Chicken Tikka Masala | Picture the Recipe (2024)

February 28, 2012

My Indian tastebuds were tingling for some home cooking, so while rummaging through my cupboards I came across a packet of Chicken Tikka Masala my mom bought me when she last visited and then I was craving it. It’s Indian comfort food at it’s best.

For those of you who aren’t familiar with Indian cuisine, Chicken Tikka masala is chunks of spicy marinated chicken pieces grilled and simmered in a creamy tomato sauce. It’s a staple on any Indian restaurant menu and is hugely popular in the U.K. In fact, it’s even been dubbed as Britain’s National dish. It’s boldly flavored and rich, which makes it perfect with plain long grained rice or Indian flat bread called Naan (recipe coming up next). While it feels complicated dish because of the use of a number of spices, it’s relatively simple, really! Apart from 1/2 a teaspoon of garam masala, which is a blend of roasted whole spices like, cumin, cloves, peppercorns, star anise, corriander seeds, nut meg and mace (available at any Indian store), I stuck to using ingredients easily available here in the U.S. So you guys should really give it a try.

Chicken Tikka Masala Recipe

Ingredients:
For the marinade-
2 boneless, skinless chicken breasts cut into bite-sized pieces
1/2 Cup of Plain yogurt
1 tbsp lemon juice
1/2 tbsp freshly grated ginger
1 tbsp fresh grated garlic
1/2 tbsp cayenne pepper (or Kashmiri Chili powder)
1 tsp ground cumin
1 tsp ground black pepper
1 tsp salt

For the sauce-
2 tbsp butter
1 tbsp minced garlic
1 jalapeno pepper, finely chopped
1 tsp cayenne pepper
1/2 tsp garam masala
1 tsp ground cumin
1 (8oz) can of tomato sauce.
1/3 cup of heavy cream
1 tsp sugar
A handful of chopped fresh cilantro

Method:
– In a mixing bowl, add all the marinade ingredients- Yogurt, lemon juice, ginger, garlic, cayenne pepper, cumin, black pepper and salt and stir well.
– Then add the chicken pieces and mix well so that all the pieces are well coated with the marinade and let it sit for a couple hours (or overnight).
– After the chicken has marinated pre-heat the oven to 400F then spread the pieces out one at a time on a well greased baking sheet. Pop them in the oven for 15-20 mins then switch the oven to broiler and let the chicken brown or even develop a few burned spots for another 5-6 minutes.
– While the chicken is cooking, you can prepare the sauce. Start by melting 2 tbsp of butter in a skillet/ deep fry pan.
– Add to it the minced garlic and finely chopped jalapeno pepper (add only 1/2 for a less spicy sauce).
– Then add the spices- cayenne pepper, garam masala and cumin powder. Stir and fry the spices for a few seconds. Then pour in a small can of tomato sauce.
– Season with salt and let it bubble for a few minutes.
– Then turn the heat to low and pour in 1/3 of a cup of heavy cream.
– Add a tablesppon of sugar for sweetness, stir well, cover and let the sauce simmer for 5-10 minutes.
– Your chicken should be done by now. Simply add the chicken to the sauce with a handful of roughly chopped cilantro and mix well.
– Garnish with some more fresh cilantro and serve hot with Indian flat bread (naan) or plain long grain rice.

