Name: Homemade Chicken Tikka Masala Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat); 1 cup whole milk yogurt (plain, unsweetened); 2 tablespoons vegetable oil; 2 teaspoons ground ginger; 1 tablespoon garlic powder; 3 tablespoons vegetable oil; 1 onion (finely chopped); 6 garlic cloves (minced); 2 teaspoons fresh ginger (peeled and grated); 1 tablespoon tomato paste; 1/4 teaspoon chili powder; 2 tablespoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 crushed tomatoes (28 oz. can, undrained); 2 teaspoons sugar; 2/3 cup heavy cream; 1/4 cup fresh cilantro (chopped); Dashes of kosher salt to taste

Nothing beats the aroma and rich flavors of a classic Indian favorite like this Homemade Chicken Tikka Masala Recipe. It’s deeply satisfying, full of spices, and surprisingly doable right in your own kitchen — trust me, once you make this, takeout won’t be calling your name anymore!

On a light blue plate, there is a dish divided into two parts: one side has white fluffy rice topped with small green herb pieces, and the other side contains a thick, reddish-brown stew with chunks of cooked meat and bits of tomato, garnished with fresh green herbs. Around the plate, four pieces of white pita bread are placed, with one piece resting on the edge of the plate next to a silver fork. The background is a dark surface, contrasting with the dish’s colors. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Tikka Masala Recipe
Top Tip
How to Serve Homemade Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Tikka Masala Recipe

Why You'll Love This Recipe

This Homemade Chicken Tikka Masala Recipe holds a special place in my kitchen because it perfectly balances authentic restaurant flavors with ingredients you can find easily. It’s impressive enough for guests but comforting enough for a cozy dinner.

Authentic Flavor: The blend of spices and creamy tomato sauce replicates classic Indian restaurant quality that’s hard to beat at home.
Simple Ingredients: You likely already have most of what you need in your pantry and fridge, making it accessible for weeknight dinners.
Make-Ahead Friendly: The flavors improve if you make it a few hours ahead or the next day — perfect for meal prep or entertaining.
Customizable Heat: You can dial the spice level up or down easily based on your taste or who’s at the table.

Ingredients & Why They Work

Each ingredient plays an important role in building the layers of flavor and texture that make this Homemade Chicken Tikka Masala Recipe sing. Understanding their purpose helps you appreciate the process and even tweak it if you want to experiment.

Flat lay of boneless, skinless chicken breasts, a small white bowl of plain whole milk yogurt, a small white bowl of vegetable oil, a small white bowl of ground cumin, a small white bowl of ground coriander, a small white bowl of cayenne pepper, a small white bowl of ground ginger, a small white bowl of garlic powder, one whole onion, six whole garlic cloves, a small white bowl of freshly grated ginger, a small white bowl of tomato paste, a small white bowl of chili powder, a small white bowl of garam masala, a small white bowl of ground turmeric, one whole crushed tomato, a small white bowl of sugar, a small white bowl of heavy cream, a small pile of fresh chopped cilantro, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salt: Brings out the natural flavors of the chicken and spices, so don’t skimp here.
Ground Cumin and Coriander: These warm, earthy spices create the backbone of authentic Indian flavor.
Cayenne Pepper: Adds just enough heat to keep things interesting.
Chicken Breasts: Pounded evenly for quick, even cooking and juicy texture.
Whole Milk Yogurt: Tenderizes the chicken while adding slight tanginess.
Vegetable Oil: Neutral base for cooking; doesn’t overpower the spices.
Ground Ginger and Garlic Powder: Enhance the savory depth in the marinade.
Onion, Fresh Garlic, and Fresh Ginger: Form a fragrant, flavorful base for the sauce.
Tomato Paste and Crushed Tomatoes: Provide richness and that signature red color.
Chili Powder and Garam Masala: Bring complexity and a gentle spicy warmth.
Ground Turmeric: Adds earthiness and vibrant golden hue.
Sugar: Balances acidity and rounds out the sauce’s flavor.
Heavy Cream: Adds luscious creaminess, making the sauce silky and indulgent.
Fresh Cilantro: A bright fresh finish that lifts every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of making this Homemade Chicken Tikka Masala Recipe is how easy it is to personalize. I’ve played with adding extra veggies and adjusting the spice level to match whatever mood I’m in or who I’m cooking for.

Variation: I once added diced bell peppers and peas in the last 10 minutes — it gave the dish a fresh pop and a little extra nutrition without compromising flavor.
Dairy-Free Option: Swap heavy cream for coconut milk for a rich, tropical twist that’s equally delicious.
Heat Level: Feel free to increase cayenne or chili powder if you like it fiery, or tone it down for milder palates.
Protein Swaps: Chicken thighs work wonderfully too and stay juicy; just adjust cooking times slightly.

