Authentic Chicken Tikka Masala (Better Than Takeout)

Ingredients

• 450 g (1 lb)boneless, skinless chicken thighs or breasts, cut into 4 cm (1.5-inch) pieces
• 120 g (½ cup)plain Greek yoghurt or regular yoghurt
• 2 tbsplemon juice
• 1 tbspginger paste or finely grated fresh ginger
• 1 tbspgarlic paste or 3–4 garlic cloves, minced
• 1½ tsp, dividedkosher salt
• 2 tspgaram masala
• 1 tspground cumin
• 1 tspground coriander
• ½ tspground turmeric
• ½ tspchilli powder or paprika for mild heat
• 2 tbspvegetable oil or melted ghee
• 2 tbspunsalted butter
• 1 largeonion, finely chopped
• 425 g (15 oz)tomato sauce, passata or 360 ml (1½ cups) puréed tomatoes
• 120 ml (½ cup)double cream or coconut cream
• 1 tsp, optionalsugar
• For garnishfresh coriander, chopped

Instructions

1. 1

   Marinate the chicken

   Combine the chicken with the yoghurt, lemon juice, ginger paste, garlic paste, 1 tsp salt, 1 tsp garam masala, ½ tsp cumin, ½ tsp coriander, turmeric, chilli powder and oil. Mix well, cover and marinate for at least 30 minutes or up to 8 hours in the fridge.

2. 2

   Grill the chicken

   Heat the grill or grill to high. Arrange the chicken on a foil-lined baking tray or thread it onto skewers. Grill for 5–6 minutes on each side, until lightly charred and just cooked through, then set aside.

3. 3

   Cook the onion

   Melt the butter in a large frying pan over a medium heat. Add the onion and sauté for about 6–8 minutes, until golden.

4. 4

   Toast the spices

   Add any remaining ginger and garlic, if there is any, and cook for 1 minute. Stir in the remaining garam masala, cumin and coriander, then cook for 1 minute until fragrant.

5. 5

   Simmer the tomatoes

   Pour in the tomato sauce and add ½ tsp salt. Simmer uncovered for 10 minutes, stirring occasionally.

6. 6

   Blend the sauce

   For a smooth texture, blend the sauce with a hand blender if desired. Return it to the pan.

7. 7

   Finish the curry

   Stir in the cream and sugar. Add the grilled chicken and any juices, then simmer for 8–10 minutes, until the chicken is tender and the sauce has thickened.

8. 8

   Season and serve

   Taste and adjust the seasoning. Garnish with chopped coriander and serve hot with rice or naan.

What is chicken tikka masala?

Chicken tikka masala brings together tikka-style pieces of marinated chicken and a spiced tomato sauce enriched with cream. Its precise origins are debated, and it is often associated with British Indian restaurant cooking, drawing on Indian flavours and cooking traditions.

Here, grilling the yoghurt-marinated chicken gives it browned edges, while blending the sauce is an optional route to a smoother finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 0g protein, 0g carbs, 0g fat.

The chicken contributes most of the protein, while the tomato sauce and onion provide carbohydrates. Butter, oil and cream supply much of the fat; serve with a generous vegetable side alongside rice or naan to round out the plate.

Why marinate the chicken?

Yoghurt and lemon juice coat the chicken, while ginger, garlic and spices build flavour before it meets the sauce. Allow at least 30 minutes for the marinade to work; it can also be left for up to 8 hours in the fridge.

Chicken thighs tend to stay succulent, while breasts are a leaner alternative. Cut the pieces evenly so they cook at a similar rate.

Getting a good char

Arrange the chicken on a foil-lined tray or skewers and grill it over high heat for 5–6 minutes per side. The aim is light charring and chicken that is just cooked through, rather than deeply blackened.

Give the pieces room on the tray so they grill rather than crowd together. Set them aside while you make the sauce.

Building the sauce

Golden onion gives the sauce a savoury base; cook it for 6–8 minutes before adding any remaining ginger and garlic. The method calls for the remaining spices to be toasted for a minute until fragrant.

Simmer the tomato sauce uncovered for 10 minutes, stirring from time to time. Blending is optional: leave it as it is for a more textured sauce, or blend it smooth and return it to the pan.

Finishing the chicken

Stir in the cream and optional sugar before returning the grilled chicken and its juices to the pan. Simmer for 8–10 minutes, until the chicken is tender and the sauce thickens.

The sauce should coat the chicken rather than remain very thin. Taste at the end and adjust the seasoning before adding coriander.

What to serve alongside

Rice is a straightforward side for catching the creamy tomato sauce; naan is useful for scooping it up. You can serve one or both, depending on the meal.

For a more balanced plate, add a simple vegetable side such as steamed greens or a salad. Keep the chicken tikka masala hot until serving.

Recipe notes & tips

• Cut the chicken into evenly sized pieces for more consistent grilling.
• For the longer marinating option, keep the covered chicken in the fridge for up to 8 hours.
• Watch the chicken closely under a high grill so it chars without becoming overcooked.
• Stir the tomato sauce occasionally as it simmers uncovered.
• Blend the sauce before adding the cream and chicken if you prefer it smooth.
• Taste the finished sauce before serving and adjust the seasoning.

Variations

• Milder heat: use paprika instead of chilli powder.
• Dairy-free option: use coconut cream in place of double cream.
• Choose ghee: use melted ghee instead of vegetable oil for the marinade.
• Use chicken breast: swap thighs for boneless, skinless breasts as listed.
• Skip the sugar: leave it out if you prefer not to add a touch of sweetness.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at the same pace.
• Crowded tray: spread the pieces out so they can char under the grill.
• Overcooked chicken: grill only until lightly charred and just cooked through before setting it aside.
• Burnt onion: sauté over medium heat and check it as it cooks for 6–8 minutes.
• Neglected sauce: stir occasionally during its 10-minute uncovered simmer.
• Skipping the final taste: check the seasoning before garnishing and serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, stirring so the sauce heats evenly.

Frequently asked questions