Best Chicken Tikka Masala Recipe (Restaurant Style)
Posted: 12/03/17
Updated: 01/02/23
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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 chicken tikka masala recipe has been perfected over years to be just the best!
Get Ready to Wow Your Tastebuds
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.
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.
This recipe for 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 had been developing and most importantly, I had very low expectations.
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 half and half; the heady spices and fenugreek. It surpassed every previous attempt I’d made with flying colors.
What Makes This Recipe So Good
- 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 even healthier options, like Whole30, paleo, and dairy-free options, making it super healthy and workable for even restrictive diets.
Important Tip!
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 repeat – do not skip the caramelization process!
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. And if you’re dairy free, use 2 cups solid coconut cream in place of the 2 cups half and half.
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 uses real, whole foods.
This chicken tikka masala also 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.
Other Recipes You’ll Love
- How to Make Paneer
- Paneer Tikka Masala
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- Vegetarian Chickpea Tikka Masala
- Whole30 Instant Pot Chicken Tikka Masala (Paleo, Low Carb)
- Butter Chicken
- Perfect Naan
- Chicken Tikka Masala Chili (Whole30, Paleo)
- Egg Roll in a Bowl
- The Best Instant Pot Chicken Tikka Masala
Best Chicken Tikka Masala (Restaurant Style)
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.
servings
Ingredients
- 2 large boneless, skinless chicken breasts diced, about 1 ½ pounds
For the Marinade
- 1 cup plain full-fat yogurt See Notes for alternate diets
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 tablespoon lemon juice about half a lemon
- 2 teaspoons black pepper
- ¼ teaspoon dried ginger
For the Sauce
- 4 tablespoons ghee or butter, ¼ cup
- 1 medium white onion diced
- 1-2 serrano chiles minced, see Notes for heat level
- 5 garlic cloves minced
- 1 ½ tablespoons fresh ginger grated
- 3 ½ 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 heavy cream or half-and-half, See Notes for alternate diets
For Serving
- basmati rice See Notes for alternate diets
- naan
- fresh cilantro chopped
Instructions
Marinate the Chicken
- Combine all marinade ingredients besides chicken 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
- 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.
- Stir in the tomato sauce then transfer to a blender and blend until smooth. Return the sauce to your skillet. Add sliced bell pepper, fenugreek, and salt.
- 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.
- Simmer for 30 minutes on medium-low heat or until thick and more like a paste than a sauce. Add the heavy cream and stir until very smooth. Taste and correct seasonings. Add chicken, stir well, and serve over basmati or cauliflower rice and naan. Top with plenty of chopped cilantro.
Notes
Heat Levels:
- Mild: 1 serrano chile, seeded
- Medium: 1 serrano chile, not seeded
- Hot: 2 serrano chiles, not seeded
- 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.
- Use 2 cups coconut cream (just the solid white part of a can of coconut milk or cream) in place of the half and half.
- Serve over steamed cauliflower rice, not regular rice.
Video
Nutrition Information
Serving: 1serving, Calories: 459kcal, Carbohydrates: 10g, Protein: 12g, Fat: 42g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 96mg, Potassium: 373mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1470IU, Vitamin C: 21mg, Calcium: 119mg, Iron: 1mg, Net Carbs: 8g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
What makes chicken tikka masala red?
I use deggi mirch powder, which is similar to paprika but a vibrant red, in my chicken tikka masala. It gives the dish a brilliant hue and especially authentic restaurant-style taste. I highly recommend ordering a box if you make Indian food, like my chana masala, butter chicken, or chickpea tikka masala, with any sort of regularity!
What are fenugreek leaves?
Fenugreek is native to South Asia and Southeastern Europe. The leaves taste like a combination of fennel and celery.
Can I use fenugreek seeds instead of leaves?
The leaves have a much milder flavor than the seeds, so I would recommend just omitting the fenugreek or starting with a very small amount if you only have the seeds. (Unless you just absolutely love the taste of them!)
This is a new family favorite. Thank you! I use 1 serrano w/ seeds and 1 serrano w/o seeds for a medium hot to suit us and make a mild batch for other guests. Leftovers freeze well. Careful not to overcook meat.
