A bowl filled with tikka masala curry and naan bread, garnished with a sprig of fresh cilantro.

Chicken Tikka Masala

A great recipe for a creamy, buttery and flavorful chicken tikka masala. Whip up a quick chicken marinade in the morning and finish the dish at dinner time.
Course Main Course
Cuisine Indian
Keyword chicken tikka masala
Cook Time 30 minutes
Marinating Time 10 hours
Total Time 10 hours 30 minutes
Servings 2
Calories 780kcal
Author Nicole Branan


  • 1 large or 2 small boneless, skinless chicken breasts
  • 1 cup whole milk yogurt
  • 6 teaspoons tikka masala,* divided into 2 teaspoons and 4 teaspoons
  • 1/2 teaspoon salt
  • 1.5 teaspoon ginger powder, divided into 1/2 teaspoon and 1 teaspoon
  • 6 large garlic cloves minced (divided into 2 cloves and 4 cloves)
  • 1 teaspoon lemon juice
  • 6 tablespoons butter
  • 2/3 cup minced onion
  • 2 tablespoons tomato paste
  • 2/3 cup canned diced tomatoes (with juice, don’t drain them)
  • 1/3 cup cream


  • Cut the chicken into cubes, set aside. 
  • To make the marinade, whisk yogurt, 2 teaspoons tikka masala, salt, 1/2 teaspoon ginger powder, 2 garlic cloves and lemon juice together in a bowl.
  • Toss the chicken with the yogurt mix. Marinate for 8 - 10 hours in the fridge.
  • Shake the marinade off the chicken a little bit, then grill the chicken. Set aside.
  • In a Dutch oven, melt the butter.
  • Add the onion and fry until soft (5 - 7 minutes).
  • Add the remaining tikka masala, ginger and garlic and fry for about a minute.
  • Add the tomato paste and stir for a few seconds.
  • Add the tomatoes and the cream.
  • Season with salt.
  • Add chicken to the sauce.
  • Serve with rice.


*I highly recommend to get a high-quality tikka masala curry blend from a dedicated spice shop for this recipe. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.


Calories: 780kcal