There is something so deeply satisfying about creating a truly fantastic curry at home. For years, I chased that elusive restaurant-quality flavour, and this Chicken Tikka Masala recipe is the culmination of that quest. It’s not just a dish; it’s the aroma of toasted spices filling the kitchen, the sight of that vibrant, creamy sauce, and the promise of a meal that feels both special and comforting. After testing this recipe five times, I finally got it just right, balancing the smokiness of the chicken with the rich, tangy tomato sauce.

This isn’t a pale imitation of your favourite takeaway; it’s the real deal, made with love in your own kitchen. The magic is in the details: the two-stage cooking process where we first marinate and char the chicken to build a layer of smoky flavour, and then nestle it into a luscious, spiced tomato and cream sauce. It’s the kind of chicken recipe that brings everyone to the table with a smile.

It works beautifully for a relaxed weekend dinner or when you have guests you want to impress without spending the entire evening by the stove. The steps are straightforward, and the result is a dish brimming with deep, complex flavours that are warming but not overwhelmingly spicy. It’s a journey of taste that we’re going to take together, and I promise it’s worth every step.

Recipe Overview

This Chicken Tikka Masala recipe focuses on building flavour in layers. We start by tenderising chicken in a spiced yoghurt marinade, which is key for succulent results. Then, we create a rich, aromatic sauce that’s creamy, tangy, and subtly sweet. After some testing, I found that a little sugar is essential to balance the acidity of the tomatoes, so don’t be tempted to skip it!

• Prep Time: 20 minutes (plus at least 1 hour marinating)
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus marinating)
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Chicken Tikka Masala Recipe

• Genuine Flavour: We build an authentic taste profile with a tangy yoghurt marinade for the chicken and a rich, creamy tomato sauce infused with toasted spices and aromatic kasuri methi (dried fenugreek leaves). The final dish has a beautiful smoky undertone from charring the chicken tikka pieces.
• Ready in Under an Hour: Excluding the marinating time (which does all the work for you!), this dish comes together in about 35-40 minutes on the hob.
• Flexible Recipe: You can easily adjust the spice level by adding more or less Kashmiri chilli powder. For a richer sauce, add an extra splash of double cream. You can even stir in a handful of fresh spinach at the end for added greens.
• Great for a ‘Fakeaway’ Night: This is my go-to when we fancy a takeaway but want something a bit more wholesome. It makes a Friday night in feel like a real treat.
• Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky, asked for seconds the first time I made this final version!

Chicken Tikka Masala Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use full-fat Greek yoghurt as it has a lower water content and creates a thick marinade that clings beautifully to the chicken. I find that using tinned plum tomatoes and crushing them yourself often yields a richer flavour than pre-chopped ones.

• For the Chicken Tikka Marinade:
• 600g skinless, boneless chicken breasts or thighs, cut into 2.5cm (1-inch) cubes
• 150g full-fat Greek yoghurt
• 1 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced or finely grated
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder (for colour and mild heat)
• 1/2 tsp salt
• For the Masala Sauce:
• 2 tbsp vegetable or sunflower oil
• 1 large onion, finely chopped
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced or finely grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp garam masala
• 400g tin of chopped or whole plum tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar
• 150ml double cream
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Fresh coriander, to garnish

Kira’s Tip: Don’t skip the kasuri methi! It’s a dried herb with a unique, slightly savoury and maple-like aroma. Crushing it between your palms before adding it to the sauce releases its essential oils and adds an authentic finishing touch that really makes a difference.

How to Make Chicken Tikka Masala Recipe

The process is broken down into two main parts: preparing and cooking the chicken tikka, and then making the wonderful masala sauce to bring it all together. Let’s get started.

