This rich and creamy flavorsome Chicken Tikka Masala rivals any Indian restaurant! Why go out when you can make it better at home! With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! 

Chicken Tikka Masala is really an easy dish to make right at home with simple ingredients! A marination for the chicken with ingredients you will find readily in your pantry, cooking it to a charred brown color and then adding it to a yummy gravy – this just sums it all up.

The finished dish has a super addictive flavour, tastes creamy and supremely delicious!!!

Chicken Tikka Masala

Course: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



A super addictive, creamy and supremely delicious Chicken Tikka Masala!


  • For marination
  • Boneless Chicken Pieces – 500 gms

  • Curd – 1/3 cup

  • Lemon Juice – 1 tbsp

  • Mustard Oil – 1 tbsp

  • Ginger-Garlic Paste – 1 tbsp

  • Kashmiri Chili Powder – 2 tsp

  • Turmeric Powder – ¼ tsp

  • Cumin Powder – ½ tsp

  • Garam Masala Powder – 1 tsp

  • Black Pepper Powder – ½ tsp

  • Salt – ½ tsp

  • For the gravy
  • Oil

  • Ginger-Garlic Paste – 1 tbsp

  • Onion – 2 medium, finely chopped

  • Kashmiri Chili Powder – 1 tsp

  • Turmeric Powder – ¼ tsp

  • Cumin Powder – ½ tsp

  • Coriander Powder – ½ tsp

  • Garam Masala Powder – 1 tsp

  • Salt – 1-1.5 tsp

  • Tomato Puree – 200 gms

  • Fresh Cream – ½ cup

  • Sugar – ½ tsp, adjust as per taste

  • Water – as needed

  • Coriander Leaves – a small bunch, chopped


  • In a bowl, combine chicken with the curd, lemon juice, mustard oil, ginger-garlic paste, chili powder, turmeric powder, cumin powder, garam masala powder, pepper powder and salt. Mix this all well and let the chicken marinate for 10-20 min. If you have time, you can leave this in the refrigerator for a couple of hours or even overnight.
  • Heat oil in a large kadai or pan over medium-high flame. Once the oil is hot, add the chicken pieces, a few at a time, so as to not crowd the pan. Fry till the pieces have a brown color on both sides – this will take a couple of minutes. Remove from heat and repeat this for the remaining chicken pieces.
  • In the same pan, add a little more oil. To this add the onion and scrape the sides of the pan to bring in residues of the chicken marinade into the onion.
  • Fry till the onion is translucent. To this, add the ginger-garlic paste and sauté for a couple of seconds.
  • Next, add the chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder and salt and sauté till the spice powders are fragrant.
  • To this, add the tomato puree and cook on medium flame till the puree thickens and does not have a raw smell anymore.
  • Stir in the cream and sugar to this and a little water and bring it to a boil.
  • To this, add the chicken pieces along with any juices and let it all cook together for 8-10 minutes.
  • You can add more water if you feel the gravy is very thick.
  • Finally, add the coriander leaves and mix it well. Turn off the heat and serve hot with rice or rotis.

Recipe Video

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