Chicken Tikka Masala Recipe

up close image of chicken tikka masala in skillet

4.65 from 68 votes

This easy chicken tikka masala recipe delivers tender bites of meat in a rich, creamy, spiced tomato sauce made with buttermilk instead of yogurt. Marinate, simmer, and serve!

Prep Time10

Cook Time20

Marinate1

Total Time1 30

Course: Main Course

Cuisine: Indian

Servings:

Calories: 713kcal

Author: Becky Hardin

Equipment

Large Skillet

Ingredients

1½ pounds boneless, skinless chicken breasts cut into bite-sized pieces*
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 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

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 plastic wrap and marinate in the fridge for 1 hour.
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, 1½ pounds boneless, skinless chicken breasts
When ready to cook, add olive oil to a non-stick pan on high heat. Add the chicken pieces, and cook for 4 minutes on each side until slightly browned, but not cooked all the way through. Remove the chicken from pan and set aside.
2 tablespoons olive oil

Reserve the remaining marinade to use for the sauce.

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 and lime juice, and bring to simmer.
15 ounces tomato sauce, 2 tablespoons fresh lime juice
Add the reserved marinade-sauce and cook for another 5 minutes.
Add the chicken to the sauce, and let everything simmer 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

Video

Notes

*I love lean, healthy chicken breasts, but this recipe also works beautifully with thighs -- no adjustments needed!

**I like using buttermilk instead of traditional yogurt for a more tender, buttery result. It also works faster! But you can stick to Greek yogurt if you prefer.

***You can use ghee or coconut oil in place of the butter.

****You can use coconut milk instead of heavy cream.

Becky's Top Tips:

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.

Make-Ahead: This chicken tikka masala actually tastes even better the next day! You can marinate the chicken up to 8 hours in advance and keep it in the fridge until you’re ready to cook.

Storage: Store chicken tikka masala in an airtight container in the refrigerator for up to 3 days.

Nutrition