Bookmark
This creamy Chicken Tikka Masala brings fragrant Indian flavors to your own kitchen, all with minimal prep and only one pan to wash. Each bite of juicy, marinated chicken wrapped in a velvety spiced tomato sauce feels like a restaurant treat without the fuss or a tandoor. With a few pantry basics and the right technique, you get a deeply flavorful curry perfect for weeknights or sharing with friends. It has saved our dinner routine more than once when everyone craved bold comfort food.
I made this the first time on a rainy Sunday and was amazed how the house filled with the aroma of toasted spices. Now it is a regular request and nobody ever needs convincing to clean their plate.
Ingredients
- Boneless chicken thighs: Choose fresh and evenly sized pieces for even cooking and the juiciest results
- Plain yogurt: Full fat gives rich flavor and helps tenderize the chicken
- Garam masala: A great blend makes all the difference buy a fresh packet and keep it sealed
- Kashmiri chili: Adds gorgeous color and mild heat if you cannot find it use good quality paprika instead
- Tomato puree: Smooth and unsalted is best for a silky curry base make sure to check the label
- Garlic and ginger: Freshly grated adds depth jarred is convenient but the flavor is never quite the same
- Butter: Adds classic richness use real butter for the best sauce texture
- Heavy cream: Rounds out the tang of spices with luxurious creaminess
- Cumin, turmeric, ground coriander: Essential for layering warmth and familiar curry notes
- Onion: The slow sauté brings sweetness to balance the spice
- Salt and oil: The finishing touches to bring everything together
Instructions
- Marinate the chicken:
- Mix your chicken with yogurt garlic ginger garam masala turmeric cumin chili and salt in a large bowl. Cover and let it sit for at least ten minutes or overnight for deeper infusion. The longer you can wait the more tender and flavorful the chicken will become.
- Sear the chicken:
- Heat some oil in a heavy skillet over medium high flame. Take only as many pieces as will fit without crowding and sear for about three minutes per side. You want bold golden color. Move to a plate and cover to keep the pieces moist while you finish the rest.
- Make the sauce:
- In the same pan drop in butter and diced onion. Let these cook slowly over medium heat until the onion turns soft and deeply golden. This should take about six minutes. Add the grated garlic and ginger then sprinkle in all your ground spices. Stir for about twenty seconds until you smell all the warmth and layers.
- Combine ingredients:
- Pour in the tomato puree and stir it well with the fragrant onion and spice base. Add a good pinch of salt and chili powder to taste. Let the sauce simmer gently for ten to fifteen minutes. You want it to thicken and take on a rich brick red hue with little oil bubbles appearing on top.
- Add cream and chicken:
- Turn the heat to low and slowly pour in your heavy cream. Whisk gently to blend it with the tomato base. Return all your seared chicken and any juices to the pan. Coat each piece and let everything simmer covered eight to ten minutes until the chicken is cooked through and the sauce coats the back of your spoon. If too thick stir in a little water to reach your perfect consistency.
- Final touches:
- Taste the sauce and adjust seasoning. Just before serving sprinkle with plenty of chopped fresh cilantro or parsley. Serve hot over fluffy basmati rice with soft naan for the full experience.
Whenever I open a new bag of garam masala and the aroma hits the pan it always reminds me of my grandmother’s kitchen. The combination of creamy tomato and just the right amount of heat is my favorite part and brings back those cozy celebratory family dinners.
Storage Tips
Chicken Tikka Masala keeps well in the fridge for up to three days just let it cool to room temperature before storing in an airtight container. For longer storage freeze individual portions in airtight freezer bags or containers. When reheating add a splash of water or cream and gently simmer to revive the smooth texture.
Ingredient Substitutions
You can use boneless chicken breast instead of thighs though it may not be quite as juicy. For a vegetarian twist swap chicken for paneer tofu or even cauliflower florets. Coconut milk makes a wonderful dairy free stand in for heavy cream providing richness with a lighter taste.
Serving Suggestions
This curry shines alongside basmati rice and warm naan. It also pairs well with cucumber raita or a simple tomato and onion salad to balance the spices. Sometimes I serve it with roasted vegetables or a squeeze of fresh lime to brighten the flavors.
Cultural and Historical Context
Though wildly popular in the UK and now across the world Chicken Tikka Masala’s origins are debated Some believe it was adapted by Indian cooks in Britain who sought to satisfy local cravings for saucier curries. The dish celebrates the blend of classic Indian spices with a creamy tomato gravy and continues to evolve in kitchens everywhere.
Seasonal Adaptations
Make the sauce lighter in summer by stirring in a spoon of plain yogurt. For winter add a pinch more chili for extra warmth. Fresh tomatoes can be swapped for puree when they are in peak season. A few notes. Marinate chicken as long as possible for the best texture. Always sauté your onions until deep golden for rich base flavor. Taste as you cook and adjust seasoning at the end.
Success Stories
Many have written in to say this recipe turned them from curry skeptics to fans. A couple once used this for a dinner party and said the leftovers were fought over the next day. Even my picky eaters request it often and now it is a freezer staple for busy weeks.
Freezer Meal Conversion
Prepare the curry as normal then let cool fully before transferring to freezer containers. Thaw overnight in the fridge and reheat gently. I like to freeze single servings which are perfect for quick lunches or meal prepping ahead.
This will become your go-to for cozy curry cravings. Enjoy all the flavor of Chicken Tikka Masala at home in under an hour.
Common Recipe Questions
- → How can I achieve tender, juicy chicken?
Marinate chicken in yogurt and spices for at least 10 minutes to enhance tenderness and flavor before cooking.
- → What gives the sauce its creamy texture?
The sauce gains richness from heavy cream and yogurt combined with tomato puree and simmered spices.
- → Is it possible to adjust the spiciness?
Yes, vary the amount of chili powder or use mild Kashmiri chili for gentle heat and vibrant color.
- → Which sides pair well with Chicken Tikka Masala?
Classic pairings include basmati rice, naan, fresh tomato salad, or cooling cucumber raita.
- → Can I substitute chicken with other proteins?
Absolutely—try paneer, shrimp, or tofu for a flavorful variation using the same rich sauce base.