Beloved by millions the world over, Chicken Tikka Masala is made with tender chunks of marinated chicken in a rich, creamy spiced gravy or sauce. It’s one of the original fusion dishes combining both Indian and British tastes. Don’t be intimidated by the long ingredient list, because it’s actually really easy to make with less than 20 minutes of actual work.
Tikka Masala
Chicken tikka masala is the arguably the most popular dish in Indian cuisine in the Western world for good reason – it’s unbelievably delicious. We have eaten it all over the world – in England where it was invented, New York, San Francisco, and Washington D.C. – but the best version anywhere is from the Bombay House restaurant in good old Provo, Utah!
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.
If you love making restaurant copycat dishes at home, be sure to try our Chicken Madeira, Creamy Chicken Marsala, or Honey Walnut Shrimp next!
Why You’ll Love this Tikka Masala Recipe!
- It is rich with a creamy sauce, and you can adjust the spiciness to your personal preference and tastes!
- It’s just as good as the original, which is great since we don’t live in Utah anymore and have a tendency to crave Bombay House chicken tikka masala.
- The leftovers taste even better the next day. You might even want to make a double batch so you have enough leftovers for a delicious Chicken Tikka Masala Pizza!
Chicken Tikka Masala Ingredients
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Chicken: We like to use boneless, skinless chicken breasts for this easy chicken tikka masala recipe, but boneless, skinless chicken thighs could be used as well instead.
- Plain yogurt: Any plain yogurt will work, but we like a thick Greek yogurt best for the thick marinade. Sour cream could also work in a pinch.
- Spices: Don’t be intimidated by the list of spices! Most, like the ground cumin, black pepper, paprika, cayenne pepper, and ginger and already familiar and in your spice cabinet. The two spices that might be less familiar to some home cooks are garam masala and methi powder. Garam masala is a spice blend that you can find at any regular grocery store. Fenugreek (aka ground fenugreek or fenugreek powder, or sometimes called methi powder) is available in the spice section of my local grocery store, but it can also be found online or at an Indian market. But if you have trouble locating it, know that I have made this recipe for years without it and it’s still excellent. But if you can get your hands on it, it adds a distinct flavor to this recipe that makes it even closer to the version served at our favorite Indian restaurant.
- Tomato sauce & tomato paste: These two ingredients add depth to the sauce and help thicken it slightly. Tomato puree will also work in place of the tomato sauce, but you might want to decrease the tomato paste by half.
How to Make Chicken Tikka Masala
- Combine all of the marinade ingredients in a glass container and add in the chicken pieces. Cover with a tightly sealed lid, and toss to coat. Allow chicken to marinate for 1 hour.
- In a large saucepan over medium heat, melt the butter or a little olive oil. Stir in the minced fresh garlic and jalapeno. Cook until fragrant (about 30 seconds), stirring frequently. Add in the coriander, cumin, paprika, garam masala, and salt. Stir to combine and lightly toast the spices for 30-60 seconds.
- Stir in the tomato sauce and let simmer for 15 minutes until it’s thickened. Simmering the sauce helps develop a more complex flavor while also getting the right consistency.
- Meanwhile, thread the chicken onto soaked skewers or shake off excess marinade and spread the chicken out onto a baking sheet lined with aluminum foil. Discard any remaining marinade.
- Grill or broil the chicken on a hot grill or under a broiler for 5 minutes on each side until the chicken is done. Traditionally the chicken is cooked in a tandoor oven but the high heat of a grill or broiler doesn’t a good job of caramelizing the outside of the chicken. Remove the chicken from the skewers and keep warm.
- Transfer the chicken to the simmering sauce and stir in the cream. Allow the sauce to simmer for another 10 minutes or so until sauce thickens slightly.
- Transfer to a serving dish and garnish with the cilantro. Serve with basmati rice (traditional) or brown rice (not so traditional) and garlic naan.
Best Chicken Tikka Masala Recipe Tips
- Be sure to cut bite-size pieces of chicken. This ensures that each piece of chicken gets thoroughly flavored in the marinated and maximizes surface area for caramelization during the grilling or broiling stage.
