Chicken Tikka Masala (Creamy Tomato Curry You Can Make at Home)

What to expect 🥘

Tikka masala is all about contrast: lightly charred chicken pieces (the “tikka”) finished in a smooth, warmly spiced tomato sauce (the “masala”). The dish is often linked to British-Indian restaurant cooking, but it draws on classic North Indian techniques—yogurt marinades, high-heat cooking, and spice-forward gravies.

This recipe aims for a balanced, everyday-friendly result: aromatic rather than aggressively hot, with enough richness to feel special.

Quick overview ⏱️

• Servings: 4
• Prep time: 20 minutes (plus marinating)
• Cook time: 30–35 minutes
• Difficulty: Medium
• Marinating: 1 hour minimum, overnight recommended

Ingredients 🧾

For the chicken marinade

• 500 g boneless chicken thighs or breast, cut into bite-size pieces
• 150 g plain yogurt (preferably full-fat)
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 tsp ground ginger (or 1 tbsp freshly grated ginger)
• 1 tsp garlic powder (or 2 cloves fresh garlic, finely grated)
• 1/2 tsp ground turmeric
• 1/2 tsp ground chili (more/less to taste)
• 1 to 1 1/4 tsp fine salt

For the masala sauce

• 2 tbsp neutral oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cm piece fresh ginger, finely grated
• 400 g canned crushed tomatoes
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp sugar (optional, to soften tomato acidity)
• 200 ml cooking cream (or heavy cream for a richer finish)
• Salt and black pepper, to taste
• Small handful fresh cilantro, to serve

Method 🍳

1. Marinate the chicken: In a bowl, mix yogurt, lemon juice, spices, and salt. Add the chicken and stir until well coated. Cover and refrigerate for at least 1 hour (overnight gives deeper flavor).
2. Sear or grill for smoky edges: Heat a grill pan, skillet, or broiler to high. Cook the chicken in a single layer until browned and lightly charred in spots, 7–10 minutes total, turning once or twice. It doesn’t need to be fully cooked through yet.
3. Start the sauce base: In a large pan, heat oil/ghee over medium heat. Add onion and cook until soft and golden, about 6–8 minutes.
4. Add aromatics: Stir in garlic and ginger and cook for 1 minute, just until fragrant.
5. Build the masala: Add crushed tomatoes, garam masala, cumin, paprika, turmeric, coriander, and optional sugar. Simmer 10–12 minutes, stirring occasionally, until thicker and less “raw” smelling.
6. Make it creamy: Reduce heat to low and stir in cream. Simmer 3–5 minutes. Season with salt and pepper.
7. Finish with chicken: Add the seared chicken (and any juices) to the sauce. Simmer gently for 8–10 minutes, or until the chicken is cooked through and the sauce coats the pieces. If it gets too thick, loosen with a splash of water or stock.
8. Serve: Rest 2 minutes off the heat, then top with cilantro. Serve with basmati rice or naan.

Tips & common mistakes ✅

• Don’t rush the onion: A properly softened, golden onion makes the sauce taste rounder and less sharp.
• High heat for the “tikka” effect: Even a quick pan sear helps mimic tandoor-style char.
• Keep the simmer gentle after adding cream: Boiling can split lighter creams.
• Want a smoother sauce? Blend the tomato-onion base before adding cream and chicken (then return to the pan).

Easy variations 🌶️

• Shortcut version: Replace part of the spice mix in the sauce with AHG Paste Tikka Masala 50 g. Start with a small amount, simmer, then adjust.
• More “tandoori” aroma: Add a spoon of Drana Tandoori Masala 500 g to the marinade for deeper color and grill-style fragrance.
• Dairy-free: Use coconut cream instead of dairy cream (flavor becomes slightly sweeter and more tropical).
• Heat control: Increase chili gradually, or add a pinch at the end to avoid overdoing it.

Make-ahead, storage, reheating 🧊

• Make ahead: The sauce tastes even better the next day. Cook fully, cool quickly, and refrigerate.
• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove with a splash of water. Avoid hard boiling, especially if using cream.

Our picks (useful shortcuts) 🛒

• AHG Paste Tikka Masala 50 g – convenient for fast weeknight sauce building
• Drana Tandoori Masala 500 g – great for marinades and grilled-style flavor
• AHG Marinade Tandoori Tikka 50 g – a simple option when you want consistent spice balance

Related category

Looking for more dinner inspiration? Browse our Recipes.

FAQ

Can I use chicken breast?

Yes—just be careful not to overcook during the final simmer. Thighs stay juicier and are more forgiving.

How do I keep the sauce from tasting too acidic?

Simmer the tomatoes long enough, and add a small pinch of sugar only if needed. Cream also softens acidity.

Is tikka masala the same as butter chicken?

They’re similar in being creamy tomato curries, but butter chicken is typically sweeter and more buttery; tikka masala usually leans more spice-forward and smoky.