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–+ servings
Chunks of chicken tikka masala in a white bowl with creamy sauce over brown rice and garnished with fresh cilantro.

Best Chicken Tikka Masala Recipe

Delicious tender tikka masala chicken smothered in a creamy tomato sauce with Indian spices - no need for takeout from your favorite Indian restaurant - make your own!
4.67 from 3 votes
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Author Kori Butler
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Course chicken recipes
Cuisine Asian | American
Servings 4
Calories 374 kcal

Equipment

  • 4 long skewers
  • 1 grill pan or grill (use a skillet if you don't have a grill)
  • 1 large skillet

Ingredients
  

  • 1 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 4 teaspoons ground cumin (divided)
  • 1 teaspoon garam marsala
  • 1 teaspoon cayenne pepper (use ¼ teaspoon if you like it mild, use 2 if you like it spicy)
  • 1 teaspoon salt (plus extra to adjust salt level at the end)
  • 1 teaspoon ground black pepper (plus extra to adjust taste at the end)
  • 2 teaspoons ginger paste (or, 1 tablespoon minced ginger)
  • 3 boneless skinless chicken breasts (cut into 1 to 2" pieces; chicken thighs may be used)
  • 2 tablespoons butter
  • 3 teaspoons garlic (minced)
  • 1 jalapeno pepper (seeds and rib removed (unless you like it spicy), finely chopped. Use half if you like mild)
  • 2 teaspoons paprika
  • 1 (8-ounce) can tomato sauce
  • 1 cup heavy cream (canned coconut milk may be substituted)
  • ¼ cup fresh cilantro (plus extra for garnish)

Instructions
 

  • In a large bowl combine yogurt, lemon juice, half of the cumin, garam masala, cayenne pepper, pepper, ginger, and half of the salt.
  • Add chicken, stir, cover, and refrigerate for a minimum of 1 hour. Longer is fine.
  • Preheat a grill to high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard any remaining marinade.
  • Grill until the juices run clear, about 5 minutes on each side.
  • In a large skillet over medium heat melt the butter. Add garlic and jalapeno and saute for 1 minute. Add remaining cumin, salt, and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 15 to 20 minutes.
  • Add the grilled chicken and heat until warmed through. Adjust salt and pepper level to taste.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use 4 to 5 boneless skinless chicken thighs or 3 chicken breasts. Use cinnamon in place of garam masala if you don't want to make a special purchase. This recipe is medium spicy - cut the jalapeno, cayenne, and black pepper in half if you prefer milder dishes - double if you like it hot; Canned coconut milk can be used in place of heavy cream.
  • TIPS:
    • The less messy method is to skewer the chicken first and then brush the marinade on, but it doesn't cover or coat all of the chicken as well.
    • If you don't have a grill or grill pan, use a skillet.
    • Prepare the marinade and get the chicken marinating 1 (or even 2) days ahead of time.
    • This is a very forgiving dish - adjust any ingredient to your taste preferences. Adjust salt and pepper at the end before serving. 
  • SERVING SUGGESTIONS: Serve over hot cooked rice with a side of warm toasted naan bread. Top with fresh cilantro or fresh chopped tomatoes if desired. Lemon wedge can be served on the side.

Nutrition

Calories: 374kcalCarbohydrates: 7gProtein: 26gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 132mgSodium: 743mgPotassium: 527mgFiber: 1gSugar: 4gVitamin A: 1410IUVitamin C: 12mgCalcium: 127mgIron: 2mg
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