As I prepared the dish, I was taken back to memories of family gatherings and holidays, where food was always the centerpiece of our celebrations. The kitchen filled with laughter and stories as we eagerly anticipated the meal ahead. I couldn’t help but feel a sense of nostalgia as I marinated the chicken with yogurt, lemon juice, and a medley of spices, knowing that it would transform into something extraordinary.
The process of making Chicken Tikka Masala may seem daunting at first, but it’s surprisingly easy, and oh-so-rewarding. While the chicken marinates, you’re given a moment to breathe, to enjoy a cup of tea, or perhaps, to set the table. Once the oven is preheated, the chicken goes in, and the magic begins. The heat caramelizes the marinade, creating beautifully charred edges that add depth and flavor to the dish.
Meanwhile, the sauce simmers gently, a rich blend of onions, garlic, and ginger that forms the base for a vibrant tomato concoction. The spices mingle, release their oils, and create an aromatic symphony that fills the air. When you finally bring everything together, you can’t help but feel a sense of accomplishment—and when the first bite is taken, it’s pure bliss.
So, why not give it a try? Gather your ingredients, follow the steps, and treat your family to a cozy meal that’s sure to become a cherished tradition. Chicken Tikka Masala is more than just a dish; it’s an experience, a memory in the making. Enjoy every moment of the process, from the initial prep to the satisfied smiles around the dinner table.
How to Make Homemade Chicken Tikka Masala
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Ingredients
- 1 cup heavy cream
- 3 boneless, skinless chicken breasts
- ¼ cup fresh cilantro, for garnishing
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 1 large onion, finely chopped
- 3 tablespoons oil
- 8 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons chili powder
- 2 teaspoons cumin (ground)
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 tablespoon tomato puree
- 3 ½ cups tomato sauce
- 1 ¼ cups water
- 2 teaspoons salt
- Bamboo or wooden skewers
- Cooked rice, for serving
- Naan bread, for serving
Directions
- Begin by slicing the chicken breasts into bite-sized pieces. In a large bowl, combine the chicken, yogurt, lemon juice, minced garlic, ginger, salt, cumin, garam masala, and paprika, ensuring each piece is well coated. Cover the bowl and refrigerate for at least one hour, or let it marinate overnight for deeper flavor.
- Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper. Thread the marinated chicken onto skewers, arranging them on the baking sheet with space in between for even cooking. Roast in the oven for approximately 15 minutes, or until the chicken is cooked through with slightly charred edges.
- While the chicken roasts, heat oil in a large pot over medium heat. Add the chopped onions, ginger, and garlic, sautéing until softened and fragrant. Stir in turmeric, coriander, chili powder, cumin, garam masala, and paprika, cooking for about 30 seconds.
- Incorporate the tomato puree, tomato sauce, and water into the pot, bringing the mixture to a gentle boil. Allow the sauce to simmer for about 5 minutes.
- Reduce the heat to low and stir in the heavy cream, mixing well to form a smooth, rich sauce.
- Once the chicken is ready, remove it from the skewers and add it to the sauce. Let everything cook together for a couple of minutes to meld the flavors.
- Garnish with fresh cilantro and serve hot over a bed of cooked rice or alongside warm naan bread. Enjoy your homemade Chicken Tikka Masala!
Don’t Have [Ingredient]? Here’s What to Use Instead
If you’re missing a specific ingredient for this Chicken Tikka Masala, there are plenty of alternatives to consider. You can swap heavy cream with coconut milk for a dairy-free version, or replace chicken with paneer for a vegetarian twist. If you lack garam masala, you can combine equal parts of cinnamon, cloves, and nutmeg for a similar flavor. Experiment with these substitutions to make the dish uniquely yours.
Best Ways to Store Leftover Chicken Tikka Masala
To keep your Chicken Tikka Masala fresh for future meals, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days. For longer storage, freeze the tikka masala in a freezer-safe container for up to two months. When reheating, do so in a saucepan over low heat, stirring occasionally until thoroughly heated.
Perfect Pairings for Chicken Tikka Masala
Chicken Tikka Masala pairs beautifully with fragrant basmati rice or warm naan bread, which can help soak up the delicious sauce. For a complete meal, serve it alongside a fresh cucumber raita or a crisp green salad. Complement the rich flavors with a cooling mango lassi or a refreshing glass of iced tea.
