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Restaurant style chicken tikka masala in a blue bowl with a side of rice and cilantro.

Chicken Tikka Masala – Restaurant-Style at Home

By Shiny Samuel
Make this easy, restaurant-style Chicken Tikka Masala at home! Juicy grilled chicken is simmered in a rich, creamy tomato-based sauce full of bold Indian spices. Perfect for pairing with basmati rice, naan, or chapati for a comforting meal.
Prep Time 15 minutes
Cook Time 35 minutes
Marination 1 hour
Total Time 1 hour 50 minutes
Serving Size 6

Video

Ingredients
 

For the Chicken Marinade:

  • 800 g boneless skinless chicken (preferably thighs), cut into 1–1.5 inch pieces
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1 tbsp ginger garlic paste
  • 1 cup thick yogurt or hung curd
  • 1–2 tbsp oil or melted butter

For the Tikka Masala Sauce:

  • 1–2 tbsp oil or butter
  • 1 large onion finely chopped
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 cup tomato puree
  • Salt to taste
  • 1/2 cup water
  • 1/2 cup fresh cream or whipping cream
  • 2–3 green chilies slit
  • 1/2 tsp garam masala
  • 1 handful Fresh coriander cilantro leaves, chopped – for garnish

Instructions
 

Marinate the Chicken

  • In a bowl, mix chicken pieces with all marinade ingredients until well coated.
  • Cover and marinate for at least 1 hour, preferably overnight for the best flavor.

Cook the Chicken

  • Choose one of the following methods:
  • Oven: Preheat to 220°C (425°F). Place chicken on a lined tray and bake for 15–20 minutes, flipping halfway. Broil for a few minutes at the end for charred edges.
  • Grill: Cook on a preheated grill for 10–12 minutes, turning occasionally.
  • Stovetop: Cook on a grill pan with a bit of oil over medium-high heat for 6–8 minutes until golden and cooked through.

Make the Sauce

  • Heat oil or butter in a heavy-bottomed pan.
  • Add chopped onions and sauté until light golden.
  • Add ginger garlic paste and cook until the raw smell is gone.
  • Stir in turmeric, red chili, cumin, and coriander powders. Sauté for 15–20 seconds.
  • Add tomato puree and cook for 4–5 minutes until oil starts to separate.
  • Add water and salt. Bring to a boil.
  • Stir in cream, garam masala, and slit green chilies. Simmer for 1 minute.

Finish the Dish

  • Add grilled chicken pieces to the sauce.
  • Cover and simmer for 5–10 minutes on low heat.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice, naan, or chapati.

Notes

  • Use chicken thighs for juicier results.
  • If you use chicken breast instead of thighs, or swap cream for light cream/yogurt, the calorie and fat content will be lower.
  • For extra smoky flavor, briefly place a hot coal in a small bowl inside the pot, add a drop of ghee, and cover for 2 minutes.
  • Adjust the chili level to your spice preference.

Nutrition (Estimates Only)

Serving: 1cupCalories: 395kcalCarbohydrates: 10gProtein: 30gFat: 26gSaturated Fat: 10gCholesterol: 120mgSodium: 580mgFiber: 2gSugar: 5gVitamin A: 162IUVitamin C: 10.8mgCalcium: 130mgIron: 2.7mg