Classic chicken tikka masala with creamy tomato sauce

My earliest memory of chicken tikka masala smells like a rain-wet sidewalk and a tiny kitchen glowing orange from the stove light. My mom balanced a heavy pan while I hovered, stealing warm, spiced tomato sauce with a spoon — that sweet-sour, buttery tang hooked me for life. Today I recreate that cozy ritual at home with simple ingredients and a few shortcuts that still deliver velvet sauce and tender, charred chicken. If you love creamy, tomato-forward curries with a little smoky edge and lots of aroma (hello, warm cumin and cloves), this one will become your weeknight hero. Bonus: you don’t need a tandoor—just a hot pan and a forgiving attitude.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus optional 30 minutes marinating)
• Cook Time: 35 minutes
• Total Time: 55 minutes (not including marinate)

Why This Recipe is Awesome

This version balances bright tomato tang, warm spices, and a luxuriously creamy sauce without being fussy. The chicken gets a quick char for smoky bits and then bathes in a silky, buttery tomato sauce that smells like heaven the moment you stir in the cream. It’s comforting, a little fancy, and totally approachable—perfect for a weeknight rescue or a weekend show-off dinner. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt (Greek or regular)
• 2 tbsp lemon juice
• 1 1/2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp paprika (smoked paprika if you like more smokiness)
• 1/2 tsp cayenne, optional for heat
• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (28-ounce) can crushed tomatoes or tomato purée
• 1/2 cup chicken broth (or water)
• 4 tbsp butter (or 3 tbsp oil)
• 3/4 cup heavy cream or full-fat coconut milk for dairy-free
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan, for serving

For the Sauce / Garnish (if applicable):

• 1 tsp sugar (balances the tomato acidity)
• Additional garam masala, pinch for finishing

How I Make It

Step 1:

I start by marinating the chicken so the flavors sink in. In a bowl I whisk 1 cup plain yogurt, 2 tbsp lemon juice, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1 tsp garam masala, 1/2 tsp cayenne (if using), and 1 tsp salt. I toss the 1 1/2 pounds chicken thighs in that mixture and let them hang out for at least 30 minutes—or up to 6 hours in the fridge. If I’m short on time, I still give it 15 minutes; even that small rest helps tenderize the meat.

Step 2:

Heat a large skillet over medium-high heat and add 2 tbsp oil or ghee. When the oil shimmers, I shake off excess yogurt and sear the chicken in batches so it gets golden edges and little charred spots—about 3–4 minutes per side. I don’t cook it all the way through; I just want color. Sound cue: you should hear a confident sizzle.

Step 3:

In the same pan I drop in 4 tbsp butter (or oil) and reduce heat to medium. I add the chopped onion and sauté until translucent and sweet—about 6–8 minutes. The kitchen fills with onion-sweet fragrance. Then I stir in 4 cloves garlic and 1 tbsp grated ginger for 1 minute until fragrant. Next, I sprinkle in another 1 tsp garam masala and an extra pinch of cumin and stir until the spices bloom in the butter—watch the aromas pop.

Step 4:

I pour in the 28-ounce can crushed tomatoes and 1/2 cup chicken broth, stirring to deglaze the pan and lift those browned bits. I add 1 tsp sugar to tame the acidity, bring the sauce to a gentle simmer, then return the seared chicken and any juices to the skillet. I let everything simmer, uncovered, for 12–15 minutes, stirring occasionally, until the chicken cooks through and the sauce thickens. Look for tender chicken and a sauce that coats the back of a spoon.

Step 5:

Turn off the heat and stir in 3/4 cup heavy cream for a silky finish. If you want it extra glossy, add an extra tablespoon of butter. Taste and adjust salt, and sprinkle chopped cilantro before serving. Serve over steaming basmati rice or tear off warm naan and mop up that saucy goodness.

Pro Tips

• For the best texture, use chicken thighs—they stay juicy. If you use breasts, don’t overcook; pull them off the heat at 165°F.
• If you like a smoky finish, grate a small pinch of smoked paprika or briefly char the chicken under a hot broiler for 2–3 minutes at the end.
• Skim excess oil from the sauce if it looks greasy; a paper towel carefully dragged across the surface lifts it away.
• Make the sauce ahead and add freshly cooked chicken when reheating to keep the meat super tender.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube) for a vegetarian version; marinate just the same and pan-fry until golden.
• Use Greek yogurt or coconut cream in place of heavy cream. Coconut will add tropical notes and make it dairy-free.
• Replace butter with oil if needed—see FAQ for the buttery note; use ¾ the amount of oil for the same richness.
• If you’re low on spices, use a store-bought tikka masala paste or curry powder—flavor changes slightly but still tasty.

Variations & Tips

• Spicy version: increase cayenne to 1 tsp and add sliced green chilies to the sauce.
• Kid-friendly: cut back on cayenne and add a little extra cream to mellow the sauce.
• Herby twist: stir in a spoonful of chopped mint with cilantro at the end for a fresh pop.
• One-pot shortcut: brown the chicken, remove, then build the sauce in the same pot and finish the chicken in the sauce to save dishes.
• Cream swap: for a lighter sauce, use half-and-half plus 1 tbsp butter instead of heavy cream.
• Creative twist: fold in roasted red peppers for a smoky-sweet layer.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce up to 3 days ahead and refrigerate. Reheat gently, then add fresh-cooked or warmed chicken right before serving so the meat stays juicy.

Can I double the recipe?

Sure thing. Use a wider pan or two pans so you don’t crowd the chicken. Simmer time may increase slightly—watch for sauce thickness and chicken doneness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken reaches 165°F at the thickest part. Look for golden edges, no pink inside, and a sauce that clings to the spoon.

What if I don’t have ingredient X?

Short on ginger? Use a pinch of ground ginger. No garam masala? Mix equal parts cumin and coriander with a pinch of cinnamon as a quick swap.

How I Like to Serve It

I usually pile this tikka masala over steaming basmati rice and tuck buttered naan on the side. For a weeknight, I serve it with a simple cucumber salad and lime wedges to cut the richness. For a dinner party, I add roasted cauliflower and a mango chutney. It works equally well in winter for cozy comfort or on a cool spring night with a chilled Riesling.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat gently over low heat and add a splash of water or broth if the sauce thickens too much.
• Safe internal temp for cooked chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Keep a warm spoon handy for inevitable taste-testing.