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Chicken Tikka Masala Recipe

Chicken Tikka Masala Recipe

This creamy Chicken Tikka Masala Recipe features tender grilled chicken bathed in a velvety tomato-based sauce spiced with aromatic Indian spices—perfect for a cozy weeknight dinner or festive gathering.
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Servings 4 servings

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1" pieces
  • 1 cup whole-milk Greek yogurt or coconut yogurt (dairy-free)
  • 1.5 Tbsp fresh lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp kosher salt
  • 0.5 tsp cayenne pepper
  • 2 Tbsp ghee or olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 inch piece fresh ginger
  • 14 oz tomato puree or crushed tomatoes (no-salt-added)
  • 0.5 cup heavy cream or full-fat coconut milk
  • 2 Tbsp fresh cilantro

Instructions
 

  • In a large bowl, whisk yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, salt, and cayenne. Add chicken, toss to coat, cover and chill at least 30 minutes—overnight if you can.
  • Preheat broiler or grill to medium-high. Thread chicken onto skewers or spread on a foil-lined sheet. Grill/broil 8–10 minutes, flipping once, until lightly charred and just cooked. Set aside.
  • Heat ghee in a skillet over medium. Add onion, cook 5–7 minutes until golden. Stir in garlic and ginger, cooking 1 minute until fragrant.
  • Sprinkle in cumin, coriander, smoked paprika, and chili powder; toast 10 seconds. Pour in tomato puree, add cinnamon stick and cardamom, then bring to a gentle simmer. Let bubble 10 minutes, stirring occasionally.
  • Remove spices, stir in cream until silky. Add chicken, coating each piece in the luscious sauce. Simmer 3–5 minutes until thickened.
  • Sprinkle extra garam masala and cilantro on top. Serve with basmati rice or warm naan.

Notes

A few last tips from my kitchen experiments: Overnight marinating deepens flavor, but 30 minutes still works in a pinch. If sauce feels thin, simmer uncovered a bit longer—it’ll thicken nicely. Kashmiri red chili powder adds vibrant color without extra heat. Leftovers often taste better once the flavors marry overnight.
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