Tikka masala has two halves: the tikka (spiced chicken charred at high heat) and the masala (a creamy, tomato-based gravy). Charring the chicken first — under a broiler or in a ripping-hot pan — is what gives this dish its signature smoky depth. Don't skip it.
Ingredients
- 700 g (1½ lb) boneless chicken thighs, cubed
- 1 cup plain yogurt · 2 tbsp ginger-garlic paste
- 2 tsp garam masala · 1 tsp turmeric · 1 tsp cumin · 1 tsp paprika
- 2 tbsp oil/ghee · 1 onion, finely chopped
- 400 g tomato purée · 1 tsp chili · 1 tsp coriander
- ¾ cup heavy cream · 1 tsp kasuri methi · cilantro
Method
- Mix the chicken with yogurt, half the ginger-garlic paste, garam masala, turmeric and cumin. Marinate at least 30 minutes (overnight is best).
- Spread the chicken on a tray and broil (or sear in a very hot pan) until charred at the edges, about 8–10 minutes. It won't be fully cooked — that's fine.
- In a pan, heat the oil and cook the onion until golden. Add the remaining ginger-garlic, paprika, chili and coriander, then the tomato purée. Simmer 10–12 minutes until thick and the oil separates.
- Stir in the cream and crushed kasuri methi. Add the charred chicken and any juices and simmer 8–10 minutes until cooked through and rich.
- Taste for salt, scatter with cilantro, and serve with rice or naan.
🔥 Char first, simmer second
The smoky edges from broiling the chicken are the whole personality of tikka masala. If you just poach the chicken in the sauce you'll get a tasty curry — but not this one.
A curry with two homelands
Chicken tikka masala is beloved and debated. It's often credited to South Asian cooks in Britain who added a spiced tomato-cream gravy to grilled chicken tikka, and it's sometimes called Britain's national dish. Wherever it was born, it's a global comfort classic: charred, marinated chicken in a tangy, gently spiced sauce.
The secret isn't the sauce — it's charring the chicken first.
Ingredient notes & substitutions
- Chicken — boneless thigh or breast, marinated in spiced yogurt (the "tikka").
- Tomato — the base of the masala gravy.
- Cream or yogurt — for body; cashew paste enriches it further.
- Spices — garam masala, cumin, coriander, paprika or Kashmiri chilli, and ginger-garlic.
🔥 Pro tips
Marinate the chicken in spiced yogurt for a few hours, then char it under the broiler or on a grill before it goes near the sauce — that smoky char is the "tikka" and the whole point. Build and simmer the masala gravy until it thickens, then fold in the charred chicken and finish with cream.
Common mistakes to avoid
- Skipping the char. Poached chicken tastes flat; grill or broil it first.
- Overcooking the chicken. It dries out — it's already cooked when it hits the sauce.
- A thin sauce. Reduce the gravy so it clings.
- Too much cream. A little enriches; too much mutes the spice.
What to serve with chicken tikka masala
- Warm naan or basmati rice, with a squeeze of lime.
- A samosa to start.
- Cooling cucumber raita alongside.
Storage & reheating
Tikka masala keeps for up to 4 days in the fridge and the flavour deepens overnight. Freeze it (ideally before adding cream) for 2–3 months, and stir in fresh cream when you reheat for the best texture.
Chicken tikka masala FAQ
What's the difference between tikka masala and butter chicken?
They're close cousins. Butter chicken is milder, richer and more buttery; tikka masala is usually a touch spicier and tangier, with a more tomato-forward sauce.
Is it an Indian or a British dish?
Its exact origin is debated, but it's widely associated with British-South Asian kitchens and is sometimes called Britain's national dish.
Thigh or breast?
Thigh stays juicier and more forgiving. Breast works if you char it and don't overcook it.
Can I make it dairy-free?
Yes — use a coconut or cashew cream and a dairy-free yogurt for the marinade.
How do I get the smoky flavour without a tandoor?
Char the marinated chicken under a hot broiler or on a grill. A pinch of smoked paprika adds to the effect.