Go Back
Chicken tikka masala in a non-stick pan with rich creamy orange tomato sauce, tender chicken pieces, and fresh cilantro garnish

Chicken Tikka Masala

Tender buttermilk marinated chicken breast simmered in a rich creamy tomato sauce with garam masala, ginger, cumin, and lime. Restaurant-quality Indian-inspired chicken dinner made at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 711
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz boneless skinless chicken breasts about 4 breasts, cut into even bite-sized pieces
  • 2 cups buttermilk full-fat recommended
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 2 tsp fresh ginger grated
  • 1 tsp red chili powder adjust to taste for heat level
  • 2 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 1 tbsp salted butter
  • 15 oz tomato sauce 1 can
  • 2 tbsp fresh lime juice from about 1 lime
  • 1.5 cups heavy cream room temperature
  • fresh cilantro optional garnish to taste

Equipment

  • Large non-stick pan or skillet
  • Large mixing bowl
  • Meat thermometer
  • Plastic wrap for marinating

Method
 

  1. Cut chicken into even bite-sized pieces. In a large bowl, combine chicken with buttermilk, garam masala, cumin, turmeric, garlic powder, grated ginger, and red chili powder. Mix well, cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours.
  2. Heat olive oil in a non-stick pan over high heat. Working in batches, sear the chicken for about 4 minutes per side until lightly browned. Reserve the remaining marinade. Remove chicken and set aside. The chicken will not be fully cooked at this stage.
  3. Reduce heat to medium. Add butter and chopped onion to the same pan. Cook for about 7 minutes, stirring occasionally, until soft and golden brown.
  4. Add tomato sauce and fresh lime juice. Stir to combine and bring to a gentle simmer.
  5. Stir in the reserved buttermilk marinade and cook for another 5 minutes, stirring occasionally.
  6. Return the seared chicken to the pan. Simmer on medium heat for 15-20 minutes until chicken is fully cooked through and reaches an internal temperature of 165°F.
  7. Add room temperature heavy cream and stir to combine. Cook on low heat for an additional 5 minutes. Do not bring to a boil. Serve over steamed basmati rice and garnish with fresh cilantro if desired.

Notes

Marinate for the full 1-8 hours for best tenderness and flavor. Reserve the marinade before cooking and add it back into the sauce during cooking. Do not boil after adding the heavy cream or it may separate. Use room temperature cream to prevent curdling. Leftovers taste even better the next day as the flavors deepen overnight.