Chicken Tikka Masala
Succulent yogurt-marinated charred chicken in a rich, creamy tomato-spiced curry sauce—Britain's beloved national dish with roots in Indian cuisine.
By Janelle
Updated: January 14, 2026
Why I Love This Recipe
Chicken Tikka Masala holds the remarkable distinction of being declared Britain's national dish by Foreign Secretary Robin Cook in 2001, a testament to how deeply this curry has woven itself into British culture. Born from the creative fusion of Indian cooking techniques and British tastes, this dish reportedly originated in the 1960s or 1970s when South Asian chefs adapted traditional chicken tikka for British palates by adding a rich, creamy tomato sauce. The magic of Chicken Tikka Masala lies in its two-part construction: first, chicken pieces are marinated in a fragrant yogurt and spice mixture, then charred at high heat to develop that characteristic smoky flavor reminiscent of tandoori cooking. These charred tikka pieces are then bathed in a luxuriously creamy tomato sauce infused with garam masala, cumin, coriander, and a touch of fenugreek. The result is a dish of remarkable depth—simultaneously rich and bright, smoky and creamy, mild yet complex. Served over fluffy basmati rice with warm naan bread for scooping, it represents the very best of fusion cooking.
- •Two-step flavor building: The yogurt marinade tenderizes while the charring creates smoky depth impossible to achieve otherwise
- •Restaurant-quality at home: This recipe replicates the techniques used at the best curry houses
- •Perfectly balanced spicing: Warm, aromatic spices without overwhelming heat make this accessible to all palates
- •Make-ahead friendly: The chicken marinates overnight, and the sauce can be made days ahead
- •Crowd-pleasing guaranteed: This is universally loved—perfect for dinner parties and family gatherings
- •Customizable heat level: Easily adjust cayenne pepper to match your spice tolerance
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 600 grams Boneless skinless chicken thighs (Cut into 3cm cubes)
- 1/2 cup Plain full-fat yogurt (Greek yogurt works well)
- 6 cloves Garlic (Minced)
- 1 tablespoon Fresh ginger (Grated)
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 teaspoons Lemon juice
- 3 tablespoons Vegetable oil (Divided)
- 80 grams Butter or ghee (Divided)
- 1 large Onion (Finely chopped)
- 2 tablespoons Fresh ginger (Grated)
- 6 cloves Garlic (Crushed)
- 1 tablespoon Paprika (Not smoked)
- 1 tablespoon Garam masala
- 2 teaspoons Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 400 ml Tomato passata (Or crushed tomatoes)
- 400 ml Water
- 100 ml Heavy cream
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (Chopped, for garnish)
Step-by-Step Instructions
- 1
Combine yogurt, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, salt, and lemon juice in a large bowl. Mix well to form a smooth marinade.
~5 min
Tip: Full-fat yogurt creates a more tender result than low-fat versions. - 2
Add the cubed chicken thighs to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 3 hours, or preferably overnight.
~180 min
Tip: Overnight marinating allows the yogurt to fully tenderize the chicken. - 3
Remove chicken from refrigerator 30 minutes before cooking. Heat 1 tablespoon oil in a large non-stick skillet over high heat until the oil is smoking hot.
~5 min
Tip: The pan must be extremely hot to achieve proper charring. - 4
Add half the marinated chicken pieces in a single layer, spreading them out. Do not move the pieces for 2 minutes to allow charring. Flip and char the other side for another 2 minutes. Transfer to a bowl and repeat with remaining chicken.
~8 min
Tip: The chicken does not need to be cooked through—it will finish in the sauce. - 5
Wipe the pan clean with paper towels. Reduce heat to medium-high. Add remaining oil and 30g butter. Add onions, ginger, and a pinch of salt. Cook for 5-6 minutes, stirring constantly, until the ginger turns golden.
~6 min
Tip: Golden ginger indicates the raw flavor has cooked out. - 6
Add crushed garlic and paprika. Cook for 2 minutes, stirring. Then add all the sauce spices (garam masala, turmeric, coriander, cumin) and cook for another 2 minutes while stirring constantly.
~4 min
Tip: Toasting the spices in fat blooms their flavors. - 7
Pour in tomato passata and water. Stir well, bring to a simmer, then cover and reduce heat to low. Simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
~15 min
Tip: The sauce will continue to thicken, so keep it slightly loose at this stage. - 8
For a smooth restaurant-style sauce, blend with an immersion blender until completely smooth. Alternatively, leave chunky for a more rustic texture.
~2 min
Tip: Blending creates the signature silky curry house texture. - 9
Return sauce to medium heat. Stir in heavy cream, sugar, and remaining butter. Mix until the butter melts completely and the sauce becomes glossy.
~3 min
Tip: The cream and butter create the characteristic richness. - 10
Add the charred chicken pieces and any accumulated juices to the sauce. Simmer for 8-10 minutes until the chicken is cooked through and the flavors have melded.
~10 min
Tip: Do not overcook—chicken thighs stay moist but can dry out if simmered too long. - 11
Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro and an extra sprinkle of garam masala. Serve immediately over basmati rice with warm naan bread.
~2 min
Tip: A final sprinkle of garam masala adds aromatic freshness.
How Do I Know It's Ready?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside. The sauce should be thick enough to coat the back of a spoon, with a rich orange-red color and glossy sheen from the cream and butter.
Frequently Asked Questions
The main difference is that tikka masala features charred (grilled/broiled) chicken pieces, while butter chicken uses chicken simmered directly in the sauce. Tikka masala sauce is also typically less butter-heavy and has a more tomato-forward flavor.
Final Thoughts
I hope you enjoy making this Chicken Tikka Masala as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!