If you’ve ever walked into a curry house and watched steaming rice from a plate of deep orange curry, tender chicken chunks glistening in sauce, you know the magic of chicken tikka masala. I still remember my first attempt at home, standing in my small kitchen, marinating chicken in yoghurt and spices, and waiting while the sauce simmered. I was nervous it wouldn’t turn out like the restaurant version, but when I dipped naan into it and tasted that familiar mix of smoky char, warm spices and creamy tomato, I knew I’d hit something special.
Whether you’re new to Indian cooking or you’ve tried curried dishes before and want to impress, this recipe is built for you: few ingredients, manageable steps, and the kind of flavour that makes leftovers worth it. Think of it as in your kitchen and you don’t need to wait for delivery. Cool, right?
What Is Chicken Tikka Masala?
The name tikka means “chunks” (in this case, boneless chicken pieces) and masala means “spiced sauce”. Chicken pieces are first marinated, then cooked and finally simmered in a rich tomato-onion gravy with aromatic spices.
This dish blends Indian technique with favourite restaurant comfort. The sauce is creamy, layered with onion, tomato, garlic and ginger, yet it still holds the tang and warmth of traditional spice blends. I discovered that with a few smart shortcuts like a good marinade and a simple sauce that you can get nearly restaurant-level results at home.
Who Should Make Chicken Tikka Masala?
If you love spicy Indian dishes but don’t want anything too complicated and prefer simple steps for cooking, this recipe is for you. I used to think curries like this were hard to make but once I tried it in my own kitchen, I was hooked. It’s perfect for busy nights when you want something cosy and full of spices without the fuss. Marinating the chicken is easy and watching the sauce come together while it simmers is honestly my favourite part. And yes, the leftovers taste even better the next day. Trust me, this one’s worth making.
The Base Sauce
The key to making your version feel “restaurant-style” is the sauce. Here’s how I build a dependable base:
Ingredients for the base (makes enough for 4 servings):
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 inch of ginger, grated
- 2 large tomatoes, chopped (or 1 cup tomato purée)
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder (adjust to taste)
- Salt to taste
- 2 tbsp oil
Method:
- Heat oil in a pan over medium heat. Add onion and sauté until golden.
- Add garlic and ginger; cook for 30-60 seconds until fragrant.
- Add chopped tomatoes and spices (turmeric, cumin, coriander, chilli). Cook until tomatoes soften and oil starts to separate from the sauce.
- Use a blender or hand-blender to smooth the sauce. Return to the pan and keep warm.
This base can be stored in the fridge for up to 3 days or frozen in portions—handy when you want a quick curry night.
Essential Ingredients for Chicken Tikka Masala
Here’s what you’ll need to gather for the full recipe:
- 500g boneless chicken (breast or thighs), cut into roughly 2-inch chunks
- 150g plain yoghurt (for marinade)
- 1 tbsp lemon juice
- 1 tsp garam masala (for marinade)
- 1 tsp paprika or Kashmiri red chilli powder
- Salt to taste
- 2 tbsp oil
- 1 tbsp butter (optional, for richness)
- Prepared base sauce (from previous section)
- ½ cup cream or coconut milk (optional for creamier texture)
- Fresh coriander (cilantro) leaves for garnish
These ingredients are straightforward and mostly pantry-friendly. If you own garam masala and tomato purée, you’re already halfway there.
How to Make Chicken Tikka Masala (Step-by-Step)
Step 1: Marinate the Chicken
In a large bowl, combine yoghurt, lemon juice, garam masala, paprika/chilli powder and salt. Add chicken pieces and coat well. Let it sit for at least 30 minutes (or up to 2 hours if you have time).
Step 2: Cook the Chicken
Heat 1 tbsp oil in a heavy-bottomed pan over medium-high heat. Add chicken pieces (discard excess marinade) and sear for 3-4 minutes until lightly browned on each side. Remove and set aside.
Step 3: Build the Sauce
In the same pan, add the rest of the oil and butter (if using). Pour in the prepared base sauce and simmer for 2-3 minutes. Then add the crème or coconut milk if you prefer a richer texture.
Step 4: Combine & Simmer
Return chicken to the pan. Stir to coat each piece with sauce. Cover and simmer on low heat for 10-12 minutes, until chicken is fully cooked and sauce thickens.
Step 5: Garnish & Serve
Finish with fresh coriander. Serve hot with basmati rice, naan bread or chapati. Make sure to scoop up the sauce too—it’s the best part!
My Experience & Tips
The first time I made this, I skipped the grill and used a stovetop method and it still turned out fantastic. I find that letting the chicken sear well gives that slightly charred flavour you’d get in a tandoori oven. Also, using the base sauce ahead of time makes dinner prep so much quicker. If you batch-make it on a weekend, you can calm down for a weeknight when you just cook the chicken and warm the sauce.
A few extra tips:
- If the heat is too much, reduce the chilli powder and skip extra chillies.
- For smoky flavour, a small pinch of smoked paprika or a drizzle of smoked oil at the end works wonders.
- Leftovers are even better the next day—flavours deepen overnight.
Taste Chicken Tikka Masala at Tamasha
No time to cook? But want to try chicken tikka masala without cooking, visit Tamasha Playa Blanca, one of the most loved Indian restaurants in Lanzarote. Their version of this classic dish is rich, creamy, and full of authentic flavours that taste just like they came straight from India. The tender, marinated chicken and perfectly spiced sauce make it a must-try for curry lovers. Pair it with fluffy basmati rice or warm naan bread for the ultimate comfort meal. Whether you’re dining in or taking it away, Tamasha’s chicken tikka masala is an experience you won’t forget.
Conclusion
Cooking restaurant-style chicken tikka masala at home is absolutely within reach. With a handful of ingredients, a smart base sauce, and a little time, you can create a dish that’s rich, aromatic, and deeply satisfying. Next time you’re craving Indian food, skip the takeaway menu and give this recipe a go. Trust me—you’ll want to make it again.
Your kitchen will smell incredible, your plate will look inviting, and your first bite will remind you of why this dish is a global favourite. Enjoy—masala done right.
