Better Than Takeout Chicken Tikka Masala Recipe

Why You’ll Love This Recipe

This Chicken Tikka Masala is full of bold flavor and luxurious texture, without the hassle of complicated steps. The yogurt-marinated chicken ensures a juicy bite, while the creamy tomato sauce is deeply spiced and well-balanced. It’s perfect for weeknight dinners, special gatherings, or meal prep. You’ll skip the takeout menu once you see how simple and rewarding it is to recreate this classic at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts
• Plain yogurt
• Garlic
• Ginger
• Garam masala
• Ground cumin
• Ground coriander
• Paprika
• Turmeric
• Salt
• Lemon juice

For the sauce:

• Butter or oil
• Onion
• Garlic
• Ginger
• Tomato puree or crushed tomatoes
• Heavy cream
• Garam masala
• Ground cumin
• Paprika
• Cayenne pepper (optional, for heat)
• Sugar (optional, to balance acidity)
• Salt
• Fresh cilantro (for garnish)

Directions

1. In a large bowl, mix yogurt, garlic, ginger, lemon juice, and spices to make the marinade. Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
2. Preheat your oven to 425°F (220°C). Line a baking sheet and place marinated chicken on it. Bake for 20–25 minutes, or until slightly charred and cooked through. Alternatively, grill the chicken for a smoky flavor.
3. In a large skillet or saucepan, heat butter or oil over medium heat. Sauté chopped onions until golden brown.
4. Add garlic and ginger and cook until fragrant. Stir in tomato puree and spices, then simmer for 10–15 minutes until thickened and deepened in color.
5. Add cream and stir until the sauce is smooth and rich. Adjust seasoning with salt and a pinch of sugar if needed.
6. Add the cooked chicken to the sauce, stirring to coat well. Simmer for 5–10 more minutes to combine flavors.
7. Garnish with chopped cilantro and serve hot with basmati rice or naan.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating time)
Cook time: 40 minutes
Total time: 55 minutes (excluding marinade)

Variations

• Use coconut milk instead of cream for a dairy-free version.
• Add vegetables like bell peppers or peas for extra texture and nutrition.
• Substitute tofu or paneer for a vegetarian twist.
• Adjust the heat level with more or less cayenne or chili powder.
• Use pre-cooked or grilled chicken to save time on busy nights.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a saucepan over medium-low heat, adding a splash of water or cream if the sauce thickens too much.
You can also freeze Chicken Tikka Masala for up to 2 months. Let it cool completely before freezing in portions. Thaw overnight in the fridge and reheat as needed.

FAQs

What is the difference between Chicken Tikka and Chicken Tikka Masala?

Chicken Tikka is marinated, grilled chicken. Chicken Tikka Masala takes that chicken and simmers it in a creamy, spiced tomato sauce.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well, though thighs tend to stay juicier during cooking.

Is Chicken Tikka Masala spicy?

It’s mildly spicy, but you can control the heat by adjusting the amount of cayenne or chili powder.

Can I make this ahead of time?

Yes, it’s even better the next day as the flavors develop more. Store in the fridge and reheat gently before serving.

What kind of yogurt should I use for the marinade?

Plain full-fat yogurt works best. Greek yogurt also works well, though it’s thicker.

Can I skip marinating the chicken?

Marinating adds depth and tenderness, but if short on time, you can skip or shorten it. Even 30 minutes helps.

What should I serve with Chicken Tikka Masala?

Basmati rice, naan, or roti are traditional accompaniments. You can also serve it with a side of cucumber raita or salad.

Can I make this dish in an Instant Pot?

Yes, sauté the onions and spices using the sauté function, then pressure cook the chicken in the sauce for 8 minutes.

Is this recipe authentic Indian cuisine?

It’s more of a British-Indian creation, inspired by Indian flavors but adapted for Western tastes.

Can I use store-bought tikka masala sauce?

You can, but making the sauce from scratch gives much better flavor and control over ingredients.

Conclusion

This Better Than Takeout Chicken Tikka Masala is a flavorful, comforting dish that brings restaurant-quality taste straight to your kitchen. With its creamy, spiced sauce and tender chicken, it’s easy to see why this recipe is a favorite around the world. Skip the takeout and enjoy a homemade meal that’s rich in flavor and made with love.

Better Than Takeout Chicken Tikka Masala Recipe

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This Better Than Takeout Chicken Tikka Masala features marinated chicken simmered in a creamy, spiced tomato sauce. It’s rich, flavorful, and easy to make at home—better than your favorite takeout.

• Author: Laura
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking, Simmering
• Cuisine: Indian
• Diet: Halal

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 cup plain yogurt
• 4 cloves garlic, minced (for marinade)
• 1 tablespoon fresh ginger, grated (for marinade)
• 1 tablespoon garam masala (for marinade)
• 1 teaspoon ground cumin (for marinade)
• 1 teaspoon ground coriander (for marinade)
• 1 teaspoon paprika (for marinade)
• 1/2 teaspoon turmeric (for marinade)
• 1 teaspoon salt (for marinade)
• 1 tablespoon lemon juice
• 2 tablespoons butter or oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced (for sauce)
• 1 tablespoon fresh ginger, grated (for sauce)
• 1 1/2 cups tomato puree or crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon garam masala (for sauce)
• 1 teaspoon ground cumin (for sauce)
• 1 teaspoon paprika (for sauce)
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon sugar (optional)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

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Instructions

1. In a large bowl, combine yogurt, garlic, ginger, lemon juice, and spices to make the marinade. Add chicken and coat evenly. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat oven to 425°F (220°C). Line a baking sheet and arrange marinated chicken pieces. Bake for 20–25 minutes until cooked through and slightly charred. Alternatively, grill for added flavor.
3. In a large skillet or saucepan, heat butter or oil over medium heat. Sauté onions until golden and soft.
4. Add garlic and ginger, cooking until fragrant, about 1 minute.
5. Stir in tomato puree, garam masala, cumin, paprika, cayenne (if using), and salt. Simmer for 10–15 minutes, until thickened and deep in color.
6. Pour in cream and sugar (if using), and stir until sauce is smooth and rich. Adjust seasoning as needed.
7. Add cooked chicken pieces to the sauce, stirring to coat well. Simmer for 5–10 minutes to blend flavors.
8. Garnish with chopped cilantro and serve hot with basmati rice or naan.

Notes

• For a dairy-free version, use coconut milk instead of cream and plant-based yogurt for the marinade.
• Paneer or tofu can be substituted for a vegetarian version.
• The dish can be made ahead—it tastes better the next day.
• Control the spice level by adjusting cayenne or omitting it entirely.
• Marinating overnight yields the most flavorful and tender chicken.

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 480
• Sugar: 7g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 145mg