Print Recipe

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Reader Interactions

Comments

Blair says
February 28, 2012 at 10:15 pm
What kind of yogurt would you suggest using? Greek plain, regular plain? There’s so many types of yogurt, I’m afraid of getting the wrong one.
Reply
- Noreen says
  February 29, 2012 at 8:49 am
  I used regular plain yogurt, but greek yogurt would work just as well to coat the chicken cos it’s thicker. =)
  Reply
Daily Deal says
February 29, 2012 at 12:01 am
I am a huge fan of Indian food, and I think this was a delicious version of Chicken Tikka Masala, I have made this recipe a few times and it jsut keeps getting better.
Reply
Steve says
March 7, 2012 at 2:24 am
Going to try this when I get home, but Chicken Tikka Masala is not actually an Indian dish; it’s an Indian-inspired British dish that originated when a diner at a restaurant in Glasgow asked for some sauce for his Chicken Tikka (a dry dish). This is what the chef came up with, and is the reason why there’s no standard recipe (or even colour) for the dish.
Reply
Kate says
March 15, 2012 at 3:41 pm
I made this recipe on Sunday, I’m not one for very spicy dishes and most of the chicken tikki masala I’ve had have not been this spicy. I will definitely try this again, the meat was very tender and flavorful, but I’ll be using much less cayenne pepper!
Reply
- Noreen says
  March 16, 2012 at 3:58 pm
  See Also
  Mumbai Pav Bhaji recipe made easy in Instant Pot / Pressure Cooker 50+ Gluten-free Indian Recipes
  I guess I’ve only had Chicken Tikka Masala in India…and we’re big fans of spicy hot foods.Like you said a lot less Cayenne and maybe skip the jalapeno and the dish would be much milder on the palette. =)
  Reply
waka network says
April 17, 2012 at 10:40 pm
Looks yummy and delicious!
Reply
Loretta says
July 1, 2012 at 1:28 am
Haven’t tried it as yet. But have gone thru it n can tell it will me delicious. Will try it this week.
All I can say you are not only a darned gd cook but also very thorough in yr recipes. Take care and love to both of you.
A .Loretta
Reply
Bethany says
September 26, 2012 at 7:16 pm
I made this once for my Indian boyfriend and his roommate, and since then I’ve lost count of how many times I had to make it again! It’s seriously one of the most delicious recipes in my arsenal, and surprisingly non-time consuming 😀 Thanks so much!
Reply
Shirley says
February 13, 2013 at 3:26 pm
this is, by far, the tastiest Indian dish I have ever made… and better than most tikka masalas I have had in restaurants! Thank you!
Reply
- Noreen says
  February 14, 2013 at 10:03 am
  Thanks Shirley!
  Reply
Kim says
March 2, 2013 at 8:18 pm
Hi Noreen,
We made this tonight and are eating it now. 🙂 It just occurred to me that I only used 1 tsp of sugar, because that’s what was listed in the ingredient list, but your directions actually say to add 1 “tablespoon” of sugar. Just FYI in case you wanted to fix it.
It is delicious.
Thanks!
[K]
Reply
Maritza says
March 17, 2013 at 6:37 pm
Hi, I swapped the sugar for raw honey, it came out very good. I realized with my oven it needed to cook more like 11 minutes, then broil for 2. The jalepeno, it ended up really, really hot, too hot and we eat very hot foods all the time, so I’d recommend the 1/2 or omitting it since cayenne is used throughout. Thanks.
Reply
Lola says
August 11, 2013 at 7:12 am
How many people does this serve please?
Thanks 🙂
Reply
- Noreen says
  August 12, 2013 at 6:50 pm
  This recipe makes 4 servings Lola.
  Reply
pam says
November 18, 2013 at 4:20 pm
Found this recipe thanks to pinterest and tried it tonight. Holy Crow this stuff ROCKS! I cut down significantly on the cay pepper in the marinade. The only thing i will do different next time is double the sauce. Delicious.
Reply
Efrah says
September 21, 2015 at 7:37 pm
Wow, I just finished making this and my mouth is on fire and I love it. This was so easy to make and tasted out of this world!!! Thank u for the recipe and I felt that it was super flavorful. Yummmmmy
Reply
Lauren says
November 2, 2015 at 7:01 pm
We just made this for dinner and it is AMAZING! My fiancée’ smother is Indian and he grew up with lots of homemade curry… So he’s always skeptical when it comes to a recipe other than his mammas lol. But I found this months ago and we decided to try it tonight… He pretty much kicked the sauce pan clean lol! We added a ton of chili powder along with the jalapeño cause we LOVE spicy! It was so good- thank you for sharing!
Reply
Oana says
January 24, 2016 at 12:10 am
Could you please tell me if it’s possible to cook the leftover marinade and have it as a sauce over rice or with naans? I don’t know exactly how to cook it, but i read something like boiling it for at least 3 minutes. Thanks!
Reply
Christina Giovenco says
April 1, 2016 at 5:09 am
I know this blog post is a little old, But I made this last night and it was by far one of the best, easiest Tikkas I’ve made! It served 3 perfectly. I added bassmati rice as a side to pad it out a little bit. The spice level was just right. I also made a Raita because it is my favorite sauce for curries!
Thank you!
Reply
- Noreen says
  April 1, 2016 at 8:23 am
  Thanks Chrisitna…so glad it turned out well and you like it 🙂
  Reply
Dawn says
September 5, 2016 at 6:55 pm
This is a really exceptional recipe. I have been working on finding a chicken tikka masala recipe that was something like the Bombay grill restaurant version, and I have tried *many* over the last year. I learned a lot from all those tries but this one comes the closest for me by far. Much appreciated. I wish I had found this first!
I reduced the cayenne pepper and added some Greek yogurt and apple sauce to the sauce as well as a tsp of brown sugar, ground cardamom, ground coriander seed and a tsp of vinegar. We have a little sweetness addiction going. Can’t beat sweet hot and tangy. I put the whole thing in the crock pot at the end for a few hours with about half a cup of water and a tsp chicken bullion to get my chicken a little more tender and it was just awesome. This recipe was a the perfect base for the changes I had found I liked from all the other versions I had tried. There’s no substitute for your marinade and broil steps and pan cooking the sauce first.
I’d found recipes recommending skewer and grill the chicken which I might have gotten desperate enough to do eventually but your method tastes great and develops great texture and is so much easier for me. Thank you for sharing!
Reply
Jen says
October 2, 2016 at 8:46 am
This is by far the best at home Indian recipe I have ever made!
Reply
kathy walthall says
January 6, 2017 at 6:42 pm
made this tonight……way too spicy. I love spicy food but this was over the top. I will make it again with way less cayenne pepper.
Reply
Emma says
March 14, 2017 at 11:56 am
Hi. What is the rough estimate of chicken breast in pounds used for this recipe? Thanks in advance!
Reply
Fran says
November 13, 2017 at 7:27 am
This is the best Chicken Tikka Masala recipe on the internet! It is the only one that comes close to fulfilling my cravings for restaurant-quality Indian food at home. Honestly, it is on par and may even be better than my favorite restaurant’s version. Delicious!
Reply
- Noreen says
  November 13, 2017 at 1:14 pm
  Thank you so much Fran! So glad you liked it 🙂
  Reply
Kay Mathews says
April 2, 2018 at 12:52 pm
I’ve been using this recipe for a couple of years now and it’s the best one I’ve ever tried. To cut down the heat a little, I triple the cream, sugar, and tomato sauce. I also double the chicken, and only use 1/2 jalapeño. Delicious!
Reply
Nilam Patel says
July 13, 2018 at 9:49 am
The chicken masala restaurant style recipe you provided was fantastic. My friend Catherine and i look forward to trying this CTM dish. Many thanks
Reply
Nancy says
January 5, 2021 at 3:41 am
Delicious & yummy tikka masala.i love it.
Reply

