Make this creamy Chicken Tikka Masala recipe with rich Indian restaurant-style flavors using simple ingredients, all in one pan at home. I'll show you the simple way to get that authentic tandoor-like smoky char right on your stovetop, no special equipment needed. It starts with marinating tender boneless chicken in a spiced yogurt blend, grilling for a perfect char, and then simmering it in a spiced, creamy tomato-based sauce. Serve tikka masala with warm Naan, fragrant jeera rice, or fluffy basmati rice for a delicious restaurant-style meal. Here’s how to make it with step-by-step photos and a video.
What is Chicken Tikka Masala?
Chicken tikka masala is made with boneless chicken chunks marinated with spiced yogurt and cooked in a tandoor oven until charred and tender. This char-flavored grilled tikka chicken is then simmered in a spiced sauce (masala) made with pureed tomatoes, and cream. It is a popular dish served in restaurants worldwide, similar to Indian Butter Chicken.
I’ve made this tikka masala countless times, and one thing I’ve learned is that the balance of smoky, grilled chicken and the flavorful spiced sauce makes it special. If the tikka isn’t well-marinated or properly charred, the final dish won’t have that depth of flavor. Also, the sauce should be well-spiced but not overpowering, allowing the smokiness of the chicken to stand out.
I know making restaurant-quality chicken tikka masala at home can be challenging, especially without a tandoor. In restaurants, yogurt-marinated chicken is cooked at high temperatures in a tandoor oven, giving it a signature smoky flavor. I'll show you how to achieve the same flavor in a single pan/pot on your stovetop. If you love chicken curry recipes, you may also like Chicken Masala, Chicken Jalfrezi, Chicken Ghee Roast, and Chicken Korma.
About This Tikka Masala Recipe
This chicken tikka masala recipe has boneless chicken chunks, spices, yogurt, onion, tomato puree, and cream. Yogurt-marinated boneless chicken chunks are grilled in a pan and cooked in onion-tomato-based sauce. You can serve tikka masala with Roti, Naan, or basmati rice.
The best part of making tikka masala at home is that you have complete control over the ingredients and flavors. I love that I can adjust the spice levels to suit my family’s taste and even prepare it ahead of time for a quick meal. Whether you like it extra smoky, mildly spiced, or with a hint of creaminess, homemade chicken tikka masala lets you customize it just the way you like.
I have tested this Indian chicken tikka masala recipe multiple times to achieve the restaurant-style flavors, ensuring you get the best tikka masala experience every time you make it. It’s essential to follow the ingredients and measurements carefully. Please let me know how it turns out in the comments.
You may also like these other popular chicken recipes from this website:
- Hyderabadi Chicken Masala
- Mangalorean Chicken Sukka
- Restaurant Style Chicken Curry
- Chicken 65 Recipe With Gravy
Ingredients Notes
This chicken tikka masala recipe uses the same ingredients as butter chicken. Both are rich and creamy, but the difference is tikka masala has a rich, spicy flavor, which I love. Butter chicken, on the other hand, is milder, slightly sweeter, and has a more buttery flavor.
For Tikka Marinade
- Chicken: You can use boneless, skinless chicken thighs or breasts to make this Indian chicken tikka masala recipe. Chicken thighs stay juicier and more flavorful, especially when grilled.
- Yogurt/Curd: Thick yogurt is essential for the tikka chicken marinade. It tenderizes the meat and adds a tangy flavor to this chicken curry. Hanging the yogurt in a cloth removes excess water, making it thicker and preventing a watery sauce. This thickened yogurt is ideal for chicken tikka marinade because it clings better to the chicken, ensuring the marinade stays in place during grilling.
- Ginger-Garlic Paste: This is a foundational flavor base in Indian cooking. Freshly minced garlic and ginger can be used as a substitute. Don't skip these, as they are essential to the overall tikka masala curry flavor.
- Spice Powders: I have used basic Indian spices like 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 that adds heat and Kashmiri red chili powder to give it a bright red color and mild spicy flavor to grilled tikka chicken. If you do not have red chili powder, substitute it with paprika.
- Lemon Juice: It adds a bright, tangy flavor that balances the spiciness of the chicken tikka marinade. Vinegar can be used as a substitute. If your yogurt is sour, do not add additional lemon juice to the marinade.
- Kasuri Methi (Dried Fenugreek Leaves): They add a unique, slightly bitter, and aromatic flavor. It's okay to skip it if you don't have it, but it gives an authentic flavor to tikka sauce.
For Tikka Sauce
- Onion: Red or yellow onions can be used. They form the base of the sauce.
- Butter: It adds richness and flavor. While you can reduce the amount, it's best not to skip it. Unsalted butter is preferred.
- Tomato: Fresh tomato puree, canned tomatoes, or tomato passata adds sweetness and acidity to the tikka masala sauce. Ripe, juicy tomatoes are best for making the puree.
