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The best chicken tikka masala recipe served with rice and naan, topped with cilantro.

The Best Chicken Tikka Masala Recipe Ever

Discover how to make the best chicken tikka masala recipe ever — creamy, rich, and bursting with authentic Indian flavors. Easy, beginner-friendly, and perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 480 kcal

Ingredients
  

  • 800 g 1.7 lb boneless, skinless chicken thighs or breasts (thighs for juiciness, breasts for a leaner texture)
  • ¾ cup 200 g plain yogurt (full-fat preferred)
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic fresh or paste
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ to 1 teaspoon chili powder or cayenne pepper adjust to your spice preference
  • 1 to 1½ teaspoons salt to taste
  • 3 tablespoons oil or ghee ghee adds extra richness
  • 2 tablespoons unsalted butter
  • 1 large onion finely chopped
  • 400 g 1 can tomato puree or crushed tomatoes
  • ⅔ cup 150 ml heavy cream (or coconut milk for a dairy-free version)
  • 1 teaspoon kasuri methi dried fenugreek leaves, optional but recommended for authentic flavor
  • 2 tablespoons chopped fresh cilantro for garnish
  • Basmati rice or warm naan bread for serving

Instructions
 

Prepare the Marinade:

  • In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, chili, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour or overnight for best results.

Sear the Chicken:

  • Heat oil or ghee in a skillet over medium-high heat. Shake excess marinade off chicken and sear until golden brown and slightly charred on both sides (2–3 minutes per side). Remove and set aside.

Make the Masala Base:

  • In the same pan, melt butter and add chopped onions. Cook until soft and golden. Stir in garlic, ginger, and remaining spices (cumin, coriander, garam masala). Toast for 30 seconds.

Add Tomatoes:

  • Pour in tomato puree or crushed tomatoes. Stir and simmer for 10 minutes until thickened and deep in color. Blend if you prefer a smooth sauce.

Add Cream and Fenugreek:

  • Lower heat, stir in heavy cream and kasuri methi. Mix until creamy and well combined.

Combine Chicken and Sauce:

  • Add seared chicken back into the pan. Simmer for 10–15 minutes until chicken is fully cooked and tender. Adjust seasoning to taste.

Garnish and Serve:

  • Sprinkle chopped cilantro on top and serve hot with basmati rice or warm naan.

Notes

  • Dairy-Free Option: Substitute yogurt and cream with coconut alternatives.
  • Make It Spicier: Add a pinch more chili powder or crushed red pepper flakes.
  • For Richer Flavor: Use ghee instead of oil.
  • Storage: Refrigerate for up to 4 days or freeze for up to 3 months.