This Chicken Tikka Masala is what cozy nights and craving fixes are made of.

Creamy, spiced just right, and bursting with flavor, it’s the kind of dish that makes you feel like you’ve just ordered from your favorite Indian restaurant, except it’s homemade.

I made this for my cousin Mike last weekend, and he literally licked the plate. You’ll see why after just one bite.

Why You’ll Love This Chicken Tikka Masala

• Rich and creamy with deep, savory spices

• Surprisingly easy for a restaurant-style dish

• Perfect for meal prep or next-day leftovers

• Great with rice, naan, or both (I vote both)

• Can be made dairy-free or spicy to taste

• One of those dishes that impresses without the stress

Ingredients You’ll Need

For the Chicken Marinade:

• 1 ½ lbs boneless chicken thighs (or breasts), cut into bite-sized pieces

• 1 cup plain yogurt (Greek or regular)

• 1 tbsp lemon juice

• 1 tbsp grated fresh ginger

• 1 tbsp minced garlic

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• ½ tsp turmeric

• 1 tsp salt

For the Sauce:

• 2 tbsp oil or butter

• 1 large onion, finely chopped

• 1 tbsp minced garlic

• 1 tbsp grated ginger

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp ground turmeric

• ½ tsp chili powder (adjust to taste)

• 1 (14 oz) can crushed tomatoes

• 1 cup heavy cream (or coconut cream for dairy-free)

• Salt to taste

• Fresh cilantro for garnish

• Cooked basmati rice or naan, for serving

How to Make Chicken Tikka Masala

Step 1: Mix all marinade ingredients in a bowl. Add chicken and coat well. Cover and refrigerate for at least 1 hour (overnight is even better).

Step 2: Heat a skillet or grill pan over medium-high heat. Cook marinated chicken in batches until browned and cooked through. Set aside.

Step 3: In a large pan, heat oil or butter. Sauté onions until soft and golden, about 5–7 minutes.

Step 4: Add garlic, ginger, and spices (garam masala, cumin, paprika, turmeric, chili powder). Cook for 1–2 minutes until fragrant.

Step 5: Pour in crushed tomatoes. Simmer for 10 minutes, stirring occasionally.

Step 6: Stir in cream. Simmer another 5 minutes. Add salt to taste.

Step 7: Add cooked chicken to the sauce. Simmer for 5 more minutes until everything’s cozy and blended.

Step 8: Garnish with chopped cilantro and serve over rice or with warm naan.

Storage Tips

• Fridge: Store in an airtight container for up to 4 days

• Freezer: Freezes beautifully for up to 3 months

• Reheat: Warm gently on the stove or in the microwave

Variations & Substitutions

• Swap cream for coconut milk for a dairy-free version

• Add a splash of water or broth if the sauce gets too thick

• Prefer veggies? Sub chickpeas and cauliflower for the chicken

• For extra spice, toss in a chopped green chili or extra chili powder

• Add a spoonful of sugar if your tomatoes are extra tangy

Common Mistakes to Avoid

• Skipping the marinade time – It’s what gives the chicken all that flavor

• Burning the spices – Stir constantly and keep the heat medium

• Overcooking the chicken – Brown it just until done, then finish in the sauce

• Using low-fat cream – Full-fat makes the sauce luscious

• Forgetting salt – Taste and adjust before serving

FAQs

Q: Can I make this vegetarian?
A: Yep! Try using paneer, tofu, or chickpeas instead of chicken.

Q: Can I make it ahead of time?
A: Totally. It tastes even better the next day.

Q: What’s the best rice to use?
A: Basmati rice is classic—it’s fluffy and perfect for soaking up sauce.

Q: Can I use canned tomato sauce instead of crushed tomatoes?
A: You can, but the texture and flavor will be smoother and slightly different.

Q: Can I grill the chicken instead?
A: Yes! Grilling gives the chicken a smoky flavor that’s amazing in this dish.

Conclusion

Chicken Tikka Masala is comfort food with a kick. It’s warm, creamy, and full of bold flavor.

Whether it’s your first time making it or your tenth, it’s one of those meals that always feels special.

Let me know how yours turns out, and if anyone licks the plate like Mike did!😅

You Might Also Want To Try

• Cheesy Chicken Noodle Casserole
• Crispy Chicken Tenderloin
• Chicken Pot Pie Casserole

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Continue to Content

Chicken Tikka Masala

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A rich and creamy chicken curry with warm spices, tangy tomatoes, and a swirl of cream. This homemade Chicken Tikka Masala is surprisingly simple and always a hit.

Print

Ingredients

• 1 ½ lbs boneless chicken thighs (or breasts), cut into bite-sized pieces
• 1 cup plain yogurt (Greek or regular)
• 1 tbsp lemon juice
• 1 tbsp grated fresh ginger
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp turmeric
• 1 tsp salt
• For the Sauce:
• 2 tbsp oil or butter
• 1 large onion, finely chopped
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground turmeric
• ½ tsp chili powder (adjust to taste)
• 1 (14 oz) can crushed tomatoes
• 1 cup heavy cream (or coconut cream for dairy-free)
• Salt to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan, for serving

Instructions

Step 1: Mix all marinade ingredients in a bowl. Add chicken and coat well. Cover and refrigerate for at least 1 hour (overnight is even better).

Step 2: Heat a skillet or grill pan over medium-high heat. Cook marinated chicken in batches until browned and cooked through. Set aside.

Step 3: In a large pan, heat oil or butter. Sauté onions until soft and golden, about 5–7 minutes.

Step 4: Add garlic, ginger, and spices (garam masala, cumin, paprika, turmeric, chili powder). Cook for 1–2 minutes until fragrant.

Step 5: Pour in crushed tomatoes. Simmer for 10 minutes, stirring occasionally.

Step 6: Stir in cream. Simmer another 5 minutes. Add salt to taste.

Step 7: Add cooked chicken to the sauce. Simmer for 5 more minutes until everything’s cozy and blended.

Step 8: Garnish with chopped cilantro and serve over rice or with warm naan.

Notes

Use rotisserie chicken to save prep time and boost flavor.

Slightly undercook the noodles so they don’t get mushy in the oven.

Freshly shredded cheese melts better than pre-shredded.

Let the casserole rest for 5–10 minutes before serving to help it set.

Nutrition Information

Yield 4-6
Amount Per Serving Calories ~500 per serving

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