- Sugar: Balances the acidity of the tomatoes and adds a touch of sweetness. Brown sugar, white sugar, or honey can be used.
- Heavy Cream: It adds richness and creaminess to the tikka masala sauce. Low-fat cream or fresh cream can be used. If using fresh cream, add it at the end and simmer briefly to prevent curdling. For a dairy-free version, cashew milk or coconut cream is excellent substitute.
- Coriander Leaves (Cilantro): It is used for garnish, adding a fresh flavor to the sauce. It is optional.
- Oil: Neutral flavor cooking oil is used to cook the chicken and the sauce in this recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How To Make Chicken Tikka Masala Recipe (With Step-By-Step Photos)
Marinate the chicken
1) In a large mixing bowl, combine chicken with ginger-garlic paste, lemon juice, salt, red chili powder, turmeric powder, cumin powder, garam masala, oil, kasuri methi, and yogurt. Cover and keep marinated chicken aside for 30 minutes. Chop onion and green chili. Keep it aside.
Making Chicken Tikka
1) Heat 1 tablespoon of oil in a heavy-bottomed pan over medium-high heat. Once the pan is hot, add the marinated chicken pieces. Avoid overcrowding the pan, fry in two batches if necessary. Use a cast-iron skillet for better results.
2) Cook the marinated chicken on medium heat for 3-5 minutes, until char marks appear. Flip the pieces and cook the other side until charred as well. The chicken does not need to be fully cooked at this point. Remove the chicken tikka to a plate. Charring is important for that restaurant-style flavor.
3) Want additional restaurant-style smoky flavor? Try the Dhungar method: Place hot charcoal in a small steel bowl inside the grilled chicken tikka pan, add ghee, and immediately cover for 15 minutes. I use this method for Dum Ka Chicken. I skipped this step.
Making Tikka Masala Sauce
1) In the same pan, add 1 teaspoon of oil and 2 tablespoons of butter. Heat the butter until melted. Add the onions and sauté over medium heat until golden brown.
2) Add the ginger-garlic paste and green chili, and sauté for one minute.
3) Next, add the Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Sauté for one minute, being careful not to burn the spices.
4) Pour in the tomato purée (passata). Stir to combine and cook the tikka sauce until it boils.
5) Add ½ cup of water and sugar. Cover and cook over medium heat for 10 minutes, or until the oil separates from the tikka masala sauce. Stir occasionally as needed.
6) Add the heavy cream and the previously cooked chicken tikka back to the pan. Cook over low-medium heat for 10 minutes, or until the chicken is fully cooked. Taste the tikka sauce and add salt as needed.
7) Finally, add the Kasuri methi and coriander leaves. Cook for one minute. Remove from heat. Serve with steamed rice and naan. Simple and tasty tikka masala is ready to serve. Serve with Naan bread.
Tips To Make The Best Chicken Tikka Masala
- 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. Do not marinate it for more than 4 hours.
- Cook chicken tikka on high heat. Never cook 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.
- Avoid overcrowding the pan. There should be some space between the chicken pieces while frying them. I fried the chicken pieces in two batches.
- If the curd or yogurt you are using is sour then skip the addition of lemon juice in chicken tikka marinade.
- For the authentic orange-red color tikka masala sauce, the combination of turmeric powder and Kashmiri red chili powder gives bright orange color to the tikka sauce (masala). If you substitute Kashmiri red chili powder with other red chili powder, you will miss the color.
Frequently Asked Questions
The key to achieving that restaurant-style smoky flavor:
1) Marinating the chicken: I always marinate my chicken for at least 2 hours to ensure it’s tender and flavorful. Do not marinate it for more than 4 hours. If you need to marinate it overnight, store it in the coldest part of the refrigerator to prevent the chicken from breaking down too much.
2) Cooking at high heat: Whether using a grill, oven, or stovetop, high heat is essential to get those slightly charred edges.
3) Using a Tandoor or grill pan: If you have a tandoor or an outdoor grill, nothing beats the authentic smoky flavor. However, even a simple pan/cast-iron pan works just as well.
4) The Dhungar method (smoke infusion): After grilling the chicken, you can place a piece of hot charcoal in a small bowl inside the dish, add a few drops of ghee, and cover it for 15 minutes. This imparts a deep, restaurant-style smokiness to the tikka masala. I used the same method in my Dum Ka Chicken. However, when cooking tikka masala, I often skip this step and don't notice much difference. This is just my personal opinion.
It depends on the recipe. You can always adjust the spice levels as per your taste. Add more red chili powder and garam masala for more heat and reduce them for a mild spicy sauce. This recipe for tikka masala gives you medium heat.
