Chicken tikka masala is the curry that took over menus across Britain, and once you make it at home you will see why. Pieces of chicken are marinated in spiced yoghurt, grilled until blistered and smoky, then simmered in a bold sauce of slow-fried onions, tomatoes and a splash of cream. The result is richer and more savoury than butter chicken, with a little more heat and a lot more depth.
This version is designed for a regular home kitchen. You do not need a tandoor; a hot oven grill does the job. The sauce gets its body from properly browned onions rather than heaps of cream, so it tastes full and rounded without being heavy.
Why This Version Is Worth Making
Takeaway tikka masala can be sweet, bright orange and a little one-note. Making it yourself lets you get the balance right. You control the chilli, the salt and the cream, and you get genuinely charred chicken instead of pieces that were simply boiled in sauce. It is also a great make-ahead dish: the marinated chicken can sit in the fridge overnight, and the sauce reheats perfectly.
- Smoky, tender tikka with crisp, browned edges
- A sauce with real depth from golden onions
- Easy to make milder or spicier
- Works with chicken, paneer or even prawns
The Two Parts: Tikka and Masala
Think of this dish as two recipes that meet at the end. The tikka is the grilled chicken, and it should be good enough to eat on its own with a squeeze of lemon and some mint chutney. The masala is the sauce, a classic onion-tomato base seasoned with ground spices and softened with cream. Getting each part right on its own is what makes the finished curry so satisfying.
Chicken Tikka Masala Recipe: Smoky Tikka in a Rich Sauce
British Indian · Main Course · Medium
Ingredients
- 700 g boneless chicken thighs or breast, cut into 4 cm chunks
- 150 g (2/3 cup) thick plain yoghurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt, divided
- 1 tbsp lemon juice
- 3 tbsp vegetable oil, plus extra for brushing
- 2 medium onions, finely chopped
- 1 green pepper (capsicum), chopped (optional)
- 2 green chillies, finely chopped
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp paprika
- 400 g (1 can) chopped tomatoes, blended smooth
- 1 tbsp tomato paste
- 150 ml (2/3 cup) single or light cream
- 1 tsp sugar
- 1/2 tsp garam masala, to finish
- Small bunch fresh coriander, chopped
Method
- Combine yoghurt, half the ginger and garlic, chilli powder, cumin, garam masala, 1/2 tsp salt and lemon juice. Add the chicken, coat well and marinate for 1-12 hours in the fridge.
- Thread the chicken onto skewers or spread on a lined tray. Brush with oil and grill under a very hot grill or at 240°C (220°C fan) for 12-15 minutes, turning once, until charred at the edges.
- Meanwhile, heat 3 tbsp oil in a large pan over medium heat. Fry the onions for 10-12 minutes until deep golden.
- Add the remaining ginger and garlic, green pepper and green chillies and fry for 2 minutes.
- Add ground coriander, turmeric, paprika and the remaining salt with a splash of water. Fry for 1 minute.
- Add blended tomatoes and tomato paste. Cook for 10-12 minutes, stirring, until thick and the oil separates.
- Add the grilled chicken and 100 ml water, and simmer for 5 minutes until the chicken is cooked through to 74°C (165°F).
- Stir in cream, sugar and garam masala. Simmer for 2 minutes, scatter with coriander and serve.
Ingredient Notes and Swaps
- Chicken: thighs are more forgiving and stay juicy; breast gives neat, lean pieces. Either works, but do not overcook breast.
- Yoghurt: thick yoghurt clings better. If yours is runny, hang it in a cloth or sieve for half an hour.
- Onions: they are the backbone of the sauce. Brown them slowly to a deep golden colour for sweetness and body.
- Green pepper: traditional in many British curry houses and adds a fresh crunch. Leave it out for a smoother sauce.
- Cream: single cream gives a lighter result; double cream is richer. Coconut cream is a good dairy-free alternative.
- Tomato paste: adds colour and depth, especially when fresh tomatoes are pale.
The Method, Explained
Marinating
Even one hour makes a difference, but an overnight marinade gives the most tender, well-seasoned chicken. The lemon and yoghurt soften the meat, while the chilli and cumin build flavour from the inside.
Grilling the tikka
Preheat your grill or oven properly; a hot start is essential for charring. Space the pieces apart so they roast rather than steam. Turn them once and look for dark, almost burnt edges. Skewers make turning easy, and a rack over a tray lets the heat circulate. An air fryer at 200°C for 10-12 minutes also works well.
Building the sauce
While the chicken grills, start the onions. Keep the heat at medium and stir often. They will go from pale to soft, then golden, then a rich brown. Do not rush this; it is where the flavour comes from. Ground spices go in with a splash of water so they cook without burning. Then the tomatoes go in and cook down until the oil separates from the masala.
Bringing it together
Add the tikka and a little water, simmer until the chicken is cooked through to 74°C (165°F), and finish with cream, a pinch of sugar and garam masala. Taste for salt and serve immediately.
Tips and Variations
- Blend the canned tomatoes first so the sauce is smooth without needing a blender later.
- If you prefer a completely smooth gravy, blend the onion-tomato masala before adding the chicken.
- Add a teaspoon of kasuri methi with the cream for a restaurant aroma.
- Keep a little cream back to swirl on top just before serving.
Once you have the basic method down, it is easy to change things up. Swap the chicken for cubes of paneer, grilled until golden, for a vegetarian paneer tikka masala. Large prawns marinated for just 20 minutes make a quick seafood version; they need only 2-3 minutes in the sauce. For a lighter weeknight curry, use half-fat yoghurt in the marinade and evaporated milk instead of cream. You can also add a handful of spinach at the end for colour and extra greens.
Serving and Storage
Chicken tikka masala is perfect with pilau rice, plain basmati, garlic naan or paratha. Add a side of bombay potatoes or a simple green salad to round out the meal. Leftovers keep in a covered container in the fridge for up to 3 days. Reheat gently on the hob with a splash of water until piping hot. For freezing, it is best to freeze before adding the cream; it will keep for up to 3 months.
Common Questions
Is chicken tikka masala spicy?
It has a medium heat in this recipe. For a milder version, use paprika instead of chilli powder and skip the green chillies. For more heat, add extra green chillies to the sauce.
Can I cook the chicken in a pan instead?
Yes. Sear the marinated pieces in a very hot, lightly oiled pan in batches, without moving them for the first couple of minutes so they char.
Can I make it without cream?
Use Greek yoghurt whisked with a little cornflour, added off the heat, or coconut cream. Both keep the sauce creamy.
What is the difference between tikka masala and karahi?
Karahi is cooked quickly over high heat with tomatoes and has no cream, while tikka masala uses grilled chicken in an onion-tomato-cream sauce.
Why did my marinade turn watery on the grill?
Too much loose marinade on the chicken will steam instead of charring. Shake off the excess before cooking, and make sure the grill is fully preheated.
Final Word
Once you have tasted homemade chicken tikka masala with properly charred tikka, takeaway will be hard to go back to. Marinate ahead, grill hot, brown your onions slowly, and you will have a curry that tastes like it came from your favourite restaurant, made in your own kitchen.
