This Indian chicken tikka masala recipe teaches you how to make your favorite Indian takeout at home. It’s creamy, spicy and comes out just as good! You get two layers of flavor in the chicken from the yogurt marination, plus getting simmered in a spicy creamy tomato based gravy. This small batch chicken tikka masala for two is perfect for a cozy weeknight dinner, date night or anytime you’re craving Indian takeout at home.
Why You’ll Love this Easy Chicken Tikka Masala Recipe
If you’re craving Indian takeout in America, chicken tikka masala is likely one of the dishes you keep going back to. This homemade chicken tikka masala recipe captures the bold, smoky flavor of restaurant-style tikka masala & is easy to make even for absolute beginners to Indian cooking. It’s got thosestaple Indian spices like garam masala, coriander, cumin, and red chili powder, making it both flavorful and won’t have you running to the grocery store for niche ingredients. Whether you call it chicken tikka masala, murgh tikka masala, or just “that creamy Indian chicken curry,” this recipe is simple to make, scaled perfectly for two servings, and the result is an authentic Indian chicken tikka masala curry that will quickly become a part of your dinner rotation.
What Is Chicken Tikka Masala?
Chicken tikka masala is a staple curry in many Indian restaurants in the west, not actually originating from India. Rumor has it, it as created in Scotland in the 70s using authentic Indian spices and techniques to create a dish that better suited the flavor palates of the British. It’s made with yogurt-marinated chicken (the “tikka”) and cooked until lightly charred, then simmered in a spiced, creamy tomato gravy (the “masala”).
In the best Indian restaurants, you’ll find them smoking and cooking the chicken tikka in an authentic tandoor oven to get a smokey finish but that’s just not something we have in our homes so I skip that step. You could also smoke it with a bit of charcoal if you’d like! It’s one of the most popular dishes in the world now, combining the bold, fragrant flavors of Indian spices with a velvety tomato-based sauce. This restaurant-style chicken tikka masala recipe is a great way to enjoy authentic Indian food at home, and you’ll find it’s easy to make and tastes just like the best chicken tikka masala from your favorite Indian restaurant or takeout spot.
Chicken Tikka Masala vs. Butter Chicken: What’s the Difference?
Chicken tikka masala and butter chicken are so commonly confused in the Indian takeout space, especially in New York City. While the two curries share some ingredients, chicken tikka masala has a thicker, spicier, more tomato-forward gravy with a stronger hit of chili powder and garam masala, and the chicken is typically charred. Butter chicken, in contrast, is generally milder, sweeter, and creamier with more butter and cream. If you’re looking for butter chicken, I’ve got this butter chicken recipe for two!
Ingredients You’ll Need for Chicken Tikka Masala
For the Chicken Tikka Marinade
- 3 small boneless skinless chicken thighs
- 1/4 cup plain yogurt – Tenderizes the chicken and helps the marinade cling
- 1 tbsp lemon juice
- 1 tsp ginger garlic paste
- Spices : garam masala, cumin powder, coriander powder, turmeric
- Kasuri methi – highly, highly recommend for that restaurant finish
- Red chili powder
For the Tikka Masala Gravy
- Cumin seeds
- White onion – I prefer it over rede in this style of gravy
- Spices : cumin, red chili powder, paprika, garam masala & coriander
- Tomato paste & tomato puree
- 2-3 tbsp heavy cream
- Salt to taste
- Fresh cilantro – For garnish
Instant Pot Chicken Tikka Masala
You can definitely make this chicken tikka masala in the instant pot! Just set it to sauté and follow all the same steps. Pressure cook on high for 5 minutes after adding the chicken back in if you’d like the flavors to really marry together even more. It’s a great hands-off option for a quick weeknight Indian dinner.
Can you make this Chicken Tikka Masala Without Cream?
For a healthy chicken tikka masala or lighter version, swap out the heavy cream with full-fat coconut milk or 2% greek yogurt (stir this in off the heat to prevent curdling). It’ll taste good but I must warn you it will NOT taste as good as what you’re used to at restaurants.
Make-Ahead, Storage & Leftovers
- Make-ahead: The chicken tikka marinade can be made up to 3-4 days in advance & the flavor only gets better the longer it sits.
- Storage: Leftover chicken tikka masala stores well in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so leftovers might be even better than day one.
- Freezing: Freeze chicken tikka masala for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stove. If you’re freezing, I recommend leaving the cream out and stirring it in fresh when reheating.
- Reheating: Warm on the stove over low-ish heat with a splash of water or cream to loosen the sauce. This works better than microwaving by far!
