Chicken Tikka Masala Classic

My neighbor's kitchen smelled like heaven the first time she made chicken tikka masala for a dinner party, and I stood in her doorway like a kid mesmerized by the aroma of toasted spices and cream. She laughed when she caught me lingering and handed me a plate before her own guests sat down. That creamy tomato sauce, studded with tender pieces of marinated chicken, became the dish I'd recreate late on weeknights when I needed something that felt restaurant-worthy but wasn't fussy. It's become the meal I make when I want to impress without the stress.

I made this for my sister's book club last spring, and she texted me the next day saying her friends were still talking about the rice stuck to the bottom of the pot because everyone went back for seconds. There's something about serving food that came from your own hands that changes how people taste it.

Ingredients

• Chicken thighs or breasts, cut into 1-inch pieces: Thighs stay juicier than breasts, but use what you have—the marinade is forgiving.
• Greek yogurt: This is your secret weapon; it tenderizes the chicken while the lactic acid carries the spices deep into the meat.
• Garam masala: This blend of warm spices is the backbone of the dish, so don't skip it or substitute with curry powder.
• Smoked paprika: It adds depth and a whisper of smokiness that makes people ask what your secret ingredient is.
• Fresh ginger and garlic: Minced fine, they dissolve into the yogurt and build flavor layers you can't fake with powder.
• Heavy cream: It mellows the spices and creates that restaurant-quality sauce, but don't add it until the end or it can break.
• Tomato sauce or crushed tomatoes: Either works, but tomato sauce creates a smoother finish if you're after elegance.
• Fresh cilantro: A handful scattered on top isn't just decoration—it brightens everything and balances the richness.

Instructions

Make the marinade and coat the chicken:

Whisk together yogurt, lemon juice, and all the dry spices with minced garlic and ginger until it smells incredible. Toss your chicken pieces until every surface is coated, then cover and let it sit in the refrigerator for at least 30 minutes—longer is better, up to 4 hours if you have the time.

Broil or cook the chicken:

Heat your broiler or grill to high. Arrange the marinated chicken on a foil-lined baking sheet and broil for 5 to 7 minutes per side until lightly charred on the edges but not cooked all the way through—it will finish cooking in the sauce. You're looking for color, not doneness.

Build the sauce foundation:

Melt butter with oil in a large skillet over medium heat and add your chopped onion, stirring until it's golden and soft, about 5 minutes. Add minced garlic and ginger, cooking just until fragrant—this takes about a minute, so don't walk away.

Toast your spices:

Stir in cumin, garam masala, paprika, coriander, and chili powder if using, cooking for about 30 seconds. You'll smell the moment they bloom—that's when you know they're releasing their best.

Simmer the tomato base:

Pour in tomato sauce and stir in a teaspoon of sugar to balance the acidity. Let this simmer for 10 minutes, stirring now and then, while the spices marry together into something deeper and more complex.

Add the cream and bring it together:

Stir in heavy cream slowly, watching as the sauce transforms into a rich, silky orange. Simmer for another 5 minutes until it thickens and coats the back of a spoon.

Finish with chicken:

Gently add your broiled chicken pieces to the sauce and let everything simmer together for 7 to 10 minutes. Taste as you go and adjust salt and pepper—the chicken will release its own seasoning into the sauce.

Finish and serve:

Scatter fresh cilantro over the top just before serving. Spoon over steamed basmati rice or tear pieces of warm naan to soak up every last bit of sauce.

Save

There's a moment when the sauce goes from looking like a loose tomato liquid to something rich and glossy that catches the light, and that's when I know I've done something right. That's when I stop being nervous and start feeling like I actually know what I'm doing in the kitchen.

The Marinade Is Everything

The magic happens in the refrigerator hours before you cook. The yogurt breaks down the chicken fibers while the spices start their slow seduction, so by the time you broil it, the meat is already halfway to tasting amazing. Overnight marinades are worth planning for if you have the time, because the flavor deepens in a way that feels almost unfair.

Customizing Heat and Richness

I've made this dish for people who think heat means a pinch of chili powder and others who want their food to make their eyes water. The beauty of this recipe is how it bends to what you need. For something lighter, swap in half-and-half or coconut milk instead of heavy cream, and the sauce will still be creamy and satisfying but feel less heavy.

What to Serve Alongside

Basmati rice is the traditional choice, and it absorbs the sauce like it was made for each other. Naan is its own kind of perfect, especially if you can find it warm from a bakery or char it quickly in a dry pan. A cold lager or dry Riesling cuts through the richness, but honestly, this dish is good with almost anything you pour into a glass.

• Make extra sauce because people will want to drizzle it over their rice or soak it into their bread.
• Prep everything before you start cooking because once the sauce is going, you'll want to stay close and stir.
• Leftover tikka masala tastes even better the next day after the flavors have had time to settle and get to know each other.

Save

This is the dish that made me believe I could cook Indian food at home, and now I can't imagine not having it in my regular rotation. It's comfort that tastes like celebration, every single time.

Recipe Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs or breasts cut into 1-inch pieces are ideal for absorbing the marinade and cooking evenly.

→ How long should the chicken be marinated?

Marinate the chicken at least 30 minutes for basic flavor infusion; 2–4 hours or overnight offers deeper taste and tenderness.

→ Can I adjust the heat in the sauce?

Yes, add more chili powder or fresh diced chili to increase the spice level according to your preference.

→ What can be used as a dairy substitute in the sauce?

To lighten the sauce or for dairy alternatives, half-and-half or coconut milk can replace heavy cream effectively.

→ What side dishes pair well with this preparation?

The creamy spiced chicken pairs wonderfully with steamed basmati rice, naan bread, and drinks like dry Riesling or chilled lager.

→ What cooking methods can be used for the chicken?

The marinated chicken can be broiled, grilled, or pan-seared before being added to the sauce for best texture and flavor.