Chicken Tikka Masala is like the Spice Girls of food. Colorful, sassy, intense, and makes you really really wanna zigazig ah. There’s a good reason it is THEE most popular item at every Indian restaurant in the US! Marinated, tender seared chicken, drowning in a rich and creamy sauce with just the right amount of kick. Serve it over basmati rice (or Coconut Jasmine Rice) with lots of fluffy Naan or Roti for dipping. Did I mention it’s done in 45 minutes? I’m OBSESSED. Originally published March 26, 2012.
Table of Contents
- Get Dinner Done
- Easy chicken tikka masala
- The spices
- Chicken tikka masala ingredients
- How to make chicken tikka masala
- What to serve with chicken tikka masala
- Chicken tikka maslala vs. butter chicken
- Chicken tikka masala FAQs
- More delicious curry for dinner
- Blast from the past
- Easy Chicken Tikka Masala Recipe
I walked into my bathroom yesterday that I had JUST cleaned, and under my toes I could feel sand. SAND? What. I just cleaned you, floor!
I squinted. I didn’t see anything at all. What was this awful invisible sand thing?? Am I going crazy??
Just then my 8-year-old Valentine and my 5-year-old Edison jumped in the door and shouted “SURPRISE!! APRIL FOOLS!!”
Now I’m dying laughing. “What?! What did you guys do!!”
Valentine explained that they had dumped SALT all over the bathroom floor.
“And salt and pepper all over the stairs, too!” Edison added helpfully.
They also put ice cubes in my soap dispenser in the kitchen. And a smashed grape in Eric’s Yeti full of water. They kept asking him, “Dad, how does your water taste??”
They came up with this all on their own! I didn’t even know it was April 1! Kind of hilarious seeing what a couple underage pranksters come up with!
You better believe I made them vacuum it up 😂
Get Dinner Done
Have you heard about my Get Dinner Done Challenge that’s going on in April?! Make 3 dinners this month, post a picture, and you’re in! All the details here.
Did you catch my live event on Instagram yesterday? I made these Chicken Tacos and tried not to be horribly awkward 😂 Not sure if I managed, haha!
I hope you will join the challenge and join the fun! 🤩
Easy chicken tikka masala
Who’s had Chicken Tikka Masala? I remember the first time I tried it.
I was probably 17. I grew up in a little town in California that is about 90% Mexican restaurants. Indian food was nowhere to be found!
But one weekend my brother, who was older than me and already married, suggested we do Indian at this place up in Sacramento.
They ordered the Chicken Tikka Masala for me because I had no idea what anything on the menu was.
i. was. blown. away.
It was SO much flavor, and such DIFFERENT flavor than I was used to!
I quickly became obsessed! I posted a recipe for Chicken Tikka on my blog back in 2012, (see the old dog food photos way down below as proof 😂) but knew it needed a refresh. I’ve learned a lot in the past 13 years!
This stuff is so dang good. I haven’t met anyone who doesn’t love it once they’ve tried it. You have to make it!
The spices
Here’s the lineup:
I know it feels like a lot of spices but honestly you should be thanking me, because the garam masala is actually a spice blend that takes care of a lot of the more obscure Indian spices. If you know anything about Indian cuisine, you will know they do NOT mess around when it comes to spices!
These ones aren’t hard to find though. If you can’t find the garam masala, buy it online here. The fenugreek is also a little obscure; you can leave it out of this dish and be just fine. But it’s so unique, try to get it if you can! Here’s a link for Fenugreek.
Chicken tikka masala ingredients
Here’s what you need to make chicken tikka masala. Jump to the recipe card for complete details!
- boneless, skinless chicken thighs
- plain yogurt
- garlic
- fresh ginger (or I love using ginger paste from a tube, so convenient!)
