If you love Indian restaurant curries, this chicken tikka masala belongs at the top of your must-make list. It starts with smoky chicken tikka — yogurt-marinated chicken charred until the edges blacken just slightly — folded into a creamy, tomato-forward masala sauce. Unlike butter chicken, which is milder and silkier, this restaurant-style tikka masala is bolder and smokier, with real charred chicken in every bite. The good news: you don’t need a tandoor. A hot broiler or a ripping-hot skillet gets you that signature char, and the whole dish is ready in about 50 minutes.
Why You’ll Love This Chicken Tikka Masala
- Real smoky char — broiling the tikka gives you those blackened edges no plain sautéed chicken can match.
- Restaurant-style tikka masala at home — creamy tomato sauce, warm spices, and charred chicken, just like your favorite takeout.
- Bolder than butter chicken — more tomato-forward and smokier, for when you want a curry with attitude.
- One oven + one pan — the tikka chars under the broiler while the sauce simmers alongside.
Chicken Tikka Masala Ingredients
For the Tikka Marinade
- 1½ lbs (700g) boneless, skinless chicken thighs, cut into 1½-inch pieces (breasts work too, but thighs stay juicier)
- ½ cup plain whole-milk yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons Kashmiri red chili powder (for color without too much heat)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon oil (for brushing before charring)
For the Masala Sauce
- 2 tablespoons butter (or ghee)
- 1 tablespoon oil
- 1 large onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1–2 green chilies, slit lengthwise (optional, for extra heat)
- 1 can (400g) crushed tomatoes (or 4 large fresh tomatoes, chopped)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- 1 teaspoon salt, or to taste
- ½ cup water
For Finishing
- ¾ cup heavy cream, plus extra for drizzling
- ½ teaspoon kasuri methi (dried fenugreek leaves), crushed between your palms (optional but lovely)
- Fresh cilantro, chopped (for garnish)
How to Make Chicken Tikka Masala
Step 1: Marinate the Chicken
In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, garam masala, cumin, turmeric, and salt. Add the chicken pieces and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Step 2: Char the Tikka
Position an oven rack 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with foil. Thread the marinated chicken onto metal skewers, or spread the pieces in a single layer on the sheet, and brush lightly with the oil. Broil for 8–10 minutes, turning once, until the edges are charred in spots. (No broiler? Sear in a ripping-hot cast iron skillet for 3–4 minutes per side instead.) The chicken doesn’t need to cook through yet — it will finish in the sauce. Set aside with any juices.
Step 3: Build the Masala Sauce
While the tikka chars, heat the butter and oil in a large, heavy skillet or Dutch oven over medium heat. Add the chopped onion and cook for 6–8 minutes until soft and golden. Stir in the ginger garlic paste and green chilies (if using) and cook 1 minute until fragrant. Add the crushed tomatoes, Kashmiri red chili powder, garam masala, coriander, and salt. Pour in the water, bring to a simmer, and cook for 10 minutes until the sauce thickens and the oil glistens at the edges. Blend until smooth with an immersion blender for a restaurant-style finish.
Step 4: Combine and Finish
Stir the heavy cream and crushed kasuri methi (if using) into the sauce. Add the charred chicken tikka along with any accumulated juices. Simmer gently for 8–10 minutes until the chicken is cooked through (165°F / 74°C internal temperature) and the sauce thickens enough to coat the back of a spoon. Taste and adjust salt — and add another splash of cream if you want it milder.
Step 5: Serve
Drizzle with a swirl of cream, scatter over fresh cilantro, and serve hot with basmati rice or naan bread to soak up every drop of that smoky sauce.
Tips for the Best Chicken Tikka Masala
- Don’t crowd the tikka. Whether broiling or searing, give the pieces space — crowded chicken steams instead of chars, and char is the whole point here.
- Char = flavor. Those blackened spots are not burnt; they’re the smoky signature of real tikka. Don’t be shy with the broiler.
- Blend the sauce. Restaurants serve tikka masala silky-smooth. Two minutes with an immersion blender transforms the texture.
- Kashmiri chili for color. It gives the sauce its deep red-orange glow without making it fiery. Add green chilies only if you like real heat.
- Thighs beat breasts. Chicken thighs stay juicy through charring and simmering; breasts can dry out if overcooked by even a minute.
What to Serve with Chicken Tikka Masala
This curry was made for scooping. Serve it over fluffy basmati rice or with warm naan bread — garlic naan is the classic pairing. A cooling cucumber raita or simple kachumber salad on the side balances the smoky heat beautifully, and pickled red onions add a sharp, tangy crunch.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days. The smoky flavor deepens overnight — leftovers are arguably better.
- Freezer: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickened. Avoid boiling — high heat can split the cream.
Chicken Tikka Masala FAQs
Is chicken tikka masala the same as butter chicken?
No, though they’re cousins. Chicken tikka masala is more tomato-forward and smokier, made with charred tikka pieces. Butter chicken (murgh makhani) is milder, silkier, and richer in butter and cream, with no charred edges.
How do I get smoky char without a tandoor?
A hot oven broiler is the best home substitute — 6 inches from the element, 8–10 minutes, turn once. A ripping-hot cast iron skillet works too. The key is high heat and uncrowded pieces.
Can I make chicken tikka masala less spicy?
Yes. Stick to Kashmiri red chili powder (it’s mild), skip the green chilies, and stir in an extra splash of cream at the end. The dish should be warmly spiced, not fiery.
Can I use chicken breast instead of thighs?
You can, but thighs are strongly recommended here — they survive the high-heat charring and the final simmer while staying juicy. If using breast, cut larger pieces and watch the final simmer closely.
Can I make the components ahead?
Absolutely. The masala sauce keeps 3 days refrigerated on its own, and the marinated raw chicken keeps up to 24 hours in the fridge. Char the tikka and combine fresh for the best texture.
Chicken Tikka Masala
Ingredients
Equipment
Method
- Marinate the Chicken: Whisk yogurt, ginger garlic paste, lemon juice, chili powder, garam masala, cumin, turmeric, and salt; coat chicken; refrigerate at least 30 minutes or up to 8 hours.
- Char the Tikka: Broil on high 6 inches from element for 8–10 minutes, turning once, until edges char in spots (or sear in a ripping-hot cast iron skillet 3–4 minutes per side). Set aside with juices.
- Build the Masala Sauce: Cook onion in butter and oil 6–8 minutes until golden; add ginger garlic paste and chilies for 1 minute; add tomatoes, spices, salt, and water; simmer 10 minutes until thickened and oil glistens; blend smooth.
- Combine and Finish: Stir in cream and kasuri methi; add charred tikka with juices; simmer gently 8–10 minutes until chicken is 165°F / 74°C and sauce coats a spoon. Adjust salt.
- Serve: Drizzle with cream, scatter cilantro, and serve hot with basmati rice or naan.