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Chicken Tikka Masala | Picture the Recipe (2024)

FAQs

Is Chicken Tikka Masala healthy or unhealthy? ›

It's one of the most-ordered entrees at Indian joints. But like many Indian dishes that were originally low fat, the modern recipe for chicken tikka masala is anything but. An average portion has whopping 1,249 calories and 90.8 grams of fat. A lot of that comes from the ghee and heavy cream.

Get More Info Here ›

What makes tikka masala taste good? ›

The tikka masala sauce is typically a well-spiced blend of tomato and cream. For this recipe, we use onions, peppers, garlic, ginger, tomato sauce, and heavy cream (or coconut cream, or cashew cream), along with paprika, garam masala, and fenugreek leaves.

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How long is homemade Chicken Tikka Masala good for? ›

Leftover chicken tikka masala will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just put it in the microwave for about 4 minutes on medium high heat.

Read On ›

What is the difference between chicken masala and tikka masala? ›

Masala is a sauce made with cream, yoghurt, tomatoes, or spices to add flavour to the food. Butter Chicken contains shredded, nugget-sized pieces of chicken heated in the tandoor, and it tends to be creamier and sweeter than regular chicken curry with heavier spices. On the other hand, Tikka masala is smoky and spicy.

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What is special about Chicken Tikka Masala? ›

To summarise, Indian chicken tikka masala has fresh flavors due to the use of fresh tomatoes. It's creamy, rich and delicious and won't make you feel bloated as there is a very small amount of cream used. Cashews impart a magical creamy texture and flavour without making you feel heavy.

Learn More Now ›

Is tikka masala good for the gut? ›

The spices used in Chicken Tikka Masala can help with gut health, skin conditions, irritable bowel syndrome, and oral health, making it a pretty healthy dish!

Tell Me More ›

Is tikka masala inflammatory? ›

Aromatic, flavorful and colorful are just some words I'd use to describe Tikka Masala. Full of anti-inflammatory and aromatic spices, this dish is amazing. Your home will be filled with the aromas of India while this dish is cooking!

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Does butter chicken taste better than tikka masala? ›

Tikka Masala is the better option if you are looking for a lower-fat and calorie dish. However, suppose you are looking for a dish that is milder in spiciness and has a sweeter taste. In that case, Butter Chicken is the better choice.

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Why is my chicken tikka masala bitter? ›

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

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What to add to a jar of tikka masala? ›

Add Patak's Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened. Add the chicken, cook until sealed. Add 100ml water and the tomatoes.

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What goes with chicken tikka masala? ›

What to serve with Chicken Tikka Masala. The BEST side is hot and fresh Basmati rice, garlic butter rice, fresh homemade Naan bread or flatbread.

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What is England's national dish? ›

As well as there is no single official National Day in the UK, there is not one single national dish of Britain, mainly because the UK is made up of four separate countries, each of which have their own national dishes: Chicken Tikka Masala in England; Haggis in Scotland; Welsh Cawl in Wales; and Irish Stew in Ireland.

Read On ›

What does tikka masala sauce contain? ›

Tikka masala is a tomato and cream (either in the form of heavy cream, yogurt or cashews) based sauce with lots of traditional Indian spices, including ginger, turmeric and red chili powder (to give it that quintessential orange-hue), garam masala, coriander and cumin. It is slightly sweet and earthy in flavor.

What is chicken masala made of? ›

Chicken masala is a simple Indian dish made with chicken, spices, herbs, onions and tomatoes. Serve this with rice or any flatbreads like naan, roti or paratha.

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What is tikka masala powder made of? ›

Tikka Masala Curry Powder is a blend of spices that will help you create delicious, authentic tasting curries. It is a mix of Coriander, Turmeric, Salt, Mustard Powder, Cumin, Garlic Powder, Ginger, Chilli Powder, Paprika, Citric Acid, Cardamom, Turmeric Extract and Sunflower Oil.

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Is chicken tikka masala just butter chicken? ›

The main difference between butter chicken and tandoori chicken tikka masala is the level of creaminess; butter chicken is much creamier, whereas chicken tikka masala relies on tomatoes and other spices, giving it its earthy and spicy flavor profile.

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