Chicken Tikka Masala
Our Chicken Tikka Masala is wonderfully rich, spicy, and simply divine! This thick tomato-based cream sauce is made with a beautiful blend of exotic spices, garlic, onions, and finished with cream. An aromatic and luscious sauce envelops each piece of lean marinated and roasted chicken breast, to make each bite absolutely decadent. And, this restaurant style Chicken Tikka Masala recipe is surprisingly easy to make.
Our version uses less cream than authentic tikka masala recipes, making it a bit healthier. Although our recipe is a slightly healthier version of the traditional chicken tikka masala, it does not compromise the flavor, texture, or richness of this dish. We challenge you to tell the difference! Want to learn more about how you can serve and Pimp our recipe? Read more about this in our Blog Comments & Tips.
Sign up for a free subscription to our monthly newsletter and access to exclusive content.
To browse some of our favorite kitchen essentials, gadgets, and pantry items, visit our Recommended Products page.
RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe Updated: 3/31/22
CHICKEN TIKKA MASALA
Ingredients
Instructions
- In a medium glass mixing bowl, add turmeric, garam masala, black pepper, and ginger, and whisk well to combine spices. Then add ½ tablespoon fresh lemon juice, garlic (use a garlic press), and yogurt. Stir well to combine, and set aside.
- Cut each chicken breast in half lengthwise to maintain their original thickness. Then add the chicken strips to the marinade and thoroughly coat, cover with plastic wrap (or lid), and refrigerate overnight (minimum 3 hours), to allow the marinade to penetrate the chicken.
- When ready to roast, preheat the oven to 400°F (see #1 in Notes section). Line a baking sheet with aluminum foil, and lightly spray with cooking spray. Remove chicken strips from the marinade, and lay them out on the prepared baking sheet. Discard any remaining marinade. Bake chicken for about 15-20 minutes until cooked, but not dry (see #1 in Notes section). Remove from the oven, and let chicken rest uncovered (about 20 minutes) while you make the sauce. For make ahead preparation, see #2 in Notes section.
- In a small mixing bowl, add coriander, garam masala, cumin, smoked paprika, turmeric, cardamom, cayenne pepper (see #3 in Notes section), ginger, cinnamon, and whisk together to thoroughly combine. Set aside.
- Heat a large 3 quart sauté pan (or 5 quart Dutch oven) on medium heat, and add ghee (or unsalted butter). When melted, add diced onion and diced shallots, and stirring frequently sauté until translucent and start to turn a light golden on the edges (about 5-7 minutes). Add minced garlic, and stirring occasionally, sauté until fragrant (about 60 seconds).
- Add the spice mixture to the pan, and stir to completely coat the sautéed onions in spices. Cook for about 30 seconds, stirring one or twice. Add tomato sauce, and stir to combine. Then add heavy cream, and stir to combine. Bring to a simmer, stirring frequently, and scraping the bottom and sides of the pan to prevent sticking. Once it reaches a simmer, reduce heat to low, and simmer uncovered for another 10 minutes until the sauce thickens, making sure to stir frequently. Taste sauce for seasoning, and add salt to taste, if needed.
- While the sauce is cooking, cut the cooked chicken (that has rested for 20 minutes) into 1 inch chunks, reserving the drippings from the sheet pan. Then during the last 2-3 minutes of finishing the sauce, add the drippings to the sauce, and stir to combine. If the sauce is too thick, add about ¼ cup water at a time (not more than ½ cup water) to loosen it up a bit, if needed. Bring sauce to a simmer again. Then add the chopped chicken, and stir to combine with the sauce. Simmer for 3 - 5 minutes, or until completed heated through. Serve immediately over steamed rice, and/or with naan, and sprinkle with torn fresh cilantro leaves.
Notes
- As an alternative, you can opt to grill the chicken instead of baking/roasting, if the weather is nice. Grilling the chicken would add a wonderful flavor to the dish. If you decide to roast or bake the chicken in an oven, your cooking time may vary greatly depending on your oven and the size of the chicken breasts. When the chicken looks like it’s cooked, test for doneness by pressing down on the chicken with the back of a fork. It should be firm, but not hard. Do NOT overcook, as the chicken will cook a little in the sauce.
