Homemade Chicken Tikka Masala Recipe

I’m sharing my Tikka Masala Chicken Recipe featuring tender charred chicken in a surprisingly luscious, flavor-packed creamy tomato sauce with one simple secret.

I can’t get over how tender the chicken gets in this Homemade Chicken Tikka Masala. It’s about charred, juicy bites swimming in a ridiculously luscious, flavor packed creamy sauce that makes every forkful feel like a small cheat.

This version stars boneless skinless chicken thighs and plain full fat yogurt, which somehow make the dish both forgiving and bold. I dont pretend I always follow rules, sometimes i overdo the heat, other times it turns out perfectly.

Call it my Tikka Masala Chicken Recipe confession, the one that keeps pulling me back when I need a meal that actually excites me.

Ingredients

• Chicken thighs: rich in protein and iron, fattier than breast, keeps curry juicy and tender.
• Yogurt: tangy, gives protein and probiotics, it helps tenderize chicken and balance acidity.
• Ginger: zippy, anti inflammatory and aids digestion, gives bright warmth to sauce.
• Garam masala: fragrant spice mix, not much nutrition but it adds deep warm aroma.
• Tomatoes: give vitamin C and acidity, add sweetness and body, plus lycopene.
• Heavy cream: makes sauce silky, very high fat and calories, mellows spicy heat.
• Cilantro: fresh herb, gives bright finish, small vitamin kick and pretty color.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 1 cup plain full fat yogurt
• 2 tablespoons lemon juice
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 to 1 teaspoon cayenne or chili powder, to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil or other neutral oil
• 2 tablespoons butter or ghee
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 can 14 ounce crushed tomatoes or about 2 cups tomato puree
• 2 tablespoons tomato paste
• 1 cup heavy cream or full fat coconut milk
• 1/2 cup chicken stock or water
• 1 teaspoon sugar or honey
• 1 teaspoon dried fenugreek leaves, kasuri methi, optional
• Handful fresh cilantro, chopped for garnish

How to Make this

1. Make the marinade: in a bowl whisk together 1 cup full fat yogurt, 2 tablespoons lemon juice, 2 tablespoons grated ginger, 4 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon paprika and 1/4 to 1/2 teaspoon cayenne (to taste). Add the 1 1/2 pounds chicken thigh pieces, mix well so every piece is coated, cover and refrigerate at least 1 hour, overnight if you can.

2. Preheat broiler or a heavy skillet on high. Shake off excess marinade from the chicken (dont waste all the flavor, but too much wet marinade will steam not char). Add 2 tablespoons vegetable oil to the pan if searing. Cook the chicken in batches until nicely charred on the edges and mostly cooked through, about 3 to 5 minutes per side under high heat or 6 to 8 minutes under a hot broiler, then set the pieces aside with any juices.

3. In the same pan lower heat to medium and add 2 tablespoons butter or ghee. Add 1 large finely chopped yellow onion (about 1 1/2 cups) and cook stirring often until deep golden brown and sweet, about 8 to 10 minutes, scraping up any browned bits for flavor.

4. Add the remaining spices to the onions: 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon paprika and the rest of the cayenne if you like it hotter. Cook the spices 30 to 60 seconds until fragrant so they bloom but dont burn.

5. Stir in 2 tablespoons tomato paste and cook it until it darkens a bit, about 1 to 2 minutes, this gives depth. Then pour in the 14 ounce can crushed tomatoes or about 2 cups tomato puree and 1/2 cup chicken stock or water; stir to combine.

6. Add 1 teaspoon sugar or honey, bring the sauce to a gentle simmer and cook uncovered about 10 to 15 minutes until it thickens and the flavors concentrate. If you see oil separating from the tomato base thats a good sign, youre on track.

7. Turn the heat low and stir in 1 cup heavy cream or full fat coconut milk, taste and add more salt if needed. If using, crush 1 teaspoon dried fenugreek leaves (kasuri methi) between your palms and stir it in near the end for that authentic note.

8. Return the charred chicken and any juices to the sauce, simmer gently 5 to 8 minutes until the chicken is cooked through and the sauce clings to the pieces. If the sauce is too thick add a splash of stock or water.

9. Finish with a handful of chopped fresh cilantro and an extra knob of butter if you want it extra glossy. Serve hot with rice or naan, and taste for salt and heat one last time before plating.

Equipment Needed

1. Large mixing bowl (for whisking the yogurt marinade and tossing the chicken)
2. Whisk (to blend the marinade smooth)
3. Measuring cups and spoons (1 cup, tbsp and tsp measurements)
4. Chef’s knife (for chopping onion, cilantro and cutting thighs)
5. Cutting board (stable, preferably wood or plastic)
6. Heavy skillet or cast iron pan, or broiler-safe pan (for charring the chicken and finishing the sauce)
7. Tongs or slotted spatula (to flip and remove the chicken without losing the char)
8. Wooden spoon or heatproof spatula (for browning onions and stirring the sauce)

FAQ

Homemade Chicken Tikka Masala Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts (cook a few minutes less so they don’t dry), or use paneer cubes for a veg version (sear first so it holds shape), or roast cauliflower florets for a vegan option (toss in spices and roast till browned).
• Plain full fat yogurt: use Greek yogurt (same amount, thicker so less drip), or full fat coconut yogurt for dairy free (gives a slight coconut taste), or sour cream (slightly tangier, cut back lemon a bit).
• Heavy cream: replace with full fat coconut milk (same volume, keeps it rich), or cashew cream (soak 1 cup cashews, blend with 1 cup water till smooth, use 1:1), or evaporated milk (slightly less rich but works).
• Garam masala: if you don’t have it mix 1 tsp ground cumin + 1/2 tsp ground coriander + a pinch cinnamon and cloves, or use a mild curry powder or a store bought tikka masala blend, taste and adjust salt/heat.

Pro Tips

– Marinate for real. Overnight is best, but if you only have an hour at least. Full fat yogurt makes the chicken tender and juicy, and whisking the yogurt smooth before you add the chicken helps it coat evenly. If you’re in a hurry, 1/4 teaspoon baking soda per pound will speed tenderizing — only 20 to 30 minutes though or the texture goes weird.

– Don’t crowd the pan. Sear the chicken in batches on very high heat so you get charred edges, not steamed pieces. Shake off most of the wet marinade first but keep the juices that collect on the cutting board or plate, add them back to the sauce later for more flavor.

– Build the sauce slowly. Let the onions get deep golden, cook your tomato paste until it darkens a bit, and bloom the spices only 30 to 60 seconds so they wake up and dont burn. Taste and balance with a little sugar or honey if the tomatoes are too sharp, and crush kasuri methi between your palms right at the end so it smells bright not bitter.

– Finish like a pro. Add a knob of butter or ghee at the end for shine and mouthfeel, and lower the heat so the cream doesnt split. Give the finished curry 5 to 10 minutes off heat to rest so flavors meld, then check salt and heat one more time. Leftovers actually taste better the next day, just reheat gently with a splash of stock or cream.