• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Dietary Needs
    • Dairy Free
    • Gluten Free
    • Keto
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Cuisine Indian

Best Chicken Tikka Masala Recipe (Restaurant Style)

Cheryl Malik
Cheryl Malik Posted: 12/03/17 Updated: 01/02/23
4.97
/5
235 Comments
Jump to Recipe
GF Gluten Free P Paleo 30 Whole30

This post may contain affiliate links. Please read our disclosure policy.

Best Chicken Tikka Masala Recipe (Restaurant Style, Paleo, Whole30, Dairy Free) Pinterest image

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!

A bowl of chicken tikka masala over basmati rice with a slice of naan

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.

A bowl of chicken tikka masala over basmati rice with a slice of naan

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.

A bowl of chicken tikka masala over basmati rice with a slice of naan

Other Recipes You’ll Love

  • How to Make Paneer
  • Paneer Tikka Masala
  • Palak Paneer
  • Easy Chana Masala
  • 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

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A bowl of chicken tikka masala over basmati rice with a slice of naan
4.97 from 150 votes

Best Chicken Tikka Masala (Restaurant Style)

Prep:15 minutes
Cook:1 hour 10 minutes
Marinating Time:1 hour
Total:2 hours 25 minutes
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.
Print Save Saved! Click Here to Remove Ads
6 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.
    Marinate the chicken in yogurt and spices

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.
    Cook your onion, ginger, garlic, and chiles until toffee colored
  • 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.
    Simmer the tomato-pepper mixture until thick, caramelized, and paste-like
  • 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.
    Broil your chicken until cooked through and browned in spots
  • 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.
    Stir and garnish with cilantro, serve over rice with naan

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.

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.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
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!)

Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • This chicken tikka masala chili is the stuff your dreams are made of. This Whole30 chili has a rich and creamy tomato sauce, with beautiful caramelized onions, garlic, and chiles, loaded with tender ground chicken and veggies. Inspired by my beloved chicken tikka masala recipe, this chicken tikka masala chili is a must make for fall! It'll surely become your favorite Whole30 chili, too.
    Chicken Tikka Masala Chili (Whole30, Paleo)
  • Whole30 Indian saag chicken in a white bowl
    Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken)
  • Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo)

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mike says

    Posted on 3/5/21 at 5:59 pm

    I made this recipe twice, and I really wanted to like it. I thought I made a mistake the first time but I didn’t. Unfortunately it tasted nothing like what I was expecting. It was creamy and rich but it did not have that chicken tikka masala flavor that I’ve been looking for. Both times the color was completely off. Thank you for the recipe but my quest continues.

    Reply
  2. S says

    Posted on 2/25/21 at 10:28 pm

    Best music ‘eva!

    Reply
    • Sam says

      Posted on 3/6/21 at 10:02 pm

      I grew up in UK and moved to the US 10 years ago. I don’t normally comment on recipes but this was is phenomenal. It’s rare that I have tried a recipe and felt like I got close to restaurant food. Thank you!!5 stars

      Reply
  3. Mike says

    Posted on 2/16/21 at 10:23 am

    I thought I was the only one who was out there searching for the perfect chicken tikka masala recipe! I have been trying this for years as well, reading British websites downloading every recipe I could find and I agree with you every single one of them kind of taste the same and was missing that creamy something that I don’t know how to describe. I am anxious to try this but since we are snowed-in in St Louis and the wind chill is 25 below, the stores are closed si I will have to go to the store to get a few things. I guess my question is.. is this more of a British Curry or an American style There really is a difference. I prefer the American style, even though I know that this is Britain’s favorite dish. Also I have never seen green peppers in chicken tikka masala, do those dissolve after you cook them because I’ve never seen it before. Thank you so much for this recipe. I hope it’s what I’m looking for!

