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Indian chicken tikka masala recipe with step-by-step photos and a video recipe. Chicken tikka masala is made with tender chicken pieces marinated in a blend of aromatic spices and yogurt. It is grilled to perfection and then simmered in a rich, creamy, and flavorful tomato-based sauce. Let’s make this popular Indian restaurant-style dish easily at home. Serve with basmati rice or Naan bread.

Chicken tikka masala is one of the most popular Indian dishes served at restaurants around the world. You can make this dish easily at home and it tastes just like your favorite restaurant.

I grew up enjoying foods from Indian cuisine. Indian cuisine is well known for its rich, spicy, and flavorful dishes like Butter Chicken, Chicken Jalfrezi, Chicken Ghee Roast, Chicken Masala, Chicken Korma, and many more.

About this recipe

In this recipe post, I am sharing how to make Indian chicken tikka masala at home. This creamy restaurant-style tikka masala recipe is perfect for anyone who loves the rich and flavorful taste of Indian cuisine.

The chicken is marinated in a simple yogurt and spice mixture, and cooked on the stovetop or grill until slightly charred. It is then simmered in a rich, creamy, and flavorful tomato-based sauce.

Though preparing this restaurant-style dish is a time-consuming task, all the hard work is paid off when your dish pleases your family, friends, and guests.

You may also like these other popular chicken recipes from this website

close-up of Indian chicken tikka masala recipe in a white bowl.

Table of Contents

Why You Need This Recipe

Easy step-by-step instructions with a recipe video.
This recipe is easy to customize. You can make it with simple ingredients easily available in your Indian kitchen pantry. Check out the ingredient list below for alternative ingredients. The ingredients can be changed to suit your preferences.
One-Pan recipe - Everything is made in a single pan, with fewer dishes to go, and easy to clean up.
Make ahead recipe - You can prepare the dish in advance. Keep it in an airtight container in the refrigerator. Stays good for 2 days.
Well-balanced flavor - This tikka masala recipe is not too spicy. You can adjust the spices as per your taste.
Gluten-free

Ingredients and Substitutions

Individually labeled ingredients to make Indian chicken tikka masala laid out on a table.

Chicken - You can use either boneless skinless chicken thighs or chicken breast.
Yogurt/Curd - Use thick curd or yogurt for this recipe. For this, hang curd or yogurt in a clean (thin) cotton towel for 15-30 minutes until excess water from it drains. Use it for marinating the chicken.
Ginger-garlic paste - You can substitute it with minced garlic and finely chopped or grated ginger. Do not skip them.
Spice Powders - Turmeric powder, coriander powder, cumin powder, and garam masala powder.
Red chili powder - I have used two different red chili powders for this recipe. Spicy red chili powder to flavor the dish and Kashmiri red chili powder to give it a bright red color and it is not too spicy. If you do not have red chili powder, substitute it with paprika.
Lemon juice - It adds a fresh tangy flavor to the tikka masala sauce. Substitute it with vinegar. If the curd or yogurt you are using is sour then skip the addition of lemon juice.
Kasuri Methi (Dried fenugreek leaves) - It gives a very nice aroma and flavor to the dish. If not available, skip it.
Onion - I have used red onions for this recipe. You can substitute it with yellow onions.
Green chili - It is optional. Skip, if you do not prefer spicy dishes.
Salt
Butter - I have used unsalted butter for this recipe. You can reduce the quantity of butter but do not skip it completely. It gives a very nice flavor to the dish.
Tomato - I have used fresh tomato puree. Use juicy, ripe tomatoes to make the puree. You can also use tomato passata.
Sugar - I have used brown sugar. You can substitute it with white sugar or honey. Or skip it.
Heavy Cream - I prefer to use heavy cream. You can substitute it with low-fat cream or fresh cream. If using fresh cream, add it only at the end of cooking. Simmer it for 2 minutes and remove from heat. For a dairy-free version, add cashew milk or coconut cream.
Coriander Leaves (Cilantro) - Used to garnish the dish. Skip if you do not have it.
Oil - Use any cooking oil that does not have a strong flavor.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Indian Chicken Tikka Masala Recipe (Step by step instructions with photos)

Preparations

To marinate the chicken - In a mixing bowl, combine chicken with the ingredients mentioned under chicken marinade. Marinate for 30 minutes.

Making Chicken Tikka Masala

Heat 2-3 teaspoon of oil in a heavy-bottom pan over medium-high heat.
When the pan is hot enough, add the marinated chicken pieces. Do not overcrowd the pan. Fry it in two batches.
Cook on medium heat for 3-5 minutes until it gets char marks. Flip and cook on the other side too until charred. Chicken need not be completely cooked at this stage. Remove it to a plate.
In the same pan, add 1 teaspoon oil and 2 tablespoon butter.
Add onions and sauté on medium heat until golden.
Add ginger-garlic paste, green chili and sauté it for a minute.
Next, add Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Sauté it for a minute. Be careful, not to burn it.
Pour in tomato puree (passata). Stir to combine & cook until it comes to a boil.
Add ½ cup water and sugar. Cover and cook on medium heat for 10 minutes or until oil separates. Stir it in between as required.
Add heavy cream along with the previously cooked chicken to the pan. Cook it on low-medium heat for 10 minutes or until the chicken is completely cooked. Taste the gravy and add salt.
Finally, add Kasuri methi and coriander leaves. Cook it for a minute. Remove from heat.
Serve with steamed rice and Naan.

