Creamy Chicken Tikka Masala🍖 Main

Name: Creamy Chicken Tikka Masala
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 8 servings
Ingredients: 3 lbs boneless, skinless chicken thighs, cut into 1/2 inch cubes; 1 1/2 cups whole-milk plain yogurt; 2-inch piece of ginger, finely grated on a microplane; 3 garlic cloves, finely grated on a microplane; 1 1/2 tbsp garam masala; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp fine sea salt; 1 lemon, juiced; 3 tbsp ghee or clarified butter; 1 medium onion, diced small; 2-inch piece of ginger, finely grated on a microplane; 5 cloves garlic, finely grated on a microplane; 1 tbsp garam masala; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp curry powder; 6 tbsp tomato paste; 1 (15-oz) can crushed tomatoes; 1 3/4 cups chicken broth; 1 3/4 cups heavy cream; salt, to taste; 1/4 cup packed cilantro leaves, for serving; cooked basmati rice, for serving

A flavorful Indian curry with tender chicken thighs in a rich, creamy tomato sauce. This recipe makes extra servings so you can enjoy leftovers.

By Marcus Rivera, Kitchen Tips Editor

Prep: 50 minCook: 35 minServes: 8

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The secret to restaurant-quality tikka masala at home lies in two simple steps: marinating the chicken to develop deep flavor, and roasting it at high heat before it meets the sauce. This approach gives you those caramelized, slightly charred edges that make tikka masala so irresistible, while the yogurt marinade ensures every bite stays tender and juicy. The combination of warming spices with tangy tomato and luxurious cream creates that perfect balance of bold and comforting flavors that has made this dish a global favorite.

One key technique here is reducing your sauce properly while the chicken bakes. You want it to thicken and concentrate in flavor, but keep that heat gentle—too high and the cream may break. As the sauce simmers, those thirty minutes give all your spices time to bloom and mellow together. When you add the roasted chicken with all its flavorful pan juices, everything melds into something truly special. Don't skip scraping every bit of marinade onto the chicken before it goes in the oven; those bits get deliciously caramelized and add incredible depth.

This recipe intentionally makes generous portions because tikka masala is one of those rare dishes that actually improves overnight as the flavors continue to develop. Beyond serving it traditionally over basmati rice, try it with warm naan for scooping, or even over roasted vegetables for a lighter option. A dollop of cooling raita on the side balances the richness beautifully.

Ingredients

For the marinade

3 lbs boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 1/2 cups whole-milk plain yogurt
2-inch piece of ginger, finely grated on a microplane
3 garlic cloves, finely grated on a microplane
1 1/2 tbsp garam masala
1 tbsp curry powder
1 tsp ground cumin
1 tsp sweet paprika
1 tsp fine sea salt
1 lemon, juiced

For the sauce

3 tbsp ghee or clarified butter
1 medium onion, diced small
2-inch piece of ginger, finely grated on a microplane
5 cloves garlic, finely grated on a microplane
1 tbsp garam masala
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp curry powder
6 tbsp tomato paste
1 (15-oz) can crushed tomatoes
1 3/4 cups chicken broth
1 3/4 cups heavy cream
salt, to taste
1/4 cup packed cilantro leaves, for serving
cooked basmati rice, for serving

Nutrition (Per 8 servings)*

417

Calories

38g

Protein

12g

Carbs

23g

Fat

Fiber

799mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Marinate the chicken

In a big bowl, stir together the yogurt, ginger, garlic, garam masala, curry powder, cumin, sweet paprika, salt, and lemon juice. Add your chicken pieces and give everything a good mix so the chicken is well coated. Let it marinate for at least 20 minutes, or refrigerate, covered, for up to 8 hours.

Prep

Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper. If you do not have a rimmed baking sheet, use 2 baking dishes instead (since the chicken releases a lot of liquid as it bakes).

Make the sauce

In a wide, deep skillet or Dutch oven over medium heat, melt the ghee and add the onions. Cook them until they're soft and smell sweet. Stir in the ginger, garlic, garam masala, smoked paprika, cumin, and curry powder. Keep stirring for one more minute to wake up all the spices.
Stir in the tomato paste and cook for 2 to 3 minutes. Pour in the crushed tomatoes, chicken broth, and cream. Whisking helps the tomato paste incorporate and smooths out any lumps. Bring to a simmer, then reduce the heat to a gentle bubble (too vigorous and the sauce may separate). Let it cook until the sauce has thickened and reduced by a third, about 30 minutes. As it simmers, taste and check for seasoning, adding salt if you think it needs it. As it reduces, the tomato and spice flavors come through even more (the chicken and juices from cooking it bump up the spice flavor later on, too).

Bake the chicken

While your sauce is simmering, spread the marinated chicken out in a single layer on your prepared baking sheet (or in the baking dishes). Scrape any leftover marinade from the bowl and spread it over the top of the chicken. Bake until the chicken starts to brown around the edges, about 20 minutes.

To finish

When the chicken is done, let it rest while your sauce finishes up. Then add the chicken and all the juices from the baking sheet into the sauce. Let everything simmer together for 5 minutes. Serve over fluffy basmati rice and scatter plenty of fresh cilantro on top.