- Make Ahead Preparation: Refrigerate cooked chicken and any drippings/juices in an airtight container. When ready to use, continue with Step 4 of Sauce Instructions to add the chicken. If you are entertaining, the sauce can also be made ahead. Just complete Steps 1 through 3b of the Sauce Instructions. Then cool the sauce and transfer to an airtight glass container, and refrigerate. When ready to use, just transfer the sauce to a 3 quart sauté pan (or 5 quart Dutch oven), and bring to a simmer on medium-low heat, stirring occasionally. Then continue with Step 4 of the Sauce instructions.
- Spice Level: To give this dish a spicy, but tolerable heat level, we used ½ teaspoon ground cayenne pepper. On a scale of 1 to 10 (10 being hottest), we rated this dish at about a 3-4 on the heat scale. You can increase up to 2 teaspoons of ground cayenne pepper (for off the charts spicy), but we strongly recommend starting with the amount recommended for this recipe. Of course, you can decrease a bit, if needed.
- Cooked chicken is added only during the last few minutes of finishing the sauce, as you don’t want it to overcook and get rubbery.
- Leftovers? Store refrigerated in an airtight glass container, for up to 3 days. Reheats well in the microwave.
Nutrition Facts
Calories
410.26Fat (grams)
17.41Sat. Fat (grams)
8.79Carbs (grams)
12.27Fiber (grams)
2.87Net carbs
9.40Sugar (grams)
6.45Protein (grams)
50.47Sodium (milligrams)
595.44Cholesterol (grams)
162.23Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include rice that is shown in the photo.
Step by Step Instructions
CHICKEN & MARINADE
MARINADE PREPARATION
Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Oops, we forgot to add the garlic to this photo!
STEP 1
In a medium glass mixing bowl:
a) Add ½ teaspoon turmeric, 1 teaspoon ground garam masala, 1 teaspoon black pepper, and ⅛ teaspoon dried ginger.
b) Whisk well to combine spices.
c) Then add ½ tablespoon fresh lemon juice, 1 pressed garlic clove (use a garlic press), and ½ cup 2% plain Greek yogurt (or 5%).
d) Stir well to combine, and set aside.
STEP 2
Using a sharp knife and a cutting board, take 2 pounds boneless and skinless chicken breasts (about 3 large or 4 small breasts), and:
a) Cut each chicken breast in half lengthwise to maintain their original thickness.
b) Add the chicken strips to the marinade.
c) Thoroughly coat with marinade. Cover with plastic wrap or tightly sealing lid, and refrigerate overnight (minimum 3 hours), to allow the marinade to penetrate the chicken.
STEP 3
When ready to roast, preheat the oven to 400°F (see Notes below). Or, you can grill the chicken, which would add a wonderful flavor to this dish.
a) Once fully marinated, remove from the fridge.
b) Line a baking sheet with aluminum foil, and lightly spray with cooking spray. Remove chicken strips from the marinade, and lay them out on the prepared baking sheet. Discard any remaining marinade.
c) Bake chicken for about 15-20 minutes until cooked, but not dry (see Note below), and test for doneness.
d) Remove from the oven, and let chicken rest uncovered (about 20 minutes or so), while you make the sauce.
Make Ahead Preparation: Once the chicken has fully rested, refrigerate cooked chicken and any drippings/juices in an airtight container. When ready to use, continue with Step 4 of the Sauce instructions below.
Note: a) Depending on your oven and the size of the chicken breasts, your cooking time may vary greatly. When the chicken looks like it’s cooked (see photo “d” below), test for doneness by pressing down on the chicken with the back of a fork. It should be firm, but not hard. Do NOT overcook, as the chicken will cook a little in the sauce. b) If the weather is nice, you can grill the chicken instead of baking/roasting, which would add a wonderful flavor to the dish.
SAUCE
SAUCE PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Don’t be intimidated by all the spices. This recipe is surprisingly easy!
