Rich, creamy tomato sauce and tender chicken make Chicken Tikka Masala a dinner favourite. Masala nights beat takeaway nights every time.
There are very few dishes as instantly recognisable as chicken tikka masala. It is one of the most popular Indian dishes in the world, and it has even been declared one of the UK’s national dishes.
From what I have read over the years, it seems to be more of a restaurant-created dish rather than a traditional Indian home recipe, unlike its close cousin, chicken makhani, also known as butter chicken. Even so, the exact origins of both remain a little unclear.
To be honest, I am not sure I need to know all the details. It tastes so good that my attention is usually elsewhere. It was one of the very first Indian dishes I ever tried, and all these years later, it is still one of my favourites.
You might be surprised to hear that making chicken tikka masala at home is not difficult, even with a fairly long ingredient list. The real trick is having some chicken tikka ready. I often make a little extra on purpose, knowing I can turn it into chicken tikka masala the next day.
It is a fairly mild dish, though you can easily add more chilli powder if you like. I love serving it with my Kashmiri pulao, garlic naan, or simple naan, but it is just as good with plain steamed basmati rice. Enjoy!
Why We Love Homemade Tikka Masala
- Pairs naturally with many sides people already cook at home, making meal planning easier.
- Makes good use of leftovers without feeling like a repeat meal or something rushed together.
- Brings restaurant-style flavour into a home kitchen in a way that feels doable and relaxed.
Key Ingredients for Chicken Tikka Masala
Chicken Tikka
Pre-cooked and lightly charred chicken keeps things simple and gives the sauce plenty of flavour. Boneless thigh pieces are a good choice, as they stay tender and don’t dry out as quickly.
Whole Spices
Bay leaf, cardamom, cloves, cumin seeds, and cinnamon slowly release their aroma as they warm in the oil. Fresh whole spices make a clear difference, as older ones tend to taste dull.
Tomato Purée (Passata)
Gives the sauce its colour and a gentle tang. A smooth passata with no added herbs or sugar keeps the flavour clean and easy to balance.
Ground Cashew Nuts
Help thicken the sauce and soften the sharpness of the tomatoes. Grinding the cashews finely helps them blend in smoothly.
Find the complete list with measurements in the recipe card below.
How to Make Chicken Tikka Masala
Step 1: Put the vegetable oil in a large pot and heat it. Add the bay leaf, cumin seeds, green cardamoms, black cardamom, cloves, and cinnamon, and fry for about 1 minute until fragrant. Add the chopped onions and sauté until golden brown. Add the ginger and garlic pastes and cook for a couple of minutes, then add the tomato purée (passata), stir well, and cook for another couple of minutes.
Step 2: Add the coriander powder, chilli powder, and turmeric. Stir in the ground cashew nuts and salt to taste, then cook the masala until the oil separates. Add the chicken tikka and 250 ml – 1 cup of water, and let it cook for 5 minutes.
Step 3: Add the onion and capsicum and cook for another 5 minutes. Add the cream, melted butter, garam masala, lemon juice, and coriander leaves. Cover and let it simmer for a few minutes over a medium flame until the sauce thickens.
Step 4: Serve hot with simple basmati rice or Kashmiri pulao, garlic naan, or simple naan.
Frequently Asked Questions
Yes. Chicken breast works well, though it is leaner than thigh meat. Cut it into even pieces and avoid overcooking so it stays tender in the sauce.
Finely ground blanched almonds can be used instead. The sauce will be slightly less creamy, but the overall result still works well.
A small spoon of plain yoghurt can be stirred in at the end for a gentle tang. Keep the cream in the recipe so the sauce stays smooth and well-balanced.
Extra capsicum, onions, or a small handful of peas can be stirred in towards the end of cooking, adding a bit more colour and texture while keeping the sauce balanced.
Extra Help from the Kitchen
Warm the Cream Slightly Before Adding – Bring the cream close to room temperature so it blends smoothly into the sauce and reduces the risk of splitting when added to the heat.
Crush Whole Spices Lightly if Very Fresh – Gently crack cardamom pods or cinnamon with the back of a knife to help them release flavour more evenly during frying.
Adjust Thickness at the End, Not Earlier – Check the sauce only after the cream and butter are added, as it continues to thicken during the final simmer.
Rest the Curry Briefly Before Serving – Leave the pot off the heat for about 5 minutes so the flavours settle and the sauce tightens slightly.