Cooking Tips

Marinate the chicken for at least 30 minutes to 2 hours. If marinating for longer than 30 minutes then cover and keep it in the refrigerator. It makes the chicken juicy and tender.
Cook chicken on high heat. Never cook chicken tikka on low heat. The griddle/pan should be hot enough, when you put the chicken on the pan, you hear the sizzling sound. This will make the exterior of the chicken crispy while keeping the chicken tender & juicy.
Do not overcrowd the pan. There should be some space between the chicken pieces while frying them. I fried the chicken pieces in two batches.
You can adjust the spiciness by increasing or decreasing the amount of red chili powder. Skip green chilies, if you prefer less spicy.
If the curd or yogurt you are using is sour then skip the addition of lemon juice.
The combination of turmeric powder and Kashmiri red chili powder gives bright orange color to the dish. If you substitute Kashmiri red chili powder with other red chili powder, you will miss the color.

Storage Suggestions

If you are planning to store this tikka masala, store it within 2 hours of cooking.
To Refrigerate - Let the leftovers come to room temperature, transfer it to an airtight container and refrigerate. Stays good for 2 days. Reheat and serve.
To Freeze - Allow it to cool down to room temperature. Transfer it to a freezer-safe container or freezer bag. Stays good for a month. Thaw the dish overnight in the refrigerator. Reheat & serve.
To reheat on the stovetop - Pour in ¼ cup of water to thin out the sauce. Heat it on low heat until piping hot and serve.
To reheat in the microwave - Sprinkle some water over it; cover the dish with a microwave-safe lid to prevent the sauce from splattering. Reheat until piping hot and serve.

Serving Suggestions

It is a popular dish that is typically served with basmati rice, jeera rice, bread, or naan. You can serve onion slices, lemon wedges, and raita as a side dish with it.

Variations that you can try

Make it a vegetarian dish - You can substitute chicken with paneer (a type of Indian cheese) or tofu. You can also add vegetables such as bell peppers, onions, or mushrooms to the dish.
For a dairy-free version - Use dairy-free yogurt for marinating the chicken and substitute heavy cream with cashew cream or coconut milk.

If you make this recipe, please leave a comment and a starred review below.

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close-up of Indian chicken tikka masala served in a white bowl.

Indian Chicken Tikka Masala Recipe

Indian Chicken tikka masala recipe with step-by-step photos and a video recipe. Chicken tikka masala is made with tender chicken pieces marinated in a blend of aromatic spices and yogurt. It is grilled to perfection and then simmered in a rich, creamy, and flavorful tomato-based sauce. Let’s make this popular Indian restaurant-style dish easily at home. Serve with basmati rice or Naan bread.

5 from 7 votes

Print Pin Rate

Course: Main

Cuisine: Indian

Prep Time: 5

Cook Time: 1 35

Total Time: 1 40

Servings: people

Calories: 560kcal

Author: Preeti

Equipment

1 Heavy bottom pan

Ingredients

For chicken marinade

600 g boneless and skinless chicken breasts cut into bite-size pieces
2 teaspoon ginger-garlic paste
1 tablespoon lemon juice
salt to taste
½ teaspoon spicy red chili powder
¼ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
2 teaspoon oil
¼ cup hung curd/yogurt
1 teaspoon roasted & crushed Kasuri Methi

To make tikka masala sauce

3 tablespoon oil
2 tablespoon butter optional (you can reduce the quantity but do not skip adding it)
2 onions chopped
1 teaspoon ginger-garlic paste or use minced garlic and grated ginger
1 finely chopped green chili optional
1 teaspoon Kashmiri red chili powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
2 teaspoon coriander powder
1 teaspoon garam masala
400 g fresh tomato puree or tomato passata
½ teaspoon sugar optional
½ cup heavy cream
½ teaspoon Kasuri methi roasted and crushed
Coriander leaves

Instructions

Preparations

To marinate the chicken - In a mixing bowl, combine chicken with the ingredients mentioned under chicken marinade. Marinate for 30 minutes.
Chop onions and green chili. Keep it aside.

Making Indian Chicken Tikka Masala

Heat 2-3 teaspoon of oil in a heavy-bottom pan over medium-high heat.
When the pan is hot enough, add the marinated chicken pieces. Do not overcrowd the pan. Fry it in two batches.
Cook on medium heat for 3-5 minutes until it gets char marks. Flip and cook on the other side too until charred. Chicken need not be completely cooked at this stage. Remove it to a plate.
In the same pan, add 1 teaspoon oil and 2 tablespoon butter.
Add onions and sauté on medium heat until golden.
Add ginger-garlic paste, green chili and sauté it for a minute.
Next, add Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Sauté it for a minute. Be careful, not to burn it.
Pour in tomato puree (passata). Stir to combine & cook until it comes to a boil.
Add ½ cup water and sugar. Cover and cook on medium heat for 10 minutes or until oil separates. Stir it in between as required.
Add heavy cream alongwith the previously cooked chicken to the pan. Cook it on low-medium heat for 10 minutes or until the chicken is cooked. Taste the gravy and add salt.
Finally, add Kasuri methi and coriander leaves. Cook it for a minute. Remove from heat. Serve with steamed rice and Naan.

Video

Notes

Marinate the chicken for at least 30 minutes to 2 hours. If marinating for longer than 30 minutes then cover and keep it in the refrigerator. It makes the chicken juicy and tender.
Cook chicken on high heat.
Do not overcrowd the pan. There should be some space between the chicken pieces while frying them. I fried the chicken pieces in two batches.
You can adjust the spiciness by increasing or decreasing the amount of red chili powder. Skip green chilies, if you prefer less spicy.
If the curd or yogurt you are using is sour then skip the addition of lemon juice.
The combination of turmeric powder and Kashmiri red chili powder gives bright orange color to the dish. If you substitute Kashmiri red chili powder with other red chili powder, you will miss the color.

Nutrition