Homestyle Chicken Tikka Masala with Creamy Spiced Tomato Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (plus 30 minutes marinating)
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut in 1 1/4-inch pieces
• 1/2 cup (120 g) plain full-fat yogurt
• 2 tbsp lemon juice
• 7 cloves garlic, minced (divided)
• 2 tbsp fresh ginger, grated (divided)
• 3 1/2 tsp garam masala (divided)
• 4 tsp ground cumin (divided)
• 4 tsp ground coriander (divided)
• 4 tsp paprika or Kashmiri chili powder (divided)
• 1/2 tsp ground turmeric (plus a pinch for sauce)
• 2 1/2 tsp kosher salt (divided, or to taste)
• 3 tbsp neutral oil (divided) + 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 1–2 green chilies, minced (optional) or pinch cayenne
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed tomatoes or tomato puree
• 1 cup (240 ml) water
• 3/4 cup (180 ml) heavy cream
• 1 tsp sugar
• 1 1/2 tsp dried fenugreek leaves (kasuri methi), crushed
• 2 tbsp chopped fresh cilantro, plus more for serving
• Cooked basmati rice and warm naan, for serving

Do This

• 1) Marinate chicken: Mix yogurt, lemon juice, half the garlic and ginger, 2 tsp garam masala, 2 tsp cumin, 2 tsp coriander, 2 tsp paprika, 1/2 tsp turmeric, 1 tsp salt, and 1 tbsp oil. Coat chicken; chill 30 minutes (up to 8 hours).
• 2) Char the chicken: Broil on a foil-lined tray about 6 inches from heat for 8–10 minutes, turning once, until lightly charred and just cooked through. Set aside with any juices.
• 3) Start the sauce: In a wide pan, heat 2 tbsp oil and 2 tbsp butter over medium. Cook onion 8–10 minutes until deep golden.
• 4) Add aromatics and spices: Add remaining garlic, ginger, and green chili; cook 1 minute. Stir in remaining cumin, coriander, paprika, turmeric, and 1 1/2 tsp salt; toast 1 minute. Add tomato paste; cook 2 minutes.
• 5) Simmer: Add crushed tomatoes, water, and sugar. Simmer gently 10–15 minutes, stirring, until thickened and glossy. Blend smooth if you like.
• 6) Finish: Stir in cream, remaining garam masala, and fenugreek. Add charred chicken and juices; simmer 5–10 minutes. Adjust salt, garnish with cilantro, and serve with basmati and naan.

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Why You’ll Love This Recipe

• Captures classic restaurant-style chicken tikka masala with simple, home-cook-friendly steps.
• Balanced flavors: smoky charred chicken, a creamy tomato base, and warm spices with fenugreek and garam masala.
• Flexible heat level: keep it mellow for family dinners or turn up the chili for spice lovers.
• Perfect make-ahead dish that tastes even better the next day with basmati rice and naan.

Grocery List

• Produce: 1 large onion, garlic, fresh ginger, 1–2 green chilies (optional), fresh cilantro, 1 lemon, lemon wedges (optional for serving).
• Dairy: Plain full-fat yogurt, unsalted butter, heavy cream.
• Pantry: Boneless skinless chicken thighs, neutral oil, kosher salt, sugar, tomato paste, canned crushed tomatoes or tomato puree, ground cumin, ground coriander, paprika or Kashmiri chili powder, ground turmeric, garam masala, dried fenugreek leaves (kasuri methi), basmati rice, naan.

Full Ingredients

For the Chicken Tikka Marinade

• 1 1/2 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1 1/4-inch pieces
• 1/2 cup (120 g) plain full-fat yogurt
• 2 tbsp freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika or Kashmiri chili powder (mild, for color)
• 1/2 tsp ground turmeric
• 1 tsp kosher salt (use 3/4 tsp if using table salt)
• 1 tbsp neutral oil (such as canola, avocado, or sunflower)

For the Masala Sauce

• 2 tbsp neutral oil
• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1–2 green chilies, finely minced (optional, to taste), or 1/4 tsp cayenne pepper
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika or Kashmiri chili powder
• 1/4 tsp ground turmeric (a pinch more if you like deeper color)
• 1 1/2 tsp kosher salt, or to taste
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed tomatoes or tomato puree
• 1 cup (240 ml) water
• 1 tsp sugar (to balance acidity; adjust to taste)

To Finish the Dish

• 3/4 cup (180 ml) heavy cream
• 1 1/2 tsp dried fenugreek leaves (kasuri methi), lightly crushed between your fingers
• 1 1/2 tsp garam masala
• 2 tbsp chopped fresh cilantro (coriander leaves), plus more for garnish
• 1 tbsp unsalted butter or a splash of cream, for drizzling on top (optional)
• Lemon wedges, for serving (optional but recommended)

To Serve (Optional but Recommended)

• Cooked basmati rice (about 2 cups uncooked to serve 4)
• Warm naan or other soft flatbread

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a medium bowl, whisk together the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika (or Kashmiri chili powder), turmeric, salt, and 1 tbsp neutral oil until smooth and well combined.

Add the chicken pieces and toss very well, making sure every piece is thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate 2–4 hours, or up to 8 hours. If marinating longer than 2 hours, stir once or twice so the chicken stays evenly coated.

Step 2: Char the Chicken (Broiler or Grill Pan)

When you are ready to cook, position an oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler on high. Line a rimmed baking sheet with foil and lightly oil it, or set a wire rack over the tray and oil the rack.

