Chicken tikka masala is a British Indian favourite: chicken marinated in yoghurt, lemon juice, Kashmiri chilli and spices, seared in a hot pan, then cooked in a rich tomato and onion masala with double cream and dried fenugreek.
Aamna sears the tikka separately so it gets colour without overcooking, then finishes it in the sauce. It’s ready in about 40 minutes.
Why this recipe works
- Lemon and yoghurt marinade. It tenderises the chicken and adds tang.
- Seared separately. Frying the tikka pieces in hot oil gives colour and flavour before they meet the sauce.
- Blended tomatoes. Simmered for 20 minutes, they make a smooth, rich masala.
- Cream and fenugreek. They give the finished curry its silky texture and classic aroma.
Tips for the best chicken tikka masala
- Marinate for at least 30 minutes. Longer gives more flavour.
- Flip the chicken once. Check one piece after 3 minutes, then turn the rest.
- Don’t fully cook the tikka. It finishes cooking in the sauce.
- Rest with the lid on. Five minutes with the fenugreek lets the flavours settle.
What to serve with chicken tikka masala
Serve with tandoori roti, paratha or rice. For another creamy favourite, try our butter chicken or paneer tikka masala.
Chicken Tikka Masala FAQs
What is chicken tikka masala?
Pieces of marinated chicken tikka in a creamy, spiced tomato sauce. It’s one of the best-known curries in the UK.
Can I grill the chicken tikka?
Yes. Grilling gives a smokier flavour. This recipe sears it in a pan for speed.
Is chicken tikka masala spicy?
It’s mild to medium. Kashmiri chilli gives colour more than heat.
What’s the difference between tikka masala and butter chicken?
Tikka masala has a spicier, more onion-based sauce. Butter chicken is milder and more buttery. See tikka masala vs butter chicken vs korma for the full comparison.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Chicken Tikka Masala
Chicken Tikka Masala is a popular Indian dish that features marinated chicken pieces cooked in a rich and creamy tomato-based curry. This dish is known for its vibrant colour and complex Flavors, making it a favourite in Indian cuisine.
Ingredients
For Marinating Chicken:
For Curry Base:
For Finishing:
Instructions
Marinating Chicken:
Prepare the Marinade:
-
In a mixing bowl, combine 1 teaspoon salt, 1 tablespoon Kashmiri red chili powder, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 tablespoon Danya Jeera, 1 teaspoon garam masala, 2 tablespoons yogurt, and the juice from a whole lemon.
Marinate the Chicken:
-
Thoroughly mix the marinade and coat the 1 kg of chicken tikka pieces with it. Allow it to marinate for a minimum of 30 minutes.
Preparing Curry Base:
Heat Oil:
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In a cooking pan, heat 1/2 cup oil over medium heat.
Fry Onions:
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Add finely chopped onions and fry until golden brown.
Add Spices:
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Add 1 tablespoon Danya Jeera, 1 heaped tablespoon Kashmiri chili powder, 1 teaspoon turmeric powder, and 1 teaspoon salt. Fry this aromatic blend for 2 minutes.
Add Tomatoes:
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Introduce 1 cup of pulverized tomatoes and cook for an additional 2 minutes. Cover with a lid and let it simmer on low heat for 20 minutes.
Cooking Chicken:
Heat Oil:
-
In a shallow pan, heat a cup of oil to medium-high temperature.
Cook Chicken:
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Add the marinated chicken pieces slowly, achieving a delightful color and texture without fully cooking. Avoid flipping the chicken multiple times; once is enough. Check one piece after 3 minutes, and when it attains a beautiful colour, flip the rest. Drain any excess oil.
Combining Curry Base and Chicken:
Mix Curry Base:
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Back to the curry base, give it a quick mix, then add in the seared chicken. Cover with a lid and let it cook for 10 minutes.
Add Final Ingredients:
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Once the chicken is cooked, infuse 1 teaspoon garam masala and pour in 1/2 cup double cream for a luxurious taste. Gently combine the cream with the chicken.
Finish with Fenugreek:
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Add 1 tablespoon dried fenugreek leaves, cover with the lid for a final 5 minutes.
Serving:
Serve Hot:
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Serve the Chicken Tikka Masala with tandoori roti, paratha, or rice.
Note
Marination Time: Allow the chicken to marinate for at least 30 minutes, but overnight marination will yield even better flavour.
Control Heat: Keep the heat medium to avoid burning the spices, ensuring they release their full aroma without becoming bitter.
Fresh Ingredients: Use fresh garlic and ginger paste for the best taste.
Creamy Texture: For an extra creamy texture, you can add a bit more double cream.
Kasuri Methi: Dried fenugreek leaves add a unique flavour. Crush them slightly before adding to release more aroma.
Even Cooking: Cook the chicken pieces evenly by not overcrowding the pan during the initial frying stage.
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