Craving takeout flavors at home? This easy chicken tikka masala recipe brings all the warm, spiced comfort of my favorite Indian-inspired dish straight to my home kitchen–no complicated techniques required. I marinate tender chicken breast pieces in spiced buttermilk for incredible flavor, then simmer them in a flavorful tomato-and-cream sauce. With just 30 minutes of hands-on cooking, I can enjoy a meal that tastes like it simmered all afternoon. Serve over steamed rice for a complete, satisfying dinner.
Top Reader Reviews
I love this recipe. I have made it 5 or 6 times now, but,it is my husband who so enjoys it.
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This recipe is top notch, you will be hard pressed to find a better one!
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Easy Chicken Tikka Masala without Yogurt
My easy chicken masala recipe is all about the flavor. I make my chicken tikka masala without yogurt; instead, I use buttermilk for a rich and tangy marinade. It’s a simple swap that really elevates the flavor. The buttermilk tenderizes the chicken while carrying the warmth of spices like garam masala, cumin, turmeric, and chili powder deep into the meat.
A short stovetop simmer in tomato sauce and cream transforms this spiced Indian buttermilk chicken into a silky, rich sauce that coats every bite. While this recipe simplifies traditional tikka masala for home cooks, it still delivers the rich, layered flavors I love from takeout.
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Don’t Waste the Marinade: Flavor Booster Tip
To make this dish truly stand out, I never discard the leftover tikka masala chicken marinade. Adding it to the sauce before returning the chicken enriches the dish with concentrated spice, aromatics, and tangy buttermilk flavor. This simple step turns a quick meal into a cohesive, deeply flavorful curry that tastes like it simmered for hours. Adjust chili powder for a milder or spicier dish, and garnish with fresh cilantro for a bright finishing touch.
Chicken Tikka Masala Recipe
Ingredients
- 24 ounces boneless, skinless chicken breasts (about 4 breasts*)
- 2 cups buttermilk (**)
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 2 teaspoons grated ginger
- 1 teaspoon red chili powder
- 2 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 1 tablespoon salted butter (***)
- 15 ounces tomato sauce (1 can)
- 2 tablespoons fresh lime juice (from 1 lime)
- 1½ cups heavy cream (room temperature****)
- fresh cilantro (optional, to taste)
Instructions
- Cut the chicken breast into bite-size pieces.24 ounces boneless, skinless chicken breasts
- In a bowl add the chicken with the garam masala, cumin, turmeric, garlic powder, ginger, red chili powder and buttermilk. Mix it, then cover with cling film and chill in fridge for 1 hour2 cups buttermilk, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garlic powder, 2 teaspoons grated ginger, 1 teaspoon red chili powder
- In a non-stick pan, add the extra virgin olive oil on high heat. Add each chicken piece and cook for 4 minutes on each side until slightly browned. Keep the remaining marinade sauce for later. The chicken will not be thoroughly cooked at this point.2 tablespoons extra virgin olive oil
- Remove the chicken from pan and set aside.
- In the same pan, add the butter and onions. Cook until soft and golden brown, for about 7 minutes on medium heat.1 tablespoon salted butter, 1 large onion
- Add the tomato sauce, juice of lime and bring to simmer.15 ounces tomato sauce, 2 tablespoons fresh lime juice
- Add the marinade sauce and cook for another 5 minutes.
- Add the chicken in and let everything cook on medium heat for 15-20 minutes, until chicken is thoroughly cooked.
- Add the heavy cream stir everything together and cook for another 5 minutes on low heat.1½ cups heavy cream
- Serve over steamed rice, add some fresh cilantro to taste and enjoy!fresh cilantro
Notes
- Cut the chicken into even-sized pieces to ensure even cooking.
- Make this recipe a little more (or less) spicy as you please by adding more/less chili powder.
- Marinate the chicken longer to make it even more tender, up to 8 hours.
- Cooking all chicken pieces at once can crowd the pan, steaming instead of browning them. Sear in batches to get better caramelization and deeper flavor.
- Some separating may occur when adding the buttermilk marinade to the sauce, but it won’t affect the taste.
- Taste the sauce before adding cream. If it tastes too acidic from tomato/lime, add a pinch of sugar or a little more cream to balance it.
- Avoid boiling once cream is added; a gentle simmer keeps the sauce silky and prevents curdling.
- If the sauce is too thin, simmer uncovered a few extra minutes or add a small slurry of cornstarch and water.
- Serve with basmati rice, naan, and a wedge of lime for added brightness.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Tikka Masala Chicken Marinade
The marinade for this chicken tikka masala recipe is simple but powerful: buttermilk, garam masala, turmeric, cumin, garlic powder, ginger, and a touch of red chili powder. The spices infuse the chicken with bold, aromatic flavor, while the buttermilk gently tenderizes the meat. Marinating allows the chicken to soak up these flavors, and the longer it sits (up to 8 hours), the more tender and juicy it becomes.
How to Make Chicken Tikka Masala Step by Step
Cut the Chicken: Cut 24 ounces of boneless, skinless chicken breasts into bite-size pieces. Try to get them as even as possible so they all cook at the same rate.
Marinate the Chicken: In a bowl, add the chicken with 2 teaspoons of garam masala, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1 teaspoon of garlic powder, 2 teaspoons of grated ginger, 1 teaspoon of red chili powder, and 2 cups of buttermilk. Mix it, then cover it with cling film and chill in the fridge for at least 1 hour, or up to 8 hours if time allows. I like to do this step in the morning so my chicken is all nice and juicy by dinnertime.
Sear the Chicken: In a non-stick pan set over high heat, add 2 tablespoons extra virgin olive oil. Add each chicken piece and cook for 4 minutes on each side until slightly browned. Keep the remaining marinade sauce for later. The chicken will not be thoroughly cooked at this point. Remove the chicken from the pan and set aside. I like to do this step in batches so each piece of chicken gets nice and brown and crispy.
Cook the Onions: In the same pan (no need to wipe out), add 1 tablespoon of salted butter and 1 large diced onion. Cook over medium heat until soft and golden brown, for about 7 minutes.
Add the Tomato Sauce: Add 15 ounces (1 can) of tomato sauce and the juice of one lime, and bring the sauce to a simmer.
Stir in the Leftover Marinade: Add the leftover marinade to the pan and cook for another 5 minutes. Don’t panic if the sauce looks split or curdled; this is totally normal!
Simmer the Chicken: Add the chicken pieces back to the pan and let everything simmer on medium heat for 15-20 minutes, until the chicken is thoroughly cooked through to 165°F.
Add the Heavy Cream: Add 1½ cups of room-temperature heavy cream, stir everything together, and cook for another 5 minutes on low heat. Don’t let it boil, or the sauce may separate.
Garnish and Serve: Serve over steamed rice, add some fresh cilantro to taste, and enjoy!
How to Store and Reheat
Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
I do not recommend freezing this dish, as the sauce separates once thawed.
More Indian-Inspired Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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