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Best Chicken Tikka Masala Recipe (Restaurant Style, Paleo, Whole30, Dairy-Free Options)

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Originally published on . Last updated on . / By

This is the best chicken tikka masala recipe ever! It tastes just like the restaurant and will fool even the most hardcore of takeout enthusiasts. Rich and creamy with tender bites of chicken, this best ever chicken tikka masala recipe offers paleo, Whole30, and dairy-free options for a healthy Indian meal.

Best chicken tikka masala recipe over rice with naan in a white bowl with skillet in the background

Chicken tikka masala is a gateway drug.

Having never before tasted a spicy and sour rassam, never dunked a crispy piece of pakora in bright green chutney, never fought over the last gulab jamun in the order, most of us start with chicken tikka masala. It’s considered the official dish of the United Kingdom and is almost certainly the unofficial first-timer’s order the world over. Maybe it’s the description on the menu:

Mesquite broiled Chicken-Tikka cooked with bell pepper, onions in a tomato butter sauce

Chicken tikka prepared in tomato cream sauce.

Pieces of chicken tikka cooked in a creamy sauce with fresh tomato and exotic spices. 

Overhead shot of the best chicken tikka masala recipe over rice with naan in a white bowl with skillet to the side

I see a few words in each of those descriptions, don’t you? Tomato. Cream. Butter.

Indian cuisine neophytes across the country are pointing at that item on the menu, claiming “It couldn’t be bad.” And oh, are they so very wrong.

The recipe for the best chicken tikka masala is quite possibly the heavenliest dish on the face of the planet if you’re asking me (and you are, aren’t you?). The heady mix of spices, the slow-cooked onions, and garlic, the creamy, buttery ho-my-goodness sauce: it draws most Indian food newbies in instantaneously, converting them for life.

The problem is that a restaurant style chicken tikka masala recipe is weirdly hard to make at home. No, I take that back; it’s really hard to find. I’ve been working at nailing it for over a decade now, with no real luck. Sure, the recipes I made were great, awesome takes on Indian curries. But did they taste like restaurant-style chicken tikka masala? Was it the best chicken tikka masala recipe? Not quite. There was just something missing.

So a little while back, I decided to do some research into what restaurants really do to produce that unbelievable dish. I read through plenty of theory, different elements that combine to create the dish you know and love. I paired those new techniques with a recipe I altered to fit a paleo diet (and Whole30 for that matter!), and, most importantly, I had very low expectations.

Best chicken tikka masala recipe over rice with naan in a white bowl with skillet in the background

And so when I tasted that first bite, it was a sheer delight when I realized I’d done it. Finally, the restaurant style chicken tikka masala recipe I’d been dreaming of! The slow-cooked onions, garlic, tomatoes, and spices; the rich and creamy coconut milk; the heady spices and fenugreek. It surpassed every previous attempt I’d made with flying colors.

Why this is the best chicken tikka masala recipe

  • It utilizes authentic caramelization processes to produce a tikka masala that tastes just like the restaurant.
  • It’s rich and creamy and smooth and spicy and perfect.
  • There are Whole30, paleo, and dairy-free options, making it super healthy and workable for even restrictive diets.

Tips to make the best chicken tikka masala recipe

Do not skip the caramelization process either with the aromatics or the tomato sauce. If you do, you’ll end up with a less-than Indian curry, and not the best chicken tikka masala recipe ever! Seriously, if you make this and find it isn’t the best ever, you didn’t caramelize it all long enough!

I used full-fat plain yogurt as a marinade, but if you’re paleo or on a Whole30, you can skip that without missing too much.

Close up of the best chicken tikka masala recipe in a skillet with cilantro over

Where can I find fenugreek leaves?

Fenugreek leaves are optional but oh, they put the dish over the top. Do use them if you can find them! I bought a big box at an Asian market and have barely made a dent in it. If you like Indian food, you’ll be super happy to have a box of fenugreek leaves at home. I use them in my saag chicken recipe, too, and they really take things over the edge.

Is chicken tikka masala healthy?

This chicken tikka masala recipe is healthy! It marinades the chicken in full-fat yogurt, which I absolutely include as part of my paleo diet. You can totally skip it, though, or marinade your chicken in a dairy-free yogurt, like cashew, almond, or coconut yogurt. Finally, you can use either coconut cream or heavy cream to enrich the sauce.

This chicken tikka masala has dairy-free options and works for a Whole30 or paleo diet. It’s gluten and grain free, includes no sugar, and no processed anything! All real food love.

