Chicken Tikka Masala is one of those iconic Indian dishes that almost everyone loves-creamy, comforting, and full of bold flavor. In this easy, restaurant-style recipe, tender chicken is marinated with warm spices, roasted for that perfect char, and then simmered in a rich tomato and cream sauce. It's a crowd-pleasing favorite that you can make right at home using simple, everyday ingredients-no special equipment needed! Whether you're new to Indian cooking or already a fan, this one's sure to impress.
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Behind the Recipe: A Personal Note
Back in 2016, when I was regularly teaching cooking classes, Chicken Tikka Masala was hands down one of the most requested recipes. I've cooked this dish literally hundreds of times-at home and during those in-person sessions-It's still one of my go-to recipes when I'm hosting, and a longtime favorite in my family. And without fail, everyone's reaction is always the same: "Wow, this tastes even better than the restaurant version-and it's so much lighter and fresher!"
Over the years, I've shared variations like Slow Cooker Chicken Tikka Masala and Instant Pot Chicken Tikka Masala, which have become community favorites. But the one version that's been most requested is a classic stovetop version. So I'm excited to finally share this tried-and-true recipe that brings all the same authentic flavors in a simple, stovetop method.
About the Ingredients
This Chicken Tikka Masala recipe uses the same warm, aromatic spices-like garam masala, Kashmiri chili, turmeric, and kasoori methi-in both the marinade and the curry. This creates a rich, layered flavor while keeping the ingredient list simple and pantry-friendly.
- Chicken: This recipe calls for 1½ pounds of boneless chicken breasts or thighs, cut into 2-inch pieces. Chicken thighs are more forgiving and stay juicy, but chicken breast works just as well for a leaner option. You'll want uniform pieces so they cook evenly whether you're using the oven, grill, or air fryer.
- Yogurt & Lemon Juice: Plain full-fat yogurt is a tenderizer in the marinade, giving the chicken a melt-in-your-mouth texture. Combined with lemon juice, it adds just the right amount of tang to balance the warming spices. Avoid Greek yogurt here-it's too thick unless slightly thinned with water.
- Ginger & Garlic Paste: These form the aromatic base of both the marinade and the curry. Fresh is always best, but store-bought pastes work in a pinch. Ginger paste adds warmth and zing, while garlic paste brings in-depth and savory flavor.
- Spices for Marinade and Curry: Turmeric gives a golden hue and mild earthy notes, Kashmiri red chili powder adds a vibrant red color and mild heat, and garam masala brings a complex blend of warming spices. Crushed Kasoori methi (dried fenugreek leaves) gives a slightly nutty, bittersweet flavor that's signature in tikka masala.
- Onions: Diced yellow onions are sautéed low and slow until soft and sweet-this forms the flavorful base of the curry sauce. Don't rush this step-it builds a naturally sweet richness that balances the spice. Also if you diced them finely, you can also skip the step of pureeing the sauce.
- Tomatoes: You can use 3 fresh plum tomatoes (chopped) or 1½ cups of tomato puree. I often go with store-bought puree for ease-it blends seamlessly into the sauce and gives the curry a rich, orange hue. Tomatoes help thicken the gravy and bring a subtle tang that balances the spices.
- Cream or Cashew Paste: Heavy whipping cream adds a luxurious richness to the curry. For a dairy-free version, blend ½ cup soaked cashews with ½ cup water until smooth-this makes a great substitute while keeping the sauce creamy.
How to Make Authentic Chicken Tikka Masala
Serving
Serve Chicken Tikka Masala with warm naan (I have an easy no yeast recipe for you!), parathas, or fragrant Jeera rice. Add a side of cucumber raita or kachumber salad for a complete meal!
Storing & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- To Reheat: Gently warm on the stovetop or microwave, adding a splash of water to loosen the sauce if needed.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Authentic Chicken Tikka Masala Recipe
Equipment
Recipe Video
Ingredients
For the Marinade
- 1½ lbs chicken breasts or thighs cut into 2-inch pieces
- ¼ cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 1½ teaspoon kosher salt
- ¼ teaspoon ground turmeric
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoon dried fenugreek leaves kasoori methi
- 1 tablespoon oil for basting
For the Curry Sauce
- 2 tablespoon oil
- 2 medium yellow onions diced (about 2 cups)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 3 plum tomatoes chopped (or 1½ cups tomato puree)
- ¼ teaspoon ground turmeric
- 2 teaspoon kosher salt
- 1 to 2 teaspoon Kashmiri red chili powder adjust to taste
- 1 teaspoon garam masala
- ¾ cup water
- ½ cup heavy cream or ½ cup cashews blended with ½ cup water
- 1 tablespoon dried fenugreek leaves kasoori methi
Optional for Smoky Flavor
- 1 piece charcoal
- ¼ teaspoon ghee
To Garnish
- ½ cup chopped cilantro
Instructions
Marinate and Cook the Chicken
- In a mixing bowl, combine all marinade ingredients. Add chicken and coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Cook the Chicken
- Thread the marinated chicken onto skewers or place on a grill rack. Bake in a preheated oven at 400°F for 15 minutes, then broil for 2-3 minutes to get charred edges. Alternatively, cook in the air fryer at 380°F for 10-15 minutes. Let the chicken rest for 5 minutes.
