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5 from 1 vote

Indian Chicken Tikka Masala

Indian food just got better with this easy to make at home tikka masala recipe. It features chunks or marinated chicken cooked in a creamy lightly spiced, red curry yogurt sauce. Served over a bed of rice it makes a filling dinner.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Indian
Servings: 6
Calories: 476kcal


For The Marinade

  • 2-3 lbs chicken breast chunked into 1/2 inch pieces
  • 1 cup plain yogurt
  • 2 tbsp minced garlic
  • 1 tbsp ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/8 tsp ground red chili powder
  • salt to taste

For The Sauce

  • 2 tbsp canola oil
  • 2 tbsp butter
  • 1 large white onion finely diced
  • 1 1/2 tbsp minced garlic
  • 1/2 tsp ground ginger
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp ground cumin
  • 1 tsp tumeric ppowder
  • 1 tsp ground coriander
  • 1 14 oz can tomato sauce
  • 1/2 tsp ground red chili powder optional
  • salt to taste
  • 1 1/4 cups heavy whipping cream
  • 1 tsp brown sugar
  • 1/4 cup water if needed
  • freshly chopped cilantro leaves for garnish


  • In a large mixing bowl, whisk together all the marinade ingredients. Add the chicken, tossing to coat.
  • Cover the mixture and allow to marinate for two hours, or up to overnight.
  • Add the oil to a large skillet over medium high heat. As soon as the oil's hot, start adding in half of the chicken.
  • Cook the chicken, turning once or twice, until it's nicely brown on the outside but not cooked through. Remove the chicken to a waiting plate, and repeat with the rest of the raw meat.
  • Add the butter & onions to the skillet, tossing to coat. Cook the onions, stirring and scraping up any crispy bits from the bottom of the pan, until the onions are lightly caramelized.
  • Stir the garlic & ginger into the onions, cooking just until fragrant.
  • Stir in the rest of the spices, letting them cook just until fragrant.
  • Stir in the tomato sauce, chili powder, and salt until combined. Bring the sauce to a simmer, and let it slow simmer for 10-15 minutes- until it thickens and develops a deep red brown color.
  • Whisk in the cream and sugar until evenly combined. Let it simmer for 60 seconds.
  • Scrape the chicken & any juices on the plate back into the skillet. Stir them in to evenly incorporate.
  • Let the mixture simmer an additional 8-10 minutes, or until the sauce has reduced and thickened slightly & the chicken's cooked through.
  • If the sauce gets too thick, add in a bit of water to thin it out as needed. Let the mixture rest 1-2 minutes away from heat before serving.
  • Ladle the chicken and sauce over warm long grain rice to serve. Garnish with freshly chopped cilantro leaves, if desired.


adapted from Cafe Delites


Calories: 476kcal | Carbohydrates: 10g | Protein: 36g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 252mg | Potassium: 747mg | Fiber: 1g | Sugar: 4g | Vitamin A: 944IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 2mg