How to serve this chicken tikka masala

If you’re on a Whole30 or are strictly paleo, omit the regular yogurt in the marinade and either marinade the chicken in coconut milk or a compliant yogurt. When ready to serve, spoon the best chicken tikka masala you’ve ever had over steamed cauliflower rice with plenty of chopped fresh cilantro. A side of sautéed zucchini would be perfect here!

If you’re not on a Whole30, serve this recipe over steamed basmati rice with a side of naan and raita. I have a seriously fab recipe for the perfect naan, and it’s way easier than you’d think!

Best chicken tikka masala recipe over rice with naan in a white bowl with skillet in the background

How to make the best chicken tikka masala

Marinade pieces of chicken in a mixture of plain yogurt, turmeric, lemon juice, garam masala, black pepper, and dried ginger. Cover and refrigerate at least 1 hour, up to overnight.
Marinate the chicken in yogurt and spices
When you’re ready to make the sauce, cook your onion in ghee in a large skillet over medium heat until softened, about 5 minutes. Then add your chiles, garlic, ginger, and reduce your heat. Cook, stirring occasionally until the mixture turns a nice medium brown, almost toffee color, about 20 minutes. Don’t skip this step, please! Add a little water here and there if the mixture is sticking, but absolutely don’t skip this part. Finally, add your garam masala and paprika and stir. Cook for a few minutes, adding a little water as necessary, or until the mixture is fragrant.
Cook your onion, ginger, garlic, and chiles until toffee colored
Add the tomato sauce and stir, then transfer the mixture to your blender and process until smooth. Return to the skillet and add your bell pepper, fenugreek leaves, and salt. Simmer for about 30 minutes on medium-low heat until thick and paste-like. Don’t skip this step; it’s super important for the ultimate taste and creaminess of the dish!
Simmer the tomato-pepper mixture until thick, caramelized, and paste-like
Meanwhile, cook your chicken: Preheat your broiler then place chicken on a wire rack over a baking sheet. Throw away your marinade. Broil, flipping in the middle, about 8 minutes, or until chicken is browned in spots. Set aside.
Broil your chicken until cooked through and browned in spots
When your tomato mixture is nice and thick, add the can of coconut cream and stir until very smooth.
Add coconut milk
Taste and correct seasonings, adding likely more salt. Stir in your chicken and serve over basmati or cauliflower rice with naan, if you do that sort of thing. Garnish with lots of chopped cilantro.
Stir and garnish with cilantro, serve over rice with naan

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Best chicken tikka masala recipe over rice with naan in a white bowl with skillet in the background
4.95 from 38 votes
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Best Chicken Tikka Masala (Restaurant Style, Paleo, Whole30, Dairy-Free)

This is the best chicken tikka masala recipe ever, and it's so rich and perfectly spiced. A double caramelization process produces a chicken tikka masala that tastes just like the best restaurant-style dish.

Course Main Course
Cuisine Indian
Keyword chicken, healthy, indian
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 449 kcal
Author Cheryl Malik

Ingredients

Marinade:

  • 2 large boneless and skinless chicken breasts diced, about 1.5 pounds
  • 1 cup plain full-fat yogurt or compliant plant-based yogurt if on Whole30, see note
  • 1 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 tablespoon lemon juice (about half a lemon)
  • 2 teaspoons black pepper
  • 1/4 teaspoon dried ginger

For the sauce:

  • 4 tablespoons ghee or butter (1/4 cup)
  • 1 medium white onion diced
  • 1-2 serrano chiles minced, see note for heat level
  • 5 garlic cloves minced
  • 1 1/2 tablespoons fresh ginger grated
  • 3 1/2 teaspoons garam masala
  • 1 teaspoon paprika
  • 1 15-ounce can tomato sauce
  • 1 green bell pepper deseeded and sliced into strips
  • 1 tablespoon dried fenugreek leaves
  • lots of salt to taste
  • 2 cups coconut cream or full-fat coconut milk, or heavy cream, or half and half, see note

For serving:

  • basmati rice or cauliflower rice
  • naan if you're not paleo or on a Whole30
  • fresh cilantro chopped

Instructions

Marinate the Chicken

  1. Combine all marinade ingredients besides chicken (omitting yogurt if paleo or on a Whole30) in a medium bowl and stir well. Add chicken and toss to coat. Cover and refrigerate at least 1 hour, up to overnight.

