A rich, creamy, and mildly spiced Indian-inspired curry featuring tender marinated chicken in a flavorful tomato cream sauce. This version is approachable for home cooks while delivering restaurant-quality flavor.

Prep Time

20 minutes (plus 2–24 hours marinating)

Cook Time

30 minutes

Total Time

50 minutes (plus marinating)

Servings

Ingredients

For the Chicken Marinade

2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
1 cup plain Greek yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
½ teaspoon cayenne pepper (optional)

For the Masala Sauce

2 tablespoons vegetable oil or ghee
2 tablespoons butter
1 large onion, finely diced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
¼ teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar (optional)
1 teaspoon kosher salt (or to taste)
1 cup heavy cream
2 tablespoons chopped fresh cilantro

For Serving

Steamed basmati rice
Warm naan
Additional chopped cilantro

Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, paprika, cumin, coriander, turmeric, salt, and cayenne. Add the chicken and toss until evenly coated.

Cover and refrigerate for at least 2 hours. Overnight marinating produces the best flavor.

Step 2: Cook the Chicken

Preheat a grill, grill pan, or broiler over high heat.

Cook the chicken for 3–4 minutes per side until lightly charred. It does not need to be fully cooked since it will finish in the sauce.

Set aside.

Step 3: Prepare the Sauce

Heat the oil and butter in a large skillet or Dutch oven over medium heat.

Add the diced onion and cook for 6–8 minutes until soft and lightly golden.

Add the garlic and ginger and cook for 1 minute.

Stir in the garam masala, paprika, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds until fragrant.

Mix in the tomato paste and cook for another minute.

Pour in the crushed tomatoes, sugar (if using), and salt.

Simmer gently for 10–15 minutes, stirring occasionally.

Step 4: Finish the Curry

Reduce the heat to low.

Stir in the heavy cream until smooth.

Add the cooked chicken along with any accumulated juices.

Simmer for another 8–10 minutes until the chicken is fully cooked and the sauce has thickened.

Stir in the chopped cilantro.

Taste and adjust seasoning as needed.

Serving Suggestions

Serve over fluffy basmati rice with warm naan for dipping.

Garnish with:

Fresh cilantro
A drizzle of cream
Extra garam masala
Thinly sliced red chili (optional)

Storage

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat gently over medium-low heat. Add a splash of cream or water if the sauce becomes too thick.

Tips for the Best Chicken Tikka Masala

Chicken thighs stay juicier than chicken breasts.
Marinate overnight whenever possible.
Light charring on the chicken adds authentic flavor.
Freshly ground spices provide the best aroma.
Heavy cream creates the classic rich texture, but half-and-half can be substituted for a lighter version.

Nutrition (Approximate Per Serving)

Calories: 560
Protein: 38g
Carbohydrates: 15g
Fat: 38g
Saturated Fat: 18g
Fiber: 3g
Sugar: 8g
Sodium: 720mg

Nutrition values are estimates and may vary depending on ingredients used.