Description
A restaurant-style creamy chicken tikka masala made at home with tender, smoky chicken chunks in a rich, spiced, velvety tomato-cream sauce. It’s customizable, easy to make, and tastes better than takeout.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch chunks
- ½ cup full-fat plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons ginger-garlic paste (or 4 cloves garlic minced and 1 tablespoon fresh ginger grated)
- 1 teaspoon garam masala (for marinade)
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt (for marinade)
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes or tomato puree
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon garam masala (for sauce)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, turmeric, cayenne, and salt. Add chicken chunks and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Heat a grill pan or large skillet over medium-high heat with a drizzle of oil. Cook chicken chunks in batches for 2-3 minutes per side until charred and cooked through. Remove chicken and set aside.
- In the same pan, reduce heat to medium and melt butter. Add diced onions and cook for 8-10 minutes until soft, golden, and caramelized. Add minced garlic and fresh ginger, cooking for 1 minute until fragrant.
- Add tomato paste, cumin, coriander, and 1 tablespoon garam masala. Stir constantly for 1-2 minutes to toast the spices.
- Pour in tomato sauce and chicken broth. Stir to combine, scraping up browned bits. Bring to a simmer, then reduce heat to low. Cook uncovered for 10-15 minutes until sauce thickens.
- Optional: Blend the sauce until smooth using a blender or immersion blender, then return to the pan. Stir in heavy cream and season with salt to taste.
- Add cooked chicken chunks back into the sauce. Simmer gently for 2-3 minutes to let flavors meld. Garnish with fresh cilantro and serve with basmati rice and garlic naan.
Notes
The sauce tastes even better the next day. You can marinate the chicken up to 4 hours in advance. For a lighter version, use coconut milk instead of heavy cream. For a vegetarian version, substitute chicken with chickpeas, paneer, or cauliflower. Ensure onions are fully caramelized for the best flavor base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving with rice
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: chicken tikka masala, creamy chicken, indian recipe, easy dinner, restaurant style chicken, tikka masala, homemade indian food