Chicken Tikka Masala: Make the Best Homemade Curry (Better Than Takeout)

Chicken Tikka Masala is one of those comforting, flavor-packed meals that always brings my family together around the table. As the creator of Easy Meals to Cook at Home, I’m Samad and this is one of my most-loved recipes. Cooking Chicken Tikka Masala at home is easier than you think, and my perfected method makes it taste even better than your favorite restaurant. Whether you’re grilling on a skillet, in the oven, or air frying, this dish brings a smoky, creamy curry right into your kitchen. Let’s dive into this classic, made with love and simple steps that anyone can follow.

What Is Chicken Tikka Masala?

Understanding the Origins of Chicken Tikka Masala

Chicken Tikka Masala is a globally loved dish made by simmering grilled chicken chunks in a spiced, creamy tomato-based curry. “Tikka” means pieces or chunks—typically of marinated chicken, while “masala” refers to the rich, flavorful sauce. This fusion dish was born from the blend of Indian spice traditions and British comfort food preferences, making it an iconic part of both cuisines today.

The chicken is marinated in yogurt and aromatic spices, then grilled or roasted until smoky and slightly charred. These juicy pieces are then added to a flavorful sauce made from onions, tomatoes, and traditional Indian spices. The result is a rich, creamy curry that’s slightly tangy, delightfully spicy, and deeply comforting.

Chicken Tikka Masala vs. Butter Chicken: Know the Difference

Though often confused, Chicken Tikka Masala and Butter Chicken are not the same. Tikka Masala uses chopped onions, has a chunkier texture, and leans more toward the spicy side. It’s usually cooked in oil with a dash of butter.

In contrast, Butter Chicken is known for its silky smooth texture and mild sweetness. It’s made with a generous amount of butter and cream, and usually no onions at all. While both dishes are rooted in Indian cuisine, Chicken Tikka Masala also has British influences and is often richer and more tomato-forward in flavor.

A Blend of Cultures in Every Bite

As a home cook, what draws me most to Chicken Tikka Masala is how it brings together two worlds—Indian spice and British-style creaminess. It’s not just a meal; it’s a story of migration, adaptation, and love for rich, warming food. This dish has earned its place in kitchens worldwide, and it’s easy to see why once you taste that first bite.

How to Marinate Chicken for Tikka Masala

Why Marination Is the Foundation of Flavor

The key to juicy, flavorful Chicken Tikka Masala lies in the marinade. Marinating the chicken infuses it with deep spice, ensures tenderness, and adds those subtle tangy notes that balance the creamy curry. Yogurt, spices, and aromatics work together to tenderize the chicken and lock in flavor before grilling or cooking.

A good marinade does more than coat the chicken it transforms it. The acid in the yogurt breaks down protein fibers, making each bite succulent. Mustard oil or lemon juice adds sharpness, while garam masala, cumin, coriander, and Kashmiri chili powder build that unmistakable tikka flavor.

Essential Ingredients for the Perfect Marinade

Chicken Tikka Masala

A flavorful and creamy Indian dish made with marinated grilled chicken and a spiced tomato-based sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marination Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 4 people

Course: Main

Cuisine: Indian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Chicken Marinade

• 1.5 lbs chicken boneless preferably thighs or breasts
• 0.5 cup Greek yogurt hung curd
• 0.5-1 tsp Kashmiri red chili powder adjust to taste
• 1 tsp garam masala
• 0.25 tsp turmeric
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp salt
• 1 tbsp lemon juice
• 1 tbsp kasuri methi dried fenugreek leaves
• 1 tbsp ginger garlic paste or ¾ tbsp each of grated ginger and garlic
• 1 tbsp oil mustard oil preferred

Tikka Masala Sauce

• 3 tbsp oil or ghee
• 1.5 cups onions finely chopped
• 1 green chili optional
• 1 tsp salt
• 1 tbsp ginger garlic paste or ¾ tbsp each of grated ginger and garlic
• 0.5-1 tsp Kashmiri red chili powder adjust to taste
• 1-2 tsp garam masala adjust to taste
• 1 tbsp coriander powder
• 1-1.5 tsp cumin powder adjust to taste
• 1-2 tsp sugar adjust to taste
• 1.1 lbs tomatoes pureed or chopped; see notes for alternatives
• 1 cup hot water double if using cashews
• 1 tbsp kasuri methi dried fenugreek leaves
• 0.5-0.75 cup heavy cream or 1/2 cup cashews for cashew cream

For Garnish

• 3 tbsp heavy cream or any cream
• 3 tbsp coriander leaves finely chopped

Equipment

• Oven or Skillet or Air Fryer
• Mixing Bowl
• Pan

Method

 

1. Cube chicken and marinate with all marinade ingredients. Cover and refrigerate for minimum 8 hours or overnight.
2. Heat oil in a pan. Add onions and salt. Sauté until golden.
3. Add ginger garlic paste and green chili. Sauté until aromatic.
4. Add chili powder, garam masala, coriander and cumin powder. Mix well.
5. Add tomatoes and cook until thick. Pour in hot water, simmer covered 12–14 mins.
6. Grill, pan-fry or air-fry marinated chicken until lightly charred.
7. Add cream to sauce, simmer until creamy and aromatic.
8. Stir in grilled chicken and kasuri methi. Simmer until chicken is soft. Garnish with cream and coriander.