STEP 1
In a small mixing bowl:
a) Add 1 teaspoon ground coriander, 1 teaspoon ground garam masala, 1 teaspoon ground cumin, 1 teaspoon ground smoked paprika, ½ teaspoon ground turmeric, ½ teaspoon ground cardamom, ½ teaspoon ground cayenne pepper (see #1 in Notes section), ¼ teaspoon ground ginger, and ¼ teaspoon ground cinnamon.
b) Whisk together to thoroughly combine, and set aside.
Make Ahead Preparation: If you are entertaining, this sauce can also be made ahead. Just complete Steps 1 through 3b of the Sauce Instructions. Then cool the sauce and transfer to an airtight glass container, and refrigerate. When ready to use, just transfer the sauce to a 3 quart sauté pan (or 5 quart Dutch oven), and bring to a simmer on medium-low heat, stirring occasionally. Once heated, if the sauce is too thick, add ¼ cup of water at a time, until you reach a thick sauce. Then continue with Step 4 of the Sauce instructions below.
STEP 2a
Dice ½ large white onion, dice 2 large shallots, and mince 2 cloves of garlic (set garlic aside separately).
STEP 2b
Heat a large 3 quart sauté pan (or 5 quart Dutch oven) on medium heat, and:
a) Add 2 tablespoons ghee (or unsalted butter).
b) When melted, add ½ large diced white onion, and 2 minced large shallots, and stir to coat with ghee (or butter).
c) Stirring frequently, sauté until translucent and onions start to turn a light golden on the edges (about 5-7 minutes).
d) Then add 2 minced cloves of garlic, and stirring occasionally, sauté until fragrant (about 60 seconds).
STEP 3a
Add the spice mixture to the pan. Stir to completely coat the sautéed onions in spices. Cook for about 30 seconds, stirring one or twice. Then add 15 ounces tomato sauce. Stir to combine the tomato sauce and onion mixture.
STEP 3b
Now add ½ cup heavy cream. Stir to combine tomato sauce and cream, and bring to a simmer, stirring frequently (scraping the bottom and sides of the pan to prevent sticking). Once it reaches a simmer, reduce heat to low, and simmer uncovered for another 10 minutes until the sauce thickens, making sure to stir frequently. Taste sauce for seasoning, and add salt to taste, if needed.
STEP 4
While the sauce is cooking:
a) Cut the cooked chicken (that has rested for 20 minutes) into 1 inch or 1 ½ inch chunks, reserving the drippings from the sheet pan.
b) Then during the last 2-3 minutes of finishing the sauce, add the drippings to the sauce, and stir to combine. If the sauce is too thick, add about ¼ cup water at a time (no more than ½ cup water) to loosen it up a bit, if needed. Then bring to a simmer again.
c) Then add the chopped chicken, and stir to combine with the sauce (see Note below).
d) Once the chicken is mixed in, simmer for 3 - 5 minutes, or until completely heated through.
Note: Cooked chicken is added during the last few minutes of finishing the sauce, as you don’t want it to overcook and get rubbery.
SERVING
Serve immediately over steamed rice and/or with naan, and sprinkle torn fresh cilantro leaves over Chicken Tikka Masala. Enjoy!
Notes:
Spice Level: To give this dish a spicy, but tolerable heat level, we used ½ teaspoon ground cayenne pepper. On a scale of 1 to 10 (10 being hottest), we rated this dish at about a 3-4 on the heat scale. You can increase up to 2 teaspoons of ground cayenne pepper (for off the charts spicy), but we strongly recommend starting with the amount recommended for this recipe. Of course, you can decrease a bit, if needed.
Leftovers? Store refrigerated in an airtight glass container, for up to 3 days. Reheats well in the microwave.
VIDEO
How to Make this Easy and Delicious Restaurant-Style Chicken Tikka Masala Recipe!
Blog Comments & Tips
Unbelievably rich and luscious curry dish!
Chicken Tikka Masala has to be my all time favorite dish to order when I have a craving for Indian food. It’s hard to top the flavor of this rich and creamy dish. Authentic recipes most often use chicken thighs that are marinated and then baked in a tandoor (clay oven). The sauce is then finished with tons of heavy cream, making it a super rich and decadent curry dish.
