Chicken tikka masala is the kind of recipe that fills your kitchen with such a warm, spiced aroma that everyone comes to check what is cooking before you even call them to the table. Tender buttermilk marinated chicken simmered in a rich tomato cream sauce with garam masala, ginger, and lime — this is restaurant-quality comfort food made right at home. I made this for the first time on a cold Tuesday and my family declared it an immediate repeat.
The secret to this chicken tikka masala is the buttermilk marinade. It tenderizes the chicken so thoroughly that every bite stays juicy all the way through, even after simmering in the sauce. The spice blend is bold enough to feel special but balanced enough that kids can enjoy it too. It is the kind of dinner that feels like a treat but comes together with ingredients from any grocery store. This one is a keeper!
Table of Contents
Ingredients for Chicken Tikka Masala
I always cut the chicken into very even bite-sized pieces before marinating — uniform size means every piece sears and cooks through at the same rate and holds together without falling apart in the sauce.
- 24 oz boneless, skinless chicken breasts (about 4 breasts, cut into bite-sized pieces)
- 2 cups buttermilk — I recommend full-fat buttermilk for the best tenderizing effect on the chicken
- 2 tsp garam masala — Pro tip: garam masala varies significantly by brand; taste yours and adjust the amount to your preference
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- 2 tsp fresh ginger, grated — my preference is always freshly grated ginger here, not dried; the aroma difference is significant once it hits the hot pan
- 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) — In my experience, a good quality canned tomato sauce makes a noticeable difference in the depth and body of the finished sauce
- 2 tbsp fresh lime juice (from about 1 lime)
- 1½ cups heavy cream, room temperature
- Fresh cilantro, to taste (optional garnish)
Step-by-Step Instructions
I recommend marinating the chicken for the full hour minimum before cooking — the longer it sits in the buttermilk spice mixture, the more tender and deeply flavored the final dish will be.
Step 1: Cut the chicken breasts into even bite-sized pieces. In a large bowl, combine the 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.
Step 2: Heat the olive oil in a non-stick pan over high heat. Working in batches, sear the chicken pieces for about 4 minutes per side until lightly browned on the outside. Reserve the remaining marinade — do not discard it yet. Remove the chicken and set aside. The chicken will not be fully cooked at this stage and that is expected.
Step 3: Reduce the heat to medium. Add the butter and chopped onion to the same pan. Cook for about 7 minutes, stirring occasionally, until the onion is soft, golden, and slightly sweet-smelling.
Step 4: Add the tomato sauce and fresh lime juice. Stir to combine and bring to a gentle simmer.
Step 5: Stir in the reserved buttermilk marinade and cook for another 5 minutes, stirring occasionally. This step deepens the spice flavor throughout the sauce and cooks off any raw dairy taste.
Step 6: Return the seared chicken to the pan. Simmer on medium heat for 15-20 minutes, stirring occasionally, until the chicken is fully cooked through and reaches an internal temperature of 165°F.
Step 7: Add the room temperature heavy cream and stir to combine. Cook on low heat for an additional 5 minutes. Do not bring to a boil after adding the cream or it may separate. Serve over steamed basmati rice and garnish with fresh cilantro if desired.
What to Serve with Chicken Tikka Masala
This rich aromatic dish pairs beautifully with sides that soak up the creamy tomato sauce and balance the warm spices. Here are the best sides for chicken tikka masala:
Steamed Basmati Rice: Long-grain basmati rice is the classic pairing. Its light neutral flavor soaks up the sauce perfectly without competing with the bold spice blend. It is the most satisfying way to serve this dish and the one my family always requests.
Creamy Smothered Chicken and Rice: For another rich, saucy chicken-over-rice dinner to rotate on the same week, this Creamy Smothered Chicken and Rice is a great companion recipe that uses a completely different flavor profile but the same satisfying format.
Peruvian Chicken and Rice with Green Sauce: If you love globally inspired chicken and rice dinners, this Peruvian Chicken and Rice with Green Sauce is a natural recipe to add to your rotation alongside tikka masala for international weeknight variety.
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Creamy Garlic Chicken Rice Bowls: For another creamy saucy chicken rice bowl your family will love, these Creamy Garlic Chicken Rice Bowls offer a milder flavor alternative that pairs well with tikka masala on a two-recipe dinner spread.
Easy Thai Peanut Chicken: For another bold globally inspired chicken recipe that brings the same weeknight excitement as tikka masala, this Easy Thai Peanut Chicken is a great rotation recipe that uses similar pantry staples in a completely different flavor direction.
Simple Cucumber Yogurt Salad: A cool cucumber salad with plain yogurt, a pinch of salt, and fresh mint offers a refreshing contrast to the warm spiced sauce and adds a creamy cooling element that balances the heat beautifully without any extra cooking.
Warm Naan Bread: Store-bought naan warmed in a dry skillet for 1-2 minutes per side is perfect for tearing and dipping into the sauce. It is especially popular for casual family dinners where everyone wants to mop up every last drop.
Keep It Fresh and Reheat Well
Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight and leftovers are often even better the next day. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight in the fridge before reheating.
To reheat, I recommend warming gently on the stovetop over medium-low heat with a small splash of cream or water to loosen the sauce. Stir occasionally until heated through. The microwave works too — heat in 90-second intervals and stir between each round.
Pro tip: this dish is a great candidate for meal prep. Make a double batch, portion into containers, and you have ready-made dinners for the week that reheat well and taste just as satisfying as day one.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work great and stay even juicier than breasts. Cut them into bite-sized pieces and follow the same steps. They may need a slightly longer simmer time to cook through fully.
Can I make this less spicy?
Yes. Reduce or omit the red chili powder entirely and use a mild garam masala blend. The dish will still have warm aromatic flavor without the heat. Serving with extra cream or plain yogurt on the side also helps cool it down.
Can I substitute the heavy cream for something lighter?
You can use half-and-half or full-fat coconut cream as a substitute. Half-and-half gives a lighter sauce, while coconut cream adds a slightly sweet tropical note that works surprisingly well with the spice blend. Avoid low-fat milk options as they may break and turn grainy when heated.
Conclusion
Chicken tikka masala is a deeply satisfying dinner that brings bold warming flavors to your table without any complicated techniques. Rich sauce, tender chicken, and a spice blend that fills the whole house with warmth make it worth every minute. Give this recipe a try and watch it earn a permanent spot in your weeknight dinner lineup.
Chicken Tikka Masala
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Add tomato sauce and fresh lime juice. Stir to combine and bring to a gentle simmer.
- Stir in the reserved buttermilk marinade and cook for another 5 minutes, stirring occasionally.
- 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.
- 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.