- spices like garam masala, ground cumin, coriander, smoked paprika, cayenne, etc
- Kosher salt and pepper
- lemon
- butter
- onion
- green bell pepper
- jalapeños
- tomato sauce
- heavy whipping cream
- cilantro
- rice for serving
How to make chicken tikka masala
First up, the chicken marinade. Add the chicken thighs to a bowl and top with the yogurt, fresh garlic, lemon juice, and spices. Stir it all together to combine. Let this sit for a few minutes, or stick it in the fridge overnight! I love getting ahead on meals like this! Not that I ever do. Shoot, now you know the truth.
Next up, chop up your bell pepper and onion. Do you chop your bell peppers this way? It was life changing for me when I discovered this.
Don’t forget the onion:
Toss the onion and bell pepper in a pan with some butterrrrr
Then add in your sauce spices: garam masala, chili powder, smoked paprika, and fenugreek. YES, FENUGREEK! It’s a thing. You can leave it out if you can’t find this spice, your tikka will still be amazing I promise. But fenugreek adds in that special “umph” that makes this dish taste iconically Indian.
While the onions and bell pepper cook, chop up some jalapeno, ginger, and garlic. Toss them in the pan with the onions.
Add in some tomato sauce and cream, the dream sauce combo that makes chicken tikka chicken tikka.
Now you are going to want to leave the room if you have anxiety issues. We are getting a little unconventional. Stick with me here. I don’t call myself a charlatan for nothing, people.
We’re going to use an immersion blender to liquify this not-that-much amount of liquid:
Yes, that is me, tilting the pan to pool the liquid on one side. Yes, that’s my daughter Charlotte in the background, cleaning the window and wall when I accidentally didn’t have it immersed all the way and it spurted out.
We do these things, you guys. We do it for the not-having-to-wash-the-big-blender moments.
Or, you know, you could just actually bust out your blender. Pick your poison. Wash the blender for sure, ORRRR use the immersion blender and only MAYBE have to wipe down the wall, IF you don’t have it submerged.
These are the kind of risks I live for. BRING IT ON. (Also, thank u Charlotte 🥹😂)
The big blender will get your sauce more smooth than the immersion blender, but I don’t mind a little texture in my sauce.
Oil your grill grates, I like to use a paper towel dipped in a bit of oil.
Meanwhile, grill up your chicken. There are notes for how to cook the chicken on the stove top if that’s easier for you!
Chop your chicken against the grain when it’s had a chance to rest.
Then, add it into your sauce! Voila, that’s it. Now serve it up with some Coconut Jasmine Rice and Homemade Naan, to live your best life.
What to serve with chicken tikka masala
You need rice. (Preferably this Coconut Jasmine Rice.) You need naan. Or Roti. I know you think you don’t need both a flatbread AND a rice (and I mean, technically you don’t). But actually, you kinda do. Follow me for more health tips.
The rice is perfect for the fork bites, and the naan is just right for the sauce scooping. I wrote a whole post on how to cook rice. If you are chronic bottom-of-the-pot rice burner, this post is for you. Basmati or jasmine are excellent rice choices but whatever you have will work (or you could even do some cauliflower rice, we do all the time).
If you want to serve a whole feast here are some of my favorite sides and more!
- Coconut Jasmine Rice has been my top choice for pairing with Chicken Tikka for over a decade. You thought rice couldn’t get more delicious? Think again.
- Indian Spiced Cauliflower Rice >> A great alternative to rice if you are low carbing it! This version has Indian spices in it, it’s so good.
- Roti (Buttery Indian Flatbread) >> another Indian flatbread, yes please!! You won’t know what hit you with this one.
- Joy’s Creamy Cucumber Salad >> this goes soooo well with curry and it’s a family favorite
- Thai Cucumber Salad >> these flavors go really well with chicken tikka masala
- The Best Fruit Salad >> super refreshing! go heavy on the mango if you’re making it with today’s recipe
- Sauteed Zucchini and Squash >> easy to add this veggie side, plus the tikka masala sauce is great on it
- Mango Lassi from Not Quite Nigella. Have you ever had one of these? My fav.
