This is the recipe I make when I want the house to smell like a real Indian restaurant. Marinate the chicken in the morning, simmer the sauce while the rice cooks, and dinner is unreasonably good.
I get asked about this one constantly — at dinner parties, in the grocery store line, in the comments. It's the recipe my readers cook on repeat, the one I keep coming back to on the weeks when cooking feels like a chore. Every step here has been tested, tweaked and re-tested in a real home kitchen until it works reliably on a normal stove with normal ingredients.
The version below is the one I make at home. I've laid out exactly how I prep, the timing that actually works, the ingredient swaps I trust, and the small finishing touches that make it taste like you've been cooking for years. If you're new here, welcome — and if you're a regular, you already know I won't waste your scroll.
Why you'll love this recipe
- Ready in 1 hr 5 minActive and inactive time combined — realistic for a weeknight.
- Feeds 6 servingsScales up or down without losing texture or flavor.
- Medium to makeBeginner-friendly steps with clear timing and visual cues.
- Triple-testedCooked at least three times in a real home kitchen before publishing.
The ingredients, explained
Most of what makes this recipe work is in the small choices at the grocery store. A few of these ingredients are worth slowing down for — here's what to look for and what to swap if you're in a pinch.
Yogurt marinade: Full-fat yogurt tenderizes the chicken and gives it that signature tang. Marinate at least 30 minutes; up to 24 hours is even better.
Garam masala: A warm Indian spice blend. Look for it in the spice aisle — every brand is slightly different, all are good.
Ghee: Indian clarified butter has a higher smoke point and nuttier flavor than regular butter. Worth seeking out.
Cream: Heavy cream is traditional; coconut cream makes a beautiful dairy-free version with a slight tropical edge.
Printable Recipe Card
Chicken Tikka Masala
Tender yogurt-marinated chicken simmered in a silky, deeply spiced tomato-cream sauce — restaurant-quality tikka masala you can absolutely make at home.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 cup whole-milk yogurt
- 2 tablespoons lemon juice
- 2 tablespoons grated fresh ginger, divided
- 6 cloves garlic, minced, divided
- 2 teaspoons garam masala, divided
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 3 tablespoons ghee or unsalted butter
- 1 large yellow onion, finely diced
- 2 teaspoons sweet paprika
- 1 teaspoon Kashmiri chili powder, or 1/2 teaspoon cayenne
- 1 (28-ounce) can crushed tomatoes
- 1 cup heavy cream
- 2 teaspoons brown sugar
- Cooked basmati rice and warm naan, to serve
- Chopped fresh cilantro, to finish
Instructions
- 1In a large bowl, whisk the yogurt with the lemon juice, 1 tablespoon ginger, 3 cloves garlic, 1 teaspoon garam masala, the cumin, turmeric, and salt. Add the chicken and toss to coat. Marinate at least 30 minutes, ideally 4 hours, refrigerated.
- 2Heat 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, sear the marinated chicken for 3 minutes per side, until golden and cooked through. Transfer to a plate. (Don't crowd the pan — sear is the point.)
- 3Reduce heat to medium. Add the remaining 2 tablespoons ghee and the diced onion. Cook for 8 minutes, stirring, until deeply golden.
- 4Add the remaining ginger and garlic, the paprika, chili powder, and remaining 1 teaspoon garam masala. Cook for 1 minute, stirring constantly, until fragrant.
- 5Pour in the crushed tomatoes and brown sugar. Simmer for 15 minutes, until the sauce darkens and thickens noticeably.
- 6Stir in the cream and return the seared chicken (and any juices) to the pan. Simmer gently for 8 to 10 minutes, until the sauce coats the back of a spoon. Taste and adjust salt.
- 7Serve over basmati rice with warm naan, finished with a generous handful of cilantro.
Sofia's Pro Tips
- Marinate longer for more tender chicken — overnight is ideal.
- Sear the chicken hard before the sauce simmer. Color = flavor.
- Bloom the dry spices in the fat for at least a minute. This is what makes restaurant curry taste restaurant-y.
- A pat of butter stirred in at the end gives that final silky restaurant gloss.
Variations & swaps
This recipe is a strong foundation that takes well to riffing. Here are a few of the variations we've tested in the Saffron & Sage kitchen and signed off on.
Use coconut yogurt for the marinade and full-fat coconut milk for the sauce.
Skip the chicken; marinate 1 pound cubed paneer for 30 minutes and sear gently.
Add 1 thinly sliced green chili with the onions and double the chili powder.
Serving & storing
How to serve
Serve chicken tikka masala the way we do at home: in warm bowls or on a heated plate, with the toppings called for in the recipe card and a little extra of whatever finishing touch you love most. This recipe scales generously — a half-batch fits two comfortably, and a double-batch holds up well for company.
How to store
Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat gently — most things in this category are happiest warmed on the stovetop with a splash of liquid rather than blasted in the microwave. See the FAQ below for freezing notes.
Frequently asked
Can I make it ahead?
Yes — the flavor improves overnight. Reheat gently with a splash of cream.
Can I freeze it?
Absolutely — freeze for up to 3 months. Thaw overnight, reheat, and add a fresh splash of cream.
What's the difference between tikka masala and butter chicken?
Tikka masala has more tomato and is slightly spicier; butter chicken is creamier and milder. Both delicious.
Best rice?
Basmati, every time. Toast the dry rice in a little ghee for 1 minute before adding water for extra flavor.
Reviewed & verified by
Registered Dietitian
Sofia is an RD who reviews the nutrition notes and ingredient swaps on every recipe to keep them honest and practical.
Nutrition review · Ingredient swaps
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