Chicken Tikka Masala

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This Chicken Tikka Masala recipe is absolute perfection, with a spiced yogurt marinade and a quick and easy masala sauce full of Indian flavors.

Tikka Masala may not be native to India, but it sure tastes good! It was actually popular with Indian immigrants living in Europe and quickly became a classic. Indian cuisine is full of wonderful, mouth-watering, flavor-packed dishes. Delicious tikka masala always has a heart-warming power. This is total comfort food!

do i have to use chicken? Can I make this vegetarian?

You can skip the chicken entirely in this recipe and just make the sauce. Add frozen vegetables of your choice to the sauce for a vegetarian feast. Alternatively, use cheese. Paneer is a mild Indian style cheese. Cut it into bite-sized cubes and toast in some cooking oil or butter until browned before proceeding to make the sauce.

Roast Options:

Instead of cooking chicken in a pan, a tastier option is grilled chicken. Thread chicken onto skewers and grill over high heat, rotating every 2 to 3 minutes, until chicken reaches an internal temperature of 165°F. If using wooden skewers, be sure to soak them in water for 30 minutes before using to keep them from catching fire.

How spicy is this?

If you want to control or adjust the spice level in this recipe, you can use less or no cayenne at all. You could also try adding only 1/3 of the jalapeños instead of all of them. If you want to increase the spice level, I recommend doubling the amount of jalapenos or using a hotter pepper.

Chicken Tikka Masala is rice

Service suggestion:

Tikka masala is traditionally served over rice. You can use white rice, brown rice, black rice, or any type of rice you like. This is a complete meal in itself, but you can always add a frozen vegetable mix of your choice. For an extra special treat, serve it with homemade naan, an Indian-style flatbread.

If you liked this recipe, you might be interested in these other delicious Indian-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken curry with white rice and white plate

This Chicken Tikka Masala recipe is absolute perfection, with a spiced yogurt marinade and a quick and easy masala sauce full of Indian flavors.

Preparation time 5 minute

cooking time 15 minute

total time 20 minute

raw material


  • 2 Boneless Skinless Chicken Breasts cut into 1-inch cubes
  • 1 cup Plain Greek Yogurt
  • 1 lemon juiced (about 1/4 cup)
  • 2 teaspoon cumin powder
  • 1 teaspoon chili
  • 1 teaspoon Black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon ginger powder


  • 1 tablespoon butter
  • 2 clove garlic chop up
  • 1 small chili chop up
  • 1 teaspoon cumin powder
  • 2 teaspoon chili
  • 1 teaspoon Karam Masala
  • 16 ounce can ketchup
  • 1/2 teaspoon Salt
  • 1 cup heavy cream
  • 1/4 cup fresh chopped cilantro for decoration


  • In a medium bowl, combine Greek yogurt, lemon juice, cumin, cayenne, pepper, cinnamon, salt, ginger, and chicken pieces. Stir until well combined and coated with chicken. Marinate for at least an hour.

  • Heat a large skillet over medium-high heat. Cook chicken, stirring occasionally, until cooked through, about 5 to 7 minutes.

  • Remove the chicken from the pan and wipe the pan clean before making the sauce.

  • For the sauce, melt the butter in a medium saucepan. Add garlic and jalapenos and saute 1-2 minutes.

  • Add the cumin, paprika and curry powder and roast for another minute. Add tomato paste, season with salt and bring to a simmer.

  • Add the whipped cream and cooked chicken and cook until heated through, about 2 minutes.

  • Serve hot over rice.

Calories: 441kcal | carbohydrate: 15G | protein: 32G | fat: 28G | Saturated fat: 16G | cholesterol: 163mg | sodium: 1667mg | Potassium: 1005mg | fiber: 3G | sugar: 7G | Vitamin A: 2240unit | Vitamin C: 29mg | calcium: 143mg | iron: 3.1mg