If you are craving a dish that delivers rich flavors with a luscious texture, this Creamy Chicken Tikka Masala Recipe is your new best friend in the kitchen. It combines tender, marinated chicken thighs seared to perfection and enveloped in a velvety spiced tomato and coconut sauce. Each bite is a harmonious blend of warm Indian spices balanced by the creaminess of coconut milk and yogurt, making it truly irresistible. Whether for a cozy weeknight dinner or impressing friends with something exotic yet comforting, this recipe brings restaurant-quality Indian cuisine right to your home.
Ingredients You’ll Need
The beauty of this Creamy Chicken Tikka Masala Recipe lies in its approachable yet thoughtful ingredient list. Each component plays a vital role: from the vibrant spices that wake up your palate to the creamy coconut milk that ensures a smooth, rich sauce. Let’s take a look at the essentials that make this dish so unforgettable.
- 2 lb boneless, skinless chicken thighs: Use thighs for juicy, tender meat that absorbs marinade beautifully.
- 1/2 cup plain non-fat Greek yogurt: Acts as a marinade base, tenderizing the chicken and adding subtle tang.
- 5 cloves garlic, minced: Infuses a bold, aromatic depth to both the marinade and sauce.
- 1 tbsp ginger paste: Provides a zesty warmth that brightens the flavor profile.
- 1 tsp garam masala: A fragrant spice blend that forms the backbone of traditional tikka masala seasoning.
- 1 tsp cumin: Adds an earthy undertone that complements the other spices.
- 1 tsp turmeric: Brings a beautiful golden color and subtle bitterness.
- 1 tsp red chili powder: Gives the dish its delightful kick without overpowering heat.
- 1 tsp salt: Balances and enhances all flavors throughout the dish.
- 13.5 oz can light coconut milk: Creates a luxuriously creamy sauce while keeping it dairy-free.
- 13.5 oz can no salt added tomato puree: Adds natural sweetness and tang, rounding out the sauce.
- 1 large onion, finely chopped: Builds the curry base with sweetness and texture.
- 2 tbsp ghee: Intensifies the richness with a buttery aroma perfect for sautéing spices and onions.
- 1 tbsp olive or vegetable oil: For searing the chicken to develop a caramelized crust.
- 2 tsp arrowroot flour: Thickens the sauce gently without altering flavor.
- 1/2 tbsp garam masala: Adds a second layer of spice to the simmering sauce.
- 1/2 tbsp cumin: Enhances the sauce’s depth and complexity.
- 1/2 tbsp red chili powder: Provides balanced warmth during simmering.
- 1 tsp coriander: Introduces a fresh, citrusy note to cut through richness.
How to Make Creamy Chicken Tikka Masala Recipe
Step 1: Marinate the Chicken
Start by whisking together the yogurt, minced garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt until smooth and fragrant. Massage this aromatic marinade thoroughly into your chicken thighs, ensuring every piece soaks up those bold flavors. Cover tightly and refrigerate for at least 3 hours, although letting it rest overnight is a game-changer for maximum tenderness and depth.
Step 2: Sear the Chicken
Heat a splash of olive oil in your favorite heavy skillet over medium-high heat until shimmering. Add the marinated chicken pieces carefully and sear each side for 2 to 3 minutes until beautifully browned and lightly charred. Don’t worry if the chicken isn’t fully cooked yet; this step locks in juices and builds a smoky crust that complements the sauce perfectly. Set the chicken aside while you prepare the curry base.
Step 3: Start the Curry Base
Lower the heat slightly and melt the ghee in the same skillet to capture all those fond flavors from searing. Toss in your finely chopped onions and sauté until soft and translucent, about 3 to 4 minutes. Add another spoonful of ginger paste and chopped garlic, cooking just until fragrant. Sprinkle in the arrowroot flour and your remaining spices, stirring constantly so they toast gently and release their vibrant aromas.
Step 4: Build the Sauce
Pour in the tomato puree and season with salt, scraping the bottom of the pan to lift any tasty browned bits. Reduce the heat to maintain a gentle simmer and let the sauce thicken for 5 to 10 minutes, allowing the flavors to marry beautifully. This step is essential to develop the rich, complex base for your Creamy Chicken Tikka Masala Recipe.
Step 5: Finish the Curry
Stir in the coconut milk for that signature creamy texture and luxurious mouthfeel. For the smoothest sauce imaginable, feel free to use a hand blender to puree the mixture right in the pan. Return the chicken thighs to the skillet, ensuring each piece nestles comfortably in the sauce. Cover and simmer for another 10 to 15 minutes until the chicken is tender and cooked all the way through.
How to Serve Creamy Chicken Tikka Masala Recipe
Garnishes
A sprinkle of fresh cilantro is the perfect finishing touch for this dish, adding a burst of color and a fresh, herbal lift to contrast the deep spices. You might also enjoy a dollop of cooling yogurt or a dash of freshly squeezed lime juice to brighten each bite.
Side Dishes
This Creamy Chicken Tikka Masala Recipe shines when paired with fragrant basmati rice or fluffy naan bread that soaks up every drop of the silky sauce. For a lighter option, cauliflower rice makes a wonderful low-carb alternative without sacrificing texture or satisfaction.
