
Ingredients Needed For Tikka Masala
Here’s a basic list of the ingredients you’ll need to make this amazing recipe. As always, you can find the full list of ingredients in the recipe card below.
- Boneless, Skinless Chicken Thighs – you could also use boneless skinless chicken breasts
- Plain Yogurt – helps to tenderize the chicken
- Garlic
- Ginger
- Garam Masala
- Turmeric
- Cumin
- Chili Powder
- Onion
- Ground Coriander
- Paprika
- Cayenne Pepper
- Tomato Puree – you can also use crushed tomatoes. Try to stay away from tomato sauce, because that has other seasonings in it.
- Heavy Cream – try using half and half for a lower-fat version
How To Make Chicken Tikka Masala
You’re going to be blown away by how easy this recipe is! Even my pickiest eater loves it!
- MARINATE – Combine the chicken thigh pieces with plain yogurt, garlic, ginger and other spices. Let the chicken marinate for at least 1 hour, up to 24 hours, covered in the fridge.
- SKEWER – Line a 9×13″ baking pan with foil, then thread the chicken pieces onto skewers and prop up both ends of the skewers in the sides of the pan, so the chicken is elevated above the bottom of the pan.
- BAKE – Crank up the heat to 500 degrees F. and bake for just 15 minutes, until the chicken is cooked through, and golden brown.
- MAKE THE SAUCE – While the chicken is cooking, make the creamy sauce by sautéing some onion, garlic and ginger along with more spices. Stir in tomato puree and heavy cream and add in the cooked chicken pieces.
PRO TIP: You can also cook the chicken on a hot grill to avoid heating up the kitchen!
This chicken alone would be fantastic wrapped up in Naan Bread, on top of a salad or just served with a side of steamed broccoli.
However, when paired with the creamy tikka masala sauce… it’s to die for!
Is Chicken Tikka Masala Spicy?
The main level of spice (heat) comes from the cayenne pepper.
I’m only adding in 1/4 tsp, which gives it a little kick of heat, but even my 2 year old likes it, and eats it without complaint.
That being said, if you don’t want heat, go ahead and leave out the cayenne pepper. If you would like it spicier, try upping it to 1/2 tsp!
What Type of Rice Goes with Tikka Masala?
As with most Indian cuisine, you’re going to want to make Basmati Rice.
Basmati Rice is an extra long grain of rice and is light, fluffy and perfect for soaking up all that sauce.
How To Cook Basmati Rice
*If you’re using prepackaged basmati rice, there is no need to rinse the rice prior to cooking.
The rice to water ratio is 1 cup rice to 1 1/2 cups water.
- Bring water and rice to a boil, reduce heat to a simmer, cover and cook for 12 minutes.
- Remove from heat, but keep covered for an additional 10 minutes; then remove lid and fluff with a wooden spoon.
What to Serve with Chicken Tikka Masala
You definitely want to serve this delicious chicken tikka masala with my homemade Naan Bread recipe.
Trust me! It’s a game changer!
Also, make sure you sprinkle some freshly chopped cilantro on top. It adds a nice fresh flavor.
When we make this dish at home I like to serve it with a steamed vegetable like broccoli or green beans.
I can’t wait for you to give this recipe a try! You’re going to be adding this to your dinner rotation for sure!
Chicken Tikka Masala
Ingredients
For The Chicken:
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- ½ cup plain yogurt
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
For The Sauce:
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion, finely diced
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp cayenne pepper, more or less to taste
- 14 oz tomato puree
- ¾ cup water
- 1 cup heavy cream
- 2 tbsp cilantro, freshly chopped
Instructions
For The Chicken:
- Combine the yogurt and spices to create a paste in a large bowl. Add in the cut chicken thighs and stir to coat. Cover and refrigerate for at least 1 hour, up to 24 hours.
- Preheat oven to 500 degrees F. Line a 9x13" baking pan with foil and soak wooden skewers in water (if using) or use metal skewers.
- Thread the marinated chicken pieces onto the skewers until they're filled, then prop each end of the skewer on the baking pan, so the chicken is elevated and does not touch the bottom. Bake in oven for 15 minutes, or until chicken is cooked through and browned.
For The Sauce:
- While the chicken is cooking, prepare the sauce. Start by adding olive oil and butter to a large pan over medium-high heat. Sauté onion for about 3 to 5 minutes, until tender and translucent.
- Add in garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper. Cook about 3o to 45 seconds, until fragrant.
- Pour in the tomato puree and water and bring to a simmer for 3 minutes. Add in the heavy cream and stir until evenly combined, then add in the cooked chicken.
- Serve with rice, naan bread and a sprinkle of freshly chopped cilantro. Enjoy!
Video
Notes
Nutrition
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Caitlin
It was so good, I impressed myself. I was really intimidated because I haven’t made Indian recipes before but it was easy and delicious. Instead of buying garam masala, I mixed my own using a recipe on AllRecipes. Also substituted ground ginger for fresh. Will definitely be making it again and be checking out your other recipes. Thank you!
Tie Dye Dan
Incredible recipe, followed exactly as written except for one thing. Instead of using skewers and baking the chicken, I pan fried it in the paste, removed the chicken to let rest, and made the sauce in the same pan to save on dishes. New favorite way to make use of extra heavy whipping cream! We’re getting 4 meals out of it, easy!
Joy
I love chicken tikka masala and now I can make it and enjoy it in the comfort of my own home! Thank You for the recipe! I’m a mom of 3 and a night shift nurse. I need this recipie!
Chris
Outstanding. Love all the spices and creamy consistency. I’ve made this several times. It’s a winner in my house.
Nicole
I’ve made this quite a few times and the first time for guests today they raved about it and said it was even better than the restaurant we used to go to 2 hours away when we were in town.
I follow the instructions exactly besides that I omit the cayenne in the sauce while also adding a bit more salt to the sauce. Turns out fabulous every time I’ve made.
Brandi
Overall turned out well! I added significantly more ginger and sautéed the chicken instead but it turned out great!
MarieS
Delicious. Marinated overnight and the chicken was quite tender.
Shayla
Absolutely delicious my family really enjoyed it. My only adjustment is that I doubled the recipe and I added the 24 ounce of the pure tomatoes I would add a little less next time,