What's the difference between chicken tikka and chicken tikka masala?

Chicken tikka is the marinated, grilled chicken by itself — no sauce. Chicken tikka masala takes that grilled chicken and simmers it in a creamy tomato sauce. The tikka is the protein, the masala is the sauce.

Can I use chicken breast instead of thighs?

You can, but thighs are strongly recommended. Breasts dry out under the broiler and in the sauce. If you must use breasts, cut them slightly larger and reduce broiling time by 1-2 minutes.

How do I make it less spicy?

Reduce or omit the cayenne pepper. The garam masala, cumin, and turmeric provide flavor without heat. You can also add more cream to mellow the sauce.

Is chicken tikka masala actually Indian?

It's debated. Most food historians trace it to South Asian restaurants in Britain in the 1960s-70s. It combines Indian spicing and tikka technique with a British preference for mild, creamy sauces. It was declared Britain's national dish in 2001.

Can I make this without a broiler?

Yes. Pan-sear the marinated chicken in a hot cast-iron skillet to get char marks. You can also grill it outdoors. The key is high, direct heat to get those charred spots.

What rice goes best with tikka masala?

Basmati rice is traditional. Cook it with a pinch of saffron, a bay leaf, and a few cardamom pods for an aromatic pairing. Jasmine rice works too but has a different texture.

Homemade Chicken Tikka Masala

Name: Homemade Chicken Tikka Masala
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.75 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes; 1 cup full-fat Greek yogurt; 3 tablespoons vegetable oil or ghee, divided; 1 large yellow onion, finely diced; 5 cloves garlic, minced; 1.5 tablespoons fresh ginger, minced; 1 can (15 ounces) crushed tomatoes; 3 tablespoons tomato paste; 2.5 teaspoons garam masala; 1.5 teaspoons ground cumin; 1 teaspoon ground coriander; 1.5 teaspoons sweet paprika; 0.75 teaspoon ground turmeric; 0.75 teaspoon cayenne pepper; 0.75 cup heavy cream or unsweetened coconut milk; 3 tablespoons fresh lemon juice; 1 teaspoon dried kasuri methi (fenugreek leaves); 0.25 cup fresh cilantro, chopped; 1 teaspoon salt, plus more to taste; 0.5 teaspoon black pepper

Instructions

Combine Greek yogurt, 1 teaspoon garam masala, 0.5 teaspoon cumin, 0.5 teaspoon turmeric, half the minced ginger, 2 minced garlic cloves, and salt in a bowl.

Tip: Overnight marinade makes a significant difference. The yogurt tenderizes the chicken and the spices penetrate deeper.

Add chicken cubes to the yogurt mixture and stir until every piece is thoroughly coated.

Tip: You want actual char marks, not just cooked chicken. The charred bits add smoky flavor that defines tikka.

Cover and refrigerate the marinating chicken for at least 4 hours, preferably overnight, allowing the flavors to deeply penetrate the meat.

Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid crowding, place marinated chicken pieces into the hot skillet and sear for 3-4 minutes per side until golden brown and cooked through, transferring finished pieces to a plate.

Add the remaining 1 tablespoon of oil to the same skillet and reduce heat to medium.

Tip: Don't boil after adding cream — it can curdle. Keep it at a gentle simmer.

Add diced onion and sauté for 5-6 minutes, stirring frequently, until the onion becomes soft and develops light golden edges.

Stir in remaining minced garlic and ginger, cooking for 1 minute until fragrant.

Toast the remaining 1.5 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander, paprika, cayenne, and turmeric in the skillet for about 1 minute, stirring constantly to bloom the spices and release their complex aromas.

Add tomato paste to the spice mixture and stir constantly for 1-2 minutes to caramelize slightly and deepen the flavor.

Pour in the crushed tomatoes along with their juices, scraping any browned bits from the bottom of the skillet with a wooden spoon.

Return the seared chicken to the skillet and stir to combine evenly with the sauce.

Reduce heat to low and simmer gently for 15 minutes, stirring occasionally, allowing the chicken and sauce to meld.

Slowly pour in the heavy cream or coconut milk while stirring gently, then add the kasuri methi leaves.

Simmer for an additional 3-5 minutes over low heat, never allowing the sauce to boil, until it reaches a luxurious, coating consistency.

Taste the dish and adjust seasoning with salt and pepper as needed, then finish with fresh lemon juice and a squeeze more lime if desired.

Garnish generously with fresh cilantro and serve immediately over steamed basmati rice or with warm naan bread.

