Chicken Tikka Masala (Home-style)
Charred, spiced chicken pieces in a silky, tomato-cream sauce — the British-Indian classic done from scratch. Rich, tangy and just the right kind of saucy for naan or steamed basmati.
This is a proper homemade chicken tikka masala — smoky little chunks of spiced chicken folded into a silky tomato-cream sauce that clings to rice and naan with greedy intent. It’s comforting, tangy and utterly negotiable when it comes to heat.
Make it for a cosy midweek supper or for guests when you want something impressive but not faffy. The trick is patience: a good marinade and slow‑caramelised onions make all the difference, so resist the urge to rush.
Ingredients
- 800 g boneless skinless chicken thighs
- 150 g plain full-fat yoghurt (marinade)
- 15 ml lemon juice
- 2 cloves garlic (marinade) — crushed or finely grated
- 15 ml fresh ginger (marinade) — grated
- 10 ml garam masala (marinade)
- 5 ml ground cumin (marinade)
- 5 ml ground coriander (marinade)
- 5 ml turmeric
- 10 ml paprika (sweet)
- 0 ml cayenne pepper — adjust for heat
- 10 ml salt (divided) — total; some goes in marinade
- 30 ml vegetable oil
- 30 g unsalted butter
- 1 large large onion — about 200 g, finely chopped
- 3 cloves garlic (sauce) — finely chopped
- 15 ml fresh ginger (sauce) — grated
- 400 g tomato passata or crushed tomatoes — one 400 g tin or jar
- 30 ml tomato paste
- 10 ml garam masala (sauce)
- 5 ml ground cumin (sauce)
- 5 ml ground coriander (sauce)
- 5 ml sugar or honey — to balance acidity
- 150 ml water or chicken stock — adjust to desired sauce thickness
- 150 ml double cream — or use single cream for lighter sauce
- 50 g Greek yoghurt (optional, finish) — optional for extra tang
- 5 ml kasuri methi (dried fenugreek leaves) — lightly crushed between your palms
- 30 ml fresh coriander (cilantro) — chopped, to serve
- lemon wedges — to serve
- black pepper — to taste
Equipment
- heavy-based frying pan or cast-iron skillet
- baking tray with wire rack (for broiling option)
- hand blender or countertop blender
- digital meat thermometer
Instructions
Trim any excess fat from the chicken and cut into 3–4 cm pieces.
Make the marinade: in a bowl combine yoghurt (150 g), lemon juice, garlic (2 cloves), ginger (1 tbsp), garam masala (2 tsp), ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1/2 tsp), paprika (2 tsp), cayenne (1/4 tsp) and 1 tsp salt. Stir until smooth.
Add the chicken pieces to the marinade, toss until every piece is well coated. Cover and refrigerate for at least 1 hour, ideally 4–8 hours or overnight for best flavour.
Preheat the grill (broiler) or a heavy skillet. Two cooking options: A) Grill/broil: place marinated pieces on a baking tray lined with foil and a wire rack, broil on high 8–10 minutes turning once so pieces get charred but not fully cooked through. B) Pan-sear: heat a heavy frying pan or cast-iron skillet over high heat with 1 tbsp oil and sear chicken in batches 3–4 minutes per side until nicely browned but not completely cooked through. Transfer to a plate.
Lower the heat to medium. In a large saucepan or the same skillet, add remaining 1 tbsp oil and the butter. When the butter foams, add the finely chopped onion and a pinch of salt. Cook, stirring often, until the onion is deep golden — about 12 minutes.
Add garlic (3 cloves) and ginger (1 tbsp) and cook 30–45 seconds until fragrant. Add garam masala (2 tsp), ground cumin (1 tsp) and ground coriander (1 tsp) and stir (bloom) for another 30 seconds.
Stir in the tomato passata/crushed tomatoes (400 g) and tomato paste (2 tbsp). Add sugar (1 tsp) and 150 ml water or stock. Bring to a gentle simmer and cook, uncovered, for 10 minutes to thicken and cook the raw tomato taste away.
Using a hand blender (or in a blender), blitz the sauce briefly for a smooth finish. Return to the pan.
Stir in the double cream (150 ml) and optional Greek yoghurt (50 g) off the heat, then return to a very gentle simmer.
Return the seared chicken pieces and any juices to the sauce. Simmer gently, uncovered, for 8–10 minutes until the chicken is cooked through (internal temp 74°C / 165°F) and the sauce has thickened. Taste and add remaining 1/2 tsp salt and black pepper as needed.
Finish with kasuri methi (1 tsp, crushed), a knob of butter (if liked) and chopped fresh coriander. Rest 5 minutes before serving.
Serve the chicken tikka masala with steamed basmati rice, warmed naan or flatbreads and lemon wedges.
Tips
- Marinate at least 1 hour, but overnight is worth the wait — the acid and yoghurt tenderise and deepen flavour.
- Caramelise the onions properly (12 minutes). If they’re pale, the sauce will taste a bit flat — patience pays off.
- Char the chicken rather than fully cooking it in the first sear; it finishes in the sauce so it stays juicy.
- If your sauce splits when you add cream, remove from heat and whisk in a tablespoon of cold water to bring it back together.
- Make-ahead: cook the sauce and the chicken separately, refrigerate, then gently reheat together for 8–10 minutes before serving. Keeps 3 days in the fridge; freezes well up to 3 months.
Substitutions
chicken thighs → chicken breast, same weight (800 g)
Noticeably differentdouble cream → full-fat coconut cream, same volume (150 ml) — dairy-free alternative
Noticeably differentplain full-fat yoghurt → Greek yoghurt, same amount (150 g)
Stays closekasuri methi → a small pinch of fenugreek powder or a few extra fresh coriander leaves
Noticeably different
Nutrition
Per serving · estimated
- 760
- Calories
- 40 g
- Protein
- 12 g
- Carbs
- 46 g
- Fat
- 2 g
- Fibre
- 6 g
- Sugar
- 780 mg
- Sodium
FAQ
Can I use chicken breast instead of thighs?
Yes, but breast will be leaner and can dry out more easily — shorten searing and simmering times and watch closely. Thighs give a juicier result.
How do I make this dairy-free?
Swap the yoghurt marinade for a non-dairy yoghurt (soya or coconut) and replace double cream with coconut cream. The flavour will be coconut-forward but still tasty.
Can I make this ahead or freeze it?
Yes. Cool separately then refrigerate up to 3 days. Freeze in portions up to 3 months. Reheat gently from frozen, simmering until piping hot throughout.
Why did my sauce split?
Too-rapid heating when the cream is added can cause splitting. Remove from high heat, add cream off the heat and bring back to a gentle simmer. Whisking in a little cold water can reunite a split sauce.
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