Tender chunks of chicken marinated in yogurt and spices, then grilled and served up in a creamy, spicy tomato based sauce with garlic naan and rice. Chicken Tikka Masala is the most popular Indian dish in the Western world and for good reason – it’s unbelievably delicious.
This Bombay House Style Chicken Tikka Masala is rich and creamy and you can adjust the spiciness to your taste!
The first time I ever ate Indian food was at Bombay House in Provo, Utah, while I was an undergrad at BYU. My roommate, Corey, dragged me there and ordered chicken tikka masala for me and my life was forever changed. You guys, if you have never had this stuff, it is time to remedy that.
My version is based off the gold standard – the Bombay House version – and I swear it’s just as good as the original, which is great since I don’t live in Utah anymore and have a tendency to crave chicken tikka masala. I know, I know – it’s super weird to claim that Utah has the best Indian food anywhere, but honestly, ask anyone who has been and I’m guessing they will give the same rave recommendation about Bombay House. I’ve had Indian food in NYC, London, & SF – all food meccas – and nothing has come close to Bombay House’s version of chicken tikka masala. So thanks, Provo and more specifically Bombay House, for introducing and converting this mostly mid-west girl to the bold, rich and exotic flavors of the largest country in South Asia.
As a caveat, I feel like I need to say that I have no idea how “authentic” these flavors are and I’m not trying to hold myself out as some kind of expert in south asian cuisine or anything. All I know is that this tastes delicious and we make it on a regular basis. And really, chicken tikka masala is a dish that was created in England, not India, when Brits returning from assignments in India back when it was a colony brought back a taste for Indian food (like spiced, grilled meat) and it got combined with English food (some of the histories I have seen describe “gravies” as being particularly popular at the time chicken tikka masala was created, hence the sauce part of this dish) and the rest is culinary history. Chicken Tikka Masala is absolutely delicious served over this Brazilian Style White Rice, which is seasoned with onions and garlic, so the flavors pair beautifully even if the two dishes originate from different continents. And you definitely cannot forget the fresh Garlic Naan!
And speaking of history and mixing cultures, we have a very bizarre tradition in the Nash household of eating chicken tikka masala around St. Patrick’s Day. During our first year of marriage, I got the idea that I wanted to experiment by making corned beef and cabbage for our first St. Patrick’s Day as a married couple. I’m not sure where I went so terribly wrong, but it was probably the worst thing I have ever made (and I even really LIKE corned beef and cabbage) and was completely inedible. Since we lived just one block down from Bombay House on University Ave. in Provo, we dumped the awful corned beef meal in the trash and ended up eating chicken tikka masala for St. Patty’s Day dinner. And we have laughed about that cooking failure every year in March ever since.
I know the list of ingredients is long, but most of the spices are probably already in your cupboard, with the possible exception of garam masala. Which is a wonderful spice blend that you can also use for Garam Masala Salmon (another favorite of ours!), so it’s definitely worth the investment in a bottle! It takes a little time to marinate, grill, and stew everything together, but this is such a rich, wonderful dish and totally worth the extra love it takes to make it.
You might even want to make a double patch so you have enough leftovers for a delicious Chicken Tikka Masala Pizza!
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- 1 cup plain yogurt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon ground red cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 1/2 cups tomato sauce
- 1 1/2 cups heavy cream
- 1/4 cup Chopped fresh cilantro
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Combine all marinade ingredients in a glass container. Add chicken pieces, cover with a tightly sealed lid, and toss to coat. Allow chicken to marinate for 1 hour.
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In a large saucepan over medium heat, melt the butter. Stir in the garlic and cook until fragrant, stirring frequently. Add the coriander, cumin, paprika, garam masala and salt and stir to combine. Stir in the tomato sauce and simmer for 15 minutes until thickened.
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Meanwhile, thread the chicken onto soaked skewers. Discard remaining marinade. Grill the chicken on a hot grill for 5 minutes on each side until the chicken is done. Remove the chicken from the skewers and keep warm.
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Transfer the chicken to the simmering sauce and stir in the cream. Allow to simmer another 10 minutes or so until sauce thickens slightly. Transfer to a serving dish and garnish with the cilantro. Serve with basmati rice and garlic naan.
I'm Amy: former lawyer, now SAHM in the CA Bay Area. I love food, photography, books, travel, exercise, adoption and pie. Definitely pie. 
Okay, seriously drooling over this. I’ve been craving Indian like crazy lately, and now that I can make it at home there’s nothing holding me back. Wahoo!!
Thanks, Karly! I know! It’s life-changing when you can make it at home for yourself!
I may need to start a new St. Patrick’s tradition! Yummmm!
Ha! That would be hilarious! It could be a thing! 🙂
I’m not a good cook so when my 14 year old son and husband both raved about this recipe I knew it was a keeper. Coupled with the garlic naan it’s amazing.
Oh, Rene, I’m so glad to hear that! Your comment just made my day! Glad your family love this as much as mine does!
Made this last night!!! Sooo good! I couldn’t WAIT to eat the leftovers!
No love to http://www.mattawamum.com/2012/01/bombay-house-chicken-tikka-masala/ who posted the exact same recipe 4 years earlier??