Tips to Make the Best Chicken Tikka Masala
- If you have a bunch of extra time and want to go all out, char the marinated chicken on a grill, or under the broiler before adding it to the sauce. This mimics the tandoor-style cooking that gives tikka masala its signature flavor.
- Use canned tomato puree instead of crushing your own tomatoes for a more restaurant-style flavor profile. The ripeness of storebought fresh tomatoes can be all over the place.
- Use boneless skinless chicken thighs if you’re looking for a more tender, juicy option, or chicken breasts if you’re looking for a leaner option.
- DO NOT skip the kasuri methi – it’s the secret ingredient that gives chicken tikka masala its distinctive restaurant-style aroma.
- To make paneer tikka masala, follow all the same steps and substitute the chicken for paneer cubes. You don’t need to marinate paneer as long, 15 minutes is plenty.
Chicken Tikka Masala FAQ
Is chicken tikka masala spicy?
Traditional chicken tikka masala has a medium heat level, but you can easily adjust it. Reduce the red chili powder to 1 tsp for a mild tikka masala, or bump it up for a spicier version.
What’s the difference between chicken tikka and chicken tikka masala?
Chicken tikka refers to the marinated, grilled chicken pieces on their own. Chicken tikka masala is that same chicken simmered in a creamy tomato gravy.
Can I use chicken breast instead of thighs?
Absolutely. Chicken thighs stay more tender and juicy in the sauce, but chicken breasts work for a leaner chicken tikka masala. Just be careful not to overcook them.
What does kasuri methi taste like and can I skip it?
Kasuri methi (dried fenugreek leaves) has a slightly bitter, smoky, maple-like flavor that’s essential to restaurant-style chicken tikka masala. You can technically skip it, but it’s worth tracking down… you can find it at Indian grocery stores or on Amazon.
More Indian Recipes to Try
- Indian Butter Chicken for Two
- Dal Makhani in the Instant Pot
- How to Make Chai
- South Indian Andhra Chicken Fry
Indian Chicken Tikka Masala Recipe for Two
- Total Time: 35 minutes
- Yield: 4
Description
This Indian chicken tikka masala for two recipe teaches you how to make your favorite Indian takeout at home. It’s creamy, spicy and comes out just as good!
Ingredients
The Marinade
- 3 small boneless skinless chicken thighs
- 1/4 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ginger garlic paste
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp kasuri methi (optional)
- 1.5 tsp chili powder (I use 2–3 cause I like spicy)
- 1 tsp salt
For the Gravy
- 1 tbsp butter or oil
- 1/2 tsp cumin seeds
- 1 tsp salt
- 1/2 white onion, finely diced
- 3 garlic cloves, minced
- 1/2 tsp cumin
- 2 tsp red chili powder
- 1/2 tsp paprika
- 1.5 tsp garam masala
- 1 tsp coriander
- 2 tsp tomato paste
- 3/4 cup tomato puree
- 2–3 tbsp heavy cream
- 1/2 tsp kasuri methi
- Salt to taste
- Cilantro, for garnish
Instructions
- Marinate the chicken: In a bowl, combine the cubed up chicken thighs with yogurt, lemon juice, ginger garlic paste, garam masala, cumin powder, coriander powder, turmeric, kasuri methi, chili powder, and salt. Mix until the chicken is fully coated. Place it on a baking tray and bake at 400F for 10-15 minutes or until just cooked through (you can cook this on the pan if you want)
- Sauté the aromatics. In a pan, melt the butter over medium heat. Add the cumin seeds and let them sizzle. Add the garlic & diced onion and 1 tsp salt. Cook for 4-5 minutes until the onion is soft and golden. (SUPER IMPORTANT : make sure your onions are actually golden brown and actually fully cooked through because this makes a huge difference in the final taste)
- Bloom the spices. Add the cumin, red chili powder, paprika, garam masala, coriander, tomato puree and tomato paste. Cook for 5-7 minutes on medium heat until mot of the water evaporates from the tomato mixture and it starts to darken.
- Simmer the sauce. Add the heavy cream, some water to thin it out & the cooked chicken. Simmer for a couple more minutes & rub the kasuri methi between your palms before adding it in. Taste and adjust salt.
- Garnish with fresh cilantro and it’s ready to eat!
Notes
- For the smokiest flavor, char the marinated chicken under a broiler or on a grill before adding it to the sauce.
- Make it dairy-free by swapping the heavy cream for full-fat coconut milk.
- Make it paneer tikka masala by replacing the chicken with cubed paneer (no need to marinate as long).
- Storage: Keeps in the fridge for up to 4 days, or freeze for up to 3 months.
- Spice level: This recipe is medium. Reduce the red chili powder to 1 tsp in the sauce for a milder version and go up to 2.5-3 for spicy.
- Cuisine: Indian