Make the Sauce

  1. Heat the ghee in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add serrano chiles, garlic, ginger, and reduce heat to medium-low. Cook, stirring occasionally, until a nice toffee color, about 20 minutes, adding a few drops of water here and there if drying out and sticking. Add garam masala and paprika and stir well. Cook until fragrant, a few minutes, adding a couple of tablespoons of water if necessary to reduce sticking.

  2. Stir in the tomato sauce then transfer to a blender and blend until smooth. Return the sauce to your skillet and add the rest of the can of tomato sauce. Add sliced bell pepper, fenugreek, and salt.

  3. Meanwhile, cook the chicken. Preheat broiler and place a wire rack over a baking sheet. Place chicken pieces on top of the rack. Broil, turning occasionally until browned in spots and cooked through, about 8 minutes total.

  4. Simmer for 30 minutes on medium-low heat or until thick and more like a paste than a sauce. Add the can of coconut milk and stir until very smooth. Taste and correct seasonings. Add chicken, stir well, and serve over basmati or cauliflower rice and naan, if that fits into your diet. Top with plenty of chopped cilantro.

Recipe Video

Recipe Notes

Heat Levels:

  • Mild: 1 serrano chile, seeded
  • Medium: 1 serrano chile, not seeded
  • Hot: 2 serrano chiles, not seeded

If you're on a Whole30, you can use a compliant non-dairy yogurt, like Kite Hill unsweetened, to marinate your chicken. You can also skip the yogurt entirely and simply marinate the chicken in spices and lemon juice, or use canned coconut milk to replace the yogurt.

Cream:

I prefer to use about 2 cups of pure coconut cream, just the thick, solid white part of a can of coconut milk. You can use one can of full-fat coconut milk, if you prefer, but the sauce won't be as creamy. If you're not on any specific sort of diet, try about 2 cups of heavy cream or half and half to enrich the sauce!

Nutrition Facts
Best Chicken Tikka Masala (Restaurant Style, Paleo, Whole30, Dairy-Free)
Amount Per Serving
Calories 449 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 31g 155%
Cholesterol 55mg 18%
Sodium 69mg 3%
Potassium 566mg 16%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 3g
Protein 13g 26%
Vitamin A 6%
Vitamin C 27.1%
Calcium 7.4%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in April 2016 but was updated with new photos, directions, and recipe revisions in December 2018.

This restaurant-style chicken tikka masala will fool even the most hardcore of takeout enthusiasts. This paleo chicken tikka masala recipe is rich and creamy with tender bites of chicken, and this dish also works as a Whole30 chicken tikka masala recipe that absolutely everyone would love. Healthy and a wonderful paleo dinner or Whole30 dinner.
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About Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the clean eating, paleo, and Whole30 recipes at 40 Aprons. She's been a blogger for 10 years and is known for her flavorful, family-friendly recipes and detailed recipe instructions.

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Comments

  1. Nikki lomerson says

    April 12, 2019 at 8:47 am

    Holy gracious! Made it last night and it completely hit the spot instead of our local Indian restaurant. Like you, I’ve tried many times to make Indian dishes that just didn’t seem authentic! This would get 10 stars from me if I could! You have outdone yourself! Thank you for sharing!

    Reply

  2. Jenny says

    April 7, 2019 at 9:44 pm

    Just finished making this, oh my gracious, THANK YOU.

    I have tried at least 15 times to make a good tikka masala at home, to no avail. I have been a slave to paying $15 to eat it at a restaurant because I could never get it to taste the same at home. I made exactly as written (though I doubled the sauce because let’s be real, I want to straight up drink it) with a tiny little lightening up using half heavy whipping cream and then 1/2 & 1/2. Amazing.

    I bought fenugreek leaves years ago and have 3/4 of the giant box still! Using the special ingredients (including ghee!) and sauteing for so long truly makes a difference.

    I am so grateful to have found your recipe. I immediately boxed up some to share with coworkers and friends and my boyfriend is so excited to try it tomorrow (I sent him pics of every step as I was cooking)! 😘 You are wonderful!! Thank you, thank you, thank you!!

    Reply

  3. Lindsay says

    January 22, 2019 at 5:11 pm

    Hi! I live in a tiny town and I can’t find Serrano peppers anywhere. I can only order Serrano Chile powder or dried Serrano Chiles. Thoughts!?