Notes

See notes for cashew cream alternative, authentic spice tips, and Tandoori-style smoking.

Here’s what you’ll need for the best marinade:

For this recipe, dice chicken thighs or breasts into 1–1.5 inch cubes. Pat them dry. Mix the ingredients thoroughly in a bowl, coat the chicken pieces, and refrigerate for at least 8 hours (or up to 48 hours for the best results). This slow marination is the secret to chicken that stays moist after grilling.

Can You Skip the Marination Step?

Technically yes, but you’ll miss out on the depth of flavor that defines authentic Chicken Tikka Masala. A rushed marinade (as little as 3 hours) will still offer decent results, but when you give it time, the spices have a chance to penetrate deeper. If you’re in a pinch, consider using chicken thighs and marinate them while you prep the other ingredients.

How to Cook or Grill Chicken Tikka for Chicken Tikka Masala

Grilling the Chicken Tikka the Right Way

Once your chicken is marinated and loaded with flavor, it’s time to bring it to life with that unmistakable char. For authentic Chicken Tikka Masala, the chicken should be grilled until lightly charred this adds smokiness and depth that sets the dish apart.

You can cook the chicken using an oven, air fryer, or skillet/griddle. All three methods work great, and I’ve personally tested each one in my home kitchen. Use skewers to thread the chicken if grilling in the oven or air fryer to replicate that traditional tandoor-style experience.

Oven Method

• Preheat oven to 460°F (240°C).
• Place skewered chicken on a tray and bake for 9–10 minutes.
• Turn pieces over, bake another 9–10 minutes.
• Broil for 2–3 minutes to add char.

Air Fryer Method

• Place chicken tikka in a preheated air fryer at 400°F (200°C).
• Cook for 6 minutes, flip, and cook another 6 minutes.
• Optional: baste with marinade and fry for 2 more minutes.

Skillet Method

• Heat 1 tbsp oil in a heavy pan or cast iron skillet.
• Cook the chicken in batches on medium-high heat for 3–4 minutes each side until lightly charred.

Learn more about cozy comfort foods in our Soups & Stews for easy home-cooked ideas that complement tikka masala.

Tips for Juicy and Flavorful Chicken Tikka

• Use Greek yogurt in your marinade for thick coating.
• Avoid runny yogurt it won’t cling to the chicken and will water down the flavor.
• Chicken thighs work best they stay juicier than breasts.
• Always pat the chicken dry before marinating to avoid moisture issues.
• Baste during grilling if needed for extra moisture.

Getting That Smoky Restaurant-Style Flavor at Home

You can recreate the classic smoky flavor of tandoor-grilled chicken using this traditional Indian cooking trick:

• Heat a small piece of charcoal until red hot.
• Place it in a bowl or foil cup inside your cooked chicken dish.
• Pour ¼ tsp ghee over the hot coal and immediately cover the pan with a tight lid.
• Let it sit for 4–5 minutes to infuse a deep, smoky aroma.

This method mimics the authentic flavors from Indian tandoori ovens something most home kitchens can’t replicate without help. It makes all the difference.

How to Make the Tikka Masala Sauce

Building the Base of Chicken Tikka Masala

The heart of Chicken Tikka Masala lies in its sauce rich, creamy, spicy, and slightly tangy. This luscious curry base transforms grilled chicken into something truly indulgent. Made with caramelized onions, ginger garlic paste, ripe tomatoes, and warming Indian spices, the sauce is the soul of this beloved dish.

There are two versions of the sauce Indian-style and British-style. While the Indian version uses fresh tomatoes and cashew cream, the British curry house version leans into bottled tomato puree and heavy cream. Both are delicious, and in this recipe, I’ll show you how to master either based on what you have.

