Creamy Chicken Tikka Masala

Chicken Tikka Masala is a rich and creamy Indian curry featuring marinated, grilled chicken in a luscious tomato-based sauce infused with aromatic spices. This dish is a restaurant favorite, combining smoky, spiced chicken with a velvety, mildly spiced masala sauce. It pairs perfectly with naan or rice, making it a comforting and flavorful meal.

Why You’ll Love This Recipe

• Restaurant-Style at Home – Achieve the same creamy, flavorful taste as your favorite Indian restaurant.
• Smoky & Spiced Chicken – Grilling or pan-frying the chicken enhances the depth of flavor.
• Creamy & Luxurious – The addition of heavy cream and cashew paste makes the sauce rich and indulgent.
• Easy to Make – Simple steps for a dish that feels gourmet but is easy to prepare.
• Perfect with Naan or Rice – A versatile curry that pairs well with basmati rice, roti, or naan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Marinade:

• 500g boneless chicken (cubed)
• ½ cup yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon salt
• 1 tablespoon oil

For the Masala Sauce:

• 2 tablespoons butter or oil
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ cup heavy cream
• ¼ cup cashew paste (optional for extra creaminess)
• Salt to taste
• Fresh cilantro for garnish

Directions

Marinate the Chicken:

1. Prepare the Marinade – In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and oil.
2. Coat the Chicken – Add the cubed chicken and coat well with the marinade. Cover and refrigerate for at least 1 hour (overnight for best flavor).

Cook the Chicken:

3. Grill or Pan-Fry – Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken pieces until slightly charred and cooked through, about 6-8 minutes. Set aside.

Prepare the Masala Sauce:

4. Sauté the Onions – Heat butter in a deep pan over medium heat. Add chopped onions and cook until golden brown.
5. Add Aromatics – Stir in ginger-garlic paste and sauté until fragrant.
6. Cook the Tomato Base – Pour in the pureed tomatoes along with red chili powder, turmeric, cumin, coriander, and garam masala. Stir well and cook until the oil begins to separate from the sauce.

Simmer the Curry:

7. Add Chicken – Add the grilled chicken pieces to the sauce and mix well. Let it simmer for 10 minutes, allowing the flavors to meld.
8. Make It Creamy – Stir in heavy cream and cashew paste (if using) for a rich texture. Adjust salt to taste.

Garnish & Serve:

9. Final Touch – Garnish with fresh cilantro and serve hot.
10. Enjoy – Pair with warm naan or basmati rice for a delicious meal.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marination Time: 1 hour (overnight recommended)
• Cook Time: 30 minutes
• Total Time: About 1 hour 45 minutes

Variations

• Spicy Version – Add extra red chili powder or chopped green chilies for more heat.
• Nut-Free Option – Skip the cashew paste and use coconut milk instead of heavy cream.
• Dairy-Free Version – Replace yogurt with coconut yogurt and heavy cream with coconut cream.
• Tandoori-Style Chicken – Cook the marinated chicken in an oven at 400°F (200°C) for 15-20 minutes for a smoky flavor.
• Vegetarian Alternative – Substitute paneer or tofu for the chicken.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm in a pan over low heat, adding a splash of water or cream to maintain consistency.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken adds extra flavor but will require a longer cooking time.

What if I don’t have a grill?

You can pan-fry the chicken in a skillet or bake it in the oven at 400°F (200°C) for 15-20 minutes.

Can I make this recipe ahead of time?

Yes, the sauce can be made in advance and stored in the fridge. Just reheat and add the cooked chicken before serving.

How do I make the sauce smoother?

Blend the onion-tomato mixture before adding the chicken for a silky-smooth sauce.

Is this recipe very spicy?

It has a medium spice level. Reduce the red chili powder for a milder version.

Can I use store-bought tikka masala sauce?

Yes, but homemade sauce gives the best flavor and freshness.

What’s the best way to thicken the sauce?

Let the curry simmer longer or add extra cashew paste for a thicker consistency.

Can I use canned tomatoes instead of fresh?

Yes, canned crushed tomatoes work well, but adjust the salt and sweetness accordingly.

What’s the difference between butter chicken and chicken tikka masala?

Butter chicken is creamier and slightly sweeter, while chicken tikka masala has a more spiced and robust flavor.

Can I make this in an Instant Pot?

Yes, sauté the onions and spices in the Instant Pot, add the chicken, and pressure cook for 6-8 minutes. Stir in cream after cooking.

Conclusion

This Creamy Chicken Tikka Masala recipe brings the authentic flavors of Indian cuisine to your kitchen with its smoky, spiced chicken and rich, velvety sauce. Whether served with naan or rice, this dish is perfect for a comforting meal that’s bursting with flavor. Try this easy homemade version and enjoy a restaurant-quality curry at home!