Chicken Tikka Masala
Charred marinated chicken in a rich, creamy tomato sauce. A curry house classic you can make at home.
At a glance: This tikka masala takes about an hour and serves 4. The chicken thighs marinate in yoghurt and spices for 30 minutes to 12 hours, then go under a hot grill to char in spots. The onion, spice and tomato sauce reduces for 15 to 20 minutes before the cream goes in, which concentrates its flavour.
- Total
- 1 h
- Serves
- 4
- Level
- Medium
By Priya @tadka.tales · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 4. Tick things off as you go.
Method
Marinate
Mix the chicken with the yoghurt, 1½ tsp garam masala, 1½ tsp cumin, 1½ tsp paprika, turmeric, half the grated garlic, half the grated ginger and 1 tsp salt. Cover and chill for 30 minutes to 12 hours.
Prepare the grill
Heat the grill to high for 15 minutes, with the rack 10 to 15 cm below the element. Line a sturdy grill tray with foil and put its rack in place to preheat.
Grill the chicken
Scrape excess yoghurt from the chicken and spread pieces apart on the preheated rack. Grill on high for 6 to 9 minutes, until browned and charred in spots underneath, then turn.
Finish grilling
Grill the turned chicken on high for 6 to 9 minutes, until charred in spots and the thickest piece reaches 74°C (165°F); check early because grill strengths vary.
Cook the onion
Heat the oil in a large pan over medium heat for 1 minute, then cook the onion for 8 to 10 minutes, stirring often, until soft and golden.
Cook the spices
Add the remaining garlic and ginger, garam masala, cumin and paprika to the pan. Cook over medium heat for 1 minute, stirring, until fragrant.
Add the tomatoes
Stir the chopped tomatoes and tomato purée into the pan. Bring to a gentle simmer over medium-high heat for about 3 minutes, until bubbling.
Reduce the sauce
Simmer the sauce uncovered over low heat for 15 to 20 minutes, stirring occasionally, until thickened and coating the back of a spoon.
Blend and season
Blend the sauce until smooth if desired, then return it to the pan. Stir in the cream and remaining ½ tsp salt; simmer gently over low heat for 2 minutes, then taste and adjust seasoning.
Finish the curry
Stir the grilled chicken and any tray juices into the sauce over low heat for 2 to 3 minutes, until hot throughout; check a thick piece is at least 74°C (165°F).
Serve
Remove the pan from the heat, scatter over the coriander and serve immediately with rice.
Tips
- Spread the chicken pieces apart on the preheated rack and grill in batches if needed for good browning.
- Grill performance varies, so use the browning cue to time the turn and check chicken temperature with a thermometer.
- If blending, cool the sauce slightly first and blend in batches, holding the lid securely.
Swaps
- Chicken breast can replace thighs; grill until the thickest piece reaches 74°C (165°F).
- Single cream can replace double cream, though the sauce will be less rich.
- Chopped parsley can replace coriander for a different finish.
Storing
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently until piping hot throughout, stirring often; check the chicken reaches 74°C (165°F).
Kitchen notes
- Scrape off excess yoghurt and spread the pieces apart on the preheated rack, grilling in batches if needed, so they brown rather than steam.
- Grills vary a lot. Turn the chicken when it is charred in spots underneath and check the thickest piece reaches 74°C (165°F).
- Let the sauce reduce until it coats the back of a spoon before adding the cream.
- If you blend the sauce, cool it slightly first and blend in batches with the lid held firmly.
Chicken Tikka Masala FAQ
What is the difference between chicken tikka masala and butter chicken?
Both are creamy tomato curries. Butter chicken is usually richer in butter and gentler; this tikka masala builds its sauce on golden onion, garlic, ginger, garam masala, cumin and paprika, with grilled, charred chicken stirred in at the end.
Should you use chicken thighs or breasts for tikka masala?
This recipe uses boneless thighs. Breast works too; grill it until the thickest piece reaches 74°C (165°F).
How spicy is this chicken tikka masala?
There are no fresh chillies or chilli powder in this recipe. The spice comes from garam masala, cumin, paprika and turmeric, with cream stirred in at the end.
What do you serve with chicken tikka masala?
Rice. Scatter chopped coriander over the curry and serve it straight away.
Nutrition per serving
590 kcal · protein 43 g · carbs 17 g · fat 38 g · fibre 4 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
