Creamy Chicken Tikka Masala Recipe

Chicken Thighs or Chicken Breast?▼

Chicken thighs are my first choice if I am planning a special meal. It is much more tender and does not have the potential to try out as chicken breast does. Also, due to the fat content, the thighs are practically self-basting and don’t require additional help like chicken breast.

On the other hand, chicken breast is great if you want a quick lunch or if you are looking to get the extra boost of protein. It still tastes great with this marinade and can be substituted easily. See it in action in my Deconstructed Tikka Masala Bowl which is perfect for a healthy lunch that will satisfy your chicken tikka masala cravings!

A combination of the two can work as well, just keep in mind that chicken breast and thighs have varying cooking times.

Puréed or Not?▼

A quick Google search for chicken tikka masala will show you pictures that look so good, you may wanna lick your screen. Now, try another Google search for butter chicken. Do you notice anything?

You cannot pick them apart, both look the same.

While they don’t taste the same, from my experience pureeing the sauce takes away from the “masala” part of chicken tikka masala. This in no way is a traditional recipe for chicken tikka masala, if that even exists, since the history of this dish reportedly has multiple origins. But, this recipe attempts to set itself apart and go head on against any butter chicken without impersonating the latter.

The best way to describe this gravy would be a thick, creamy and chunky gravy with onions, tomatoes and chicken tikka.

Tips on How to Make Chicken Tikka Masala Restaurant Style

Here are some essential tips to keep in mind in order to make the best Chicken Tikka Masala you’ve ever had! Yes, after making this recipe, I quite literally believe this is the best I’ve ever had in my life - not to kiss my own butt or anything :)

Sauté the veggies at a very high heat in order to get a nice char on them. They won’t be mushy, but they’ll become a little soft.
Keep stirring the tomatoes so that they don’t get burnt.
Keep a close eye on the chicken while it’s under the broiler. If you don’t feel comfortable broiling the chicken, is cooking, turn off the heat on your sauce and pay attention to your chicken.
You could also cook the Chicken Tikkas on the barbecue or in a cast iron pan. For more information on cooking the chicken tikkas in a cast iron pan, check out the Chicken Tikka recipe here.
To serve the chicken tikkas as an appetizer, baste with butter for additional smokiness and to keep meat moist.
Use 10% cream since it’s lighter and not as rich as heavy cream. This is good to thin the gravy out and to adjust its consistency gradually.
For presentation, set some of the sautéed veggies aside for decoration to be used in the final plating.

How to Prepare This Authentic Chicken Tikka Masala Recipe

Prepare the chicken tikka as described in my The BEST Chicken Tikka at Home.

Heat a wok on medium-high heat and add oil, sauté peppers, onion and tomato for 3-4 minutes. The veggies should get some colour but should still remain crisp. Transfer veggies to a plate and reserve for garnish.

Sliced onions, bell peppers, and tomatoes sautéing in a wok on medium-high heat.

Sautéed bell peppers, onions, and tomatoes in a wok, partially cooked with light browning.

In the same wok, add butter and the remaining oil. Add cumin seeds and roast until they begin to change colour and become aromatic.

Cumin seeds toasting in butter and oil in a wok, becoming golden and aromatic

Diced red onions and minced garlic being sautéed in oil in a wok until softened.

Add the chopped onions, a pinch of salt and sauté until soft. Stir often to ensure the onions don’t get too brown. Add chopped ginger and garlic and cook until the rawness of the ginger and garlic has cooked out.

Diced ham and minced ginger and garlic in a wok with sautéed onions during chicken tikka masala preparation.

Add fresh tomatoes, turmeric and ground coriander, mix well and cook until tomatoes are on the verge of breaking down.

Diced onions and tomatoes being sautéed in a pan during preparation of tikka masala sauce.

Diced tomatoes and onions cooking in a pan with turmeric and ground coriander being stirred in with a wooden spoon.

Add passata and deggi mirch, stir well and cook for 7-8 minutes.

Tomato-based tikka masala sauce simmering in a pan with visible spices and a wooden spoon stirring the mixture.

Creamy tomato-based chicken tikka masala sauce with diced chicken, simmered until rich and red-orange in color.

Add ground cardamom and honey, cook for about 30 seconds.

Red spiced curry sauce being stirred in a white pot with a metal spoon during chicken tikka masala preparation.

Creamy tomato-based tikka masala sauce with visible spices simmering in a white pan

Add hand crushed kasoori methi/dried fenugreek leaves, simmer for 30 more seconds.

Hand holding dried kasoori methi leaves before adding to chicken tikka masala sauce

Creamy tomato-based tikka masala sauce with ground spices and dried fenugreek leaves in a pan before adding cream and chicken.

