Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Tikka Masala
Indulge in succulent, yogurt-marinated chicken chunks roasted to perfection and enveloped in a luscious, deeply spiced tomato-cream sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
First Marinade: Toss the chicken chunks with 1 tbsp lemon juice, 1 tsp salt, and 1 tsp chili powder. Let sit for 15 minutes.
- 2
Second Marinade: Whisk 1 cup yogurt with 1 tbsp ginger-garlic paste, 1 tbsp paprika, 1 tsp garam masala, and 1 tsp cumin powder. Mix into the chicken and refrigerate for at least 1 hour (up to overnight).
- 3
Roast the Chicken: Preheat the oven to 425°F (220°C). Thread the chicken onto skewers and place on a baking sheet lined with foil. Bake for 15-20 minutes, turning once, until the edges are slightly blackened and chicken is cooked through.
- 4
Make the Masala Base: Heat 2 tbsp ghee in a large pot over medium heat. Sauté the grated onions for 8-10 minutes until deep brown and caramelized. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute.
- 5
Simmer the Sauce: Add the crushed tomatoes, 1 tsp coriander powder, and 1/2 tsp turmeric. Simmer over medium-low heat for 15 minutes until the sauce reduces and thickens, turning a deep red hue.
- 6
Finish with Cream: Stir in the heavy cream and 1 tsp garam masala. Gently fold the roasted chicken (and any juices) into the sauce. Simmer for 5 minutes. Garnish with chopped cilantro and serve with naan.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving450
Calories
61 g
Protein
9 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chicken tikka masala is widely believed to have been invented in the UK, likely by South Asian restaurant cooks responding to British diners who found traditional dry tikka too austere and requested a sauce. The dish blends tandoor-charred chicken with a cream-enriched tomato masala that has roots in North Indian cooking while being noticeably milder and more sauce-forward than its South Asian relatives. It became so culturally embedded in Britain that a Foreign Secretary once called it 'a true British national dish.'
Listahan note
This version chars the tikka under a broiler to replicate the tandoor smokiness before adding it to the masala, which makes the difference between a genuinely layered curry and a simple chicken-in-sauce.
Technique cues
- Marinate the chicken for at least 4 hours (overnight is better) in yogurt and spices — the acid breaks down the surface proteins so the char develops cleanly rather than steaming.
- Keep the masala sauce at a low, lazy simmer after adding the cream; a boiling sauce will cause the cream to break and the color to turn pale orange instead of the characteristic deep coral.
- Season the sauce at two stages: once after the tomatoes go in, and again after the cream — the cream mutes salt so what tasted right before often needs a touch more after.
Kitchen flow
- Parallel prep
- While the tikka marinates in the refrigerator, build the masala sauce — both can be ready at the same time and the sauce holds well while the chicken broils.
- Make-ahead
- The masala sauce keeps for up to 5 days in the refrigerator; broil fresh tikka and stir it in at serving time for the best texture.
- Leftover move
- Toss leftover chicken tikka masala with penne or rigatoni and a spoonful of the pasta cooking water to make a crowd-pleasing tikka pasta.
- Cleanup rhythm
- Line the broiler pan with foil before cooking tikka — cleanup takes 30 seconds and the foil can be disposed of without scrubbing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
boneless chicken thighs
protein
Purpose: Thighs resist drying out through the double cook and absorb marinade flavors more deeply than breast meat.
Handling: Cut into 2-inch cubes for even cooking and so each piece fits on a skewer if using.
Adaptation: Chicken breast works but needs 2 minutes less broiling to avoid drying out.
full-fat yogurt
marinade base
Purpose: Yogurt tenderizes and helps the spices adhere, and the proteins in yogurt char beautifully under dry heat.
Handling: Pat chicken dry before coating in yogurt marinade so the coating bonds rather than slides off.
Adaptation: Coconut yogurt for a dairy-free marinade; the flavor is slightly different but the charring behavior is similar.
kashmiri red chili powder
color and mild heat
Purpose: Kashmiri chili delivers the dish's signature deep red color with far less heat than cayenne, making it the right choice here.
Handling: Combine with the yogurt marinade and ensure even coating so the color develops uniformly under heat.
Adaptation: Sweet paprika with a small pinch of cayenne produces a similar color and heat level.
crushed tomatoes
sauce body
Purpose: Tomatoes are the primary flavor in the masala sauce and must be cooked until the raw smell fully disappears.
Handling: Cook down in butter until the mixture darkens and pulls away from the pan sides before blending.
Adaptation: Two pounds of fresh roma tomatoes roasted in the oven produce a slightly sweeter, more concentrated base.
heavy cream
sauce richness and color
Purpose: Cream transforms the tomato-spice base into the characteristically silky, coral-colored masala sauce.
Handling: Add at the very end over low heat; stir continuously for the first minute after adding.
Adaptation: Full-fat coconut cream maintains the body and works for a dairy-free version; cashew cream also works well.
Technique notes
- Rub dried fenugreek leaves (kasuri methi) between your fingers directly over the finished sauce — the herb releases its aroma only when crushed and is what most people cannot identify but always notice is missing when absent.
- Blend the sauce base completely smooth before adding cream — any chunks of onion or tomato skin give the finished curry a rough texture that does not improve with cooking.
- A small piece of dried mace added with the whole spices at the start of the sauce adds a floral top note that elevates the dish beyond a basic masala.
Ingredient swaps
- Dairy-free direction
- Marinate chicken in coconut yogurt, use vegan butter in the sauce base, and finish with full-fat coconut cream for a fully dairy-free version that retains the signature richness.
- Lower-heat direction
- Reduce kashmiri chili powder by half and omit any additional cayenne; the dish will still have flavor complexity with virtually no spice.
- Weeknight shortcut
- Use rotisserie chicken cut into chunks and skip the marinade step — add the chicken to the finished sauce and warm through for a 15-minute version.
Serve alongside
- garlic naan
- basmati rice with saffron
- sliced cucumber and red onion
- mango lassi
- pale ale or a crisp lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop, adding a splash of water to loosen the thickened sauce.
- Freeze for up to 3 months in portion-sized containers; thaw overnight in the refrigerator and reheat over low heat, stirring often.
Equipment
- broiler-safe rack and baking sheet for charring the tikka
- blender for a completely smooth masala sauce
- heavy-bottomed saucepan for even simmering
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