Chicken Tikka Masala (Better Than Takeout) – Easy Homemade Recipe

We’ve been on the hunt for the perfect homemade chicken tikka masala – and trust us when we say we tried more than a few versions to get there. Nothing stood up to what we could get from our favorite take-out place. But now, we’ve nailed it. Properly marinated chicken with real char, and a sauce that’s rich and complex without being heavy. It’s the kind of dish that turns your kitchen into the best Indian restaurant in town and makes your home smell amazing.

Plate of chicken tikka masala with white basmati rice garnished with cilantro and lemon, naan bread on the side, and a skillet of curry, with a drink and napkin nearby.

After years of trying to recreate our favorite Indian dishes at home, this is the version that consistently delivers at home. It’s so good, we can make big batches and freeze portions for later. The marinade gives you tender, flavorful chicken, while building the sauce from scratch creates layers of flavor that can’t be rushed (and we know… we also tried a half-dozen bottled sauces when we were feeling lazy and none panned out). One bite and you’ll understand why this has become a go-to when we don’t want to pay for take-out. Next up, we’re taking on rogan josh and lamb vindaloo.

A flat lay of butter chicken tikka masala ingredients including raw chicken pieces, tomato sauce, yogurt, cream, spices, chopped onions, garlic, ginger, lemon, butter, and fresh cilantro arranged in bowls.

🔪 Ingredients & Tools You’ll Need

To Marinate Chicken

Boneless, skinless chicken thighs
Plain yogurt
Lemon juice
Ginger and Garlic, finely grated
Kosher salt
Garam masala, Ground cumin, Paprika or Kashmiri chili powder, Turmeric
Vegetable oil, for grilling

For Masala Sauce

Unsalted Butter
Yellow onion, finely chopped
Ginger & Garlic, minced
Ground cumin, Ground coriander, Garam masala, Paprika or Kashmiri chili powder
Crushed tomatoes
Water (optional, for thinning sauce)
Heavy cream
Brown sugar
Kasuri methi (dried fenugreek leaves)
Kosher Salt
Chopped cilantro, for garnish
Lemon wedges, for garnish

Equipment

Mixing bowls
Grill pan, outdoor grill, or cast-iron skillet
Metal skewers
Hand blender (optional, for smooth sauce)
Measuring spoons and cups

🌶️ Indian Spice Spotlight

Authentic Indian flavor comes from layering spices that build warmth, depth, and aroma – not just heat.

Kasuri Methi (Dried Fenugreek Leaves): The secret weapon. Adds a nutty, slightly sweet aroma that rounds out the sauce and gives tikka masala its signature flavor.
Kashmiri Chili Powder: All color, minimal fire. Gives that gorgeous red-orange hue and mild warmth without overpowering.
Garam Masala: The backbone of Indian cooking is a blend of warming spices like cinnamon, cardamom, cloves, cumin, and coriander. Every region (and cook) has a unique version.
Ground Coriander & Cumin:
Coriander brings citrusy brightness; cumin adds earthiness. Together, they build the “base note” of most Indian dishes.

💡 Meat Nerd Tip: Don’t just dump them in: toast your spices in butter or ghee to wake up their oils. It’s the moment your kitchen starts to smell like magic. And trust us, you’ll know the moment you’ve burnt them and need to start over.

📝 Step-by-Step Instructions: How to Make Chicken Tikka Masala

Marinate the chicken: In a large bowl, whisk yogurt, lemon juice, ginger, garlic, salt, and spices. Toss in chicken to coat. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
Grill the chicken: Shake off excess marinade and thread chicken onto skewers. Preheat a grill pan or outdoor grill to medium-high heat, then lightly coat it with oil. Cook the chicken for 3 to 4 minutes per side, until it is lightly charred and the internal temperature reaches 165°F. Rest for 5 minutes.
Make the masala sauce: In a skillet, melt butter over medium heat. Add the onion and a pinch of salt; cook for 6–8 minutes, until golden. Stir in ginger and garlic; cook 1 minute. Add cumin, coriander, garam masala, and paprika; toast 30 seconds until fragrant.
Build the base: Pour in the crushed tomatoes and simmer for 6 to 8 minutes, until slightly thickened. Add a splash of water if needed. Blend smooth with a hand blender, or leave chunky if you prefer.
Finish the sauce: Stir in cream, sugar, and kasuri methi. Simmer for 2 to 3 minutes, seasoning to taste with salt.
Combine and serve: Add grilled chicken to the sauce, simmer 3–5 minutes to coat well. Adjust consistency with water or cream. Garnish with cilantro and serve hot, accompanied by rice, raita, naan, and lemon wedges.

A cast iron skillet filled with chicken tikka masala garnished with cilantro, next to naan bread, a bowl of white rice, lemon wedges, and a glass of iced drink.

🔄 Substitutions & Variations

Chicken breast: Swap thighs for breast, but reduce cook time to avoid dryness.
Lighter option: Substitute half-and-half or coconut milk for heavy cream.
Extra heat: Add cayenne or fresh chilies for an extra spicy kick.
Vegetarian version: Use roasted paneer or chickpeas instead of chicken.

💡 Meat Nerd Tips

Char is key: That light char on the chicken isn’t just for looks—it adds smoky depth and mimics traditional tandoor cooking.
Toast the spices: Cooking spices in hot butter wakes up their natural oils, unlocking bold layers of flavor.
Kasuri methi magic: Dried fenugreek leaves add a slightly sweet, nutty note you can’t fake—worth tracking down for authentic taste.
Marinate longer: Overnight gives the deepest flavor, but even a few hours makes a big difference.
Choose thighs for juiciness: Chicken thighs stay tender and flavorful, though breasts work if cooked carefully.
Kashmiri chili powder: Adds vibrant red color with mild heat; use cayenne if you want more kick.
Rest the chicken: Let it sit after grilling so the juices stay locked in before adding to the sauce.