Make the Sauce
- In a large skillet or Dutch oven, heat oil over medium heat. Add onions and sauté for about 10 minutes, stirring every couple of minutes. Cover after each stir to retain moisture and avoid browning.
- Add ginger and garlic paste, sauté for 30 seconds. Stir in tomatoes (or puree), turmeric, salt, chili powder, and garam masala. Add the water, cover, and cook for 15 minutes.
- Blend the mixture into a smooth sauce using an immersion blender or in a deep bowl.
Combine Chicken and Sauce
- Return the sauce to the pan. Add cooked chicken, cream (or cashew blend), and fenugreek leaves. Mix well and simmer until everything is heated through.
Add Optional Smoky Flavor (Dhungar)
- For a tandoori-style aroma, place a small steel bowl over the curry. Using tongs, heat a charcoal piece over an open flame until red-hot. Place the charcoal in the bowl, drizzle ghee on top, and immediately cover the pan to trap the smoke. Let it infuse for 5 minutes, then discard the charcoal and stir the curry.
Garnish and Serve
- Sprinkle with chopped cilantro and serve hot with naan, paratha, or steamed basmati rice.
Amy Clemons says
Tried this today for my husband that LOVES C.T.M. It was really easy. Marinating the chicken overnight, then simply baking it and using the broiler for a few minutes was easy. The sauce cooks easily also. I skipped the step of the immersion blender before adding the chicken back to the sauce (used puree tomato so was not chunky anyway and we don't mind the onions). I used methi powder (fenugreek) because I had that instead of the fenugreek leaves. All the flavors together are great! I usually love my Instant Pot but this stovetop version will be starred to repeat as it was no problem & delicious. Thank you - I enjoy your recipes!
Archana Mundhe says
Thank you so much for the lovely feedback. So glad the stovetop version worked well for you, and I really appreciate you taking the time to share your experience. Means a lot!
Aaron says
What's the best way to make this spicier?
Archana Mundhe says
Best way to make Chicken Tikka masala spicier is to use a spicy chili powder like cayenne instead of Kashmiri red chili powder in the marinate as well as sauce.
Niloufer says
I was reading the full recipe looking for the stove top version, as per your notes..but this was not. Am I missing something?
Archana Mundhe says
Hi Nilofer, in this recipe I prepare the curry on the stove and bake the chicken in the oven. Are you looking for a version where the chicken is cooked on the stove as well? I’d be happy to help!
Niloufer says
Hi Archana,
Thanks for your reply. That's ok, as yesterday; I cooked the pieces (not breast) in the oven and broiled for a few minutes, added liquid smoke & it was delicious. Going to post it on my Inst. & tag you 🙂
Archana Mundhe says
Thank you Niloufer. I am soo glad you enjoyed it!
Cara Lynn Smith says
Absolutely fantastic! Easy to follow directions, will definitely be making this over and over!
Archana Mundhe says
Thank you! I am so glad to hear that its going to be a repeat in your kitchen too!
Don Turner says
Best tikka masala recipe I’ve ever tried. I’ve tried about four or five. There is an Indian restaurant that is my benchmark for all tikka masala. This almost surpasses it but it’s damn just as good. Woo family and friends with this wonderful recipe. Can’t wait to make more.
Archana Mundhe says
Wow, this is such an incredible compliment, thank you!! Coming close to your benchmark restaurant is honestly everything. I love that you're sharing it with family and friends; tikka masala is such a crowd-pleaser. Can't wait to hear what everyone thinks!
B says
This is actually the best tikka masala I've ever tasted and I didn't even completely follow the recipe O_O I just used what I had around that was similar! Thank you <3
Archana Mundhe says
I am so glad you loved this recipe. Its a family favorite.
Deborah T. says
I made this today and it was exceptional. Grilled the chicken on my outdoor grill; came out lovely. Maybe cut down salt in the curry sauce to 1-1/2 tsps. next time. (That's just me). Also, shouldn't the fenugreek leaves be moved to the curry sauce list of ingredients, rather than the garnish? That's how the recipe reads, and that's what I did. I upped the amount of chicken to 2 lbs. and there was still enough marinade. Made for a more robust 6 servings.
Archana Mundhe says
Thank you so much for this wonderful feedback, it truly made my day! Great catch on the fenugreek leaves, you are absolutely right and I will update the recipe card to move them to the curry sauce ingredients.