Why This Recipe Works

Yogurt marinade does double duty: the lactic acid tenderizes the chicken while the fat carries spice flavor deep into the meat.
Broiling for char creates the smoky, slightly bitter notes that define tikka. Pan-frying won't give you this.
Building the sauce in layers — onion base, tomato simmer, cream finish — develops complexity that a dump-and-stir method can't match.
Finishing garam masala added at the end preserves its aromatic oils, which cook off if added too early.
Chicken thighs stay succulent through the broiler and the simmer, where breasts would turn chalky.

What Makes Restaurant Tikka Masala Different

Restaurant tikka masala gets its signature deep orange color from Kashmiri chili powder — a mild chile with intense pigment. This recipe uses a combination of paprika and cayenne to approximate that color and heat balance at home.

The other restaurant secret is butter. Lots of it. This recipe uses 3 tablespoons, which is restrained by restaurant standards. The butter enriches the sauce and rounds out the tomato acidity. Ghee works even better if you have it.

Step-by-Step Guide

The marinade is non-negotiable. One hour minimum, overnight is better. The yogurt breaks down the surface proteins of the chicken, creating a coating that chars beautifully under the broiler. The spices in the marinade work their way into the meat during this time.

When you broil the chicken, watch it closely. You want charred edges and spots, not uniformly browned chicken. Pull it when you see those black-spotted edges — that's the flavor.

The sauce builds from a base of softened onions cooked until they lose all their raw bite. Garlic and ginger go in for just a minute — long enough to bloom, not long enough to burn. The tomatoes need 15 minutes of simmering to concentrate and lose their raw, acidic edge. Only then does the cream go in, off the boil, to create that velvety finish.

Tips & Tricks

✓Use chicken thighs, not breasts. Thighs stay juicy in the high heat of the broiler and won't dry out in the sauce.

✓The broiler step is essential — it creates the charred 'tikka' character. Don't skip it by just pan-frying.

✓Whole-milk yogurt works best for the marinade. Low-fat yogurt is too thin and doesn't coat the chicken properly.

✓Toast your garam masala in a dry pan for 30 seconds before using for a more intense, aromatic flavor.

✓The sugar isn't for sweetness — it balances the acidity of the tomatoes. Taste before adding; some canned tomatoes are sweeter.

✓Let the sauce simmer uncovered to thicken. A thin sauce means you haven't reduced it enough.

Variations & Substitutions

Ingredient	Substitute	Notes
Heavy cream	Full-fat coconut milk or cashew cream	Reduces saturated fat while maintaining creamy texture; supports better cholesterol profiles
Greek yogurt	Plain low-fat yogurt or coconut yogurt	Reduces saturated fat in the marinade while maintaining probiotic benefits for gut health
Vegetable oil	Avocado oil or extra-virgin olive oil	Both contain more heart-healthy monounsaturated fats and anti-inflammatory polyphenols
Canned crushed tomatoes	Fresh tomatoes, blanched and crushed, or low-sodium canned variety	Fresh tomatoes provide more lycopene and reduce sodium intake; supports heart health
White sugar (if added)	Omit or use 0.5 teaspoon honey	Reduces refined sugar intake and blood sugar impact; honey adds micronutrients

Ingredient

Substitute

Notes

Heavy cream

Full-fat coconut milk or cashew cream

Reduces saturated fat while maintaining creamy texture; supports better cholesterol profiles

Greek yogurt

Plain low-fat yogurt or coconut yogurt

Reduces saturated fat in the marinade while maintaining probiotic benefits for gut health

Vegetable oil

Avocado oil or extra-virgin olive oil

Both contain more heart-healthy monounsaturated fats and anti-inflammatory polyphenols

Canned crushed tomatoes

Fresh tomatoes, blanched and crushed, or low-sodium canned variety

Fresh tomatoes provide more lycopene and reduce sodium intake; supports heart health

White sugar (if added)

Omit or use 0.5 teaspoon honey

Reduces refined sugar intake and blood sugar impact; honey adds micronutrients

Storage & Reheating

Refrigerator: Stores well for 4-5 days in an airtight container. The flavor deepens overnight — this is one of those dishes that's better the next day.

Freezer: Freeze for up to 3 months. Thaw in the fridge overnight. The cream sauce may separate slightly but stirs back together when reheated.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened. Avoid microwaving — it makes the chicken rubbery.

Calories	445
Total Fat	18g
Saturated Fat	7g
Cholesterol	125mg
Sodium	580mg
Carbohydrates	19g
Fiber	3g
Sugar	8g
Protein	52g

Homemade Chicken Tikka Masala

Health Scores

Ingredients