Add cream, mix well and toss in the chicken tikka pieces and sautéed veggies from step 1. Simmer for 1-2 minutes to achieve the desired consistency and serve hot.

Creamy chicken tikka masala sauce simmering in a pot with visible spices and herbs mixed throughout.

Chicken tikka pieces simmering in creamy orange tomato sauce with visible char marks and herbs.

Creamy chicken tikka masala simmering in a white pan with tender chicken pieces and vegetables in rich orange sauce.

What to Serve with Chicken Tikka Masala

There are so many options for you to enjoy this royal meal! Here are my recommendations:

If you’re really craving the taste of the Chicken Tikkas on their own, certainly serve them as an appetizer before you indulge in your main!!

The secret to that restaurant flavour is a great makhani sauce.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Restaurant-Style Creamy Chicken Tikka Masala Recipe

Make restaurant-style Creamy Chicken Tikka Masala at home with this authentic Indian recipe. Rich, flavorful, and incredibly satisfying — your new favorite chicken dinner awaits.

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10 min

Prep

35 min

Cook

15 min

Rest

1 hr

Total

servings

hard

Level

Ingredients

Tap any quantity to scale

For the chicken tikka

Best Chicken Tikka at Home · make your own

For the garnish

large tomato, pulp removed and cut in chunks
green pepper, cut in large chunks
medium onion, cut in large chunks
(15 ml) olive oilShop →

For the sauce

(15 ml) olive oilShop →
(14 g) butterShop →
(3 g) cumin seedsShop →
medium onion, finely diced
garlic, finely choppedShop →
(2.5 cm) ginger, finely choppedShop →
medium tomato, roughly diced
(1 g) turmericShop →
(3 g) ground corianderShop →
(175 g) passata/strained tomatoesShop →
(4 g) deggi mirchShop →
(15 ml) honeyShop →
pinch of ground green cardamomShop →
(8 g) kasoori methi/dried fenugreek leavesShop →
10% half and half cream
salt to tasteShop →

Instructions

For the garnish

1
Heat a wok on medium-high heat and add oil.
Heat a wok on medium-high heat and add oil.
2
Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
3
Set the vegetables aside in a bowl and place wok back on the heat to prepare the sauce.
Set the vegetables aside in a bowl and place wok back on the heat to prepare the sauce.

For the Tikka Masala Sauce

1
Heat 1 tbsp olive oil and 1 tbsp butter in same wok as garnish on medium heat. Add cumin seeds and cook for 1-2 minutes or until aromatic.
Heat 1 tbsp olive oil and 1 tbsp butter in same wok as garnish on medium heat. Add cumin seeds and cook for 1-2 minutes or until aromatic.
2
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
3
Add tomatoes, the juices released will help de-glaze the pan. Cook for 1-2 minutes and add turmeric and coriander. Mix well and cook until tomatoes are on the verge of breaking down.
Add tomatoes, the juices released will help de-glaze the pan. Cook for 1-2 minutes and add turmeric and coriander. Mix well and cook until tomatoes are on the verge of breaking down.
4
Add passata and bring to a simmer on medium heat. Then, add in a pinch of salt and deggi mirch and cook for 7 - 8 minutes, or until the sauce has reduced and is released from the pan easily. Stir occasionally to ensure sauce does not burn.
Add passata and bring to a simmer on medium heat. Then, add in a pinch of salt and deggi mirch and cook for 7 - 8 minutes, or until the sauce has reduced and is released from the pan easily. Stir occasionally to ensure sauce does not burn.
5
Add 1 tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds
Add 1 tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds
6
Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds.
Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds.
7
Pour in cream and mix well. Add pieces of the cooked chicken tikka, and season to taste. Simmer for 1-2 minutes.
Pour in cream and mix well. Add pieces of the cooked chicken tikka, and season to taste. Simmer for 1-2 minutes.
8
To serve, add the vegetables from the garnish prep from earlier and serve hot.
To serve, add the vegetables from the garnish prep from earlier and serve hot.

Notes

•You can prepare the recipe for Chicken Tikka - Oven Broiled Tandoori Style while the sauce is cooking or marinate the chicken the day before. Total time does not include time to make and cook the Chicken Tikka.

Nutrition per serving

723

Calories

51g

Protein

30g

Carbs

46g

Fat

Fiber

12g

Sugar

2241mg

Sodium

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Tested & written in Anadi’s kitchen

Tips on How to Make Chicken Tikka Masala Restaurant Style

How to Prepare This Authentic Chicken Tikka Masala Recipe

What to Serve with Chicken Tikka Masala