Authentic Chicken Tikka Masala: Creamy Indian Curry Recipe

Chicken Tikka Masala has become a beloved staple of Indian takeout. This Chicken Tikka Masala recipe recreates that restaurant flavor at home while keeping the dish lighter—no heavy cream or added sugar—just wholesome ingredients like boneless chicken breasts, plain yogurt, tomatoes, garlic, and ginger. It’s comfort food you can feel good about.

Easy Chicken Tikka Masala

Recreating takeout favorites at home means balancing authentic flavor with practical home-cooking techniques. This easy Chicken Tikka Masala keeps the bold flavors you expect—marinated chicken, warm garam masala, fresh garlic, and ginger—while simplifying the process and lightening the sauce. Instead of heavy cream, this version uses plain yogurt which makes the sauce creamy without excess fat. The spice profile is streamlined so you don’t need an extensive spice cabinet: garam masala carries much of the aromatic character, supported by fresh aromatics and tomato.

The result is a wholesome, satisfying meal that pairs beautifully with fluffy basmati rice or warm naan. It’s versatile for weeknight dinners and crowds alike because it’s straightforward to scale and can be prepped ahead—marinate the chicken the night before for deeper flavor.

Supplies for this Recipe

Most of the equipment is standard kitchen gear. Having these tools on hand will make the process smooth and efficient:

• Cutting board and sharp knife for dicing the chicken and chopping aromatics.
• Bowl for marinating the chicken so the flavors penetrate well.
• Measuring cups and spoons to keep the spice balance consistent.
• Dutch oven or large pot for the sauce—maintains even heat and is easy to simmer in.
• Large spoon for stirring the sauce and finishing the dish.
• Sheet pan for broiling the marinated chicken to get a lightly charred exterior.

Ingredients for Chicken Tikka Masala

At a glance the ingredient list may seem long, but many ingredients are used in both the marinade and the sauce. The core elements are simple and easy to find:

• 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
• 1 cup plain yogurt (full-fat gives the creamiest result; Greek yogurt can be used)
• Fresh garlic, minced
• Fresh ginger, grated or minced
• Garam masala for warm, complex spice
• High-heat oil such as vegetable, canola, or light olive oil
• 1 onion, diced
• 1 tablespoon tomato paste (tube tomato paste is convenient for small amounts)
• 1 28-ounce can crushed or kitchen-ready tomatoes
• Salt to taste (kosher or sea salt recommended)
• Fresh cilantro for garnish and a bit stirred into the sauce
• Basmati rice or naan for serving

See the recipe card below for exact quantities and step-by-step instructions.

How to make the Best Chicken Tikka Masala

Start by marinating the chicken to build flavor and tenderize the meat. Combine the yogurt, minced garlic, grated ginger, and garam masala in a large bowl. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

When you’re ready to cook, position an oven rack about 6 inches under the broiler and preheat the broiler. Meanwhile, make the sauce: heat a large pot or dutch oven over medium-high heat, add oil, and sauté the diced onion until it begins to soften, about 2 minutes. Add garam masala, tomato paste, garlic, and ginger, and cook until fragrant—roughly one minute. Stir in the canned tomatoes and salt, bring to a simmer, then reduce heat and cover to simmer gently for about 15 minutes to allow the flavors to meld.

While the sauce simmers, cook the marinated chicken under the broiler for a quick char. Arrange the chicken in a single layer on a foil-lined sheet pan and broil for 5 minutes, toss or turn, then broil another 5 minutes until the chicken reaches 165°F and has some browned spots. Let the chicken rest briefly.

Finish the sauce by turning off the heat and stirring in the remaining plain yogurt and chopped cilantro to balance acidity and add creaminess. Add the broiled chicken to the pot and stir to combine, warming the chicken through in the residual heat. Serve the Chicken Tikka Masala immediately with basmati rice and warmed naan for a classic presentation.

Tips, Tricks, and Questions

• Use tube tomato paste for easy measuring and storage when recipes call for a small amount.
• If fresh ginger is unavailable, pre-minced ginger from a tube is a convenient alternative that preserves brightness.
• Greek yogurt works in a pinch, but plain full-fat yogurt gives the creamiest texture and a milder tang.
• To save time, marinate the chicken in the morning or the night before; longer marinating yields more developed flavor.
• For a smoky finish without broiling, you can cook the marinated chicken over a hot grill or in a very hot cast-iron skillet to get similar charred edges.

Chicken Tikka Masala — Recipe Card

Yield: 6 servings. Prep time: 10 minutes. Cook time: 20 minutes. Rest time: 30 minutes. Total time: about 1 hour.

Ingredients

For the Chicken & Marinade

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain yogurt (full fat preferred)
• 2 teaspoons minced garlic
• 1 tablespoon fresh ginger, grated or minced
• 2 teaspoons garam masala

For the Sauce

• 3 tablespoons oil
• 1 onion, diced
• 1 tablespoon garam masala
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons fresh ginger, grated/minced
• 1 28-ounce can tomatoes (crushed or kitchen-ready)
• 1 teaspoon salt, or to taste
• 1/2 cup plain yogurt
• 1/4 cup chopped cilantro
• Rice or naan for serving

Instructions

1. In a large bowl, combine 1 cup yogurt, 2 tsp garlic, 1 tbsp grated ginger, and 2 tsp garam masala. Add chicken cubes and coat thoroughly. Cover and refrigerate at least 30 minutes or up to overnight.
2. Preheat the oven broiler and position a rack about 6 inches from the heat source.
3. Heat a large pot over medium-high heat. Add oil and sauté the diced onion until just softened, about 2 minutes.
4. Add 1 tbsp garam masala, 1 tbsp tomato paste, 2 tsp garlic, and 2 tsp ginger. Cook until fragrant, about 1 minute.
5. Stir in the canned tomatoes and salt. Bring to a simmer, reduce heat to medium-low, cover, and simmer 15 minutes.
6. While the sauce simmers, spread the marinated chicken on a foil-lined sheet pan in a single layer and broil 5 minutes. Toss or turn the pieces and broil another 5 minutes until edges brown and the internal temperature reaches 165°F.
7. Turn off the heat under the sauce. Stir in 1/2 cup yogurt and 1/4 cup chopped cilantro. Add the broiled chicken to the sauce and stir to combine. Serve immediately with basmati rice or naan.

Note: Nutritional values vary by ingredient brands and portion sizes. For the creamiest sauce, full-fat plain yogurt is recommended. Line the sheet pan with foil for easier cleanup.