The best Chicken Tikka Masala recipe is easy to make at home and tastes just like your favorite Indian restaurant dish. Serve it over basmati rice with warm naan for a comforting, family-friendly meal everyone will love.
Chicken Tikka Masala that's easy to make at home.
Chicken Tikka Masala that's easy to make at home.I love this easy Chicken Tikka Masala recipe because it delivers all the rich, authentic Indian flavors I crave, without needing a traditional tandoor clay oven. I’ve adapted this recipe for the stovetop, Instant Pot, or slow cooker so it’s easy to make no matter what tools you have on hand (you can even broil the chicken in the oven!). The creamy, spiced tomato sauce is pure comfort food, and it tastes even better as leftovers, which is always a win in our house!
Try my curry recipes, like Panang Curry, Yellow Curry, Massaman Curry, or Chickpea Curry.
How to make Chicken Tikka Masala at home:
Cook Chicken: Marinate chopped chicken in a mixture of yogurt, oil, garlic, ginger, lime, spices, and salt for at least 30 minutes (or up to 1 day in the fridge). Sear in a hot cast-iron skillet over medium-high heat with oil, cooking in batches until golden and cooked through. Set aside and keep warm.
Make Sauce: Sauté whole spices (peppercorns, bay leaves, cloves, cinnamon stick) for 20 seconds in hot oil, then add onions, chilies, garlic, and ginger. Cook until soft for 2-3 minutes. Stir in tomatoes, tomato sauce, and spices. Cover and simmer for 10–15 minutes, then remove bay leaves, cinnamon stick, and cloves. Blend the sauce until smooth with a blender or immersion blender. Stir in cream or coconut milk, then return chicken to the pan and simmer for 5 more minutes.
Serve: Enjoy homemade chicken tikka masala warm over basmati rice with naan or pita bread.
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Recipe
Chicken Tikka Masala
Equipment
Ingredients
Chicken Marinade:
- 2 lbs boneless skinless chicken thighs , or breasts, chopped into pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
Sauce:
- 2 Tablespoons canola oil
- 4 whole peppercorns
- 1 bay leaf (Indian bay leaf if you have one)
- 2 whole cloves , or ¼ teaspoon ground cloves
- 1 cinnamon stick
- 1 yellow onion , chopped (about 1 ½ cups)
- 1 inch fresh ginger , grated
- 3 cloves garlic , minced
- 1 Bird's eye chili , , or a small piece of jalapeño, chopped, (optional for spicy)
- 1 14 ounce can diced tomatoes , or 3 roma tomatoes, chopped
- ½ cup tomato sauce
- ¼ teaspoon cayenne pepper , or more, for extra spicy
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoons garam masala
- 1 cup coconut milk , or heavy cream
For Serving:
- ½ cup fresh chopped cilantro
- Hot cooked Basmati rice
- Naan, chapati, or rotis
Instructions
- Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces and set aside to marinate for 30 minutes (or refrigerate for up to 1 day, stored in the fridge).2 lbs boneless skinless chicken thighs, ½ cup plain Greek yogurt, 2 tablespoons olive oil, 4 cloves garlic, 1 teaspoon freshly grated ginger, 1 tablespoon lime juice, ½ teaspoon cayenne pepper, 1 ½ teaspoons garam masala, ½ teaspoon smoked paprika, 1 teaspoon salt
- Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.2 Tablespoons canola oil
- Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic and saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices and mix well. Cover and simmer for 10-15 minutes.4 whole peppercorns, 1 bay leaf, 2 whole cloves, 1 cinnamon stick, 1 yellow onion, 1 inch fresh ginger, 3 cloves garlic, 1 Bird's eye chili, 1 14 ounce can diced tomatoes, ½ cup tomato sauce, ¼ teaspoon cayenne pepper, ½ teaspoon ground cumin, ½ teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon salt, 2 teaspoons garam masala
- Blend: Discard bay leaves, cinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.1 cup coconut milk
- Simmer: Return the chicken to the pot and simmer for 5 more minutes. Garnish with cilantro.½ cup fresh chopped cilantro
- Serve over hot cooked basmati rice, with a side of naan.
Notes
Nutrition
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I originally shared this recipe September 2020. Updated March 2021, September 2023 and September 2025.
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My family loved this recipe. Made it two days in advance and was perfect for a Friday night dinner. The coconut flavor is always welcome. I also used coconut Jasmine rice and it made the perfect compliment. Will make again for sure
This tastes okay, but, nothing like chicken Tikka masala.
For reference, I am British and this is a British dish. I was a bit thrown with ingredients, but, haven’t made one that didn’t require a more stock like base.and rolled with it.
Needs a lot more flavour, but, the flavour is fine. Just not what it is meant to bed.
This was incredible. Made today and fiancé loved it and he is really picky. Shared some with my neighbor and he asked me to make him a gallon of it for him. If I could, I would give 10 stars for this recipe!!!
Delicious! My spouse and I prefer bolder flavors, so I tweaked the marinade a little to ensure that the chicken absorbed as much punch of flavor as possible. I adjusted the garlic, ginger, cayenne, & paprika to 150% of the recommended measurements. Aside from that, I kept everything else the same, and it turned out phenomenal. I served this atop jasmine rice cooked in an instapot, and Lauren’s pita bread, and the entire meal was incredible.