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!
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.
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 even healthier options, like Whole30, paleo, and dairy-free options, making it super healthy and workable for even restrictive diets.
Tips to make this beloved Indian 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 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.
How to make the best chicken tikka masala
Perfection.
Other recipes you’ll love:
- How to Make Paneer
- Palak Paneer
- Easy Chana Masala
- Vegetarian Chickpea Tikka Masala
- The Best Instant Pot Chicken Tikka Masala (Whole30, Paleo, Low Carb)
- Chicken Curry (Low Carb, Whole30, Paleo)
- Butter Chicken
- Perfect Naan
- Chicken Tikka Masala Chili (Whole30, Paleo)
- Egg Roll in a Bowl
Did you make and love this recipe? If so, PLEASE leave us a 5-star rating! Nothing makes us happier.
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 See Note for alternate diets
- 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 heavy cream or half-and-half See Note for alternate diets
For serving:
- basmati rice See Note for alternate diets
- naan
- fresh cilantro chopped
Wine Pairings — See Notes
- 2018 The Resident Zinfandel click to buy
- 2019 Conte de la Terre Müller-Thurgau click to buy
- 2019 Dove Hunt Dog Chardonnay click to buy
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.
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.
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.
Wine Pairings
NO wine on Whole30 — no exceptions.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There's no added sugar to these wines, and they're all much lower in carbs, calories, and sugar. For me, there's no headache or fogginess the next day!
This recipe has strong Indian flavors coating the juicy chicken, so you can get away with a variety of wine pairings. I recommend:
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 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!
Fenugreek is native to South Asia and Southeastern Europe. The leaves taste like a combination of fennel and celery.
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!)
});
Hi! Thank you for this recipe! I’m making it today for my family and have one question.
In the photos when I pinch bigger it looks like you use the whole can of coconut milk , water and all. Recipe says cream on top. I have used whole can in other dishes . So is that right? Thanks again
Sandra, you will just use the cream on top. 🙂
Thanks for sharing this recipe! What do I do if I do not have fenugreek leaves? I only have the seeds but I read that it’s not the same taste?
Sorry just realised your post mentioned to omit them! Thanks for being detailed!
No problem, Samantha 🙂
If you do not have fenugreek leaves, just leave them out! Fenugreek seeds are not the same. If you make Indian food at home often, though, I highly recommend ordering some fenugreek leaves for great, authentic flavor!
I have tried multiple recipes for Chicken Tikka Masala, and none of them have come close to this recipe. This is the first time a recipe has tasted similar to an Indian restaurant. The instructions at first seemed intimidating, however besides it being somewhat time consuming as expected when cooking Indian, it was a very easy dish to make. I doubled the recipe in order to freeze a batch, and even when reheated this dish taste amazing.
I am so grateful to have come across this recipe. Please do yourself a favor and make this dish ASAP.
Thank you so much, Gary! It’s always hard to find the “just right” recipe when you’re craving a restaurant meal — this is definitely a personal favorite, and I’m glad that you enjoyed it!!
I had made this once before as a single batch and knew it was a good recipe. So I broke the rules and quadrupled the batch which does not always go well. I was honored to be able to feed one of my favorite singer songwriters Heather Maloney (if you don’t know knew her check her out on Youtube) after she played a house (lawn) concert. Heather was outstanding and the meal was delicious and most importantly the star of the evening loved it:) Thank you!
That’s awesome! I’m so glad it was a hit!
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends.
Thanks for the kind words!
I made this for the first time tonight. I’ve never made my own curry from spices and was very excited to find a restaurant tikka masala recipe. I am vegetarian so used quorn chicken chunks. My first attempt was good, but not amazing. I used 1 cup of double cream but it seemed to taste very creamy. Next time maybe I should use less or more tomato sauce? I also used ground ginger not grated fresh ginger, should this make a difference? I’ll be looking forward to trying it again. Many thanks 😊
Thanks for sharing your experience, Anna! We do hope you will try it again. 🙂 Let us know if we can help with the measurements or ingredients listed!
I’ll tell you WHAT – this recipe is just as good if not better than restaurant style Tikka Masala! The effort and time is well worth it.
Very easy to substitute for things you don’t have (or don’t like) and it still tasted fabulous! (examples; I used chili powder & cayenne pepper instead of serrano chiles. I skipped the bell peppers and fenugreek leaves as I didn’t have them on hand and it still tasted amazing!)
I have been raving about this recipe to anyone who will listen! Thank you so so much!
Thanks for the kind words!
I’ve never posted a comment before but this tiki masala recipe was so good I had to , everything about was so delicious better than any restaurant we’ve been to
Aw, yay!
Could I substitute coconut oil for the butter or ghee?
Yes!
I made this on Friday, substituting chicken thighs for breast. HOLY HOT DIGGITY. It was FANTASTIC. Thank you, thank you, thank you. I have been missing Indian food and this makes it all better. Do you have a korma recipe? haha.