While both recipes share the same ingredients it’s the difference in flavor and cooking technique that makes them different. Chicken tikka masala has a spicier, tomato-based sauce, while butter chicken has a smooth, creamier, slightly sweeter sauce with a more buttery flavor.
Yes, you can. I have shared how to make chicken tikka masala in a pan. You can also make it in the oven or an air fryer.
You can serve it with chapatti, Roti, or Naan. (Indian flatbread). Serve some sliced onions, raita, salad, & lemon wedge with it.
In dhaba (Indian roadside eateries), it is served with Naan, sliced onions, lemon wedge & cold lassi.
You can also serve it as a side dish with steamed rice or jeera rice.
Tikka Masala Variations
- 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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Recipe Card
Chicken Tikka Masala Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
For chicken tikka marinade
- 600 g boneless and skinless chicken breasts/thighs, cut into bite-size pieces
- 2 teaspoon ginger-garlic paste
- 1 tablespoon lemon juice (Skip if curd is sour)
- salt to taste
- ½ teaspoon spicy red chili powder (for heat)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color)
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 2 teaspoon oil
- ¼ cup hung curd/yogurt (how to make hung curd, in notes below)
- 1 teaspoon roasted & crushed Kasuri Methi
To make tikka masala sauce
- 3 tablespoon oil (any neutral flavor 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
Marinate the chicken
- In a large mixing bowl, combine chicken with ginger-garlic paste, lemon juice, salt, red chili powder, turmeric powder, cumin powder, garam masala, oil, kasuri methi, and yogurt. Cover and keep marinated chicken tikka aside for 30 minutes.
- Chop onion and green chili. Keep it aside.
Making Chicken Tikka
- Heat 1 tablespoon of oil in a heavy-bottomed pan over medium-high heat. Once the pan is hot, add the marinated chicken pieces. Avoid overcrowding the pan, fry in two batches if necessary.
- Cook the marinated chicken on medium heat for 3-5 minutes, until char marks appear. Flip the pieces and cook the other side until charred as well. The chicken does not need to be fully cooked at this point. Remove the chicken tikka to a plate. Charring is important for that restaurant style flavor.
Making Tikka Masala Sauce
- In the same pan, add 1 teaspoon of oil and 2 tablespoons of butter. Heat the butter until melted.
- Add the onions and sauté over medium heat until golden brown.
- Add the ginger-garlic paste and green chili, and sauté for one minute.
- Next, add the Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Sauté for one minute, being careful not to burn the spices.
- Pour in the tomato purée (passata). Stir to combine and cook the tikka sauce until it boils.
- Add ½ cup of water and sugar. Cover and cook over medium heat for 10 minutes, or until the oil separates from the tikka masala. Stir occasionally as needed.
- Add the heavy cream and the previously cooked chicken tikka back to the pan. Cook over low-medium heat for 10 minutes, or until the chicken is fully cooked. Taste the tikka masala sauce and add salt as needed.
- Finally, add the Kasuri methi and coriander leaves. Cook for one minute. Remove from heat. Serve with steamed rice and naan. Simple and tasty tikka masala is ready to serve. Serve with Naan bread.
Video
Notes
- To make hung curd: Place regular curd (yogurt) in a muslin cloth or cheesecloth, tie it up, and hang it over a bowl to drain excess whey for 3-4 hours. Once the whey is drained, you’re left with thick, creamy hung curd, perfect for tikka marinade.
- 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 tikka on high heat. Never cook 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.
- Avoid overcrowding 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 in this tikka masala recipe 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 in chicken tikka marinade.
- For the authentic orange-red color tikka masala sauce, the combination of turmeric powder and Kashmiri red chili powder gives bright orange color to the tikka sauce (masala). If you substitute Kashmiri red chili powder with other red chili powder, you will miss the color.
- For restaurant-style smoky flavor: The key to achieving that restaurant-style smoky flavor:
1) Marinating the chicken: I always marinate my chicken for at least 2 hours to ensure it’s tender and flavorful. Do not marinate it for more than 4 hours. If you need to marinate it overnight, store it in the coldest part of the refrigerator to prevent the chicken from breaking down too much.
2) Cooking at high heat: Whether using a grill, oven, or stovetop, high heat is essential to get those slightly charred edges.
3) Using a Tandoor or grill pan: If you have a tandoor or an outdoor grill, nothing beats the authentic smoky flavor. However, even a simple pan/cast-iron pan works just as well.
4) The Dhungar method (smoke infusion): After grilling the chicken, you can place a piece of hot charcoal in a small bowl inside the dish, add a few drops of ghee, and cover it for 15 minutes. This imparts a deep, restaurant-style smokiness to the tikka masala. I used the same method in my Dum Ka Chicken. However, when cooking tikka masala, I often skip this step and don't notice much difference. This is just my personal opinion. - 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.
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Nutrition
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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