Chicken Tikka Masala

Butter chicken vs. Chicken tikka masala?

Chicken Tikka Masala is a flavorful south asian dish consisting of boneless chicken pieces that are marinated in yogurt and spices, then grilled or roasted (often in a tandoor). The cooked chicken is simmered in a rich, aromatic tomato-based sauce made with a blend of spices like cumin, coriander, garam masala, and turmeric, and is typically finished with cream.

Chicken Tikka Masala and Butter Chicken may seem similar visually but there are some key differences that set them apart. Chicken Tikka Masala features marinated, grilled chicken chunks in a spiced, tangy tomato-based sauce, while Butter Chicken (Murgh Makhani) has a creamier, milder sauce with a richer butter flavor, typically made with a combination of tomatoes, cream, and spices. Both dishes are creamy, but Butter Chicken is generally sweeter and less spicy.

Here’s how its made

To make Chicken Tikka Masala, start by marinating the chicken in a mixture of lemon juice, yogurt, ground coriander, red chili powder, garam masala, cumin, turmeric, black pepper, salt, ginger paste, and minced garlic. Coat the chicken thoroughly, cover, and let it marinate for at least 30 minutes.

Meanwhile, heat ghee in a large deep-set pan and sauté finely chopped red onion until golden and soft. Add ginger and garlic paste, cooking for a couple of minutes until fragrant, then stir in the dry spices—garam masala, coriander, paprika, red chili powder, cumin, turmeric, black pepper, and a pinch of salt—cooking for another minute to bloom the flavors. Next, add passata, tomato paste, and water, stirring everything together, then toss in cinnamon sticks for aroma and simmer for 2-4 minutes. This is not a traditional ingredients but I always like to sprinkle in a little bit of this Tandoori masala to my south asian style recipes as it adds a subtly sweet and aromatic cumin flavour as well as enhances the colour of the curry. Add the marinated chicken to the sauce, cover, and cook on medium-low for about 15 minutes, allowing the chicken to fully cook and absorb the flavors. Finally, stir in heavy cream for richness, adjust the seasoning to taste, and garnish with fresh cilantro. Serve with rice or naan, and enjoy your homemade Chicken Tikka Masala!

Leftovers & reheating

This is one of those recipes that might I say tastes even better the next day. All those spices and flavours marinate together and when you reheat it the next day, you might actually find it even more flavourful.

The best way to reheat this is using the stove top and allowing the chicken tikka to simmer on medium heat for 5-8 minutes. Alternatively a microwave can be used, but it may be more difficult to evenly heat the curry up without drying out the chicken.

How its served

Chicken Tikka Masala pairs well with a lightly aromatic jasmine rice- I like to cook mine with some cardamom pods for flavour that pairs nicely with curries. Alternatively, you can scoop the masala with your choice of roti, paratha, or (my personal favourite) soft & chewy naan. A simple chopped salad for some light freshness to break up the intense flavours also is a great addition to complete this whole meal. I like to make mine using cucumber, tomatoes, and onions- drizzled with a simple olive oil lemon juice and salt dressing.

5 from 3 votes

Chicken Tikka Masala

Chicken Tikka Masala is a flavorful south asian dish consisting of boneless chicken pieces that are marinated in yogurt and spices, then grilled or roasted (often in a tandoor). The cooked chicken is simmered in a rich, aromatic tomato-based sauce made with a blend of spices like cumin, coriander, garam masala, and turmeric, and is typically finished with cream.

Recipe Keys: C Chicken

Print Recipe

Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Ingredients

Chicken Marinade

• 3 Chicken breasts

• ¹⁄₂ of a lemon juice
• 3 tbsp yogurt
• 1 tsp ground coriander
• 1 tsp red chilli powder (adjust for heat/spice level)

• 1 tsp garam masala
• ¹⁄₂ tsp cumin
• ¹⁄₄ tsp turmeric
• ¹⁄₂ tsp black pepper

• 1 tsp salt
• ¹⁄₂ tsp ginger minced
• 1 tsp heaping garlic minced

curry

• 2-3 tbsp ghee
• 1 Red onion
• ¹⁄₂ tsp ginger minced
• 2 tsp garlic minced
• 1 tsp garam masala
• 1 tsp coriander
• 1 tsp paprika
• ¹⁄₂ tsp red chili powder
• ¹⁄₂ tsp cumin
• ¹⁄₄ tsp turmeric
• ¹⁄₂ tsp black pepper (more to taste)
• 1.5 cups passata
• 4 tbsp tomato paste (levelled)
• 1.5 cups water
• 1-2 cinnamon sticks
• Salt (to taste)
• ¹⁄₂ tsp tandoori masala
• ¹⁄₂ cup heavy cream (more to taste)
• Cilantro (garnish)

Instructions

1. Use a mortar & pestle to grind 2 tsp of coriander seeds. You can use pre-ground coriander but I like the flavour of freshly ground better.

2. Cut chicken breast into cubes then season with lemon juice, yogurt, ground coriander, red chili powder, garam masala, cumin, turmeric, black pepper, salt, ginger paste, and minced garlic. Let this marinate for a minimum of 10 minutes up to 1 hour.

3. Heat ghee in a large deep-set pan over medium high heat. Add in marinated chicken and cook until chicken pieces are golden brown and slightly charred. Transfer cooked chicken to a plate.

4. Add more ghee to the same pan and on a medium heat, sauté chopped red onion for 2-3 minutes. Add ginger paste and garlic paste to the pan and cook for 1 more minute. Sprinkle in garam masala, ground coriander, paprika, red chili powder, cumin, turmeric, and black pepper. let the spices bloom for about 30-60 seconds.

5. Add passata and tomato paste to the pan, then stir to combine with the spices. Add in water, cinnamon sticks, salt and tandoori masala. Simmer for 2-3 minutes.

6. Add the cooked chicken to the sauce. Cover and simmer on medium-low heat for about 15-20 minutes.

7. Pour in heavy cream and stir to combine with the sauce. Adjust salt & pepper to taste.

8. Garnish with fresh cilantro and drizzle with extra cream if desired.