A few years ago, I visited an old friend in a quaint town outside the city. The air was crisp, the streets lined with colorful market stalls, and the smell of fresh spices wafted through the air. She had invited me over to reconnect, and when I arrived, she greeted me with a warm hug and the scent of something delicious cooking in her kitchen. We sat down for a meal, and as soon as I took a bite of her homemade Chicken Tikka Masala, it instantly brought back memories of family dinners growing up.
My mother used to make a version of this dish every Sunday when I was young, with the same fragrant blend of spices that seemed to fill the house and linger in the air long after the meal was over. Now, as a mother myself, I often make this dish for my children, trying to replicate the same love and warmth that my mom used to pour into it.
The moment I tasted my friend’s version, I realized how personal this dish was—it was more than just a recipe; it was a memory, a tradition, a celebration of flavor passed down over generations. It made me feel connected to my roots, to my family, and to all the beautiful moments that food, in its simplest form, can create.
Short Description
Chicken Tikka Masala is a creamy, flavorful Indian-inspired dish made with marinated chicken simmered in a spiced tomato-based sauce. Served with basmati rice or naan, it’s a comforting meal full of warmth and depth.
Key Ingredients
- 4 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala, divided
- ½ teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust to preference)
- ½ cup plain yogurt, divided
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Tools Needed
- Large skillet or sauté pan
- Mixing bowls
- Measuring spoons
- Grater (for ginger)
- Knife and cutting board
- Spatula or wooden spoon
Cooking Instructions
Step 1: Marinate the Chicken
In a mixing bowl, combine the cubed chicken with 1 tablespoon of yogurt, ½ tablespoon garam masala, and a pinch of salt. Toss well to coat. Let it rest for 30 minutes at room temperature or refrigerate for up to 2 hours to deepen the flavor.
Step 2: Sauté the Aromatics
Heat the vegetable oil in a large skillet over medium heat. Add chopped onions and cook for about 5 minutes, stirring until soft and golden. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Step 3: Bloom the Spices
Sprinkle in the coriander, cumin, turmeric, cinnamon, chili powder, and the remaining ½ tablespoon of garam masala. Stir constantly for 2 minutes. You should smell a rich, earthy aroma—this means your spices are blooming properly.
Step 4: Cook the Chicken
Add the marinated chicken to the pan. Stir to coat in the spice mix. Cook for 5–7 minutes until browned on all sides, but don’t worry if it’s not fully cooked yet—it’ll finish in the sauce.
Step 5: Simmer the Sauce
Pour in the crushed tomatoes and stir to combine. Reduce heat and let it simmer for 10 minutes, stirring occasionally. The sauce will thicken, and the chicken will finish cooking.
Step 6: Add Cream and Yogurt
Stir in the remaining 3 tablespoons of yogurt and the heavy cream. Mix until the sauce becomes smooth and creamy. Season with salt and pepper to taste. Let it simmer another 5–7 minutes, stirring occasionally, until the chicken is tender and the sauce is rich.
Step 7: Finish and Garnish
Add the lemon juice and give it a final stir to brighten up the dish. Garnish with fresh chopped cilantro.
Step 8: Serve
Spoon over a bed of fluffy basmati rice. Serve with warm naan or crunchy papadums for a restaurant-style experience at home.
Why You’ll Love This Recipe
Rich and comforting – Creamy, spiced, and deeply satisfying.
Customizable heat – Easily adjust the chili to match your spice level.
Easy for weeknights – One pan and a handful of pantry spices.
Restaurant quality at home – No need for takeout.
Great for leftovers – Tastes even better the next day!
Mistakes to Avoid & Solutions
Overcrowding the pan: If you add too much chicken at once, it may steam instead of sear.
Solution: Cook in batches if needed to brown evenly.
Skipping the marination: This step infuses the chicken with flavor.
Solution: Even 30 minutes makes a difference—don’t skip it.
Using cold yogurt in hot sauce: It can curdle.
Solution: Let the yogurt come to room temp and stir in slowly.
Adding cream too early: You risk separating the sauce.
Solution: Only add cream once tomatoes have reduced and chicken is nearly cooked.
Undercooking the spices: Spices need time to bloom.
