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.
Other recipes you’ll love:
- How to Make Paneer
- Paneer Tikka Masala
- 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)
Ingredients
Marinade:
- 2 large boneless, skinless chicken breasts diced, about 1.5 pounds
- 1 cup plain full-fat yogurt See Note 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 1/4 cup
- 1 medium white onion diced
- 1-2 serrano chiles minced, see note 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 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
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.
Video
Notes
- 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.
Nutrition
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!
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!)
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 two who lives in Memphis, TN.
Stacey says
All I can say is FANTASTIC! I am an lover of chicken tikka masala and whenever we get it the cost is quite steep! I purchased what ingredients I didn’t have ( my husband is from Morocco and his wonderful family is always sending spices!) the process was very timely but well worth it, my husband said it turned better than our local Indian restaurant… thank you so much! This recipe is now in my recipe files.
Rachel says
In the couple months since discovering this recipe, I’ve made it three times and each time it’s been better than the last! The emphasis on browning the aromatics and letting the sauce thicken makes this dish worth it every time. 🙂 Thank you for such a great recipe!
Cheryl Malik says
Thank you for a great review! Love to hear that it’s only getting better 🙂
Abby says
I very rarely leave comments on recipes, but this one was so good I had to! I’ve made MANY tikka masala recipes, all of which left me disappointed and wishing I just ordered take out instead. This one is incredible however. I’ve made it twice, once with chicken and once with roasted potatoes, and it was so yummy we barely had any leftovers. Definitely tastes like classic Indian take out.
Mike says
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.
S says
Best music ‘eva!
Sam says
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!!
Mike says
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!
Claire Best says
what do you call a can of tomato sauce, please? passata? ragu, puree?
Savannah | 40 Aprons Team says
Passata or puree 🙂
Diane Mars says
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!
Helen says
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.?
Savannah | 40 Aprons Team says
Passata will work! 🙂
Remy says
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!
Sam says
Can I make this with lamb instead? I have a chicken intolerance. Is there something different you’d recommend?
Savannah | 40 Aprons Team says
We’ve never tried it with lamb! Please let us know what you think if you try it. You could also substitute with chickpeas!
Hal Reising says
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!
Sara says
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!!!
Lisa says
Do you mean ground ginger when you say to add 1/4 tsp dried ginger to the marinade?
Savannah | 40 Aprons Team says
Yes. 🙂
Shaffia says
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… x
Savannah | 40 Aprons Team says
So glad y’all liked it!
Eddie B says
Instant family hit. Took more time than I planned for on a work night but it was awesome. I used thighs instead of breast and did not have any fenugreek. Does fenugreek really add to the recipe? I think a little more tomato sauce or less heavy cream would be my next iteration to give it more acidity. Will be a special occasion meal in the future due to complexity and duration but it was worth it!!
Renée says
I’ve probably made this 12 times – should’ve commented ions ago!! Thank you so much for refining and sharing this to us all.
SO INCREDIBLY DELICIOUS. I use the yogurt, but trade the heavy cream for coconut cream & it’s flawless. Guests always want leftovers! Make a double batch.
Homemade naan is an easy addition to this this perfect recipe.
Savannah McGhee says
We’re glad you love it! 🙂
Kyrsten Miles says
This taste WAY better then the restaurant. As soon as I bit into this I was blown away. My tips below:
I used shrimp as I do not eat chicken. I seasoned it the same way. I browned both sides when the recipe called for the chicken and then I let it finish cooking in the sauce. It did not get over cooked.
I added 2 extra tsp of brown sugar and some honey as I’m not a big spicy fan. I prefer sweet. I also did less of the kashmiri after tasting in advance for the spice level. I did like 1/2 tsp.
And I did not add water. I also only did 1 cup of heavy cream since I only had the pint size carton and it was plenty. Any more liquid and it wouldn’t have been as thick . The consistency was perfect.
Also I was confused between heavy cream and heavy whipping cream. I think they are the same?? I used whipping cream and it turned out fine! Maybe that will help someone else.
I love this recipe so much, thank you!! This is coming from a southern black girl who doesn’t have Indian cuisine very close or accessible after moving back home from la.
Jon says
Brilliant. Just the right heat. Flavors on point.
I added some ground blanched almonds for a little texture. Great recipe.
Shaun says
This recipe blew my mind. It was perfect. Didn’t think I had it in me.
Rosalie Weber says
I am in love with this recipe. I couldn’t find fenugreek leaves but I did find ground fenugreek seeds at my local health food store. I used a third of what the recipe called for the dried leaves and I think it tastes amazing. I will probably order dried fenugreek leaves on Amazon and see which way I like better. I have always had an obsession with Indian cuisine. Thank you for this amazing recipe.
Savannah | 40 Aprons Team says
Glad you liked it, Rosalie!
Stephanie says
I cooked this twice and LOVED IT. Friends commented that it tasted like restaurant style and I am honestly addicted. Thank you so much!
Notes on my experience:
I marinated the chicken in goat yogurt. Marinating it over night was distinctly better (imparted a nice tangy flavor) than marinating for one hour.
I replaced the green bell pepper with red bell pepper … Because most people I know do not like green bell peppers
I used 2 serrano peppers without removing the seeds. I am a fan of spice and this made a spicy but enjoyable dish.
I did not have fenugreek
I used half as much cream for a spicier and flavorful sauce
This tastes amazing after putting in the fridge and reheating.
This one is gonna be a regular. 🙂
Savannah | 40 Aprons Team says
Thanks for sharing your experience, Stephanie. 🙂
Laurie says
Solid recipe that truly does deliver deep, rich chicken tikka masala flavor. The color of my sauce was lighter than that shown after adding 2 cups of cream, but I did not add any coloring to the dish beyond the spices in the recipe. Did not have fenugreek. Used about a 1/2 a jar of chopped green chiles. Don’t omit chiles (whatever you have)…it adds a necessary layer of flavor in the sauce. Used 15 oz. of crushed tomatoes instead of tomato sauce (which results in a slightly less smooth sauce). Added 1/2 tsp of kosher salt at the end. Marinated the chicken overnight, slicing 3.5 breasts (2.5 lbs.) horizontally to add more surface area, then grilled until just cooked. Once the sauce was ready, I cut up the grilled chicken and added it to the sauce. We will definitely cook this again. Very good, accessible recipe. Bonus that it’s mostly completed in 1 large pan.
Savannah | 40 Aprons Team says
Thanks for sharing, Laurie. 🙂
D. Fishman says
This is the holy grail! I didn’t even know that this was subconsciously on my bucket list until I saw it on your website. My jaws dropped, eyes popped, and a slow yes…… came out, suddenly realizing that one of my fav dishes in the entire world was calling me, that it is time…….the recipe has arrived! I could tell from the pic it was a keeper, but I was in denial until I tasted it b/c I’ve tried making in the past in nothing came close… ever! When I made it, I couldn’t believe my nose as I smelled it, I couldn’t believe my eyes as it developed into the sauce I recognize, and couldn’t believe my taste buds when I tasted it! Time stood still, I squealed, and did the happy dance, and squealed again. My soul is SO happy. Thank you SO much for your 10 year determination to research and share this world renown dish so we can now make at home. Bless you :0)
Savannah | 40 Aprons Team says
Haha! Thanks for the awesome review. 🙂 All of those things sound magical!
Nicole says
Yes, finally a delicious tikka masala! It was so amazing and the spice blend was spot on, I used half and half.
Savannah | 40 Aprons Team says
Nicole, we’re super excited this worked for you!