1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, cumin, Kashmiri chilli powder, and salt. Add the chicken pieces and stir until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavour.
2. Cook the Chicken: Heat 1 tbsp of oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once hot, add the chicken pieces in a single layer. You may need to do this in two batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is cooked through and has some lovely charred, browned spots. I find that getting a good char on the chicken adds a brilliant smoky depth. Remove the chicken from the pan and set aside.
3. Start the Sauce Base: In the same pan, add the remaining 1 tbsp of oil. Reduce the heat to medium and add the finely chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and just starting to turn golden at the edges.
4. Add Aromatics and Spices: Add the ginger and garlic to the pan and cook for another minute until fragrant, making sure they don’t burn. Stir in the ground cumin, ground coriander, and garam masala. Cook for 30 seconds, stirring constantly, until the spices release their aroma.
5. Create the Tomato Base: Pour in the tinned tomatoes, add the tomato purée, and the sugar. Season with a good pinch of salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes. The sauce should thicken and you may see a little oil separating at the edges – this is a good sign!
6. Combine and Simmer: Return the cooked chicken tikka pieces (and any resting juices) to the pan with the sauce. Stir everything together gently. Pour in the double cream and stir until combined.
7. Final Touches: Take the kasuri methi and rub it between your palms over the pan to crush it as it falls into the curry. This awakens its flavour. Stir it in and let the curry simmer gently for a final 5 minutes, uncovered, to allow the flavours to meld together beautifully. Do not let it boil rapidly once the cream is added.
8. Serve: Taste the sauce and adjust seasoning if needed. Garnish with plenty of freshly chopped coriander and serve immediately with your favourite accompaniments. This is a much better alternative to some other dinners like my Grilled Salmon With Lemon Butter Sauce Recipe when you’re craving something rich and spicy.

Tips From My Kitchen

• Temperature Control: When you add the ginger, garlic, and ground spices, make sure your pan isn’t too hot. They can burn very easily, which will give the final sauce a bitter taste. A medium-low heat is ideal for this stage.
• The Secret Step: For an ultra-smooth, restaurant-style sauce, you can blend the tomato and onion base before you add the chicken and cream. I learned that using an immersion (stick) blender directly in the pan is the easiest way to do this. It creates a wonderfully velvety texture.
• Make-Ahead: The chicken can be marinated up to 24 hours in advance. The complete sauce (before adding the cream and chicken) can also be made a day ahead and stored in the fridge. This makes final assembly much quicker.
• Storage: Leftovers are fantastic! Store the cooled chicken tikka masala in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Thaw thoroughly in the fridge overnight and reheat gently on the hob.

Equipment You’ll Need

• Large frying pan or cast-iron skillet
• Sharp knife and cutting board
• Medium and large mixing bowls
• Wooden spoon or heatproof spatula

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken, if you put too much in the pan at once, it will steam instead of char. This means you miss out on that crucial smoky flavour. Cook it in two batches to ensure each piece gets direct contact with the hot pan.
• Boiling the cream: Once the double cream is added, the sauce should only be brought to a very gentle simmer. A rapid boil can cause the cream to split or curdle, changing the texture of your beautiful sauce.
• Skipping the marinating time: The yoghurt and lemon juice in the marinade don’t just add flavour; they actively tenderise the chicken. Marinating for at least one hour is essential for succulent, juicy chicken tikka. Don’t rush this step!

Delicious Variations to Try

While this classic Flavorful Chicken Tikka Masala Recipe is wonderful as it is, you can easily adapt it to your tastes or what you have in the cupboard.

• Spicy Version: For those who like more heat, add 1-2 finely chopped fresh green chillies along with the onions at the start of making the sauce.
• Vegetarian/Vegan Option: Swap the chicken for paneer (add it for the last 5-10 minutes of cooking so it doesn’t get tough) or firm tofu (pan-fry it first). For a vegan version, use a plant-based yoghurt for the marinade and coconut cream instead of double cream in the sauce.
• Different Protein: This recipe also works brilliantly with king prawns (add them for the last 3-4 minutes of cooking) or cubes of lamb leg (you will need to simmer the lamb in the sauce for longer, around 45-60 minutes, until tender).