Use a Wide Pot Rather Than a Deep One – Choose a wider pot to allow moisture to evaporate evenly and keep better control over the sauce consistency.
Variations and Twists
Use Coconut Milk Instead of Dairy – Replace the heavy cream with coconut milk to give the sauce a softer, slightly sweeter finish while keeping the cooking method exactly the same.
Instant Pot Chicken Tikka Masala – Cook the sauce using the sauté function, then pressure cook briefly before stirring in the cream and butter, following the same order of ingredients.
Slow Cooker Chicken Tikka Masala – Prepare the masala on the stove, then transfer it to a slow cooker with the chicken tikka and cook on low until the sauce thickens and settles.
Vegetarian Paneer Tikka Masala – Swap the chicken tikka for grilled or pan-seared paneer cubes, adding them at the same stage as the chicken to keep their shape.
Storage and Shelf Life
Store any leftover chicken tikka masala in an airtight container in the fridge for up to 3–4 days. Freeze in freezer-safe containers for up to 2–3 months.
Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a small splash of water if the sauce has thickened.
Other Comforting Indian Favourites
Chicken Tikka Masala Recipe
Rich, creamy tomato sauce and tender chicken make Chicken Tikka Masala a dinner favourite. Masala nights beat takeaway nights every time.
Ingredients
- 500 g – 1.1 lb chicken tikka
- ½ onion – cut into thick pieces
- ½ green capsicum – cut into 2.5 cm – 1 inch pieces
- 4 tbsp vegetable oil
- 1 bay leaf
- ½ tsp cumin seeds
- 3 green cardamom pods
- 1 black cardamom pod
- 3 cloves
- 2.5 cm – 1 inch piece cinnamon stick
- 2 large onions – finely chopped
- 500 ml – 2 cups tomato purée (passata)
- 2 tbsp ground cashew nuts
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1½ tsp coriander powder
- 1 tsp chilli powder or more to taste
- ¼ tsp turmeric
- ½ cup heavy cream
- 2 tbsp butter – melted
- ½ tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp fresh coriander leaves
- salt – to taste
Instructions
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Put the vegetable oil in a large pot and heat it. Add the bay leaf, cumin seeds, green cardamoms, black cardamom, cloves, and cinnamon, and fry for about 1 minute until fragrant. Add the chopped onions and sauté until golden brown. Add the ginger and garlic pastes and cook for a couple of minutes, then add the tomato purée (passata), stir well, and cook for another couple of minutes.
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Add the coriander powder, chilli powder, and turmeric. Stir in the ground cashew nuts and salt to taste, then cook the masala until the oil separates. Add the chicken tikka and 250 ml – 1 cup of water, and let it cook for 5 minutes.
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Add the onion and capsicum and cook for another 5 minutes. Add the cream, melted butter, garam masala, lemon juice, and coriander leaves. Cover and let it simmer for a few minutes over a medium flame until the sauce thickens.
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Serve hot with simple basmati rice or Kashmiri pulao, garlic naan, or simple naan.
Can I try this recipe with beef. Please let me know soon please.
Manu Can i try this with Beef? Please reply me soon Iam waiting…
Hi Tasmeen, yes you can. Just make sure to use the right cut of meat. I would use something good for slow cooking/stewing and cook it longer in the gravy, as you would do with any other beef curry.
Very delicious recipe. I have tried making Chicken tikka masala multiple times by following different recipes but none of them taste as they should. This recipe is easy to follow and tastes delicious. Very similar to the dish we get in the restaurants.
Thanks for posting this.
i tried this recipe….it was really tasty …thanx for recipe Manu…..
Tried this today and it tasted great. Everyone in the family relished it. I avoided the cream to reduce the fat and it still turned out to taste like something we’d order in a restaurant! Thanks for sharing.
This is a favorite dish of mine and yours looks so perfect!! Yum.
Yum! Love chicken tikka.
You just made me so happy! I have made this once before but didn’t love the way that recipe turned out…yours looks easy to follow and so delish! Can’t wait to try it! 🙂
Looks mouthwatering!! Chicken Tikka Masala is my favorite dish to order when we eat out. I have been searching for a recipe but have yet to find one that is anything like the one we get in restaurants. Green peppers is always in it but the recipes I found don’t add it and are more of a butter chicken. Look forward to giving yours a try but I will toss in some kasuri methi too! Thx for sharing!