Love that, Aimee! Thanks so much for the great review!
I made this receipe for my family and have to say it’s probably one of the best chicken tikkas I have made. My husband and family loved it and have asked I make it on a regular basis.
A few tweaks I did do was add tandoori masala to add more flavour to the marinated chicken. I also didn’t add as much as the Garam masala (store bought ) as I find it to have a very strong taste.
I added some of the marinade that was left over in the sauce and diced potatoes since we are a potatoe family. But your recipe was amazing and thank you !
Those adjustments sound great, Farz! So glad you enjoyed! Thanks so much for the review!
Best recipe I’ve made, it tastes amazing!
So happy to hear that! Thanks so much for the review, Shannen!
My kids love this curry and when we order it we have it extra sweet. What should I add to achieve this?
Hey, Clare! You could actually just add a little sugar to the sauce! I would add it in very small increments (like ½ teaspoon at a time), making sure to taste it after each add, until you’ve got the sweetness you’re looking for. Just be careful not to overdo it!
It was very good, but very labor intensive. Hoped for more spice, but now I know so I can adjust it to our liking the next time. I wwill slice and dice more ahead of time the next time it make this. For some reason I was thinking this was an instant pot recipe so that may be the reason I thought it wouldn’t take so long 🙂
I’m so sorry, Lynn! We actually do have an Instant Pot version of this recipe in its own post: https://40aprons.com/best-instant-pot-chicken-tikka-masala/ . That one might be more what you’re looking for! I’m glad you enjoyed this recipe despite the work!
I have tried many Chicken Tikka Masala recipes. I am planning to try yours, but before I do. The Garam Masala is the most important ingredient in the recipe, but that is the one item you don’t give a recipe for. I have about a dozen Garam Masala recipes and they all taste different. maybe you can post the one you use for this?
Hi Daniel, the recipe calls for 3 ½ teaspoons garam masala to be used in the sauce, as listed in the recipe card. We just use store-bought garam masala. Hope this helps!
We tried this recipe, hoping to finally get a version of Indian food that tasted like the restaurant. This recipe was it. We were amazed at how good it was. Thanks!!!
So happy to hear it!
The family loved this dish! I loved the auroma of this dish. My picky 22 year old son ate it, that’s a plus. My mom said that this dish has to be in rotation every two weeks and my aunt said to make sure to invite her everytime I make it. Thankfully my mom left me three pieces of chicken, so I got to eat the last teensy bit of it, and that was only because she couldn’t find any more cauliflower rice in the freezer, lol.
So glad the whole family enjoyed it!
So, I too have been on the prowl for a restaurant style tikka masala. I am sad to say that this wasn’t quite it. I followed the directions, I didn’t substitute and while it was the best tikka masala I have made at home, it wasn’t quite like the restaurant. I ended up having to add another can of tomato sauce and a bunch of lemon to tamp the heat down from the Serrano pepper ( highly recommend starting with a half and adding more later according to your tastes if you are a wimp like I am). I did taste it before I tampered with it also and only when I added some cumin seeds and fresh cilantro did it develop closer to restaurant flavor. The lemon I added was to reduce the heat, but it also perked the whole thing up as well. I think this is a great recipe, and think I may need a more authentic Garam Masala (I have some organic brand). The color was kind of a sickly orange also, I added a bit of turmeric at the end which didn’t change the flavor but it did take the sickly hue away. Snaps on this recipe, it is vastly better than every other tikka masala I have tried. The fenugreek leaves ARE that missing ingredient I had been trying to identify that all other tikka recipes were missing. Thanks!
Glad you could tweak this recipe to best fit your tastebuds! Thanks for sharing this feedback.
Great recipe to start. I increased all the aromatics to my taste. I highly recommend Kashmiri chili instead of smoked paprika and double the amount. Used a poblano chili instead of a green bell pepper, added and simmered with the aromatics before adding tomato sauce. I used the immersion blender to puree all the ingredients. Sprinkle fenugreek leaves on top after folding in the chicken.
Yum! Great tips.