Whenever I tell people I’m cooking Indian food, they can’t believe it—they think it’s so complicated, or that they need a pantry full of exotic spices. Nope! Chances are you already have everything you need for this Chicken Tikka Masala recipe.
If you’ve never tried cooking Indian food at home, my version of this chicken curry is a good place to start; it’s gently spicy, with a nice creamy sauce thanks to coconut milk. Give it a try—you won’t believe how easy it is!
Frequently Asked Questions
Chicken Tikka Masala Origin
Chicken Tikka Masala is a creamy orange colored curry made with marinaded chicken, aromatic Indian spices, tomato and cream.
It’s a British-Indian dish (one of the most popular in the UK) and is thought to have been invented by an Indian chef who created the curry for British tastes by adding in cream or yogurt.
Is it Spicy?
No, this is a creamy and mild spiced curry but it’s so easy to adapt the amount of chili to your preference.
For a medium curry try adding in another 1-2 tsp of chili powder and for a hot curry you could try adding in a tsp of cayenne pepper or even fresh chili peppers.
Chicken Tikka Masala Vs Butter Chicken
Both of these Indian curries are mild and richly flavored but there are some differences between the two.
Butter chicken is much creamier and rich with less tomato intensity to it.
Can I Make it in Advance?
Absolutely, most Indian curries are even better the next day so preparing it in advance is always a good thing (it gives all the flavors a chance to develop further).
If making it a day in advance, store it in the fridge.
Can I Reheat Leftovers?
Leftover can be easily reheated in a skillet. The sauce will likely thicken as it cools so I recommend adding a splash of water or coconut milk to loosen it.
Can I Freeze Chicken Tikka Masala
Yes, chicken tikka masala freezes really well in suitable containers or freezer bags.
Make sure to thaw completely in the fridge overnight before reheating.
How to Make Chicken Tikka Masala
1. Cut the chicken into 1-inch pieces and mix with the spices.
2. Brown the chicken in a skillet.
3. Add roughly chopped onion and garlic to the skillet and continue to cook.
4. Add the tomato paste and stir to combine.
5. Add the coconut milk (see tips below on the right milk to use) and stir to combine.
6. Cook until a deep, rich orange color and onion and chicken are cooked through, serve.
Serving Suggestions
I love to serve this curry with long grain rice such as basmati.
You can keep it plain, simply seasoned with salt or you can get as creative as you like and mix in some Indian spices, fresh herbs and chili.
Pro Tip: Check out our recipe for making Instant Pot Brown Rice (you can also use white rice) for a super quick and fail-proof recipe!
Naan bread or flatbreads are also perfect serving options to mop up the incredible sauce.
And although this is a mild curry you might like to serve it with natural yogurt.
Top Tip: Grate some English cucumber into the yogurt and add some chopped mint, squeeze of lemon, salt and pepper for a super quick raita.
Tips for Making the Best Chicken Tikka Masala Recipe
- Be sure to shake the can of coconut milk before adding it to this recipe, especially if it’s cold where you are. The coconut cream solidifies at the top of the can, so give it a good shake or run it under hot water to help the coconut milk and cream re-combine.
- Be sure to purchase coconut milk and NOT cream of coconut, which is super sweet and typically used in drinks like piña coladas. While delicious, it’s not the right item for this recipe!
- Check the expiration date on your curry powder; it goes stale and loses flavor, and you want the best, freshest flavor for this dish.
- You can use chicken thighs or breasts for this recipe. Depending on your preference, chicken thighs may require a little extra home butchering to remove excess fat or connective tissue.
More Delicious Chicken Dinner Recipes to Try
If you’ve tried this Chicken Tikka Masala recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chicken Tikka Masala
Ingredients
- 1 Tbsp. curry powder
- 2 tsp. cumin
- 2 tsp. kosher salt
- 1 tsp. ground ginger
- 1 tsp. cardamom
- 1 tsp. chili powder
- 1 tsp. pepper
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- 2 Tbsp. vegetable oil
- 1 large onion cut into 1-inch pieces
- 4 garlic cloves smashed
- 2 Tbsp. tomato paste
- 1 13.6-oz. can coconut milk, shaken
- Cilantro leaves and rice to serve
Instructions
- Stir together curry, cumin, salt, ginger, cardamom, chili powder, and pepper in a small bowl.
- Add chicken to a medium bowl; add spices, and toss to coat.
- Heat oil in a medium skillet over medium-high heat. Add chicken to skillet; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Add onion and garlic; cook, stirring occasionally, about 5 minutes more.
- Stir in tomato paste; cook until fragrant, about 2 minutes. Add coconut milk; stir to combine.
- Bring to a simmer; reduce heat to medium-low, and gently simmer until chicken is cooked through and onion is tender, about 10 minutes.
- Taste, and add salt, if desired. Garnish servings with cilantro; serve with rice.
Notes
- Be sure to shake the can of coconut milk before adding it to this recipe, especially if it’s cold where you are. The coconut cream solidifies at the top of the can, so give it a good shake or run it under hot water to help the coconut milk and cream re-combine.
- Be sure to purchase coconut milk and NOT cream of coconut, which is super sweet and typically used in drinks like piña coladas. While delicious, it’s not the right item for this recipe!
- Check the expiration date on your curry powder; it goes stale and loses flavor, and you want the best, freshest flavor for this dish.
- You can use chicken thighs or breasts for this recipe. Depending on your preference, chicken thighs may require a little extra home butchering to remove excess fat or connective tissue.
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