- Don’t skip toasting the spices. It’s tempting to add the spices and tomato sauce all at once, but the extra 30-60 seconds of heat for the spices really brings out their flavor for a more robust sauce.
- Be sure to simmer. Allowing the sauce to simmer gives time for all of the ingredients to combine and really work together for this delicious sauce.
- Dairy-free version: If you need to make this dairy free, use olive oil in place of the butter and full-fat coconut milk makes a good substitute for the heavy cream. For the marinade, I would use either a dairy-free yogurt or coconut cream, which is thicker than coconut milk.
- Vegetarian version: If you want to do a meatless version of this, you could replace the chunks of chicken with cauliflower florets.
How to Store Tikka Masala
If you have leftover chicken tikka masala (lucky you!) let it cool to room temperature than store in an airtight container in the fridge for 4-5 days. I highly recommend using glass storage containers because the strong flavors of the sauce are likely to be absorbed by plastic storage containers.
How to Freeze Tikka Masala
You can also freeze leftovers for 2-3 months. Just thaw overnight in the fridge, then reheat gently on the stovetop. You may want to add a little additional cream, milk, or even a splash of chicken broth to help thin out the sauce as needed.
Chicken Tikka Spiciness Adjustments
- Mild version: If you are worried about the chicken tikka masala being too spicy, you can make a completely mild version by simply leaving out the cayenne pepper and jalapeno and using a full 2 cups of heavy cream to make the sauce.
- Medium version: If you like some heat, use the full amount of cayenne pepper and jalapeno along with 1 ½ to 2 cups of heavy cream.
- Hot version: If you really love the spice, use the minimum amount of cream and double the amount of garam masala in both the marinade and sauce. You might also consider looking for some kashmiri red chili powder to add to the sauce along with the other spices. Even just 1 teaspoon of kashmiri red chili powder brings a whole other level of heat to this dish!
Chicken Tikka FAQs
Chicken tikka masala isn’t completely a traditional Indian dish. The original recipe was created in England, not India, when Brits returning from assignments in colonial India brought back a taste for Indian food (like spiced, grilled meat) and it got combined with English food traditions. 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. The rest is culinary history.
I get it that buying a bottle of a particular spice for one recipe can be annoying. But this is an ingredient you will want for other recipes like our Salmon Steaks or Chicken Tikka Masala Pizza.
Yes, this particular chicken tikka masala recipe is gluten-free. While I can’t speak for every variation of this recipe out there, this one doesn’t have any ingredients that typically contain gluten. If you’re afraid of gluten for allergy reasons keep in mind to double-check ingredient labels and to serve the chicken tikka masala with a gluten-free side dish such as rice or a gluten-free bread variety.
This saucy chicken dish begs to be served with a nice plate of white basmati rice and some garlic naan bread for soaking up all that delicious spiced sauce. A vegetable side dish like sauteed spinach also goes well with tikka masala, or you could serve a fresh salad with crunchy lettuce, crisp cucumbers, tomatoes, and onions with a simple vinaigrette to provide a refreshing contrast to the richness of this dish. Or try raita, which is a cooling yogurt-based condiment with cucumber, mint, and spices that can balance the heat and richness of Chicken Tikka Masala. And a mango lassi is the perfect drink recipe for enjoying with chicken tikka masala.
In my experience, they definitely are two distinct dishes, even though both are similar in terms of being made with marinated chicken in a creamy spiced sauce. Chicken tikka masala recipes most typically uses chicken breasts cut into chunks while butter chicken is usually made with chicken thighs. Butter chicken also often has butter included as part of the sauce, which changes the flavor profile a bit. Keep in mind that recipes differ from person to person and chef to chef, and sometimes I think there is crossover between these two dishes.