What to Serve With Chicken Tikka Masala Recipe

Choosing the right accompaniments elevates this dish from a simple meal to a fantastic feast. Here are my top picks:

• Fluffy Basmati Rice: The perfect neutral canvas to soak up all that glorious sauce. Garnish with a little chopped coriander or some toasted cumin seeds.
• Warm Naan Bread: Whether plain, garlic, or peshwari, a soft, warm naan is non-negotiable for mopping up every last bit of the masala sauce.
• Cooling Raita: A simple yoghurt and cucumber raita provides a lovely, cooling contrast to the warmth of the curry. Just mix grated cucumber with plain yoghurt, a pinch of salt, and some chopped mint.
• Drink Pairing: A cold lager or a pale ale cuts through the richness of the cream beautifully. If you prefer wine, a dry Riesling or a Sauvignon Blanc works well.

Frequently Asked Questions

Chicken Tikka Masala Recipe

A classic and creamy British-Indian curry featuring tender, marinated chicken pieces simmered in a rich and aromatic tomato-based sauce. This restaurant-quality dish is surprisingly easy to make at home.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 590

Ingredients Method Notes

Ingredients

  

For the Chicken Tikka Marinade

• 600 g skinless boneless chicken breasts or thighs, cut into 2.5cm (1-inch) cubes
• 150 g full-fat Greek yoghurt
• 1 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 4 cloves garlic minced or finely grated
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder for colour and mild heat
• 1/2 tsp salt

For the Masala Sauce

• 2 tbsp vegetable or sunflower oil
• 1 large onion finely chopped
• 1 tsp ground coriander
• 1 tbsp garam masala
• 400 g tin of chopped or whole plum tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar
• 150 ml double cream
• 1 tbsp kasuri methi dried fenugreek leaves
• Fresh coriander to garnish

Method

 

1. Marinate the Chicken: In a medium bowl, combine all the marinade ingredients: Greek yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, cumin, Kashmiri chilli powder, and salt. Add the chicken pieces and stir until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavour.
2. Cook the Chicken: Heat 1 tbsp of oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once hot, add the chicken pieces in a single layer. You may need to do this in two batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is cooked through and has some lovely charred, browned spots. I find that getting a good char on the chicken adds a brilliant smoky depth. Remove the chicken from the pan and set aside.
3. Start the Sauce Base: In the same pan, add the remaining 1 tbsp of oil. Reduce the heat to medium and add the finely chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and just starting to turn golden at the edges.
4. Add Aromatics and Spices: Add the ginger and garlic to the pan and cook for another minute until fragrant, making sure they don't burn. Stir in the ground cumin, ground coriander, and garam masala. Cook for 30 seconds, stirring constantly, until the spices release their aroma.
5. Create the Tomato Base: Pour in the tinned tomatoes, add the tomato purée, and the sugar. Season with a good pinch of salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes. The sauce should thicken and you may see a little oil separating at the edges – this is a good sign!
6. Combine and Simmer: Return the cooked chicken tikka pieces (and any resting juices) to the pan with the sauce. Stir everything together gently. Pour in the double cream and stir until combined.
7. Final Touches: Take the kasuri methi and rub it between your palms over the pan to crush it as it falls into the curry. This awakens its flavour. Stir it in and let the curry simmer gently for a final 5 minutes, uncovered, to allow the flavours to meld together beautifully. Do not let it boil rapidly once the cream is added.
8. Serve: Taste the sauce and adjust seasoning if needed. Garnish with plenty of freshly chopped coriander and serve immediately with your favourite accompaniments. This is a much better alternative to some other dinners like my Grilled Salmon With Lemon Butter Sauce Recipe when you're craving something rich and spicy.

Notes

Serve hot with basmati rice or fresh naan bread. Getting a good char on the chicken during the initial cook adds a brilliant smoky depth to the final dish.

I truly hope you enjoy making this chicken tikka masala recipe as much as we enjoy eating it. It’s a staple in our home, right up there with other favourites like my Meatloaf With Stove Top Stuffing Recipe when we need something truly satisfying. I would love to hear how you get on with it, so please feel free to leave a comment below and let me know if you made any tweaks of your own! Happy cooking,
Kira