Restaurant-style Chicken Tikka Masala is simple to make at home. Tender chicken thighs are marinated, broiled until golden, then simmered in a fragrant, creamy tomato sauce. Ready in under an hour, this approachable Chicken Tikka Masala delivers big flavor and will become a weeknight favorite.
If you enjoy curries, try other easy, healthy options such as chickpea curry for a vegetarian one-pot meal or Instant Pot butter chicken for an ultra-tender, flavorful dinner.
The BEST Indian Chicken Tikka Masala Recipe
This recipe produces a richly spiced, creamy tikka masala that tastes like it came from a restaurant. Boneless chicken thighs are my choice—more forgiving than breasts and naturally juicier. Marinating the chicken for at least 30 minutes, or overnight when possible, tenderizes the meat and infuses it with flavor. The marinade combines yogurt, fresh lemon juice, and classic Indian spices to keep the chicken moist and flavorful.
Prep is quick: marinate ahead and assemble the dish in about an hour. You can also adapt this recipe for the Instant Pot or slow cooker—both methods work well. The slow cooker is especially convenient for busy days; add the cream at the end for the best texture. Instructions for both appliances are included below.
Ingredients for this Tikka Masala Chicken Recipe
- Chicken: Boneless, skinless chicken thighs absorb the spices and stay juicy through cooking.
- Yogurt: Plain yogurt is the base for the marinade and helps tenderize the chicken.
- Lemon Juice: A touch of acidity balances the rich flavors.
- Seasonings: Garam masala, cayenne, cumin, turmeric, paprika, and related spices create the signature aroma.
- Butter: Adds richness to the sauce; ghee is a good substitute if you have it.
- Onion & Garlic: Sautéed onion and garlic form a savory base for the sauce.
- Ginger: Fresh ginger brightens the dish with warm, peppery notes.
- Tomato Sauce: Tomato sauce or passata makes the silky tomato base; blended diced tomatoes also work.
- Cream: Heavy cream lends lush richness; coconut cream can be used as a dairy-free alternative.
How to make Chicken Tikka Masala
- Marinate chicken: Combine the marinade ingredients, coat the chicken, and refrigerate for at least 30 minutes or overnight.
- Broil chicken: Preheat the broiler with the oven rack in the highest position. Lightly oil a rimmed baking sheet and spread the marinated chicken across it. Broil for about 8 minutes until the exterior is golden and slightly charred—no need to flip. Watch closely to avoid burning.
- Bloom spices: While the chicken broils, heat butter in a large pot over medium-high heat. Sauté the diced onion 2–3 minutes, then add minced garlic and ginger along with cumin, paprika, garam masala, and turmeric. Cook 1–2 minutes until the garlic is golden and the spices are fragrant.
- Simmer sauce: Stir in the tomato sauce and cream, then reduce heat and simmer 15–20 minutes until the sauce thickens and the flavors meld. Add the broiled chicken and simmer an additional 5 minutes to finish cooking and absorb the sauce.
- Serve: Taste and adjust salt and pepper. Serve immediately, garnished with chopped fresh cilantro if desired. Pair with steamed rice, naan, or turmeric rice for a complete meal.
Storage & Reheating Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm on the stovetop over low to medium heat until piping hot, stirring occasionally.
- Freeze: Freeze in an airtight container or zip-top bag for up to 3 months. Thaw completely in the refrigerator before reheating.
What to serve with Chicken Tikka Masala
-
4 Ingredient Naan Bread -
Turmeric Rice
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Chicken Biryani
-
Curry Fried Rice
-
Saag Paneer
-
Chickpea Curry
Frequently Asked Questions
Butter Chicken vs. Chicken Tikka Masala – What’s the difference?
Both dishes share similar spices, but butter chicken (from India) tends to be richer and creamier, while chicken tikka masala (with roots in Britain) leans toward a more tomato-forward, slightly thinner sauce. Both usually start with marinated, broiled or grilled chicken that’s finished in a fragrant cream-tomato sauce.
How to make this in the Slow Cooker?
Follow the same prep steps, omit adding heavy cream until the end, and cook on high for 3–4 hours or low for 4–6 hours until the chicken is cooked through and the sauce has thickened. Stir in heavy cream at the end. To thicken the sauce further, whisk 1–2 teaspoons of cornstarch into the cream before adding and cook on high for an extra 30 minutes.
How to make this in the Instant Pot?
Brown the marinated chicken briefly using the Sauté function or under the broiler to develop color, then add it to the Instant Pot with the sauce ingredients (reserve the heavy cream). Cook on high pressure for 8 minutes, release pressure, stir in the cream, and simmer on Sauté uncovered for 5 minutes to thicken. For a thicker sauce, mix 1–2 teaspoons cornstarch into the cream before adding.
Here are more delicious Chicken Recipes to enjoy!
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
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Chicken Tikka Masala
Ingredients
Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon cayenne
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
Sauce
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 8 ounce can tomato sauce
- 1 cup heavy cream
- salt and pepper, to taste
- fresh chopped cilantro for garnish, if desired
Instructions
- Add all marinade ingredients to a large zip-top bag, toss to coat the chicken, and refrigerate at least 30 minutes or overnight.
- Preheat the broiler and set the oven rack to the highest position. Lightly spray a rimmed baking sheet, spread the marinated chicken on the sheet, and broil about 8 minutes until golden brown. No flipping required.
- Meanwhile, heat butter in a large pot over medium-high heat. Add diced onion and sauté 2–3 minutes until soft.
- Add garlic, ginger, cumin, paprika, garam masala, and turmeric. Sauté 1–2 minutes until fragrant and garlic turns lightly golden.
- Stir in the tomato sauce and heavy cream. Simmer 15–20 minutes until the sauce thickens, then add the broiled chicken and simmer 5 more minutes.
- Season to taste with salt and pepper and serve immediately, garnished with fresh cilantro if desired.
Nutrition Information
Carbohydrates: 12 g
Protein: 38 g
Fat: 38 g