Authentic Chicken Tikka Masala (Stovetop)

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.