- Easy Homemade Raita from Urban Farmie
Chicken tikka maslala vs. butter chicken
Have you heard of Butter Chicken? It’s similar to Chicken Tikka, but not identical. Butter chicken (also known as murgh makhani) is all about a creamy, buttery tomato sauce, with just a hint of heat. Chicken tikka masala is more zesty and vibrant. The chicken is marinated, then grilled or roasted to add some gorgeous charred bits, and the sauce has a nice balance of smoky, tangy, and spicy flavors. Butter chicken: mild and sweet. Chicken tikka masala: robust and punchy. Host a curry night (with a Bollywood movie like this one!) and make both!
Chicken tikka masala FAQs
NEITHER, what even, right?? Chicken tikka masala was invented in SCOTLAND for British palates, so it’s technically British. Of course, you’ll find Chicken Tikka Masala on Indian restaurant menus all over the world!
That depends on what you consider healthy. It’s got chicken (protein), onions, green peppers, and tomato sauce (veggies), and then…cream. In my book this is a perfectly nutritious dinner, especially if you low carb it and serve it with cauliflower rice. But let’s be honest. Ain’t no way I’m leaving naan out of this situation 😂 Embrace it as part of a balanced diet!
There are lots of stories about the chef who invented chicken tikka masala, but it’s hard to say if it was really his original idea (so many people’s ideas contribute to the creation of any dish!) If you believe the stories, Ali Ahmed Aslam, a Scottish man originally from Pakistan, invented chicken tikka masala when a customer complained that his sauceless chicken tikka was too dry. Crazy right??
It’s probably known as the national dish of England because of something British Foreign Secretary Robin Cook said in 2001: “Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.” Chicken tikka masala and other Indian and Asian curries are popular takeout choices in England, though they don’t outrank Chinese food and pizza (I mean, fair enough).
More delicious curry for dinner
Try these other curry recipes I’ve got! Never enough curry in my book, I could eat it every day. Some people do! 😂 Reminds me of when my sister took her 8-year-old son on a trip to Mexico and on day 5 when they were choosing lunch from a menu, he said “Don’t they have anything here besides MEXICAN FOOD??” Ahahaha! this kills me every time. But ahem, back to the curry ideas:
- Slow Cooker Beef Curry >> this sauce is so rich, perfect for scooping up with naan
- Easy Chicken Curry >> this one comes together so fast for an easy weeknight dinner
- Slow Cooker Basil Chicken Coconut Curry >> set it and forget it
- Easy One Pot Vegetable Curry >> eat yo veggies. Love this hack recipe, it’s so fast.
- Sheet Pan Biryani >> seasoned rice, spicy chicken, and carrots, all on one pan!
- My Aunt’s Vietnamese Chicken Curry from Cooking Therapy
- Easy Thai Green Curry from Elizabeth’s Kitchen Diary
- Extra Creamy Japanese Curry from Tiffy Cooks
Blast from the past
This was one of the FIRST recipes I ever posted on The Food Charlatan back in 2012. I’ve got the dog-food photos to prove it, below 😂 I’ve changed up the recipe a bit, but any way you make this, it’s always going to be a favorite of mine. Cream + Indian spices + tomato sauce is just so GOOD.
It looks like I made this back then with Roti, a type of Indian flatbread that you may not have tried. It’s so good. Different from Naan. Either is a great choice for mopping up the sauce!
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Easy Chicken Tikka Masala
Ingredients
For the marinade:
- 1/2 cup plain Greek yogurt, full fat
- 4 large cloves garlic, smashed and minced (about 1.5 tablespoons)
- half lemon , juiced, about 1-2 tablespoons
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 pinch freshly ground pepper
- 1 and 1/2 pounds boneless skinless chicken thighs
- vegetable oil, to grill the chicken
For the sauce:
- 1/4 cup butter, (half stick)
- 1 yellow onion, chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 2 teaspoons kosher salt, use half the amount if you only have table salt
- 4 teaspoons garam masala
- 1 teaspoon chili powder
- 1 and 1/2 teaspoons smoked paprika
- 1/2 teaspoon fenugreek powder, optional
- 4 cloves garlic, smashed and minced (about 1.5 tablespoons)
- 1 and 1/2 tablespoons ginger, minced
- 2 jalapenos, stemmed, seeded, and minced
- 1 (15-ounce) can tomato sauce
- 1/2 cup heavy cream, or more to taste
To serve:
- Cilantro, chopped, optional
- Coconut Jasmine Rice
- Homemade Naan
Instructions
- Make the marinade: In a medium bowl, add all the marinade ingredients: 1/2 cup plain yogurt, 4 cloves minced garlic, juice from half a lemon, 1 teaspoon kosher salt, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, and a few grinds of freshly ground pepper. Stir it together and add in 1 and 1/2 pounds whole chicken thighs, rubbing to coat the chicken thoroughly.