I appreciate you watching out for fellow bloggers! Like most bloggers I know, I included the attribution at the bottom of the recipe where I noted that my version was adapted from Mattawa Mum. I’m sure you just missed it when scrolling through the post. Incidentally, mine is not exactly the same recipe (though admittedly very similar and as mentioned, I attributed her recipe as my original source) as I adjusted and altered the spices and quantities of spices to suit the tastes of myself and my family.
I’ve never tried Indian food before… But your recipe makes me want to try it right now!!!! I’m so hungryyyy !!!!
If you have never tried Indian food, this is the dish to start with!
I also remember the first time I had real Indian food and changed my view on the cuisine! Subsequently I also remember the first real cooking fail I had – good thing both of us decided to keep at it!
Oh I love a good chicken tikka masala. Your recipe sounds so delicious and love the color you got on this dish.
I love tikka masala so I am in love with yoru recipe. Looks so yummy and flavorful just like good tikka masala should be. And yoru photography is superb!
Being brought up in the UK, I was lucky enough to have plenty food from India and the region, as well as the more British creations like this. Looks good!
When we go out to dinner, Tikka Masala is always my one of husbands go to dishes. I’ve never tried making my own, though; however, I think I actually have all the ingredients to make the spice mix and the rest doesn’t look too difficult to find. Thanks for that!
Authentic for not, this looks and sounds delicious. I love experimenting with Indian cuisine. All the spices are so wonderful both in aroma and taste. Perfect for leftovers too.
I’ve been craving Indian food like crazy lately and this looks great. I love the little history lesson too. I had no idea it originated in the UK more than in India!
Ooooo as a Brit who was brought up on curries thanks to having a Pakistani great grandfather who passed down his recipes, I am a *huge* fan of all things Indian food. I’m delighted that you’ve used individual spices, not “curry powder” and the recipe looks absolutely spot on to me. I would use chicken thighs as I much prefer them but I’m pinning this recipe and will report back when I’ve made it (I’ve not found a tikka masala I love yet but this looks amazing!)
Thanks so much! I would love to hear what you think when you make it!
OMG look at that creamy delicious chicken tikka masala – my all time favorite recipe!! I love the way you’ve made it and all I need is just a bowl of steamed rice with it 🙂
I have been wanting to try my hand at Indian cuisine for a while but wasn’t sure where to start, this Tikka Masala looks amazing, and the blend of spices in the sauce looks so flavorful. I think I just found my first attempt at Indian food, even if it did really originate more in the UK than India.
I’m loving the sound of the Masala sauce and your pictures have me craving it now. I’m sure it would probably be good with some grilled veggies as well. Need to try this..Yumm!
The gravy is just amazing and I am literally drooling here. I have never thought about grilling the chicken and then adding it to the curry. Being vegetarian, I might adapt the same for paneer.
I just had Chicken Tikka Masala yesterday and couldn’t get enough of it. It truly is one of my favorite curry dishes. Your chicken masala looks so delectable and pack-full of flavors!
I’m seriously wanting to dig into that right now – and I just finished lunch! How could I possibly be hungry? I love everything about the flavours of tikka masala – it’s always the ultimate in Indian comfort food.
The chicken looks so tender, good job! My sons would really enjoy Chicken Tikka Masala, will have to give your version a try.
I’m DROOLING!! I so want a plate of that, in my belly, right now. Indian food is my comfort food, and omg… yum. I need to make your version!!!
This makes me very very hungry now. I loveee tikka masala, and I haven’t eaten it for a while. So thanks for reminding me of this exotic and super easy to make dish. Amy, this looks absolutely perfect. Colour is just beautiful, love the nan bread .. just yum!
Oh my! This dish looks just delish! I can’t remember when l last had it, and it’s high time l cooked some. Your recipe is lovely, and looks easy to make, which is all l need! Such a feast!
Yay!!! I went to Bombay House in Provo for the first time just last Friday and I fell in love with the food, especially the Chicken Tikka Masala. Oh, it was so delicious! Hence the reason for looking up a copycat recipe and finding your blog! I’m so excited to make this! Thank you!!
That’s totally how it was for me too! Love at first bite, lol!
Just tried this and it’s amazing! Definitely like the real deal. Thanks for the recipe!
I exchanged the chicken for shrimp and sautéed it with a little olive oil in a pan. I’ve made this in a the past using a similar recipe and remembered wishing the marinade stood out a little more. I also sautéed some white onions with the garlic (before adding the spices). Delicious!
Those are great ideas! I love shrimp but have never thought to use it in this dish!
This looks and sounds amazing.
When you say tomato sauce do you mean passage or ketchup?
I want to make this this evening so need to get it right
I’m not sure what passage is or if that’s possibly a typo? I just meant canned tomato sauce from the supermarket, but you could sub 3/4 cup tomato paste mixed with 1 cup water to get the right consistency of tomato sauce (although it would give you 1/4 cup extra than what the recipe calls for). Or you could blend stewed tomatoes until it reaches a smooth consistency. I hope that helps!
I meant passata sorry total typo.
Thanks for quick response I cannot wait to make this