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–+ servings
image of Chicken Tikka Masala at Home ingredients arranged in clear glass bowls on white marble countertop fresh chicken breasts plain yogurt tomato puree onions garlic ginger heavy cream spices garam masala turmeric paprika cinnamon brown sugar fresh cilantro basmati rice rustic wooden utensils soft daylight

The Ultimate Creamy, Restaurant-Style Chicken Tikka Masala at Home in 30 Minutes

There are smells that just transport you. My Grandma Clara’s Texas BBQ smoke always takes me straight back to my childhood, but one smell that instantly brings me to our grown-up, married life with Emily and the kids is the rich, complex aroma of Chicken Tikka Masala simmering on the stovetop. It conjures up images of a rainy Friday night, Adams (12) trying to patiently wait while Jana (9) insists on dipping a piece of naan into the sauce before it’s even had a chance to rest.
For years, I believed that this dish, with its unbelievably luscious, creamy tomato curry, was strictly reserved for professional kitchens or pricey takeout. I thought making homemade chicken tikka masala was too intimidating, too spicy, or too complex for a simple weeknight dinner. Boy, was I wrong. Over the last few months, I’ve perfected a streamlined, easy chicken tikka masala recipe that delivers that authentic, deep, restaurant quality curry at home, and we can make it in 30 minutes, which is faster than the delivery driver can get here!
Cooking isn't just about food, it’s about making people happy, and nothing makes my family happier than this flavor-packed dish served over fluffy basmati rice with a side of warm naan bread. If you’re searching for the best homemade chicken tikka masala recipe that’s incredibly approachable and bursts with flavor, grab your apron. This is the one you’ve been waiting for. We are going to make chicken tikka masala at home, and it’s going to be better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yogurt Marinade and Chicken:
  • 1.5 lbs boneless skinless chicken breasts or thighs I prefer thighs for juiciness, but Emily likes breasts!
  • 0.5 cup plain yogurt or Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh ginger minced
  • 1 tbsp fresh garlic minced
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 0.5 tsp salt
For the Creamy Tomato Sauce:
  • 2 tbsp vegetable oil or ghee
  • 1 medium white or yellow onion finely diced
  • 2 tbsp fresh ginger minced
  • 2 tbsp fresh garlic minced
  • 1 tsp brown sugar or to taste (to cut the acidity)
  • 1 (15 oz) can tomato puree or crushed tomatoes
  • 0.5 cup chicken stock or water
  • 0.5 cup heavy cream or full-fat coconut milk for dairy-free option
  • 0.25 cup finely chopped cilantro plus extra for garnish
The Spice Blend (Masala):
  • 2 tsp garam masala spice mix
  • 1 tsp coriander powder
  • 1 tsp paprika or smoked paprika for color and depth
  • 0.5 tsp cayenne pepper or red chili powder optional, for heat
  • 0.25 cup dried Fenugreek leaves (Kasoori Methi) crushed between palms, highly recommended for traditional flavor

Equipment

  • Large Heavy-bottomed Pot or Dutch Oven
  • Blender or Immersion Blender (Optional)

Method
 

  1. Marinate the Chicken Quickly: Chop the chicken into 1-inch pieces. In a bowl, combine the chicken with the yogurt, lemon juice, 1 tbsp minced ginger, 1 tbsp minced garlic, turmeric, cumin, and salt. Mix well until every piece is coated. Set this aside. Even 15 minutes while you start the sauce helps tenderize the chicken and build flavor. (If you have time, let it sit for 2-4 hours or overnight for truly spectacular flavor, but 15 minutes works!)
  2. Sear the Chicken: Heat 1 tbsp of oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken (don't crowd the pan, work in batches if necessary). Cook for about 5-7 minutes until the chicken is nicely browned and partially cooked, achieving those charred chicken pieces. This searing step is key to the texture and flavor. Remove the chicken and set it aside, leaving any fat behind.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the remaining 2 tbsp of minced ginger and 2 tbsp of minced garlic. Cook for 1 minute until fragrant. The kitchen will start to smell incredible right now!
  4. Toast the Spices: This is a crucial step! Add the garam masala, coriander, paprika, cayenne (if using), and kasoori methi (crushed fenugreek leaves) to the pot. Stir the spices into the onion mixture for 30-60 seconds until they are deeply fragrant. Toasting the spices releases their potent oils, giving the sauce authenticity and depth.
  5. Build the Creamy Tomato Base: Pour in the tomato puree and the chicken stock. Add the brown sugar (to balance the acidity) and salt to taste. Bring the mixture to a simmer, then reduce the heat to low and cover. Let the creamy tomato sauce simmer gently for 8-10 minutes, stirring occasionally, allowing the flavors to fully meld.
  6. Blend (Optional but Recommended): For a truly restaurant style smooth sauce, carefully transfer the sauce to a blender (or use an immersion blender) and blend until perfectly smooth. Return the sauce to the pot. This eliminates any chunky texture from the onions or tomatoes.
  7. Combine and Finish: Stir in the seared chicken pieces and the heavy cream. Simmer, uncovered, for another 5 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking through. The sauce should turn a rich, appetizing orange color.
  8. Serve: Taste and adjust seasoning (add a little more sugar if too acidic, or salt if needed). Stir in the fresh cilantro. Serve immediately over fluffy basmati rice with warm naan bread for dipping.

Nutrition

Calories: 550kcalCarbohydrates: 20gProtein: 35gFat: 35gSaturated Fat: 18gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
Tried this recipe?Let us know how it was!
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