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Chicken Tikka Masala

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Chicken Tikka Masala with chicken in a spicy, creamy and rich tikka masala sauce. This easy and delicious homemade recipe tastes just like the best Indian restaurant.

Chicken Tikka Masala - rich and creamy chicken tikka masala recipe with spicy tomato sauce. Easy and much better than Indian restaurants | rasamalaysia.com

Chicken tikka masala in a serving bowl.

Authentic Chicken Tikka Masala

Everyone loves Indian buffet and I am no exception. One of my favorite dishes at Indian restaurant is the orange hued, creamy, rich, and delicious chicken tikka masala.

I love it with naan and basmati rice. In this recipe tutorial, you’ll learn Indian Chicken Tikka Masala recipe.

Indian Chicken tikka masala in orange color chicken tikka masala sauce.

How To Make Chicken Tikka Masala

To make chicken tikka masala, first you make Tandoori chicken, grilled over fire or baked in oven. For home cooks, baking is the easiest option.

Secondly, you make the delicious tikka masala sauce and cook the chicken until a rich creamy consistency.

Easy chicken tikka masala, ready to serve.

Tikka Masala Sauce

Tikka Masala Sauce consists of the following key ingredients:

  • Tomato Paste
  • Garam Masala or Indian Spice Mix. You can get it from Indian/Asian stores or online
  • Ketchup
  • Whipping Cream

This Chicken Masala Recipe involves a two-step process but I will assure you that end result is worth your effort. Once you try my Chicken Tikka Masala recipe, you will never go back to Indian buffets again.

It tastes just just like your favorite Indian restaurant if not better.

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Chicken Tikka Masala Recipe

Chicken Tikka Masala - rich and creamy chicken tikka masala recipe with spicy tomato sauce. Easy and much better than Indian restaurants.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 583 kcal

Ingredients

  • 1 lb. Tandoori Chicken
  • 4 tablespoons butter
  • 1 teaspoon finely minced ginger
  • 2 teaspoons finely minced garlic
  • 1/2 cup canned tomato paste (120 ml )
  • 2 tablespoons chili powder
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons ketchup
  • 1/2 teaspoon sugar
  • Salt to taste
  • 1/2 cup water (120 ml)
  • 4 tablespoons heavy whipping cream/yogurt
  • 2 sprigs cilantro leaves only, roughly chopped

Instructions

  1. Cut the Tandoori Chicken (click for recipe) into bite-sized pieces. Set aside.
  2. Heat the butter in a pan over low heat. Add the ginger, garlic, and saute for about 1-2 minutes or until aromatic. Add the tomato paste and chili powder, stir to mix well, about 30 seconds.
  3. Add the Tandoori Chicken and Garam Masala into the pan, stir and let simmer for 10 minutes. Cover the pan with its lid.
  4. Add the ketchup, sugar, salt, water, and simmer for another 3 minutes. Turn off the heat and add the heavy whipping cream or yogurt, stir to combine well with all the ingredients in the pan. Transfer the Chicken Tikka Masala to a serving platter and garnish with the chopped cilantro leaves before serving.
Nutrition Facts
Chicken Tikka Masala Recipe
Amount Per Serving (2 g)
Calories 583 Calories from Fat 365
% Daily Value*
Total Fat 40.5g 62%
Saturated Fat 18g 90%
Cholesterol 221mg 74%
Sodium 1857mg 77%
Total Carbohydrates 25.9g 9%
Dietary Fiber 7g 28%
Sugars 13g
Protein 34.5g 69%
* Percent Daily Values are based on a 2000 calorie diet.

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19 COMMENTS... read them below or add one

  1. Is the 2 tablespoons of chili powder correct. I used that much and the dish was almost unbearably hot. I bought the chili powder in the Indian grocery.

    Reply

  2. Hello Bee, always love your recipes and already cooked many of them. Thank you!
    For the Tikka Masala: what do you mean with tomato paste… the concentrated tomato paste out of a tube or smashed canned tomatoes (that still have small pieces of skin ans flesh in it)?

    Best regards from Germany
    Mario

    Reply

  3. You said the recipe calls for yogurt but the recipe says heavy cream and no yogurt in the ingredients list???

    Reply

  4. Is it necessary to cook tandoori chicken beforehand, or would simply cubing chicken breast work the same? It appears your tandoori recipe is for legs anyway??

    Reply

  5. You mention chili powder in the recipe. Can you please be more specific. In the US chili powder is a common combination of spices including paprika, oregano, cumin, garlic powder, cayenne pepper and onion powder and is used to make “chili” an American meat dish.

    Reply

  6. This recipie is delicious! The first time I made it, I used tomato paste like the recipie said, but there was nothing to simmer because it was so thick. The end result was quite rich, but very tasty! I read the comments from Ashwini, and I wonder if the recipie meant to call for tomato purée instead. The second time I made it, I used a 1/2 cup of tomato purée. There was a little more simmer sauce, and it turned out even better. Thank you for such a delicious recipie!

    Reply

  7. Dear Bee,
    thank you very much for publishing this recipe!
    This is the third time I have prepared chicken Tikka Masala according to your recipe.
    It was again a success as your recipe is easy to follow.
    It was like eating in an Indian restaurant!
    My friends asked me not to use Pataks paste anymore and I was looking for a good recipe without using industrial stuff.
    The results are even better.
    As tomato paste I used tinned chopped tomatoes.
    Best regards from Germany,
    Stephan

    55.0

    Reply

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