A made-from-scratch Chicken Tikka Masala recipe with the signature yoghurt marinated chargrilled chicken smothered in an incredible spice infused curry sauce. It’s astonishingly straightforward – and no hunting down hard to find ingredients!

Chicken Tikka Masala is an Indian favourite along with Butter Chicken and Biryani. Serve with Basmati Rice, else add a side of chewy and fluffy Naan or basic Homemade Flatbreads to mop up the sauce!

Overhead photo of chicken tikka masala on basmati rice in a dark rustic bowl with a piece of naan wedged in on the side.

Chicken Tikka Masala

There are various tales about the origins of Chicken Tikka Masala, and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry. In response to which the enterprising chef added a curry sauce and sent it back out again where it was well received.

And thus, one of the most popular curries in the world was born. 🙂 And even though it’s not a traditional Indian dish, the roots of it certainly are!

Proper Chicken Tikka Masala served at good Indian restaurants is made with yoghurt marinated chicken which is then chargrilled so it has that gorgeous smokey flavour.

Regretfully, I don’t have a tandoor sitting in the middle of my kitchen. So this recipe aims to replicate the flavour using my good old stove.

Close up of Chicken Tikka Masala over rice in a dark bowl, garnished with coriander / cilantro.

How to make Chicken Tikka Masala

We start off with a Chicken Tikka yoghurt marinade for chicken thighs. Thighs, my friends. Not breast! We need juicy meat for this recipe because we’re going to blast it with some serious heat to replicate the char grilled flavour of Chicken Tikka!

Marinade for chicken tikka made with yoghurt, spices, lemon juice, salt and oil.

Leave it to marinade for at least 3 hours, preferably overnight. Then heat your pan until it’s smoking hot – and I mean smokin’ hot!! – then cook those chicken pieces so the yoghurt coating gets chargrilled.

Close up of Chicken Tikka cooking in a black skillet, charred.

After that, we make the sauce, then toss the chicken back in to bring all the flavours together. And this is the vision that you will be bestowed with – your very own homemade Chicken Tikka Masala, made from scratch. With the signature deep orangey red sauce, wafting with aromatic curry flavour, smothering chicken with a beautiful chargrilled flavour.

Tikka Masala is deceptively easy!

This isn’t your everyday mid week meal. The ingredients list in the recipe looks alarmingly long, but it’s deceptive because there are duplicate ingredients. And we’re making a serious curry here! We can’t skimp on flavour!

And though the list might be long, here’s the best news – no hunting down unusual ingredients. You can get every single ingredient from the major supermarkets here in Australia (Woolies, Coles, Harris Farms, most Aldi’s and large IGA’s).

Chicken Tikka Masala in a black skillet garnished with coriander / cilantro.

RECIPE REFERENCES

This recipe is the result of a mountain of reading, researching, tasting and cooking we did in pursuit of the ultimate Tikka Masala recipe for the home cook.

We visited some of our favourite Indian restaurants in Sydney just to taste the chicken tikka masala, and recounted our memories of curries we experienced in the UK and India.

We looked at existing recipes by authors both well known (Madhur Jaffrey and Heston Blumenthal) and unknown, including many Indian food bloggers. We even watched Youtube videos in Hindi and went to the library and dug up faded old Indian cookbooks!

We pulled out the best bits from every source of inspiration as well as adding our own ideas to come up with this recipe!

Difference between Chicken Tikka Masala and Butter Chicken

In case you are wondering about the difference between Chicken Tikka Masala and Butter Chicken, the main thing is the char grilled flavour of the chicken which Butter Chicken does not have. Also, the sauce of Tikka Masala is more intense and complex. 🙂

Photo of chicken tikka masala on basmati rice in a dark rustic bowl with a piece of naan wedged in on the side. Pickled red cabbage and skillet of Chicken Tikka Masala in the background.

For curry lovers everywhere, it’s truly worth making your own curry from scratch at least once in your life. Like Thai Red Curry, a store bought curry paste (even a really great one) simply doesn’t compare. If I were to make this using a jar of paste, I would pimp it up quite a bit with fresh garlic, ginger and spices, and it would be not much less effort than making it from scratch!

I really hope you love this. This is a recipe that my brother and I developed together, tag teaming with the recipe until we “got it right” (meaning, as close as possible to good Indian restaurants). Hope you enjoy! – Nagi x

 

Close up of naan bread being used to scoop up some Chicken Tikka Masala.