More like this Chicken Tikka Masala Recipe
- Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce
- Cambodian Chicken Red Curry [Somlar Kari Saek Mouan]
- Slow Cooker Korean Beef Short Ribs (Kalbi)
- Butter Chicken
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chicken Tikka Masala
Ingredients
Marinade
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch chunks (about 2 large or 3 small chicken breasts)
- 1 cup plain yogurt
- 2 Tablespoons lemon juice
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon fenugreek powder (optional)
- 1/2 teaspoon ground ginger
Masala Sauce
- 2 Tablespoons salted butter
- 3-4 garlic cloves minced
- 1 jalapeno seeds and stem removed, then finely diced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons fenugreek powder (optional)
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 (14.5-ounce) can tomato sauce (about 1 ½ cups)
- 2 Tablespoons tomato paste
- 1 ½ to 2 cups heavy cream
- 1/4 cup Chopped fresh cilantro
Instructions
- Whisk all marinade ingredients except for the chicken together in a large glass bowl or Ziploc bag. Add chicken pieces, toss to coat, then cover or seal. Marinate for 1-2 hours.1 cup plain yogurt, 2 Tablespoons lemon juice, 2 garlic cloves, 2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon ground cinnamon, 1 teaspoon garam masala, 1 teaspoon fenugreek powder, ½ teaspoon ground ginger, 1 ½ pounds boneless skinless chicken breasts
- In a large saucepan over medium heat, melt the butter. Stir in the garlic and jalapeno. Cook for 30-60 seconds until fragrant, stirring frequently. Add the coriander, cumin, fenugreek, paprika, garam masala, and salt. Stir to toast the spices for another 30-60 seconds, being careful not to burn the garlic or spices. Stir in the tomato sauce and tomato paste. Bring to a simmer, then reduce the heat and gently simmer for 15 minutes until thickened.2 Tablespoons salted butter, 3-4 garlic cloves, 1 jalapeno, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons fenugreek powder, 1 teaspoon paprika, 1 teaspoon garam masala, ½ teaspoon salt, 1 (14.5-ounce) can tomato sauce, 2 Tablespoons tomato paste, 1 ½ to 2 cups heavy cream
- Meanwhile, thread the chicken onto soaked skewers or shake off excess marinade and arrange in a single layer on a baking sheet lined with aluminum foil. Discard remaining marinade. Grill or broil for 5 minutes on each side until the chicken is slightly charred around the edges and cooked through.
- Transfer the chicken to the simmering sauce and stir in the cream. Less cream makes the dish more spicy. More cream makes the dish more mild.
- Simmer for another 10 minutes or until the sauce thickens to your liking. Transfer to a serving dish and garnish with the chopped fresh cilantro. Serve with basmati rice and garlic naan.¼ cup Chopped fresh cilantro
Notes
- Mild version: If you are worried about the chicken tikka masala being too spicy, you can make a completely mild version by simply leaving out the cayenne pepper and jalapeno and using a full 2 cups of heavy cream to make the sauce.
- Medium version: If you like some heat, use the full amount of cayenne pepper and jalapeno along with 1 ½ to 2 cups of heavy cream.
- Hot version: If you really love the spice, use the minimum amount of cream and double the amount of garam masala in both the marinade and sauce. You might also consider looking for some kashmiri red chili powder to add to the sauce along with the other spices. Even just 1 teaspoon of kashmiri red chili powder brings a whole other level of heat to this dish!
- Storage: If you have leftover chicken tikka masala (lucky you!) let it cool to room temperature than store in an airtight container in the fridge for 4-5 days. I highly recommend using glass storage containers because the strong flavors of the sauce are likely to be absorbed by plastic storage containers.
- Freezing: You can also freeze leftovers for 2-3 months. Just thaw overnight in the fridge, then reheat gently on the stovetop. You may want to add a little additional cream, milk, or even a splash of chicken broth to help thin out the sauce as needed.
Nutrition
Originally adapted from a site called Mattawa Mum that doesn’t seem to exist any more.
This post was originally published in August, 2016. The photos and content were updated in January, 2022.
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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 https://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
I just wanted to say thank you very much for posting this recipe. It is easily one of my favorites. God bless you.
You are so welcome! Glad you enjoy it as much as we do!
YES! I agree! Bombay House in Provo is the Best! I have eaten at many Indian restaurants around the US and none compare! I don’t live there anymore either and crave it. Whenever we go to visit my family knows that is the first place we’ll be eating. I look forward to using this recipe!
Thanks Shelley! It’s something we crave constantly too! I just got back from a trip to Utah and never made it there with everything going on – so sad!