Arrange the marinated chicken pieces in a single layer, shaking off excess marinade but letting a light coating remain. Broil for 8–10 minutes, turning once halfway through, until the edges are nicely charred and the chicken is just cooked through (an instant-read thermometer should read at least 165°F / 74°C in the thickest pieces). Do not worry if the chicken seems slightly under-charred; it will finish in the sauce.

Alternatively, heat a lightly oiled cast-iron skillet or grill pan over medium-high heat and cook the chicken in batches for 3–4 minutes per side until charred and cooked through. Transfer the chicken and any juices that collect on the tray or in the pan to a bowl and set aside.

Step 3: Sauté the Onions for the Sauce

In a large, wide skillet or heavy saucepan, heat 2 tbsp neutral oil and 2 tbsp butter over medium heat. Once hot and shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the onions are soft, deep golden, and just starting to caramelize around the edges.

If the onions begin to brown too quickly, lower the heat slightly and add a splash of water to prevent burning. This slow cooking step is important for a sweet, rich base to the sauce, so take your time here.

Step 4: Build the Spice Base

Add the minced garlic, grated ginger, and minced green chili (if using) to the onions. Cook, stirring frequently, for 1–2 minutes until fragrant and no longer raw-smelling, being careful not to burn the garlic.

Sprinkle in the ground cumin, ground coriander, paprika (or Kashmiri chili powder), turmeric, and 1 1/2 tsp kosher salt. Stir constantly for about 1 minute to toast the spices gently in the fat. This blooms their flavor and gives the sauce its depth.

Add the tomato paste and cook, stirring, for another 2–3 minutes. The paste should darken a shade and start to stick slightly to the bottom; this caramelization brings a richer, sweeter tomato flavor.

Step 5: Simmer and (Optionally) Blend the Sauce

Pour in the crushed tomatoes, water, and sugar. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low and simmer, uncovered, for 10–15 minutes, stirring occasionally.

The sauce should thicken slightly, darken, and look glossy. Taste and adjust the seasoning with a little more salt or sugar if needed. If you prefer a very smooth, restaurant-style sauce, carefully blend it using an immersion blender directly in the pot, or transfer to a blender (in batches if necessary), blend until smooth, and return to the pan.

Step 6: Add Cream, Fenugreek, and Garam Masala

Reduce the heat to low. Stir in the heavy cream until fully incorporated, then add the crushed dried fenugreek leaves and 1 1/2 tsp garam masala. Simmer gently (do not boil hard, or the cream can split) for 3–5 minutes, stirring now and then, until the sauce is velvety, lightly thickened, and aromatic.

Taste and adjust again: more salt for savoriness, a pinch more sugar if the tomatoes are very acidic, or a bit more chili for heat. At this stage, the sauce should be rich, slightly tangy, and well balanced.

Step 7: Finish with the Chicken and Serve

Add the broiled chicken pieces and any collected juices to the sauce. Stir gently to coat all the pieces, making sure they are submerged. Simmer on low for another 5–10 minutes to let the flavors meld and to ensure the chicken is fully cooked and tender.

Stir in 2 tbsp chopped fresh cilantro. If you like, dot the top with 1 tbsp butter or drizzle a tablespoon of cream and swirl it lightly into the surface for a marbled look.

Serve hot over fluffy basmati rice with warm naan on the side. Garnish with additional cilantro and lemon wedges for squeezing over the top.

Pro Tips

• Marinate longer for deeper flavor: While 30 minutes works, 2–4 hours in the fridge makes the chicken extra flavorful and tender.
• Get that “tandoor” char at home: Use a very hot broiler or cast-iron pan and avoid crowding the chicken so it sears instead of steams.
• Control the heat level: For mild tikka masala, skip the green chili and use paprika instead of hotter chili powder. For more heat, keep the green chili seeds, or add extra Kashmiri or cayenne.
• Do not boil the cream hard: Once cream is in the pan, keep the sauce at a gentle simmer to prevent splitting and maintain a silky texture.
• Use fenugreek wisely: Dried fenugreek is potent; crush it in your hands before adding and taste before adding extra. It gives that unmistakable restaurant-style aroma.

Variations

• Lighter version: Substitute half of the heavy cream with whole milk or evaporated milk, and use low-fat yogurt in the marinade. The sauce will be slightly less rich but still very flavorful.
• Paneer or veggie tikka masala: Replace the chicken with firm paneer cubes or a mix of cauliflower and bell peppers. Marinate and char them just like the chicken, but reduce cooking time so they do not over-soften.
• Extra smoky flavor: Add 1/4 tsp smoked paprika to the sauce, or briefly stir a tiny piece of hot charcoal in ghee in a small bowl inside the pot (dhungar method) for a deep smoky aroma. Remove the bowl after a couple of minutes.

Storage & Make-Ahead

Chicken tikka masala keeps very well and often tastes even better the next day. Cool the dish completely, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stove over low to medium-low heat, adding a splash of water or cream if the sauce has thickened too much. Do not let it boil hard to avoid curdling the dairy.

For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make the marinade and sauce separately ahead of time: marinate the chicken up to 8 hours in advance, and make the sauce (through Step 6) up to 2 days ahead, storing it in the fridge. When ready to serve, char the chicken, warm the sauce, and finish as directed.

Nutrition (per serving)

Approximate values for 1 of 4 servings, not including rice or naan: about 630 calories; 32 g protein; 20 g carbohydrates; 45 g fat; 22 g saturated fat; 3 g fiber; 7 g sugar; 980 mg sodium. Actual values will vary based on the exact ingredients and brands you use, and on any sides served.