Essential Ingredients for the Tikka Masala Sauce

Here’s a breakdown of what you’ll need for the sauce:

Step-by-Step Guide to Making the Sauce

1. Heat oil or ghee in a pan and sauté finely chopped onions with salt until golden and caramelized.
2. Add ginger garlic paste and cook until the raw smell disappears.
3. Lower the heat and add chili powder, cumin, coriander, and garam masala.
4. Stir quickly to avoid burning and add in pureed tomatoes or passata.
5. Simmer the mixture until thickened—this could take 8–12 minutes.
6. Pour in hot water and stir, then cover and simmer for another 10 minutes.
7. Optional: If using canned tomatoes, cool and blend the sauce for a smoother texture before returning it to the pan.
8. Stir in cashew cream or heavy cream and simmer until the sauce turns thick, creamy, and fragrant.
9. Sprinkle kasuri methi and a touch of sugar to balance flavors.

Indian vs. British Curry Base

• Indian version: Uses fresh tomatoes, whole spices (optional), and cashew cream.
• British version: Made with tomato passata or canned tomatoes, and typically finished with lots of cream for richness.

Avoid These Common Mistakes

• Don’t rush cooking the tomatoes they need time to break down and lose their raw edge.
• Avoid canned tomatoes with citric acid as they add a metallic aftertaste.
• Don’t use runny cream substitutes this will thin your sauce and mute the flavor.

With this sauce, your Chicken Tikka Masala will taste restaurant-worthy but feel homemade with love and warmth.

Final Assembly – Bringing Chicken Tikka Masala Together

Simmering the Grilled Chicken in the Masala

Now that your sauce is ready and your chicken tikka is perfectly grilled, it’s time to bring everything together to complete the Chicken Tikka Masala. This final step ensures every bite of chicken is soaked in flavor and creaminess, delivering that signature taste and texture.

Make sure your tikka masala sauce is thick and well-simmered before adding the grilled chicken. If it’s too watery, simmer uncovered for a few more minutes. The sauce should coat the back of a spoon and feel velvety.

Once thickened:

1. Add the grilled chicken tikka to the simmering masala.
2. Gently stir to coat the chicken well in the sauce.
3. Sprinkle crushed kasuri methi and simmer covered on low for 2–3 minutes.
4. Check taste adjust salt, sugar, or garam masala if needed.
5. Drizzle with 2–3 tablespoons of cream and garnish with chopped cilantro.

How Long Should You Simmer the Chicken?

Not long at all since the chicken is already cooked. A gentle simmer of 2 to 4 minutes is perfect. Overcooking will make the chicken dry. This short simmer allows the juices from the chicken to blend into the curry and deepen the flavor.

What to Expect: Flavor and Texture

The finished Chicken Tikka Masala should have:

• Smoky, juicy chicken pieces coated in a creamy curry
• A sauce that’s thick and rich, but not greasy
• Balanced flavors spice, tang, creaminess, and a hint of sweetness

This final touch is what brings everything full circle. It’s the moment the dish goes from ingredients in a pot to something absolutely crave-worthy.

Make Ahead and Meal Prep Tips

If you’re entertaining or batch-cooking:

• Prepare and marinate the chicken 1–2 days in advance.
• Make the masala sauce a day ahead and store in the fridge.
• Grill the chicken and simmer everything fresh just before serving.

Reheat gently on the stovetop to avoid breaking the sauce. You can even freeze this dish—it holds up beautifully when sealed properly.

Best Sides to Serve with Chicken Tikka Masala

Classic Pairings That Elevate the Meal

A bowl of Chicken Tikka Masala is pure comfort but pair it with the right side, and you’ve got a feast. Whether you’re scooping it up with warm bread or serving it over fragrant rice, the sides are just as important in completing this hearty, indulgent meal.

The bold and creamy flavors of the tikka masala sauce need something mild and supportive, and that’s exactly what these sides offer. From fluffy rice to buttery naan, you’ll find the perfect match below.

Flatbreads That Pair Perfectly

Flatbreads help soak up every last drop of that creamy curry. Here are the best ones:

You can lightly toast them in a skillet or oven just before serving to refresh them and enhance texture.

Rice Options to Soak Up the Sauce

Rice is another excellent choice especially if you’re serving a crowd. The light texture of rice balances the richness of the Chicken Tikka Masala curry.

To cook perfect basmati rice: rinse 1 cup several times, soak for 30 minutes, then cook with 1¾ cups water and a pinch of salt.

Side Salads and Cooling Add-ons

Balance the spice and richness of Chicken Tikka Masala with light sides:

• Kachumber Salad (onions, cucumbers, tomatoes with lemon juice)
• Onion Salad (sliced onions, lemon, and chaat masala)
• Mint Yogurt Raita (yogurt with mint, cucumber, and cumin)
• Sweet or Salt Lassi (chilled yogurt-based drinks)

These refreshing sides not only offer cooling contrast but also help with digestion.