WATCH HOW TO MAKE IT

Ingredients for Chicken Tikka Marinade:

  • 600g (1.2lb) boneless, skinless chicken thigh (cut into cubes)
  • 1/2 cup plain yogurt (full-fat for best results)
  • 6 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 tsp garam masala
  • 1 tsp each salt, cumin, ground coriander, paprika
  • 1 tbsp vegetable oil
  • 1/8 tsp cayenne pepper (optional for heat)
  • Pinch of black pepper
  • 2 tsp lemon juice

Ingredients for Curry Sauce:

  • 2 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/8 tsp cardamom powder
  • 1/8 tsp cayenne pepper
  • 3 tbsp vegetable oil
  • 30g (2 tbsp) unsalted butter or ghee
  • 1 onion, finely chopped
  • 1 tsp salt
  • 2 tbsp fresh ginger (grated)
  • 6 cloves garlic (crushed)
  • 1 tbsp paprika (not smoked)
  • 1 2/3 cups tomato passata (tomato puree)
  • 1 2/3 cups water
  • 100 ml cream (thickened or pure)
  • 1 tsp sugar
  • 50g (3 tbsp) unsalted butter or ghee for finishing

Serving:

  • Basmati rice
  • Optional: Fresh coriander/cilantro for garnish

Step-by-Step Instructions:

Step 1: Marinate the Chicken In a large bowl, mix all marinade ingredients (yogurt, garlic, ginger, spices, and lemon juice). Add the chicken pieces, ensuring they are fully coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours (overnight is best for maximum flavor).

Step 2: Cook the Chicken Heat 1 tbsp of oil in a non-stick pan over high heat until smoking. Add half of the marinated chicken and spread it out. Let it cook undisturbed for 2 minutes to get a nice char, then flip the chicken and cook the other side. The chicken doesn’t need to be fully cooked inside at this point. Repeat for the remaining chicken.

Step 3: Prepare the Curry Sauce In the same pan (or a pot with a lid), wipe out any charred bits with a paper towel. Heat oil and butter, then add onions, ginger, and salt. Cook until the onions become golden and the ginger fragrant, about 5–7 minutes. Add garlic and paprika, cooking for an additional 2 minutes. Add the dry curry spices (turmeric, garam masala, cumin, coriander, cardamom, and cayenne) and cook for 2 more minutes.

Step 4: Simmer the Sauce Stir in the tomato passata and water, then bring the mixture to a simmer. Cover and reduce the heat, letting it simmer for 15 minutes. Use a stick blender to puree the sauce until smooth. This step is crucial to achieving that silky, restaurant-quality texture.

Step 5: Add Cream & Chicken Return the sauce to the pan and stir in the cream, sugar, and remaining butter. Add the cooked chicken and let everything simmer together for a few minutes until the chicken is cooked through. For an extra burst of flavor, sprinkle with a pinch of garam masala.

Step 6: Serve Serve your Chicken Tikka Masala over fluffy basmati rice and garnish with fresh coriander. For a complete meal, pair it with a side of naan bread or try a quick homemade flatbread.

Why This Recipe Works:

  • Marinating the Chicken: Marinating the chicken for several hours ensures it’s tender and absorbs the rich spices, creating layers of flavor.
  • Charred Chicken: Charring the chicken in a hot pan adds depth and smokiness to the curry that’s hard to replicate with store-bought paste.
  • Blending the Sauce: Blending the cooked onions, garlic, and ginger into the sauce creates the velvety texture and richness found in restaurant versions of this dish.

Tips for Success:

  • Don’t skimp on the oil and butter — these fats are key to achieving the richness of the curry.
  • Use chicken thighs, not chicken breast, as they remain juicy and tender when cooked at high heat.
  • Blending the sauce might seem optional, but it truly makes a world of difference in terms of texture and flavor.

Storage & Make-Ahead Tips:

  • The marinated chicken can be stored in the fridge for up to 48 hours, or frozen for later use.
  • Leftover curry keeps in the fridge for up to 3 days and can be frozen for up to 3 months. When reheating, add a pinch of garam masala to freshen up the flavors.

Conclusion: This Chicken Tikka Masala recipe offers all the flavor of your favorite Indian restaurant dish, but with a homemade touch that’s both delicious and comforting. With a bit of time and patience, you can recreate this iconic curry from scratch — no need for jarred pastes or shortcuts. Give it a try and experience the magic of authentic Chicken Tikka Masala in your own kitchen!

Nutrition Information (per serving):

  • Calories: 582 kcal
  • Servings: 4-5