The Best Chicken Tikka Masala Recipe (Authentic)

This Authentic Chicken Tikka Masala Recipe is simpler to make than you think and INCREDIBLY flavorful! Bring the Indian restaurant to your kitchen with this traditional Indian dish.

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Prep Time 10

Cook Time 30

Marinate Time 30

Course Main Course

Cuisine Indian

Servings 4

Calories 489 kcal

Ingredients

For The Marinade

1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
1 cup plain Greek yogurt
1 lemon, juiced
2 tbsp The Spice Girl Kitchen Indian Spice
The Spice Girl Kitchen Tri-Salt Blend, to taste

For The Sauce

2 tbsp butter or ghee
1 large onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 8-oz can tomato sauce
1 tbsp The Spice Girl Kitchen Indian Spice
The Spice Girl Kitchen Tri-Salt Blend, to taste
1/2 cup heavy cream

For Serving

1 cup white rice, cooked included in nutrition calculation
cilantro, for garnish
naan bread, for serving not included in nutrition calculation

Instructions

In a large mixing bowl, add all of the ingredients from the "marinade" section. Stir until chicken is well coated and spices are well combined into the mixture. Cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes (or as long as overnight).
While chicken is marinating, prep the remaining ingredients.
When it's time to make the sauce, add the butter or ghee to a large skillet over medium-high heat. Add the onion and cook for about 5 minutes. Next, add in the garlic and ginger and cook an additional 30 seconds.
Add the marinated chicken to the pan and cook until browned on all sides. This should take about 8 minutes.
Add in the tomato sauce, Indian spice, and salt. Reduce heat and simmer for about 15-20 minutes, stirring occasionally, until the chicken has cooked through (165 ℉) and the sauce has thickened.
Add in the heavy cream, stir to combine, and simmer on low for an additional 5 minutes.
Garnish with cilantro and serve with rice and/or naan bread! Enjoy!

Notes

Spice Blend

The key spices in a tikka masala are cumin, coriander, turmeric, paprika, and garam masala. To make a tikka masala blend at home, add two parts cumin and coriander to one part turmeric, paprika, and garam masala. Or you can use my Indian spice for a convenient, cost-effective, all-in-one solution to homemade Indian food!

Store & Reheat

As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe! You can thank the delicious sauce for not drying out your chicken!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of meat). Store in the fridge for up to 4 days.

Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results. I wouldn’t recommend freezing the rice.

Reheat

Microwave: Place dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*

Stovetop: Place tikka masala in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*

Oven: Preheat oven to 350 degrees F. Place dish in an oven-safe dish, cover it with foil, and cook for 10-15 minutes.* This is a great option to warm the food for a crowd!

* Total time depends on the amount you are reheating.

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