- Marinate the chicken: Let the chicken sit on the counter marinating for 15-30 minutes. Or if you are working ahead, cover and refrigerate for up to 48 hours. (Let it rest on the counter at least 15 minutes; super cold meat cooks uneven.)
- Grill or stove top? At this point, choose whether you are grilling your chicken or cooking it on the stove top. Stove top instructions are in the notes. If you plan to grill the chicken, let it continue marinating while you make the sauce.
- Prep veggies. Chop 1 onion. Chop the green bell pepper.
- Make the sauce: Heat a 12 inch skillet over medium heat. Add 1/4 cup (half stick) butter to the pan and let it melt. Add the chopped onion and green bell pepper.
- Add all the spices for the sauce: 2 teaspoons kosher salt, 4 teaspoons garam masala, 1 teaspoon chili powder, 1 and 1/2 teaspoons smoked paprika, and 1/2 teaspoon fenugreek, if you have it. Stir it into the onions and bell pepper and saute for 5-10 minutes.
- Prep the remaining veggies. Smash and mince 4 cloves of garlic. Chop up a couple inches of ginger root until you have about 1 and 1/2 tablespoons. Cut 2 jalapenos in half lengthwise, and scrape out all the seeds and membranes. Dice finely.
- After 5 minutes, when the onions and bell pepper are soft, add the chopped garlic, ginger, and jalapenos. Reduce meat to medium low. Sauté 5-10 minutes or until soft and starting to caramelize.
- Option 1: Use a blender. Smart people will add one 15-ounce can of tomato sauce to a blender. Add the cooked onion, pepper, and spices mixture to the blender. Put on the lid but leave the vent cap off. Cover the spout with a kitchen towel (one you don't care about staining) to allow steam to escape while you blend. Don't burn your hand! Blend until smooth. Return the sauce to the skillet and add 1/2 cup heavy cream. Heat until warm.
- Option 2: Immersion blender: Risk-takers who have immersion blenders can try my shady method of adding a 15-ounce can of tomato sauce AND 1/2 cup cream straight to the pan of onions. Tilt the pan all the way to the side so that it pools (enlist help if you can) and make sure the blender head is completely submerged. Blend in pulses until it's as smooth as you like. I didn't blend it smoothie-level-smooth, as you can see from the photos. Texture is A-ok.
- If you are grilling, preheat your grill to high heat. Oil the grill grates so your chicken doesn't stick. I usually dip a crumpled paper towel in a bit of vegetable oil and rub it on, using tongs, see photos.
- Grill the chicken: Let the marinade drip off the chicken a bit as you lift it out of the bowl. Add the chicken to the grill with plenty of space around each one. Close the lid and cook for 4-5 minutes, depending on how big the thighs are. Open the lid and carefully flip the chicken. Cook for another 5-6 minutes. The chicken is done when an instant read thermometer reads 155° F when inserted into the thickest part of the chicken. The chicken might reach temperature before you get any nice grill marks, so sometimes I leave it on a little longer to get blackened marks. Don't let the internal temperature go much above 160°. The chicken will continue to rise in temperature even after you take it off the grill.
- Remove the chicken to a cutting board and tent with foil. Let rest 5-10 minutes so the juices have a chance to reabsorb.