Creative Ways to Present
Want to get a little fancy? Serve the tikka masala in individual rustic bowls layered over a bed of rice, then garnish with toasted nuts or a drizzle of chili oil for an extra flavor kick. Alternatively, spoon it into warm pita pockets with crisp cucumber slices for a fusion twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even more delicious.
Freezing
This Creamy Chicken Tikka Masala Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Be sure to thaw overnight in the fridge before reheating for best results.
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water or coconut milk if the sauce looks too thick. Avoid microwaving for extended times to keep the chicken tender and the sauce creamy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs lend extra juiciness and flavor, chicken breasts work fine if you prefer leaner meat. Just be careful not to overcook to keep it tender.
Is coconut milk necessary in the sauce?
Coconut milk provides the creamy texture and a gentle sweetness that balances the spices. You can substitute with heavy cream if you’re not dairy-free, but coconut milk keeps it light and uniquely delicious.
How spicy is this Creamy Chicken Tikka Masala Recipe?
The recipe has a mild to moderate heat level that you can easily adjust by tweaking the amount of red chili powder used. It’s perfect for those who enjoy warmth without overwhelming spice.
How long can I marinate the chicken?
Marinating for at least 3 hours is ideal, but overnight is best for maximum flavor infusion and tender meat. Avoid going much longer than 24 hours to prevent the yogurt’s acidity from breaking down the chicken too much.
Can I make the sauce dairy-free?
This version is naturally dairy-free thanks to the use of coconut milk and ghee, but if you want a strict dairy-free option, substitute ghee with vegetable oil or vegan butter to keep the rich flavor profile intact.
Final Thoughts
There’s something truly comforting about making the Creamy Chicken Tikka Masala Recipe from scratch and sharing it with loved ones. It’s a dish that brings joy, thanks to its blend of bold spices, tender chicken, and the silky, dreamy sauce that warms both heart and soul. So go ahead, dive into this recipe, and savor every spoonful of this Indian classic reinvented in your own kitchen.
Print
Creamy Chicken Tikka Masala Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Chicken Tikka Masala recipe features tender, marinated chicken thighs cooked in a rich, creamy tomato and coconut milk sauce infused with authentic Indian spices. The chicken is first marinated in yogurt and spices, then seared to develop a smoky char before simmering in a deeply flavorful curry sauce. Perfectly balanced with garam masala, turmeric, cumin, and ginger, this dish delivers a comforting, restaurant-quality meal that pairs beautifully with basmati rice or naan bread.
Ingredients
For the Chicken Marinade
- 2 lb boneless, skinless chicken thighs, excess fat trimmed
- 1/2 cup Chobani plain, non-fat Greek yogurt
- 5 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
For the Curry Sauce
- 13.5 oz can light coconut milk
- 13.5 oz can no salt added tomato puree
- 1 large onion, finely chopped (280 grams)
- 4 cloves garlic, minced
- 2 tbsp ghee (1 oz)
- 1 tbsp olive oil or vegetable oil (1/2 oz)
- 1 tbsp ginger paste
- 2 tsp arrowroot flour
- 1/2 tbsp garam masala
- 1/2 tbsp cumin
- 1/2 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
Instructions
- Marinate the Chicken: In a large bowl, whisk together plain Greek yogurt, minced garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt until well combined. Add the chicken thighs and massage the marinade thoroughly into the meat, ensuring each piece is evenly coated. Transfer the marinated chicken to an airtight container and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to deeply penetrate.
- Sear the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat until hot. Add the marinated chicken pieces and pan-fry for about 2-3 minutes on each side until they develop a nice brown color with slight charring. The chicken will not be fully cooked at this stage; remove from skillet and set aside.
- Start the Curry Base: Reduce the heat to medium-high and add ghee to the same skillet. Once melted, add the finely chopped onions and sauté for 3-4 minutes until translucent and fragrant, scraping up any browned bits from the pan. Add ginger paste and minced garlic, cooking for an additional minute until aromatic. Stir in arrowroot flour and all spices except salt, continuously stirring for about one minute to toast the spices and eliminate any raw flavors.
- Build the Sauce: Pour in the tomato puree and salt, stirring well and scraping any remaining browned bits from the bottom of the skillet to incorporate depth of flavor. Lower the heat to medium-low and simmer gently for 5-10 minutes, allowing the sauce to thicken and the flavors to meld perfectly.
- Finish the Curry: Stir in the coconut milk until fully combined. For a smoother sauce, use a hand blender to puree the sauce to your preferred consistency. Return the partially cooked chicken pieces to the skillet, coating them well with the sauce. Cover and simmer for 10-15 minutes, or until the chicken is fully cooked through and tender.
- Serve: Remove the chicken from the skillet and cut into bite-sized chunks. Return the chicken chunks to the sauce, stir gently to combine, and serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro to add a burst of color and fresh flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor infusion.
- If you prefer a thicker sauce, simmer the sauce longer before adding the chicken or increase arrowroot flour slightly.
- Use boneless, skinless chicken thighs for juicier, more tender meat compared to chicken breasts.
- Ghee can be substituted with clarified butter or more oil if unavailable.
- Adjust red chili powder to taste for desired level of spiciness.
- Using a hand blender for the sauce is optional but creates a smoother, restaurant-style texture.
- Serve with basmati rice or naan to soak up the flavorful sauce.