Secrets to Perfecting Chicken Tikka Masala
For a perfect Chicken Tikka Masala, ensure the chicken is well-marinated to infuse maximum flavor. Don’t rush the roasting process; let the chicken develop a slight char for added depth. When making the sauce, allow the spices to bloom in the oil, which enhances their aromatic properties. Finally, taste as you go and adjust the seasoning to your preference.
Seasonal Twists for Chicken Tikka Masala
Adapt your Chicken Tikka Masala with seasonal ingredients for a fresher take. In the summer, add charred bell peppers for a smoky flavor. During fall, incorporate roasted pumpkin puree in the sauce for a hint of sweetness. In winter, throw in some root vegetables like carrots and parsnips to make it heartier. These seasonal variations keep the dish exciting year-round.
FAQs:
What can I use instead of chicken in Chicken Tikka Masala?
If you’re looking for a chicken alternative, paneer or tofu are excellent choices. They’re both great at absorbing flavors and provide a hearty texture similar to chicken. For a seafood twist, shrimp or fish like cod can also be used, adjusting the cooking time to prevent overcooking.
Can Chicken Tikka Masala be made vegetarian or vegan?
Yes, Chicken Tikka Masala can easily be adapted for vegetarian or vegan diets. Replace the chicken with paneer or tofu for a vegetarian version. For a vegan twist, use coconut milk instead of heavy cream, and swap yogurt with a dairy-free alternative. Ensure your spices and other ingredients are vegan-friendly as well.
How can I make the dish spicier?
To increase the heat in your Chicken Tikka Masala, add more chili powder or include a pinch of cayenne pepper. You can also incorporate fresh green chilies to the sauce for an extra kick. Adjust the spice levels gradually, tasting as you go to achieve your desired level of heat.
What are some tips for perfectly cooking the chicken?
Ensure your chicken is marinated for at least an hour to tenderize it and infuse it with flavors. When roasting, arrange the chicken pieces evenly on the baking sheet to ensure even cooking. Keep an eye on the roasting time to avoid drying out the chicken, aiming for a slight char without overcooking.
Can I make this dish in advance?
Absolutely! Chicken Tikka Masala is a great make-ahead dish. You can prepare the sauce a day in advance, storing it in the fridge until you’re ready to use it. Marinate the chicken overnight for enhanced flavor. Reheat gently on the stove and add freshly cooked chicken when ready to serve.
What type of rice is best for serving with this dish?
Basmati rice is the traditional accompaniment for Chicken Tikka Masala. Its long grains and fragrant aroma complement the rich, spiced sauce perfectly. For a healthier alternative, try brown basmati rice or quinoa. Whichever you choose, ensure it’s fluffy and well-cooked to soak up the delicious curry.

Homemade Chicken Tikka Masala
Equipment
- Oven
- Baking pan or roasting tray
- Bamboo or wooden skewers
- large pot
Ingredients
For the Chicken:
- 3 pieces boneless, skinless chicken breasts cut into small pieces
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 8 cloves garlic minced
- 1 tablespoon minced ginger
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 2 teaspoons salt
- ¼ cup fresh cilantro for garnishing
For the Sauce:
- 1 cup heavy cream
- 3 ½ cups tomato sauce
- 1 tablespoon tomato puree
- 1 ¼ cups water
- 1 large onion finely chopped
- 3 tablespoons oil
- 2 teaspoons chili powder
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
Instructions
For Marinating the Chicken:
- In a large bowl, combine the chicken pieces with yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika. Stir well to ensure the chicken is thoroughly coated. Cover and refrigerate for at least one hour, or overnight for deeper flavor.
For Baking the Chicken:
- Preheat your oven to 500°F (260°C). Line a baking pan with parchment paper. Slide the marinated chicken onto the skewers and lay them on the prepared baking tray. Bake for about 15 minutes, or until the chicken edges are nicely browned.
For the Sauce:
- In a large pot over medium heat, heat the oil. Cook the chopped onions, ginger, and garlic until softened, without letting them brown. Mix in the cumin, turmeric, coriander, paprika, chili powder, and garam masala, stirring for around 30 seconds until aromatic.
- Stir in the tomato puree, tomato sauce, and water, bringing the mixture to a boil. Let it simmer for about 5 minutes before adding the heavy cream.
- Remove the cooked chicken from the skewers and mix it into the sauce. Allow it to simmer for an additional 1-2 minutes. Serve your Chicken Tikka Masala garnished with fresh cilantro, alongside some rice or naan bread for a complete meal.