This much-loved Chicken Tikka Masala is as authentic as it can get. Chunks of chicken are infused with an aromatic spice mix and then chargrilled before adding to a luscious creamy tomato-based curry.
Do you ever crave for that glorious Chicken Tikka Masala that you order at your favourite Indian restaurant? I swear this recipe is just like that, only fresher, healthier and cheaper! Pair it with my Roghni Naan and you will forget takeout.
I spent hours of research and experiments into formulating the perfect chicken tikka masala for you guys. And finally, I have nailed the flavours. I do not like to over-sell my recipes but I am seriously blown over how incredible this one is.
And the best part is that there's a calorie-rich, oozing-with-cream version and a healthy, not-compromising-on-any-taste version (read below). I have made both ways and I really cannot tell the difference.
Don't be intimidated by the long list of ingredients, everything is already in your spice cabinet. Put on your aprons and get cooking people! You are gonna love my Authentic Chicken Tikka Masala recipe.
Tips & Variations
- Marinate Longer – For deeper flavor, marinate the chicken for at least 2 hours or overnight.
- Grill for Authentic Taste – Cooking the chicken on a grill or in an air fryer gives it a smoky, restaurant-style flavor.
- Make It Dairy-Free – Swap yogurt for coconut milk in the marinade and use coconut cream instead of heavy cream.
- Adjust Spice Level – Add more chili powder for heat or reduce it for a milder version.
- Vegetarian Option – Use paneer, tofu, or chickpeas instead of chicken.
FAQs
Here are some simple swaps for a lighter version:
1. Use olive oil instead of regular cooking oil.
2. Replace heavy cream with an equal amount of evaporated milk.
3. Skip the butter—it won’t significantly affect the taste.
Chicken Tikka Masala has a spicier, more tomato-rich sauce with a slightly smoky flavor, as the chicken is usually grilled before being added to the curry. Butter Chicken is milder, creamier, and richer, with more butter and cream in the sauce.
More South Asian Curries
- Restaurant Style Chicken Handi
- Achari Chicken
- Chicken Malai Boti
- Hariyali Chicken (Green Chicken Curry)
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📖 Recipe
Authentic Chicken Tikka Masala
Ingredients
- 500 g boneless chicken cut in cubes
FOR MARINATION
- ¼ cup yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- ¾ teaspoon red chili powder
- ½ teaspoon paprika powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 2 tablespoon lemon juice
- 2 tablespoon neutral oil
FOR CURRY
- 2 tablespoon neutral oil
- ½ teaspoon cumin seeds
- 2 cloves
- 2-3 whole black pepper
- 2-3 green cardamom
- 1 bay leaf
- 1 cinnamon stick
- 1 small onion chopped
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon paprika powder
- 2 medium tomatoes sliced
- 1 cup water
- ¾ cup cream
- 1 teaspoon fenugreek leaves
- 50 g butter
Instructions
- Combine all the ingredients of the marination and rub it over the chicken pieces. Leave to marinate for at least 2 hours and if you have time then overnight is best.
- Heat 2-3 tablespoon of oil in your normal/grill pan. Cook the chicken pieces. Put aside when done.
- In another pan, heat 2 tablespoon of oil. Add the cumin seeds, cloves, whole black pepper, green cardamom, bay leaf and cinnamon stick. Stir till the oil is infused with their flavour. It's optional but since I find these strong, at this point I take out the cardamoms, bay leaf and cinnamon stick from the pan.
- Now add the onions and ginger garlic paste. Saute till the onions are translucent.
- Then add in the tomatoes and all the spices; cumin powder, red chili, paprika, salt and turmeric. Cook till the tomatoes are mushy and oil seeps from the side.
- Now pour in the water. Bring to boil and simmer for 2-3 minutes. Turn off the heat, and put the mixture aside to cool.
- Then add it to the blender and pulse till smooth. The curry will achieve a thick consistency now.
- Put the curry back into your pot, keep the flame on medium-low and add the cream. Simmer till the curry starts to thicken.
- Add in your grilled chicken. Sprinkle the fenugreek leaves and add butter. Cover the pot and leave on low heat for 2 mins.
- Garnish with some fresh cilantro and serve with naan or rice!
Notes
- You can use either boneless chicken thighs or breasts. Chicken thighs give juicier results though.
Nutrition
PIN IT FOR LATER
Rowha Latef says
Best recipe ever! I can literally make this and eat it everyday without getting tired. Such a rich yummy taste!
Aniqa says
This recipe turned out to be very delicious and tasty. For the first time I made Chicken Tikka Masala from scratch otherwise would use the ready made tikka masala jar. It required a little more effort but the result was great. The kids loved this dish. Will be making it again for an upcoming party.
Chili to Choc says
This Authentic Tikka Masala tastes like the one you get in Indian restaurants. The curry is more rich and creamy. The Tikka Karahi is like the typical Pakistani karahi.
Ayesha Arfan says
Is there any dif between authentic tika masala recipe and tika karahi recipe? Bcz I saw chicken tika karahi recipe jn ir highlights n dt is sif from dis recipe plz clear