Thanks for sharing this recipe. I made it before and making it again although I didn’t throw the marinade away, I used it once the butter and garlic was ready. I just poured it all in including the chicken then added more spices if needed and then the tomato sauce and cream. My husband and son loved it and for my son to ask me to show him how to make it well that says a lot as he is a fussy 21yr old eater. Having it tonight and can’t wait!! Thanks
I’m glad your family likes this as much as mine does!
I can’t wait to make this! You said it serves 4. Is the nutritional value for the whole dish or per serving?
The nutritional value is per serving. I wish it was for the entire dish, lol!
This is my picky 15 year olds favorite thing I make! I always have to double it because he and my husband go back for more!
Yay! I’m so glad it’s a hit with your family!
I love Bombay house! My favorite is the paneer masala I wish I had a recipe for that one!
I definitely plan to try this out! It looks delicious! Other than a slight taste difference, do you think coconut milk could be subbed for the cream? My stomach can’t handled dairy very well.
You could absolutely sub coconut milk in for the cream! It works great!
I just made this and I’m in love. This is super delicious!
So glad you liked it! 🙂
It’s amazing. Thank you for the recipe. It tastes even better the next day.
Can you clarify what you mean by tomato sauce? Crushed tomatoes? Tomato paste? Stewed tomatoes? I’d hate to get it wrong!
Of course! You can actually buy cans of what will be labeled “tomato sauce” in the aisle where all the canned tomato products are at the grocery store. It’s usually right beside the tomato paste. If you were in a pinch, you could use crushed tomatoes instead.
This recipe looks delicious! In the UK we don’t have tomato sauce though (it would be ketchup or pizza/pasta sauce which doesn’t sound right…) could you use passata or a tin of chopped tomatoes instead? Also, can you double the sauce ok? We like plenty!
I’m not sure what passata is, but crushed tomatoes would work! And yes, go right ahead and double the sauce! It’s wonderful!
This is my families favorite Tikka masala recipe! I have made it a half a dozen or so times. The only thing I do a little different is add about 1 tsp of sugar into the sauce, and add cayenne pepper according to preference when serving. It is nice and mild for my little ones that don’t like spicy. Thanks for the great recipe!
mmm…this looks incredibly delicious!!! My family would love it.
I literally just finished eating Chicken Tikka Masala, from Bombay House, in West Jordan Utah! I was thinking that I need more for later so I was looking up their phone number to order and found this recipe!! I will be making this tonight for sure! Thanks!
Yay! Let me know what you think! Bombay House is the best and it’s been so long since I’ve had a chance to have the real thing! But we just made this last week again and it’s always so good!
I made this tonight, it was amazing! Everyone loved it and had seconds.. good thing I tripled the recipe, there was barely any left for lunch tomorrow! Thank you for the wonderful recipe!
You are so welcome! Good thing you tripled the batch!
Can I substitute coconut cream instead of the cream? Also I want to add chopped onions:)
Yes and yes!
This was a fantastic recipe. My husband and I love Bombay House, but live in Denver and only get a Bombay fix once or twice a year. He LOVED this recipe and it’s going to be on repeat a couple times a month going forward. I didn’t have heavy cream so I made some cashew cream the same consistency and we couldn’t taste a difference. I also broiled the chicken on high on the tippy top rack of my oven for 5-7 minutes since we don’t have a grill, and it turned out SO juicy with nice little crispy charred bits. Thanks for the recipe! It’s going in my cook book of the tried-and-true.
Hi! Would plain greek yogurt alter the taste do you think? Also, if you don’t own a grill, how would you recommend cooking the chicken?
No, plain greek yogurt works great! If you don’t have a grill, you can just cook them in a heavy pan or skillet with a little oil first.
Thank you! I can’t wait to make this! 🙂
You’re welcome!
You have done good information on this article and You have written well on above topic and also thanks for sharing with us.
Perfect post. This is a really great recipe.
Thank you for sharing this amazing idea, really appreciates your post.
Thank you for sharing this amazing idea, really appreciate your post. I love to get Chicken tikka from Hardee’s
Thanks for this recipe!