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.
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.
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.
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.
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!
How to make the best chicken tikka masala
Other recipes you’ll love:
- The Best Instant Pot Chicken Tikka Masala (Whole30, Paleo, Low Carb)
- Whole30 Chicken Curry (Low Carb, Paleo)
- Butter Chicken
- Whole30 Butter Chicken (Paleo)
- Saag Chicken (Whole30)
- Perfect Naan
- Chicken Tikka Masala Chili (Whole30, Paleo)
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.
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 half and half, or heavy cream, 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
- 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
- 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 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!
This recipe was originally published in April 2016 but was updated with new photos, directions, and recipe revisions in December 2018.
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Wow, this was so good! Indeed time consuming, but well worth it. I didn’t have the fenugreek. I think I could find it pretty easy here in the Netherlands but because of corona I stay home. So next time! I used coconut oil instead of butter and one can of really good coconut milk and it was to die for! Even my daughter who is a very selective eater (ahum) ate it and sopped up her sauce with bread. A keeper!
We’ve made this several times with minimal alterations (no fenugreek leaves or serrano chiles on hand), and it’s been delicious every time. A bit time consuming, but it does not disappoint! Also makes for great leftovers.
Thanks for the fantastic recipe
Definitely takes some time, but I’m glad you thought it was worth it, too!
My boyfriend and I completely blundered through innumerable parts of this recipe and yet it still tasted absolutely delicious. I can’t imagine how incredible it must taste if we’d managed to prepare it more properly. 🙂 We’ll def be trying more of your recipes!
I love this recipe but currently am in a snow storm and have bell peppers but not green and yellow onion-now white. I’ve made it before and it was perfect. Should I wait until the snow improves to get the “correct” ingredients?
Leslie,
Those ingredients SHOULD work! However, if you want to try again with the ingredients we listed, you should totally give it another try!
i’m not a very good cook but i always manage to get this one right. i’ve made it several times and my husband raves about it. i use the so delicious dairy-free coconut yogurt for the marination since i don’t eat dairy.
thanks for sharing. this recipe is a keeper!
Time consuming but delicious! A staple recipe in my home. Delicious with coconut cream for whole30 or heavy cream if you do not have a problem with dairy. Yum!
Absolutely delicious!! I’ve tried several other tikka masala recipes and NONE have even come close to the flavor of this one! I always opt for the overnight marination of the chicken – it’s so flavorful! A favorite in our household for sure!
I LOVE LOVE LOVE this recipe! I’ve been making it since I found it back while I was doing Whole30. I’ve tried many CTM recipes and this is far and away the very best I’ve found. It’s kind of a lot of work but well worth it if you have the time!
AMAZING RECIPE!! Actually BETTER than any of the restaurants in my neighborhood. Search for the perfect CTM at home is over!
Made this recipe today for our dinner later tonight. Followed it to the T. It already tastes amazing. I can’t wait to try it after it sits for a couple hours. TY!!
This is fabulous. I did follow the directions except I thought it said 2 1/2 Tbs of fresh ginger. No harm done. I’ve had it made when it was not marinated and I marinated it for almost 24 hours. I loved it both ways but my chicken melted in our mouths. We enjoyed it with homemade naan bread. Oh I only had fire roasted crushed tomatoes. Also I did not find fenugreek at my local stores.
I ordered Fenugreek from Amazon. You can also sub celery leaves for fenugreek.
This is an amazing recipe!
I am not a confident cook, but I feel so accomplished after making this
I altered it only slightly and followed the directions. It is as good as I get from my favorite Indian restaurant!
Thank you!!!!
Cheryl, I was skeptical, but now I’m a believer. Thank you for this excellent restaurant-quality Chicken Tikka Masala recipe! Here in the SF Bay Area we have amazing Indian cuisine, and I’ve been trying for years to get this Just Right. Now, thanks to you I’m on the right track!
I have to admit a goof, to both warn and advise others — if using coconut cream CHECK THE LABEL FOR SUGAR, because coconut creams are not all the same! I made the mistake of using an entire 15 oz. can of Coco Lopez, from the liquor aisle, and it almost ruined the dish.
That said, your recipe does indeed taste restaurant-like with a certain level of sweetness.
I’m also going to try adding a Tablespoon of tomato paste to the sauce next time.
Thanks again!
Delicious recipe! I was very skeptical because I always feel that coconut is way too overpowering but it was perfect in this dish. It only has a slight hint of coconut but very close to the real deal. I didn’t use the fenugreek leaves but it was still delicious. I left out the chili and did a couple shakes of red pepper flakes since I had my niece over but even my 4 year old niece loved it! I will definitely be making this again. Thank you for the recipe!
Delicious recipe! I was very skeptical because I always feel that coconut is way too overpowering but it was perfect in this dish. It only has a slight hint of coconut but very close to the real deal. I didn’t use the fenugreek leaves but it was still delicious. I left out the chili and did a couple shakes of red pepper flakes since I had my niece over but even my 4 year old niece loved it! I will definitely be making this again. Thank you for the recipe
Is the tomato sauce divided? I’m a little confused by the line “ add the rest of the can of tomato sauce”
AH, you’re so right. We updated the instructions recently and this is a typo. Add all the tomato sauce at the same time!
Hi, if I want to freeze this and then cook it in a Crockpot, how long would you reckon I should cook this? Or has anyone tried this?
Recipe sounds great and would like to incorporate it in my meal planning 🙂
thanks.
Low for 6-8 hours or high for 4!
This stuff is AMAZING! I’ve never made Indian food before, so I was a tad nervous. What was I waiting for?! I even made my own garam masala spice mix. This is a definite keeper. My husband went nuts over it. Lol
So glad it worked out!
Holy Cow was this good! Big fans of Indian cuisine and this was our first attempt at making it! Turned out unbelievable. Better than restaurant style. Made it exactly how the recipe said minus the Fenugreek because couldn’t find at the local stores! Was time consuming but worth every minute!!
Thank you!
Made this for a dinner party tonight and it was a HUGE hit! Best tikka Marsala I have ever had for sure. Thanks!
My mother is Indian so I grew up eating indian food but never tikka masala. This was so amazing. I marinated my chicken GTS Coconut Yogurt. Pretty expensive, but does the job.
A yogurt marinade sounds fabulous! I am SO happy that you enjoyed this recipe, especially after growing up in a traditional Indian home. This makes my heart smile!