If you’re craving a cozy and satisfying dinner, nothing beats a well-made Chicken Tikka Masala. This better than takeout Chicken Tikka Masala recipe is pure comfort in a bowl—rich, tangy, creamy, and literally bursting with aromatic spices. In other words, why order delivery when you could whip this up in your kitchen? Not only is it fresh and healthier, but the depth of flavor can totally be customized to your liking.
Why You Will Love This Recipe
Without a doubt, this Chicken Tikka Masala recipe shines because it’s:
- Incredibly flavorful, thanks to a simple marinade and aromatic spices
- Creamier and fresher than what most takeouts offer
- Adaptable to dietary needs (even dairy-free and gluten-free variations)
- Easy enough for beginners, yet impressive if you have guests
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp salt
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
For the Sauce:
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 1 green chili, deseeded and chopped (optional)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 3 cloves garlic, minced
- 2-inch piece of ginger, grated
- 1 (15 oz) can tomato sauce or pureed tomatoes
- 1 cup heavy cream or coconut cream (for dairy-free)
- 1/2 cup water
- Salt and pepper, to taste
- 2 tbsp chopped fresh cilantro (to garnish)
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken
To begin, whisk all the marinade ingredients in a bowl until well blended. Toss the chicken pieces in the marinade, ensuring every piece is coated. For the best flavor, let it marinate for at least 30 minutes, but if you can, refrigerate it for 3-4 hours for maximum depth.
Step 2: Cook the Chicken Tikka
Next, preheat your grill pan or stovetop skillet over medium-high heat. Arrange the marinated chicken in a single layer; cook each side for about 3-4 minutes, until slightly charred and just cooked through. You don’t have to cook them all the way, since they’ll finish in the sauce. Set aside.
Step 3: Prepare the Masala Sauce
In the same pan, heat oil or ghee on medium. Add chopped onions, cooking until deeply golden and fragrant. Add the garlic, ginger, chili, and dry spices, stirring constantly. Once aromatic (about 1-2 minutes), pour in the tomato sauce. Stir well and simmer gently for 10-15 minutes until the sauce thickens.
Step 4: Mix in Chicken and Cream
After the sauce thickens, add the cooked chicken pieces, including any juices. Let it simmer for 8–10 more minutes, stirring occasionally. Pour in heavy cream and water, continuing to simmer gently until the sauce reaches your desired consistency. Taste and season with extra salt or chili.
Step 5: Finish and Garnish
Finally, remove from heat. Garnish with chopped cilantro before serving. Serve your better than takeout Chicken Tikka Masala hot with rice, naan, or your favorite grain.
Expert Tips
- If time allows, always marinate the chicken overnight. The yogurt tenderizes it, while the spices infuse every bite with flavor.
- Use chicken thighs for a juicier, more forgiving result, especially if you’re worried about overcooking.
- For extra char, thread the chicken on skewers and broil or grill before adding it to the sauce.
- If the sauce gets too thick, add extra water or cream gradually while simmering.
- Adjust the chili powder based on your heat preference.
Recipe Variations
- Paneer Tikka Masala: Substitute paneer cubes for chicken to make a vegetarian version.
- Vegan Version: Use coconut yogurt and coconut cream for the marinade and sauce, and replace chicken with tofu or jackfruit.
- Spice Levels: Add more chili or less paprika, depending on your taste.
- Low Carb: Skip the rice and serve with cauliflower rice or leafy greens.
Storage and Reheating
Should you have leftovers, store Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. To reheat, use a saucepan over low heat until warmed through, stirring so the sauce doesn’t split. It also freezes beautifully for up to 2 months—just thaw and reheat gently.
Serving Suggestions
Naturally, Chicken Tikka Masala begs to be served with fluffy basmati rice, warm naan, or even quinoa. Add crunchy cucumber raita or pickled onions on the side for a bright, cool contrast.
Description
If you’re craving a cozy and satisfying dinner, nothing beats a well-made Chicken Tikka Masala. This better than takeout Chicken Tikka Masala recipe is pure comfort in a bowl—rich, tangy, creamy, and literally bursting with aromatic spices. In other words, why order delivery when you could whip this up in your kitchen? Not only is it fresh and healthier, but the depth of flavor can totally be customized to your liking.
Ingredients
For the Chicken Marinade:
For the Sauce:
Instructions
How to Make Chicken Tikka Masala
-
Marinate the Chicken
To begin, whisk all the marinade ingredients in a bowl until well blended. Toss the chicken pieces in the marinade, ensuring every piece is coated. For the best flavor, let it marinate for at least 30 minutes, but if you can, refrigerate it for 3-4 hours for maximum depth.
-
Cook the Chicken Tikka
Next, preheat your grill pan or stovetop skillet over medium-high heat. Arrange the marinated chicken in a single layer; cook each side for about 3-4 minutes, until slightly charred and just cooked through. You don’t have to cook them all the way, since they’ll finish in the sauce. Set aside.
-
Prepare the Masala Sauce
In the same pan, heat oil or ghee on medium. Add chopped onions, cooking until deeply golden and fragrant. Add the garlic, ginger, chili, and dry spices, stirring constantly. Once aromatic (about 1-2 minutes), pour in the tomato sauce. Stir well and simmer gently for 10-15 minutes until the sauce thickens.
-
Mix in Chicken and Cream
After the sauce thickens, add the cooked chicken pieces, including any juices. Let it simmer for 8–10 more minutes, stirring occasionally. Pour in heavy cream and water, continuing to simmer gently until the sauce reaches your desired consistency. Taste and season with extra salt or chili.
-
Finish and Garnish
Finally, remove from heat. Garnish with chopped cilantro before serving. Serve your better than takeout Chicken Tikka Masala hot with rice, naan, or your favorite grain.
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 95mg32%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 36g72%
- Vitamin C 7 mg
- Calcium 80 mg
- Iron 2.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the consistency of your sauce by adding a splash of water or cream.
- For a low-calorie option, swap heavy cream for Greek yogurt (stir in off-heat).
- Leftovers make an amazing next-day lunch.
