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A plate with white rice and chicken tikka masala garnished with chopped herbs and a lemon slice, served with naan bread on the side.
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Chicken Tikka Masala Recipe

Forget takeout forever! This Chicken Tikka Masala has perfectly charred, yogurt-marinated chicken swimming in the most incredible creamy, spiced tomato sauce. Every bite is pure comfort food bliss, and it's shockingly easy to make at home. Your kitchen will smell absolutely amazing!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 426kcal
Author: Abi Gunasekaran

Equipment

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

Ingredients

To Marinate Chicken

  • 2 lb boneless skinless chicken thighs, cut into 1½-inch pieces
  • ¾ cup plain yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon ginger finely grated
  • ½ tablespoon garlic finely grated
  • 1½ tsp kosher salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder or paprika
  • ½ teaspoon turmeric
  • 2 tablespoon vegetable oil for grilling

For Masala

  • 2 tbsp unsalted butter
  • 1 large yellow onion finely chopped
  • ½ tablespoon ginger grated
  • ½ tablespoon garlic minced
  • 1½ teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika or Kashmiri chili powder
  • 1 can 14 ozcrushed tomatoes
  • ½ cup water optional
  • ½ cup heavy cream
  • 1 teaspoon brown sugar
  • 1 teaspoon kasuri methi dried fenugreek leaves
  • ½ teaspoon kosher salt

For Garnish

  • Fresh cilantro chopped
  • Lemon wedges

Instructions

Marinate the chicken

  • In a bowl, whisk yogurt, lemon, ginger, garlic, salt, and spices.
    A bowl with yogurt, ground spices, and minced garlic, next to raw chicken pieces, fresh cilantro, lemon halves, and a kitchen towel.
  • Toss in chicken to coat. Cover and refrigerate for at least 2 hours.
    A bowl of marinated chicken pieces in a creamy orange sauce, surrounded by fresh cilantro, lemon halves, a cloth napkin, and small bowls of ground spices.

Grill the chicken

  • Shake excess marinade off pieces and thread the marinated chicken pieces on a metal skewer.
    Plate of marinated chicken skewers on a white dish, with a checkered cloth, cilantro, and half a lemon on a beige surface.
  • Heat a grill or a countertop grill/grill pan to medium-high.
  • Lightly oil grates, place the chicken skewers in the grill and cook for 3–4 minutes per side until lightly charred and 165°F internal. Transfer to a plate and rest 5 minutes.
    Close-up of grilled chicken skewers with char marks on a ridged grill pan.

Make the sauce

  • Heat butter in a cast-iron skillet over medium. Cook onion with a pinch of salt 6–8 min until soft and golden. Add ginger and garlic; cook for 1 min.
  • Stir in cumin, coriander, garam masala, and paprika and toast 30 sec until fragrant.
    A cast iron skillet with sautéed onions and spices sits on a cloth, next to a bunch of cilantro and a halved lemon on a light surface.
  • Pour in the crushed tomatoes and simmer for 6–8 minutes, stirring, until slightly thickened. If the sauce gets too thick, add a splash of water.
  • Blend the sauce with a hand blender until smooth and creamy or leave it slightly chunky if you prefer.
  • Stir in the cream, sugar, and kasuri methi. Simmer for 2–3 minutes and season with salt to taste.
    A cast iron skillet contains cooked chicken pieces, tomato sauce, cream, and dried herbs. Fresh cilantro and halved lemons are on the side, with a dish towel nearby.
  • Add the grilled chicken to the skillet and simmer for 3–5 minutes, until heated through and well coated. Adjust the consistency with a little water or more cream as needed.

Serve

  • Garnish with cilantro and serve hot with basmati rice, warm naan, and lemon wedges.

Notes

  • Marinate for flavor: A longer marinade = deeper flavor. Aim for at least 4 - 6 hours, but overnight is best.
  • Thighs vs. breasts: Chicken thighs tend to stay juicier and more tender. We recommend thighs over chicken breasts for recipes like this. 
  • Char matters: That light grill char mimics the traditional tandoor flavor; Don’t skip it. We find our Kamado grill to give us the best charcoal grilled flavor for recipes that would traditionally use a tandoor. 
  • Spice control: Kashmiri chili adds vibrant color with mild heat. Want it spicier? Add cayenne or fresh chilies.
  • Sauce tip: Blend the sauce to a silky smooth consistency with an immersion blender.
  • Kasuri methi (dried fenugreek): The secret ingredient. It gives tikka masala its signature flavor, and it's worth finding at an Indian grocery or online.
  • Make ahead: The sauce and grilled chicken can both be prepped ahead and combined before serving. We make it in big batches and freeze it portioned out for easy meals. 

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 11g | Protein: 52g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 185mg | Sodium: 1463mg | Potassium: 1067mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1062IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 2mg