Both the chicken thighs and quantity of heavy cream used in modern recipes add a significant amount of fat and calories to this dish. I was beyond surprised to discover that various sources say the calories in restaurant style Chicken Tikka Masala usually falls between 780 calories and 1,400 calories, without the rice! According to WebMD, “an average portion has a whopping 1,249 calories and 90.8 grams of fat.” And that doesn’t include rice, side dishes, or naan...holy cow!!!!
Well, I have to be honest...I love this wonderfully rich curry dish so much that it’s not going to stop me from ordering it at my favorite Indian restaurant (however, I may just have to be a little more moderate in my consumption!).
Thankfully, the PMR Team put our heads together and came up with a wonderful solution that tastes like authentic chicken tikka masala, but has only a fraction of the calories and fat.
Our Chicken Tikka Masala recipe has only 410 calories and only 17 grams of fat per serving!
Isn’t that a good enough reason to try this recipe? Although our recipe is a slightly healthier version of the traditional chicken tikka masala, it does not compromise the flavor, texture, or richness of this dish. This dish has rich flavor and is full of warm spices. We challenge you to tell the difference!
Both our marinade and sauce use traditional ingredients, but our cooking technique has been altered slightly to make it a bit more healthy. To reduce some of the fat, we used less ghee (or butter), only 2% Greek yogurt instead of full fat yogurt, and lean chicken breast instead of thighs. Although we highly recommend grilling the chicken, we roasted it (due to inclement weather when shooting this recipe), as we do not own a tandoori oven in which to cook the chicken. However, the most significant change was the amount of cream we used in this recipe. Restaurant style recipes often use between 1 - 2 cups of heavy cream in this dish. We reduced the amount to ½ cup of heavy cream, and it honestly does not compromise the richness or flavor of this dish. Disclaimer: We will admit that reducing the cream can make this dish a bit more spicy, as the cream cuts the heat a bit. So if you are sensitive to spice heat levels, take a look at #3 in our Notes section above for some tips. Or, if you don’t care about fat, just increase the amount of heavy cream to ¾ cup.
Now you have the recipe, ingredients, and equipment, but how to you ensure the best results from our recipe?
Our 5 tips to making a great Chicken Tikka Masala dish:
High quality ingredients.
Make sure your spices are fresh.
Trim your chicken to remove any excess fat or gristle.
Fat is required in this luxurious curry sauce, so use a minimum of 2% Greek yogurt and full fat heavy cream.
For best results, marinade your chicken overnight in the fridge to let it soak up the flavor, and tenderize the meat.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Spicier: We recommend using ½ teaspoon ground cayenne pepper; however, you can use up to 2 teaspoons of ground cayenne pepper (for off the charts spicy). Keep in mind that on a scale of 1 to 10 (10 being hottest), we rated this dish about 3-4 on the heat scale, when using ½ teaspoon cayenne pepper.
Make it Milder: You have a couple of options; 1) Decrease the ground cayenne pepper to ¼ teaspoon, or 2) use ½ teaspoon ground cayenne pepper and use ¾ cup heavy cream. The added cream acts as a cooling element, which should balance the heat in the original amount of spice.
Make it Richer: This dish is already so rich and delicious, but if you want it even more luxurious, then add more heavy cream. Instead of ½ cup, increase it to ¾ cup of heavy cream.
Add a Veggie: Add baby spinach! We know it’s not very traditional, but it is quite tasty. During the last 3-5 minutes of finishing the sauce, add 2 cups fresh baby spinach leaves on top of the sauce. Cover with a lid and let wilt for 1-2 minutes. Then with tongs, toss the spinach to incorporate it into the sauce.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube!
Happy Cooking!
Mich
Footnote: Remember to marinade your chicken overnight, and NOT overcook it.
Although we use inspiration from multiple resources, we were greatly inspired by two different sources for this recipe. The marinade was adapted from the Best Ever Chicken Tikka Masala Recipe (Restaurant Style) by 40 Aprons. And, the sauce recipe was adapted from the Easy Chicken Tikka Masala recipe from Sugar and Soul. We took these two wonderful recipes, and added a few spices, changed a few ingredients, and use slightly different techniques to make our healthier version of this recipe.
Every editorial product is independently selected. We may be compensated or receive an affiliate commission if you purchase products via our links. As Amazon Associates, we earn from qualifying purchases.