    Reply

      • Lindsay says

        February 1, 2019 at 4:03 pm

        I ended up using 1/4 tsp Serrano Chile powder and it was perfect medium spicy! It is TO DIE FOR!! Just like the restaurants! I made half with chicken for me and the hubby and half with just garbanzo beans for my vegetarian Indian-food-loving brother. Thanks so much!!

  6. Alana says

    October 6, 2018 at 5:15 pm

    Despite how time consuming this is to cook I keep coming bcak to it over and over cause it’s sooooooo good! I pan sear my chicken instead of broiling it but I do everything else as is. So delicious!

    Reply

  7. Alex says

    September 14, 2018 at 1:47 pm

    You have made my WILDEST dreams come true… cannot wait to make this.
    Would this be as delish in a slow cooker or same deal as the crock pot answer?
    I can’t do onions – would you recommend subbing garlic and canned tomatoes for tomato sauce?
    Thank you!!

    Reply

  8. Carly says

    February 20, 2018 at 8:16 pm

    Wow this was good but waaaay too spicy for me. Did other people use fresh serrano peppers? Because wow this was super super spicy, even with the coconut milk to balance it out. Would love to try it again with the heat turned down.

    Reply

    • Cheryl Malik says

      February 21, 2018 at 10:31 am

      I’m sorry you found it so spicy! I’ve not heard that before and it’s quite mild for us. If you make it again (and I hope you do!), I’d definitely recommend seeding the peppers before mincing. You could even cut the peppers down to simply one seeded serrano if you prefer!

      Reply

      • Carly says

        April 9, 2018 at 4:53 pm

        Deseeding the Serrano peppers made all the difference. Tried it again and it was a perfect level of spice. Thanks!!

  11. Johanna says

    January 15, 2018 at 2:45 pm

    We made this over the weekend without the yogurt and without subbing anything for the yogurt and it was freakin’ phenomenal. Served it over coconut cauliflower rice. Will definitely be making again!

    Reply

  13. Jeri says

    December 30, 2017 at 12:43 pm

    This recipe is TOTALLY amazing! I discovered it and have made it twice this month, and put it into rotation again next week. In fact, it’s even better the next day for lunch. Thank you!

    Reply

  15. Laura says

    November 6, 2017 at 12:44 pm

    This was definitely the best homemade Tikka Masala I’ve done. Awesome work! And I only had ground fenugreek, not leaves, so I’m especially excited to make it again. We made cauliflower rice and paleo naan to go with it and it was serious Indian craving perfection! Thank you, thank you. 🙂

    Reply

  16. Tess says

    October 7, 2017 at 3:10 pm

    Hi, this looks wonderful but I don’t have a broiler – would you be able to recommend another way to cook the chicken if I have to use the stovetop or oven, that will have the same type of texture as the method you’ve used here? Thanks so much!

    Reply

  17. Patrick Scott says

    October 1, 2017 at 3:54 pm

    Hello – we made this recipe several weeks back and loved it! We left out the FennelGreek leaves and had no problem. The taste was excellent and I felt like there was an orchestral medley playing on my pallet. Just delicious!

    My question: we are making this again and I was wondering how important it was to broil the marinated chicken in the oven? Might it be as good by marinating the chicken and then simply cooking/simmering in the sauce?

    Thanks for a delicious recipe!

    Reply

    • Cheryl Malik says

      October 2, 2017 at 9:44 am

      I’m so glad you loved it! So… I prefer to broil the chicken to mimic the tandoor treatment the chicken’s given at restaurants. However, you could totally just simmer in the sauce, but you’ll be missing out on the additional caramelization and the flavor it brings. 🙂 I’ve made it in the Instant Pot without broiling the chicken, though, and it works! Let me know if you do it and how you like it. Thanks, Patrick!

      Reply

  19. Rachel says

    September 4, 2017 at 9:15 am

    I found this on Pinterest- it is the best Chicken Tikka that has tasted even sorta close to my fave restaurant. I left out the fenugreek because I didnt have any and it was STILL excellent! I even had it for breakfast 😀

    Thank you so much for sharing!

    Reply

  20. Rolland says

    August 8, 2017 at 12:48 pm

    Hey there! I just made this last night. First time using the broiler drawer (had to go buy a pan), and went to an Indian grocery store to get the ingredients I didn’t have. SOOOOO worth it! This recipe is great and I’ve already shared the URL for this page to several people. I came across this page by accident. How can i find more of your [paleo/W30] recipes? Do you have a cookbook?

