Chicken
Tikka Masala
Chicken tikka masala is arguably the most beloved curry in the world — tender, charred chicken tikka bathed in a velvety, spiced tomato-cream sauce that is warming, aromatic, and deeply satisfying. The dish bridges the smoky intensity of the tandoor with the comfort of a rich, gently spiced gravy.
While the origins are debated between India and the UK, one thing is certain: this recipe delivers the full restaurant experience at home, with a marinade that tenderises overnight and a sauce built on caramelised onions, fresh ginger, and bloomed whole spices.
Why You'll Love This Recipe
Juicy, charred chicken tikka with a yoghurt marinade that tenderises overnight- Rich, velvety tomato-cream sauce built on whole bloomed spices
- Better than takeaway — and ready in under an hour with marinated chicken
- Naturally gluten-free, easy to make dairy-free
Chicken Tikka Masala
Ingredients
- ✓700g boneless chicken thighs, cut into 4cm pieces
- ✓150g full-fat yoghurt
- ✓2 tsp ground cumin, 2 tsp garam masala, 1 tsp turmeric
- ✓1 tsp Kashmiri chilli powder (or mild paprika)
- ✓1 tbsp ginger-garlic paste
- ✓1 tbsp neutral oil, salt to taste
- ✓2 tbsp ghee or butter
- ✓1 large onion, finely diced
- ✓4 garlic cloves, minced
- ✓2 tsp fresh ginger, grated
- ✓400g crushed tomatoes
- ✓150ml double cream
- ✓1 tsp each: cumin, coriander, garam masala, smoked paprika
- ✓1 tsp sugar, salt to taste
Instructions
- 1
Combine all marinade ingredients with chicken. Mix well to coat every piece. Marinate for at least 4 hours, ideally overnight in the fridge.
- 2
Cook chicken: heat a grill pan or heavy skillet over very high heat. Cook tikka pieces in a single layer for 3–4 minutes per side until charred and cooked through. Set aside.
- 3
In a wide pan, melt ghee over medium heat. Add onion and cook 12–15 minutes, stirring regularly, until deeply golden. Add garlic and ginger, cook 2 minutes.
- 4
Add all dry spices. Stir for 1 minute until fragrant. Add crushed tomatoes and simmer 15 minutes, stirring occasionally, until the sauce thickens and the oil separates (bhunao stage).
- 5
Stir in cream and sugar. Add the cooked tikka pieces and simmer together for 5 minutes. Taste and adjust salt, chilli, and cream to your preference.
- 6
Serve with basmati rice or naan. Garnish with fresh cilantro and a swirl of cream.
Chef's Notes & Substitutions
- Char matters: The smoky char from the tikka step is what separates restaurant tikka masala from a basic curry. Don't skip it.
- Dairy-free: Use coconut cream in place of double cream and coconut yoghurt in the marinade.
- Kashmiri chilli: This gives the sauce its iconic deep orange-red colour without excessive heat. Mild paprika is a close substitute.
- Bhunao: Cook the tomato-spice paste until the oil clearly separates at the edges — this removes the raw tomato taste.
Storage & Reheating
- Storing
Store tikka masala in an airtight container in the fridge for up to 4 days. The curry flavors actually improve overnight as they meld together.
- Freezing
Freezes wonderfully for up to 3 months. Store the sauce separately from the chicken if possible. Thaw overnight in the refrigerator before reheating.
- Reheating
Reheat in a pan over medium heat, adding a splash of water or cream to loosen the sauce. Microwave on medium power in 1-minute intervals, stirring between each.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Tikka Masala
Marinate Longer for Better Results
While 30 minutes is minimum, marinating overnight in yogurt with spices yields tender, flavorful chicken with beautiful char marks.
Get a Good Char
High heat is essential for that characteristic tikka color and smoky flavor. Broil on the highest rack setting until deeply browned, not just cooked through.
Bloom Your Spices
Toasting whole spices in oil before adding the sauce base releases their essential oils, creating depth and complexity that ground spices alone can't achieve.
Finish with Butter
A tablespoon of butter added at the end creates a silky, restaurant-quality sauce. The fat carries the spices and adds luxurious mouthfeel.
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