Solution: Always toast them in oil for at least 1–2 minutes to enhance flavor.
Serving and Pairing Suggestions
Serve it over steamed basmati rice or jeera rice for a fragrant combo.
Pair with buttery naan, roti, or papadums for dipping.
A side of cucumber raita or a chopped cucumber-onion salad adds a cool, crunchy contrast.
For drinks, try mango lassi or a light chai tea.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm on the stove over low heat with a splash of water or cream to loosen the sauce. Avoid microwaving on high heat to prevent curdling.
Pro Tip: The flavors deepen overnight—leftovers are often better than day one!
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs are juicier and hold up well in the sauce.
2. Is it possible to make this dairy-free?
You can swap the yogurt and cream for full-fat coconut milk. It gives a slightly different flavor but remains delicious.
3. How spicy is this dish?
With 1 teaspoon of chili powder, it’s medium heat. Reduce to ½ teaspoon for mild or increase for more kick.
4. Can I make it ahead of time?
Absolutely. The sauce develops more flavor overnight. Just store and reheat as described.
5. What if I don’t have garam masala?
You can make a quick blend using equal parts cumin, coriander, cinnamon, and a pinch of cloves and cardamom.
Tips & Tricks
Use fresh ginger and garlic—the jarred kind won’t give the same bold flavor.
Don’t skip the lemon juice—it balances the richness with a pop of brightness.
Let the sauce simmer uncovered to thicken it to the right consistency.
For extra char, grill or broil the marinated chicken briefly before adding it to the sauce.
Always taste and adjust before serving—your spice tolerance may vary.
Recipe Variations
1. Coconut Chicken Tikka Masala
Swap the yogurt and cream for 1 cup of full-fat coconut milk. Add a pinch of sugar to balance the coconut flavor. Proceed with all other steps as is. Great for dairy-free diets!
2. Vegetarian Tikka Masala
Replace chicken with cubed paneer, cauliflower, or chickpeas. If using cauliflower, roast it first for better texture. Cook times remain the same.
3. Spicy Masala Version
Add 1 chopped green chili with the onions and increase chili powder to 1½ teaspoons. Finish with an extra dash of garam masala before serving for more depth.
4. Cream-Free Light Version
Use Greek yogurt in place of cream and reduce oil to 1 tablespoon. The sauce will be tangier and lighter, great for calorie-conscious meals.
5. Slow Cooker Tikka Masala
Combine marinated chicken, onions, garlic, ginger, spices, and tomatoes in the slow cooker. Cook on low for 6 hours. Stir in cream and yogurt 30 minutes before serving.
Final Thoughts
As I reflect on making Chicken Tikka Masala for my family, I realize it’s more than just a meal. It’s about coming together, sharing something that’s been passed down, and making new memories. Every time I cook this dish, it reminds me of my mother and how important it is to hold onto traditions, even as life changes. Food has a way of anchoring us to the moments that matter, and Chicken Tikka Masala will always have a special place on my table.
Chicken Tikka Masala
Print ThisIngredients
- 4 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala, divided
- ½ teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust to preference)
- ½ cup plain yogurt, divided
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Instructions
Step 1: Marinate the Chicken
Combine cubed chicken with 1 tbsp yogurt, ½ tbsp garam masala, and a pinch of salt. Toss well and let rest for 30 minutes or refrigerate for up to 2 hours.
Step 2: Sauté the Aromatics
Heat oil in a skillet over medium heat. Cook chopped onions for 5 minutes until golden. Add garlic and grated ginger, cooking for another minute.
Step 3: Bloom the Spices
Stir in coriander, cumin, turmeric, cinnamon, chili powder, and ½ tbsp garam masala. Cook for 2 minutes until fragrant.
Step 4: Cook the Chicken
Add marinated chicken to the pan and cook for 5-7 minutes until browned, stirring occasionally.
Step 5: Simmer the Sauce
Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
Step 6: Add Cream and Yogurt
Stir in 3 tbsp yogurt and heavy cream. Simmer for 5-7 minutes until the sauce thickens and chicken is tender. Season with salt and pepper.
Step 7: Finish and Garnish
Add lemon juice and stir. Garnish with fresh cilantro.
Step 8: Serve
Serve over basmati rice with naan or papadums.
