Name: Homemade Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: India
Ingredients: 500 g chicken breast, cut into cubes; 150 g plain Greek yogurt; 1 tbsp fresh ginger, grated; 1 tbsp garlic, minced; 1 tsp garam masala; 1 tsp smoked paprika; 1/2 tsp turmeric; 1 tsp ground cumin; 1 can (400 g) crushed tomatoes; 100 ml heavy cream; 2 tbsp butter or ghee; Salt and black pepper to taste; Fresh cilantro for garnish

Chicken tikka masala in creamy orange sauce with cilantro, served with rice

Chicken tikka masala is a beloved Anglo-Indian classic that combines yogurt-spice-marinated chicken chunks with a velvety red sauce. Making it at home lets you control the heat level and ingredient freshness, delivering a far more authentic result than takeout.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

500 g chicken breast, cut into cubes
150 g plain Greek yogurt
1 tbsp fresh ginger, grated
1 tbsp garlic, minced
1 tsp garam masala
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp ground cumin
1 can (400 g) crushed tomatoes
100 ml heavy cream
2 tbsp butter or ghee
Salt and black pepper to taste
Fresh cilantro for garnish

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Prep 15 min

Cut chicken into 3 cm cubes and toss in a bowl with yogurt, ginger, garlic, 1 tsp garam masala, paprika, turmeric, cumin, salt, and pepper. Let rest for 15 minutes so the yogurt's lactic acid tenderizes the fibers without drying them out. This trick prevents the meat from toughening during baking.
Step 2 Oven 12 min 220 °C

Preheat oven to 220 °C, thread cubes onto skewers or spread on a baking sheet, and bake for 12 minutes until edges lightly char; this step seals juices and creates that traditional smoky char. Use a wire rack over a tray to ensure even heat circulation.
Step 3 Pan 2 min

In a large skillet, melt butter over medium heat and toast cumin seeds for 30 seconds before adding remaining spices; dry heat awakens essential oils for a deeper, more complex flavor profile. Stir constantly to prevent burning and bitterness.
Step 4 Pot / simmer 8 min

Pour in crushed tomatoes, increase heat to medium-high, and simmer for 8 minutes, stirring occasionally, until the sauce reduces and loses its raw acidity; add a splash of warm water to prevent sticking. This cooking time is key to developing natural sweetness.
Step 5 Pot / simmer 5 min

Reduce heat to low, stir in cream, and cook for 5 minutes gently without boiling to prevent curdling; taste and adjust salt, remembering the yogurt already contributes natural salinity. If the sauce thickens too much, thin it with warm chicken broth.
Step 6 Serve 2 min

Fold in the baked chicken, stir gently, and let rest for 2 minutes off the heat to allow flavors to meld; serve immediately with fresh cilantro, basmati rice, or warm naan. Resting allows the chicken to absorb the sauce without losing texture.

Storage

Refrigerate in an airtight container for up to 3 days; freeze for up to 2 months. Reheat gently over low heat with a splash of water to restore the original consistency.

Chef tips

Yogur marinates the meat via lactic acid, but do not exceed 2 hours or the texture will break down.
Always dry-toast spices before adding them to tomatoes to maximize aroma without bitterness.
If the sauce thickens too much, thin it with warm chicken broth or water; never add cold milk directly to the pan.

Allergens

Dairy

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: 500 g chicken breast, cut into cubes

Use: same amount of pressed firm tofu cubes or sliced oyster mushrooms

Why: Poultry provides protein and juiciness; tofu or mushrooms absorb the same pan flavours.

Tip: Marinate tofu 15 min in soy sauce and oil before browning. If using mushrooms, sauté until they release liquid and brown.
Instead of: 150 g plain Greek yogurt

Use: same amount of unsweetened plain soy yogurt

Why: Yogurt adds acidity and creaminess; plant yogurt keeps the acidic balance in sauces and marinades.

Tip: Do not boil plant yogurt or it will split. Stir in off heat or at the end.
Instead of: 100 ml heavy cream

Use: same amount of unsweetened oat milk (or soy for béchamel)

Why: Milk adds liquid, fat and dairy sweetness; plant milk keeps texture without casein.

Tip: Choose oat for creams and soy for binding sauces. Heat gently—do not boil hard or it may split.
Instead of: 2 tbsp butter or ghee

Use: same amount of extra virgin olive oil or plant-based margarine

Why: Butter provides fat and dairy flavour; oil or vegan margarine cover the fat without animal products.

Tip: In baking use cold margarine cubes. In pans, olive oil over medium heat—do not burn.

Other variations

Replace chicken with portobello mushrooms or firm tofu for a robust vegetarian version.
Add 1 tbsp of red curry paste for a distinct spicy and aromatic twist.
Stir in 100 g of fresh peas or spinach during step 5 to boost nutrition and add vibrant green color.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Marinate chicken cubes with yogurt, ginger, garlic, and spices for 15 minutes to tenderize the meat.
2 Bake skewers at 220 °C for 12 minutes until the edges develop a slight char for smoky depth.
3 Sauté butter with cumin and garam masala in a skillet until the spices release a rich, aromatic flavor.
4 Stir in crushed tomatoes and simmer for 10 minutes over medium heat, reducing until the sauce thickens.
5 Fold in cream, adjust seasoning, and cook for 5 minutes on low heat until the sauce turns silky smooth.
6 Combine chicken with the hot sauce, let it rest briefly, and garnish with fresh cilantro before serving.