    Reply

  21. Kaitlyn says

    August 5, 2017 at 6:29 pm

    This was literally one of the most delicious recipes I have eaten. I invited people over just so they could try this. Thank you for cracking the restaurant secret!!

    Reply

  22. Shelley says

    July 19, 2017 at 3:39 pm

    I wish this wouldn’t have been advertised as dairy free! Greek yogurt and butter are dairy products. And omitting the yogurt would take away a lot of the tang and the creaminess. What could be substituted?

    Reply

    • Cheryl Malik says

      July 19, 2017 at 5:31 pm

      Hey Shelley! You can easily substitute coconut oil for the ghee – there is, however, no allergenic milk fat included. Omitting the yogurt is totally fine, especially since it’s just a marinade. It has been done many, many times by Whole30ers 🙂 You can also use dairy-free yogurt.

      Reply

  23. Christina says

    July 11, 2017 at 3:44 pm

    Hello! This look beyond amazing! Any idea of something to sub for the butter or ghee in the sauce? We’re totally dairy-free, and even ghee is irritating for my dairy allergy. Thanks!

    Reply

  24. Sarah says

    July 2, 2017 at 11:42 am

    Hey! I was wondering if this recipe can be adapted to a crockpot without sacrificing the quality? Also, do you have an estimated calorie count?

    Reply

    • Cheryl Malik says

      July 2, 2017 at 1:34 pm

      Unfortunately, you can’t adapt this recipe to the Crockpot without losing a lot of the restaurant flavor. The caramelizing of the aromatics is critical to that quality! Trust me, I’ve tried 😀 It’s still good coming from the Crockpot (technically I’ve tried it in the InstantPot) but you don’t get that reduction or caramelization unfortunately. I don’t have a calorie count – I think you can paste the ingredients into MyFitnessPal, maybe?

      Reply

  25. Emily Weary says

    June 23, 2017 at 9:03 pm

    any advice on how this would freeze? LOVE it and definitely want to try, but there’s only one of me and I’ll need to save the leftovers.

    Reply

    • Cheryl Malik says

      June 24, 2017 at 9:59 am

      I’ve never tried it, but it should freeze pretty well! You might want to sub boneless skinless chicken thighs for the chicken breasts, just so they stay tender after reheating, though. Let me know if you try it!

      Reply

  26. Cheryl Malik says

    February 24, 2017 at 9:34 am

    You could absolutely try that! Yogurt is usually used in marinades for its tenderizing effect, so coconut milk wouldn’t cover that part but would absolutely not hurt. It would surely add a nice richness – let’s try it!

    Reply

    • Mindy says

      January 5, 2018 at 12:41 am

      How did you feel about the coconut milk fat marinade? I’m planning on making this next week for dinner and wondered what your results were. Thanks!

      Reply

  27. Karly says

    February 23, 2017 at 10:49 am

    You’re joking. Something THIS delicious is actually good for me? Like, I can ACTUALLY enjoy it and not feel guilty at all? What kind of a magic worker are you!? This looks absolutely amazing!

    Reply

    • Cheryl Malik says

      February 24, 2017 at 9:35 am

      I know, right?! Also, am now dying over your blog. I had a YouTube channel when I was prego called Bun in the Oven (for really obvious reasons), but your “about” section… I literally chortled.

      Reply

      • Jordan says

        March 5, 2017 at 1:04 pm

        Hey! Do I substitute anything for the Greek yogurt in the marinade since I am doing whole30? Excited about this!! Thanks!!

      • lauren says

        March 17, 2017 at 8:02 am

        I found fenugreek seeds…how much do you think I should use? I was going to toast the seeds and grind them in my spice grinder.

      • Cheryl Malik says

        March 17, 2017 at 11:37 am

        Hi Lauren! For this recipe, you want dried fenugreek leaves. I’m not sure I would use seeds in this sauce. The leaves can be found at Asian markets, but they’re optional, too!

      • Cheryl Malik says

        July 11, 2017 at 8:15 am

        Hi Lori! Unfortunately, you can’t really make this in the Instant Pot using the pressure cooker setting. So much of the rich restaurant flavor is dependent upon the long caramelization of the aromatics. However, you could likely certainly use the Instant Pot on sauté mode to replace that process! You’ve given me a great idea for a new recipe! That said, I’ve tried a recipe close to this on Manual mode, and it just falls flat, compared to this one. Still delicious, but not the same quality. I hope you try it on Sauté mode and let me know how you like it 🙂

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