Chicken Tikka Masala Variations – British vs Indian Versions

Understanding the Two Most Popular Styles

Over the years, Chicken Tikka Masala has evolved into two distinct styles: the Indian version and the British curry house version. Both are delicious, but each brings its own flavor profile, texture, and even philosophy to the table.

Understanding the difference helps you choose which style to cook—or better yet, lets you master both.

The Indian-Style Chicken Tikka Masala

Rooted in traditional North Indian cooking, this version features bold spices and fresh ingredients. It emphasizes:

• Fresh tomatoes (not canned)
• A small amount of heavy cream
• Ground cashews for natural creaminess
• Whole spices like cardamoms, bay leaf, and cloves
• Less sugar and more depth from caramelized onions

This version is rich, yet clean, with a balanced and layered flavor. It’s not overly creamy and doesn’t feel heavy after a meal.

When to choose this:
If you want a lighter dish with fresher flavors, this one’s for you. It’s also ideal if you prefer natural sweetness over added sugar or are looking for a lower-dairy version.

The British-Style Chicken Tikka Masala

British Indian restaurants created their own take on this dish richer, sweeter, and deeply savory. This style includes:

• Tomato passata or canned puree (instead of fresh tomatoes)
• Heavy cream or even canned tomato soup
• A more pronounced sweetness (often with added sugar)
• No whole spices, but more garam masala
• A smooth, velvety finish and bright orange color

When to choose this:
If you’re craving a dish that mimics your favorite UK-style takeaway, go with the British version. It’s decadent, satisfying, and ultra-creamy.

Which One Is Better?

There’s no “better” here just different styles. You can even combine elements from both to make a hybrid that’s uniquely yours. That’s what I do at home depending on my mood or pantry stock. My go-to version blends the Indian-style spices with the British-style creaminess, and it always hits the spot.

Cooking Tips & Troubleshooting for Chicken Tikka Masala

Avoiding Common Mistakes When Making Chicken Tikka Masala

Even the most flavorful recipe can fall flat if the basics go wrong. That’s why this section focuses on practical cooking tips and how to troubleshoot common issues when preparing Chicken Tikka Masala. These are things I’ve learned from years in the kitchen—through trial, error, and a lot of delicious meals.

Here’s how to get the best results every time:

Mistake #1: Using Watery Marinade

Fix: Always use thick Greek yogurt or hung curd. If your marinade is watery, it won’t cling to the chicken and the spices will drip off during grilling. This results in bland, dry chicken.

Mistake #2: Rushing the Marination

Fix: Give the chicken time. At least 8 hours in the fridge allows the flavors to develop fully and tenderize the meat. If you’re in a hurry, opt for thighs and marinate a minimum of 3 hours.

Mistake #3: Using Canned Tomatoes with Citric Acid

Fix: Always check labels. Citric acid creates a metallic taste in your curry. Choose canned tomatoes or passata brands like Mutti, which are naturally sweet and low in acidity.

Mistake #4: Overcooking Chicken

Fix: Chicken tikka is already cooked during grilling, so only simmer it in the sauce for 2–4 minutes. Overcooking dries out the meat and ruins the texture.

Mistake #5: Watery or Bland Sauce

Fix: Simmer your sauce long enough to cook out raw tomato flavors. Reduce water content slowly and let the masala thicken before adding cream. Always taste and adjust salt, sugar, and spices before finishing.

Expert-Level Tricks for Home Cooks

• Smoking for Flavor: Use the charcoal smoke method to mimic restaurant-style tandoor flavor.
• Cashew Cream Hack: Blend raw cashews with warm water for a creamy finish without dairy.
• Texture Control: For a smoother sauce, blend the tomato-onion masala before adding cream.
• Batch Cooking: Double the sauce and freeze half for a quick weeknight curry another day.
• Presentation Tip: Garnish with a swirl of cream and chopped coriander for that restaurant look.

What If Your Curry Tastes Too Sour?

• Add a small pinch of sugar or honey
• Stir in a bit more cream or cashew paste
• Cook it down further to mellow the acids

These small adjustments can completely transform a nearly ruined dish into something balanced and flavorful.

Conclusion: Bring Restaurant-Style Chicken Tikka Masala to Your Home Kitchen

Making Chicken Tikka Masala at home is not only doable it’s incredibly rewarding. With a few simple steps and bold ingredients, you can recreate the creamy, spicy curry loved worldwide. Whether you prefer the Indian-style version with fresh tomatoes and cashew cream or the British-style with passata and heavy cream, you now have everything you need to cook this dish like a pro.

As someone who’s deeply passionate about cooking and family traditions, this recipe is close to my heart. It’s a dish I serve at family dinners, lazy weekends, and even festive gatherings. I hope it brings as much joy to your table as it does to mine.

FAQs About Chicken Tikka Masala

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