    Reply
    • Karen says

      Posted on 3/26/21 at 11:51 am

      I haven’t made this recipe but I’ve done A LOT of research on British Indian food and have been experimenting with those recipes – this to me looks like an American style (I also like the American style but they are definitely different)

      Reply
  4. Claire Best says

    Posted on 2/16/21 at 3:24 am

    what do you call a can of tomato sauce, please? passata? ragu, puree?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/17/21 at 3:44 pm

      Passata or puree 🙂5 stars

      Reply
      • Diane Mars says

        Posted on 2/28/21 at 9:57 am

        I’m from the UK and grew up eating Indian food. This recipe was spot on! I marinated the chicken for 4 hours it was perfect. I didn’t blend the ‘paste/sauce’ until after I’d added and cooked down the green peppers as I didn’t want them noticeable. I substituted 2teaspoons of fennel seeds as I couldn’t find fenugreek. It was so delicious… thank you!

  5. Helen says

    Posted on 2/3/21 at 8:30 am

    Hi, I’m in the Uk and not seen canned tomato sauce, what would be a good substitute could I use passata or canned chopped tomatoes with some tomato purée.?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/4/21 at 11:32 am

      Passata will work! 🙂5 stars

      Reply
  6. Remy says

    Posted on 1/30/21 at 2:40 pm

    This was a great recipe! I usually make modifications to recipes but followed this exactly and loved it. Try not to skip the Fenugreek bc it makes ALL the difference (I found a large bag of it for $5 at my local international grocery). Instead of a blender, I used my immersion blender and the sauce was smooth and creamy and this way I had one less thing to wash. Loved this recipe and will make again!5 stars

    Reply
  7. Sam says

    Posted on 1/28/21 at 1:07 pm

    Can I make this with lamb instead? I have a chicken intolerance. Is there something different you’d recommend?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 1/29/21 at 10:33 am

      We’ve never tried it with lamb! Please let us know what you think if you try it. You could also substitute with chickpeas!5 stars

      Reply
  8. Hal Reising says

    Posted on 1/25/21 at 6:54 pm

    This is an awesome recipe to follow. It turned out fantastic. I have tried others and it didn’t turn out this well. I have seven kids and it’s impossible to please them all yet this did it. I don’t have fenugreek hanging around so I left it out and it was delicious. I will look over your other recipes on the sight as I am expanding my kids tastes. Thank you!5 stars

    Reply
    • Sara says

      Posted on 2/2/21 at 5:42 pm

      Oh. My goodness. I’ve searched far and wide for a recipe that comes anywhere close to restaurant-style tikka, and this blows my mind! We’re on the reintroduction part of Whole30, so I used coconut cream instead of heavy cream, and it was still delicious!!! I’m honestly more excited about the chicken and the sauce than I am about finally adding rice back into our diet. Thank you for a wonderful recipe!!!5 stars

      Reply
  9. Lisa says

    Posted on 1/25/21 at 3:37 pm

    Do you mean ground ginger when you say to add 1/4 tsp dried ginger to the marinade?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 1/26/21 at 9:30 am

      Yes. 🙂5 stars

      Reply
  10. Shaffia says

    Posted on 1/22/21 at 2:38 pm

    Having cooked curries all my life using a range of spices and different ingredients I was a little apprehensive about using this recipe, however me and my husband tried it and we were totally amazed. Whilst it was cooking we were a little worried but followed your recipe through and through and in the end it tasted fabulous. Thank you so much for sharing… x5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 1/25/21 at 9:33 am

      So glad y’all liked it!5 stars

      Reply
Older Comments
Newer Comments

Primary Sidebar

What’s Popular?

Reusable meal prep trays with sweet potato, scrambled eggs, and sausage for a whole30 breakfast

Whole30 Breakfast Meal Prep

Crispy, golden air fryer tater tots in a large white serving bowl next to a small ramekin of bright red ketchup.

Air Fryer Tater Tots

Overhead view of marry me chicken in a cast iron skillet

Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)

Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

In Season

Whole30 In-n-Out burgers close up

Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)

Overhead photo of keto chicken tortilla soup in a rustic bowl

Keto Chicken Tortilla Soup (Low Carb, Gluten Free)

Air fryer chicken wings on a platter with sauce

Crispy Air Fryer Chicken Wings in Buffalo Sauce

Instant pot frozen chicken breast - easy chicken recipes for dinners with few ingredients

Instant Pot Frozen Chicken Breast

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
87181 shares