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Chicken Tikka Masala

Vijaya Selvaraju

Found on every Indian menu, Chicken Tikka Masala is easy to make at home.



  • For the chicken marinade:
  • 1 cup plain yogurt
  • Juice of ½ lemon
  • 3 cloves of garlic, finely grated
  • 1 Tbsp ginger, finely grated
  • 2 tsp garam masala
  • ½ tsp salt
  • 6 boneless, skinless chicken thighs, cut into bite-sized pieces
  • For the sauce:
  • 2 Tbsp vegetable/canola oil
  • 2 Tbsp butter
  • 2 medium onions, finely diced
  • 1 Tbsp ginger, finely grated
  • 3 cloves garlic, finely grated
  • ½ tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 ½ cups pureed tomatoes/tomato sauce/passata
  • 1 tsp ground red chili powder
  • Salt to taste
  • 1 cup heavy cream
  • Fresh coriander to garnish

Let's get Cooking...

  1. In a bowl, combine all ingredients for chicken marinade and let marinate for 1 hour.
  2. In a large pot, heat oil on medium-high heat. When hot, add chicken pieces, making sure not to crowd the pan. Par cook for 2-3 minutes on each side, until browned. Set aside.
  3. In the same pan, add butter and onions, and cook until soft and translucent. Add ginger and garlic, and sauté for 30-45 seconds. Then add turmeric, coriander powder, cumin, and garam masala. Fry until fragrant, 15-20 seconds.
  4. Add tomato sauce, ground red chili and season with salt to taste. Simmer for 15-20 minutes, stirring occasionally until tomato sauce thickens and takes on a deep reddish brown color.
  5. Add chicken and heavy cream, and cook for an additional 10 minutes until mixture is bubbling, glossy, and thick.
  6. Garnish with fresh coriander and serve with hot basmati rice.