Step-by-Step: How I Make Homemade Chicken Tikka Masala Recipe

A close-up view of a gray cooking pot filled with thick, red tomato sauce with visible chunks of light-colored cooked chicken pieces mixed in. A woman's hand is holding a wooden spoon stirring the sauce, creating motion blur on the spoon, while the pot rests on a white marbled surface. The sauce looks rich and chunky with bits of herbs and spices, coating the chicken evenly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Perfect Tenderness

Start by drying your chicken breasts thoroughly and pounding them evenly flat — this helps the marinade soak in and ensures quick, even cooking. Mix the salt, ground cumin, coriander, cayenne, yogurt, vegetable oil, ground ginger, and garlic powder together, then coat the chicken well. Let it rest at least 30 minutes, or better yet, a few hours in the fridge. This step really makes a difference for tender, flavorful meat.

Step 2: Sauté the Aromatics and Build Your Sauce

Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the finely chopped onion and cook until soft and golden, about 7-10 minutes. Stir in the minced garlic and grated fresh ginger, cooking until fragrant. Then add tomato paste, chili powder, garam masala, cumin, turmeric, and mix well to toast the spices for about a minute; this unlocks their full aroma.

Step 3: Simmer the Sauce with Crushed Tomatoes and Sugar

Pour in the undrained crushed tomatoes and add sugar to balance acidity. Bring to a gentle simmer and let it bubble uncovered for 15-20 minutes, stirring occasionally. This reduces and thickens the sauce, concentrating the flavors beautifully.

Step 4: Cook the Chicken and Finish with Cream

While the sauce simmers, cook the marinated chicken in a hot skillet or grill pan, turning until cooked through and nicely charred on the edges, about 3-4 minutes per side. Then add the chicken pieces to the sauce, stirring gently. Pour in heavy cream, stir to combine, and simmer another 5 minutes to meld the flavors and get that irresistible creamy texture.

Step 5: Garnish and Serve with Fresh Cilantro

Turn off the heat, sprinkle chopped fresh cilantro over the top, and get ready to dig in. The fresh herb adds that perfect brightness against the rich sauce.

Top Tip

Having made this Homemade Chicken Tikka Masala Recipe plenty of times, I’ve learned a few tips that really elevate the dish and simplify the process. These little touches make your cooking journey smoother and your results tastier.

Marinate Longer: I always aim for at least 2 hours if I can; the chicken absorbs the spices so much better and gets incredibly tender.
Don’t Rush Toasting Spices: A minute or two of toasting in oil after adding the powders makes a big difference in depth of flavor — don’t skip this step!
Use Full-Fat Yogurt and Cream: They add richness and help balance the acidity from the tomatoes for a luscious sauce.
Avoid Overcooking Chicken: Cook it just till done for juicy results; overcooked chicken gets dry and tough.

How to Serve Homemade Chicken Tikka Masala Recipe

chicken tikka masala - Serving Suggestion

Garnishes

I always finish this dish with a generous sprinkle of fresh chopped cilantro. Sometimes, I add a little cooling dollop of plain yogurt or a wedge of lemon on the side for guests who want to tweak the tang. These simple garnishes brighten each bite perfectly.

Side Dishes

I pair this Homemade Chicken Tikka Masala Recipe with fragrant basmati rice and warm naan bread — perfect for soaking up every bit of that creamy sauce. A simple cucumber raita also works wonders as a refreshing contrast.

Creative Ways to Present

For special dinners, I’ve served this curry inside mini naan bread bowls or alongside a vibrant Indian-style salad with pomegranate seeds and fresh mint. It makes the meal festive and adds texture layers your guests will remember.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken tikka masala in airtight containers in the refrigerator. I find it tastes even better the next day after flavors have had time to meld together. Just give it a good stir before reheating.

Freezing

This recipe freezes beautifully if you want to portion and save for later. Just cool completely, freeze in meal-sized containers, and thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, I prefer warming it slowly on low heat to avoid curdling the cream or drying out the chicken. Adding a splash of water or cream can help refresh the sauce’s smooth texture if needed.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicier and add richness. Just adjust cooking time since thighs can take a few minutes longer to cook through.

Do I have to marinate the chicken overnight?

Nope, at least 30 minutes is enough to infuse flavor and tenderize. However, marinating a few hours or overnight gives the best depth of flavor and texture.

Can I make this recipe dairy-free?

Yes! Replace the heavy cream with coconut milk and use a dairy-free yogurt for the marinade. It changes the flavor slightly but still delivers a creamy, delicious curry.

How spicy is this dish?

It’s mildly spicy by default with a bit of warmth from cayenne and chili powder, but you can adjust the heat level by adding more or less depending on your preference.

Final Thoughts

Making this Homemade Chicken Tikka Masala Recipe has become one of my favorite kitchen adventures — it’s comforting, vibrant, and brings a bit of magic from Indian cuisine right to my table. I hope you give it a try and find yourself loving it as much as I do, maybe even more than takeout!