Chicken Tikka Masala

This chicken tikka masala is rich, creamy, and packed with bold Indian-inspired flavor from a yogurt-marinated chicken and a deeply spiced tomato cream sauce. It’s an easy, restaurant-quality dinner you can make right at home.

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Prep Time 15

Cook Time 30

Marinate Time 30

Total Time 1 15

Servings: 4

Course: Dinner, Main Course

Cuisine: Indian

Calories: 520

Ingredients Equipment Method Video Notes

Ingredients

For the Chicken Marinade

1 1/2 lbs boneless skinless chicken breast cut into bite-sized pieces
1 cup plain Greek yogurt
2 tbsp The Spice Girl Kitchen Indian Spice see notes for swap
2 tbsp tomato paste
1 lemon juiced
1/2 tsp crushed red pepper flakes
salt to taste

For the Sauce

2 tbsp butter or ghee
1 large onion finely diced
4 cloves garlic, grated
1 tbsp fresh ginger grated
2 tbsp tomato paste
1 8-oz can tomato sauce
1 tbsp The Spice Girl Kitchen Indian Spice see notes for swap
salt to taste
1/2 cup heavy cream
1/2 cup water as needed to thin

For Serving

1 cup white rice cooked (included in nutrition calculation)
naan bread not included in nutrition calculation
fresh cilantro chopped

Equipment

Large skillet: for cooking the chicken and sauce
Mixing Bowl for marinating the chicken
Knife and Cutting Board for prepping onion, garlic, and ginger
Wooden Spoon or Spatula for stirring the sauce

Method

In a large bowl, combine the chicken, Greek yogurt, tomato paste, Indian spice, lemon juice, red pepper flakes, and salt. Mix until fully coated, cover, and marinate for at least 30 minutes or up to overnight for deeper flavor.
Heat butter or ghee in a large skillet over medium heat. Add the diced onion and cook for 5–7 minutes until soft and lightly golden. Stir in the grated garlic and ginger and cook for 30 seconds until fragrant.
Add the marinated chicken directly to the pan and cook for 6–8 minutes, stirring occasionally, until the chicken begins to brown.
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the tomato sauce, Indian Spice, salt, and water, then reduce heat and simmer for 15–20 minutes until the chicken is fully cooked and the sauce thickens.
Stir in the heavy cream and simmer on low for another 5 minutes until the sauce becomes smooth and creamy.
Garnish with fresh cilantro and serve warm with rice and naan.

Video

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!

Tips:

Flavor Boost: Cooking tomato paste before adding liquid deepens the overall flavor and gives the sauce a richer color.
Make It Dairy-Free: Swap the yogurt for a dairy-free yogurt alternative and replace the heavy cream with full-fat coconut milk or coconut cream.
Best Cut of Chicken: Chicken thighs can be used instead of breast for a juicier, more traditional result.
Adjust the Heat: Add more or less crushed red pepper flakes depending on your spice preference.
Make Ahead: Marinate the chicken overnight for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently on the stovetop.
Reheating Tip: Add a splash of water or cream when reheating to loosen the sauce.
Nutrition (per serving, 4 servings): 520 calories, 24g fat, 32g carbs, 42g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.