Ask and ye shall receive! Vegetable Korma
Cheryl darling you r magic 😘believe me I have been going throughout many blogs n tying out different recipes but no one to beat you cause your chicken tikka recipe turned out exactly restaurant style only thing is my family n me did not bite into our fingers😍Waiting to try your many other recipes love n lite Mona darling
Best tikka I’ve ever made. Made this tonight for the in-laws and absolutely slayed it. I subbed baharat for the paprika and omitted the serranos since my wife isn’t big into spice. Just the right amount of kick from the baharat. Also did thighs instead of breasts. Heated some garlic naan over the gas burner on my stove. Great recipe, thanks a million!
My search is over for Tikka Masala recipes! Made this recipe tonight (the spicy version) and we were licking our plates clean! I’ve tried many Tikki Masala recipes and nothing seems to come close to our fav Indian restaurant… until now! And although a bit time consuming, the recipe is very easy to follow. Thank you!
This turned out delicious, used 1 can of coconut cream and 1 packet of Trader Joe’s ready to whip cream in a box. Making it again but this time will probably cook the chicken in an air fryer
do the bell pepper strips stay in the sauce after cooking or do you remove them. Seems strange to leave the strips in
I like to leave them in!
Leave them! Thats 1 of the items that makes it authentic 😋😋
Ok, for some reason it took forever to carmelize the onions and then forever to cook the sauce base down to almost a paste (literally this took me 3 hours, I was working on other dishes though). But honestly, the end result was so, so, so good! I will make this again! BUT next time I’ll make double the spice/tomato sauce mixture and freeze half for later. It was just so good!
You may try bumping up the heat slightly next time for the sauce! If you stir constantly, it shouldn’t burn.
This recipe is fantastic! I’ve made it a couple times now and my family loves it. We are vegetarian so I make it with tofu or a plant based chicken alternative and it comes out perfect. Our favorite Indian restaurant is an hour away and especially on busy weekdays when we don’t have the time to go out this is a wonderful stand in that is comparable to the taste of restaurant food.
Glad this is a hit for you Amanda!
First time making Indian food and this recipe was amazing! I am lactose intolerant so I opted for all coconut or almond-based ingredients (plain coconut yogurt, Half coconut cream half almond milk) and it was perfect! I also didn’t have tomato sauce in a can so I cooked down fresh tomatoes in a pan then put them in a blender. Worked great in case this happens to anyone else.
Thanks for the awesome recipe!
So glad you loved this one Rose!
Followed the recipe exactly, except for the bell pepper. 10/10, will make again! Finally found the true better-than-a-restaurant recipe I’ve been looking for for Chicken Tikka Masala.
Thanks for the great review! I’m so glad you loved it!!
Thanks! Terrific recipe. This is my favorite Indian dish and this recipe is spot on. I added 1.5 tsp of salt. Better than any restaurant tikka Masala I’ve ever had.
I’m so glad you loved it!!
If I only have a can of coconut milk, could I add it earlier (like when I add the sauce back to the pan from the blender) and simmer it for 30 minutes to make it thicker?
This could work!
Have you ever tried just making the sauce and then freezing it? How did it turn out?
This would totally be doable! If you froze the sauce alone, it would be easy to reheat and use later.
I’ve made this 3 times already and am making it again tonight! It’s one of my favorite “keeper” recipes!
But I can’t believe it wasn’t until today that I read your comment about deggi mirch. Next time I make this, I’d like to put that in. Would I substitute the deggi mirch for the paprika? Or would it be in addition to?
And is it the same amount as the paprika?
Thanks!
We made your Tikka Masala last night. I enjoy cooking and preparing Indian food, often using my own recipes and experimenting (sometimes good, sometimes not so!). This is absolutely perfect, up there with the very best recipes! It was well worth the effort, thankyou for sharing! Just one quick question, can you freeze any that’s left over, given the fact that there’s yogurt and coconut milk included?
I’m so glad you loved it!
You say to add garam masala…What kind? North Indian (Classic Punjabi or some variation) or South Indian kind? They taste very different.
A classic Punjabi in the style of other rich and creamy North Indian dishes is perfect here!
I’ve tried 3 recipes that claim to be restaurant style, yet they are not even close. Now, would it make a difference whether I choose coconut milk OR cream? I don’t care about “health” when making this recipe, I just want it o taste like the restaurant dish so what should I select?
We prefer the cream. 🙂
Thank you thank you thank you thank you thank you. I’ve been searching for the perfect guide to Tikka Masala, I now have the best method to use and make it my own after being led astray so many times before. So glad you put this together for us. If I could meet you I’d kiss you.
So glad you love it! We do too.
Can I use ground fenugreek? I have that but not the leaves and I’m not sure if I can substitute
No, if you do not have the leaves, simply leave it out. Ground fenugreek will give you a much different flavor.
I missed this comment. We put a tsp of ground fenugreek in with the other spices. It was still really good. I think I’ll cut the garam masala to 2 tsp next time. Also used 1/2 a red bell pepper and 1/2 green, and put some chopped kale in at the end. I used 2 large jalepenos, and next time will use 3-4 of them or leave the seeds in. My son said it was as good as the trader joe’s frozen one, and that’s a pretty big complement from him (he would eat 3 of those/day).
That’s awesome!