Chicken Tikka Masala Recipe

There’s a reason chicken tikka masala is one of the most beloved dishes around the world. Tender grilled chicken, simmered in a fragrant, spiced tomato-cream sauce this dish brings comfort, depth, and a touch of heat to your dinner table. While it may sound complex, making it at home is simpler than you'd expect and well worth the effort.

Here’s everything you need to make an authentic, flavor-packed version of chicken tikka masala from scratch.

Ingredients

For the Marinade:

• 1 cup plain yogurt (whisked until smooth)

• 3 tablespoons ginger-garlic paste (or 1 tbsp grated fresh ginger + 3 cloves garlic, finely minced)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless, skinless chicken thighs (poked with a fork and cut into large bite-sized chunks)

For the Sauce:

• 2 teaspoons olive oil

• 3 tablespoons butter

• 1/3 cup ginger-garlic paste (or 6 cloves garlic + 2-inch piece of ginger, minced)

• 2 serrano peppers, minced (remove seeds for less heat)

• 2 tablespoons tomato paste

• 1 teaspoon garam masala

• 2 teaspoons paprika

• 8 Roma tomatoes, diced

• 1½ teaspoons kosher salt

• 1 to 2 cups water

• Oil, for grilling

• 1 tablespoon dried fenugreek leaves (optional but traditional)

• 1/2 cup heavy cream

• Minced fresh cilantro, for garnish

• Cooked rice, naan, or crusty bread, for serving

Ginger-Garlic Paste (Make-Ahead Tip):

• 1/2 cup garlic cloves

• 1/2 cup fresh ginger (peeled and sliced)

• 1/4 cup canola oil

To make the paste: Blend garlic, ginger, and oil in a mini food processor until a mostly smooth paste forms. Store in the fridge in a sealed glass jar for up to 2–3 weeks.

Instructions

1. Marinate the Chicken
In a large bowl, combine the yogurt, ginger-garlic paste, salt, and pepper. Toss the chicken chunks until well coated. Marinate for at least 30 minutes, or cover and refrigerate overnight for deeper flavor.

2. Make the Sauce Base
In a large skillet over medium heat, heat olive oil and butter. Add the ginger-garlic paste and serrano peppers. Sauté until lightly golden around the edges.

Add tomato paste and cook for about 3 minutes until it deepens in color. Stir in garam masala and paprika; cook for another minute to bloom the spices.

Add diced tomatoes, salt, and 1 cup water. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until thickened. Add more water if needed for consistency.

3. Grill the Chicken
Preheat your grill (or grill pan). Lightly brush with oil. Shake off excess marinade and grill the chicken pieces for about 2 minutes per side until lightly charred. The chicken will finish cooking in the sauce.

4. Blend and Finish the Sauce
Transfer the sauce to a blender or use an immersion blender to puree until smooth. Return to the skillet, bring to a boil, and add the grilled chicken and fenugreek leaves (if using). Simmer for 10 minutes until the chicken is fully cooked.

Stir in the heavy cream and let everything gently warm through.

5. Serve and Garnish
Spoon over rice or pair with warm naan or crusty bread. Garnish with fresh chopped cilantro for a fresh finish.

Why This Dish Works

• The yogurt marinade tenderizes the chicken and infuses it with flavor.

• The ginger-garlic paste adds depth and warmth.

• Grilling the chicken gives a smoky flavor that balances the creamy tomato sauce.

• Fenugreek (if using) adds a subtle bitterness and complexity, typical in traditional recipes.

Each serving of this dish offers high-quality protein, antioxidant-rich spices, and lycopene from the tomatoes. When paired with whole grains or vegetables, it creates a nourishing and satisfying meal.

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