- Slice the chicken against the grain into bite size chunks.
- Add the chicken to the sauce after the sauce has been blended. Simmer on low for a couple minutes to let the flavors meld together.
- Garnish with chopped cilantro. Serve with Coconut Jasmine Rice and Homemade Naan!! You are going to love it!
- Storage: Keep leftovers covered in the fridge! They will keep 5-7 days. Chicken Tikka Masala freezes excellently! Store in a ziplock and freeze. Thaw in the fridge, then gently reheat in the microwave or on the stovetop on low heat.
Notes
Nutrition
Here’s a photo I included on my original post from 2012. My little Charlotte. Ah! How I miss these days.
This post has been updated! Here’s the story I wrote back in 2012:
I am in love with Indian food. Or at least I think I am; having never actually been to India I wouldn’t really know. But there is no disputing the adoration I have for my homemade versions. Chicken Tikka Masala is the dish that started my love affair. I’m not sure if this recipe is authentic, but it definitely tastes like the kind at my favorite Indian restaurants. (My friend Mir–who is from Hyderabad–once said it tastes like the real thing. Yes! Best compliment ever.)
The first time I tried chicken tikka masala was back in college. A friend of mine was a waiter at a local Indian restaurant, and he was always talking about how everyone he worked with was crazy. One time my family was in town visiting and we decided to go there for dinner. They had this jazz pianist playing in the background (which is kind of funny actually, because when I think of Indian ambiance, I do not think of jazz piano).
We were the only ones in the restaurant that night, but there were at least 10 of us. So naturally we were making a huge ruckus, talking and laughing, even more than usual because there were no other customers in the restaurant that we had to worry about bothering. But my friend the waiter came over to us and apologetically asked us to keep it down. “Our piano player feels that you’re not appreciating his music,” he said. We just laughed. Then we realized he was completely serious.
Of course, later when this friend of mine finally quit and demanded his last paycheck, the manager pulled a gun on him. For real. So I guess we shouldn’t be surprised that they would hire a snarky pianist. (The business was put under new management soon after. A lovely Indian family has run the place for many years now. So you locals needn’t fear being shushed, or worse, shot, in any of the local [Provo] Indian restaurants.)
This recipe is delicious! It was our family’s first time trying Indian food. It was a lot of work but the payoff is worth it. 10/10!
I’m so happy to hear this Kristi!! So fitting that this was your first foray into Indian food! Chicken Tikka is great for those new to these flavors! I’m SO happy you loved it and so grateful you shared your review! That is so helpful and it means so much to me 💕 Have a great weekend Kristi!
Hi Karen,
Everything looks delicious. I’d love it if you could send a good nann recipe.
thanks so much,
Meryl
Thanks Meryl! I have a Naan recipe I love so much, here is the recipe: Homemade Naan Recipe. Enjoy!!
What a great thick masala paste… I like it thick, so Greek yogurt is the best option or drained plain yougurt.
so who is the cute little baby? i’m kidding, i know – but oh my gosh, that kid looks so different here! she may be your child after all :)
Let’s hope she is. I definitely went through 22 hours of labor to deliver SOMEBODY.
I seriously just LOL’d at this response :D
Fantastic blog, Karen! I don’t come over too often since I have so many food blogs that I like to chug through but I LOVE your recipes! :D
Thank you Jo! So happy you are liking what you are seeing :)
When I make this, I change a few things with the sauce (plus a add 1 tsp store-bought garam masala to the marinade, and let the chicken marinate at least 8 hours. The longer, the better!) I start with a chopped onion, and saute it with twice the amount of butter called for, then add the garlic, jalapeno, etc., adding a Tbsp of garam masala to the sauce. And I double the tomato sauce and cream, because we like our Indian food saucy.
But if you do marinate it for a day or so, watch out, because it gets super spicy, yet amazingly delicious. Have any good naan recipes?
That sounds really good Kelly! Maybe I will have to try some of those changes sometime. I am posting an awesome Roti recipe soon, which is what I love to eat with Chicken Tikka.