Chicken Tikka Masala Recipe – Reviewed By Reddit Users

Chicken Tikka Masala is a globally loved curry – known for its tender spiced chicken and creamy tomato sauce – and the great news is you can recreate it at home with no special equipment. This dish delivers bold, warm flavors that taste like your favorite Indian restaurant, yet it’s totally doable in a home kitchen. The secret is in a flavorful marinade and a clever oven technique that gives the chicken a tandoor-style char right in your oven. It’s a comforting, crowd-pleasing recipe that a home cook can tackle with confidence and a smile.

Why Chicken Thighs

I like to use boneless chicken thighs for this recipe because they stay incredibly juicy and flavorful, even under high heat. Thigh meat has a bit more fat, which means more moisture and rich taste – they’re more tender and juicier than chicken breasts. This makes thighs forgiving to cook (harder to dry out), so your curry comes out succulent. You can use chicken breast if you prefer a leaner option, but if you do, try to marinate it longer and watch it carefully while cooking so it doesn’t dry out (breasts benefit from extra marinading time to stay moist). Overall, thighs are the hands-down favorite here for the best texture and flavor payoff.

Reddit Reviews

• Redditors found this recipe delicious after they made it and they loved it

Marinade and Oven Method

The first step is a simple yogurt-based marinade that infuses the chicken with tons of flavor and keeps it tender. In a large bowl, mix plain yogurt with a squeeze of lemon juice, minced garlic, freshly grated ginger, and a brief but complete list of spices: garam masala, turmeric, paprika, cumin, coriander, plus a good pinch of salt. (These spices form the aromatic backbone of tikka masala, and the yogurt + lemon work to tenderize the meat.) Toss the chicken thigh pieces in this spiced yogurt until well coated. For best results, let the chicken marinate for at least 30 minutes (and if you have time, a few hours or overnight is even better). Even a short marinade will start building flavor, but longer lets those spices penetrate deeply for that authentic taste.

When you’re ready to cook the chicken, use your oven’s broiler to mimic the high heat of a tandoor oven. Preheat the broiler on high and position an oven rack close to the top element. Lay the marinated chicken pieces on a foil-lined, greased baking sheet (shaking off excess marinade if it’s very thick). Broil the chicken for about 8–10 minutes, or until you see it turn golden brown with lightly charred edges. Tip: Keep an eye on it – the broiler is intense, and those tasty marinade spices can go from perfectly charred to burned quickly if you’re not watching. There’s usually no need to flip the pieces; they should cook through under the direct heat. The result will be gorgeously browned, slightly smoky chicken chunks that smell absolutely divine (this charred flavor is key to a great tikka masala).

Make the Sauce

While the chicken is broiling, you can start on the creamy tomato sauce. In a pot on the stovetop, melt a couple tablespoons of butter (this gives the sauce its luscious richness). Add a diced onion and sauté for a few minutes until it’s soft and just starting to turn golden. Next, stir in the aromatics and spices: add minced garlic and ginger, and cook for a minute until fragrant. Then sprinkle in garam masala, a bit of ground cumin, coriander, turmeric, and a touch of paprika. Stir these spices around in the hot butter and onion for 30–60 seconds – this “blooms” the spices, meaning it wakes up their flavors so the sauce will be nice and aromatic. (You’ll smell that classic Indian curry aroma at this point – it’s wonderful!)

Now pour in the tomato component of the sauce. You can use one 14–15 ounce can of tomato sauce or tomato purée (even crushed tomatoes work – you just want that smooth tomato base for the curry). Stir and bring this to a simmer. The tomato, mixed with those spices, will start to form a flavorful gravy. To make it truly Chicken Tikka Masala, we add the “masala” (spice mix) and also some cream. So after a few minutes of simmering the tomatoes and onions together, pour in about 1 cup of heavy cream. Add it gradually and stir – you’ll see the sauce turn a lovely shade of orange, creamy and silky. Let the sauce simmer gently for about 10 minutes, stirring occasionally, so it thickens up and the flavors meld. If it gets too thick, you can splash in a little water; if it seems thin, just simmer a bit longer. Balancing richness and heat: Give the sauce a taste and adjust the seasoning to your liking. If you prefer a spicier kick, stir in a pinch of cayenne pepper or some red chili flakes. If the sauce tastes too acidic or you want to balance the heat, add a teaspoon of sugar – this helps round out the tang of the tomatoes and the bold spices. Don’t forget to add salt to taste (and a extra pinch of garam masala at the end can boost the aroma). The sauce should taste rich, lightly smoky, and spice-forward without being overwhelming.

Combine and Simmer

Once your chicken is nicely broiled and your sauce is simmered and flavorful, it’s time to bring them together. Gently add the charred chicken pieces (and any delicious juices that collected on the pan) into the pot of sauce. Give everything a good stir so the chicken is submerged in that creamy tomato gravy. Let the curry simmer on low heat for another 5 minutes or so. This short simmer marries the flavors – the broiled chicken will soak up a bit of the sauce, and those charred edges will infuse their smoky, grilled essence into the dish. Since the chicken was cooked under the broiler, you don’t need to simmer for too long; just a few minutes to heat it through and allow all those spices to get to know each other. The result is tender bites of chicken coated in a velvety sauce that’s layered with flavor. Give it one final taste and adjust salt if needed. You can also squeeze in a little fresh lemon juice at the end if you want to brighten it up a touch.

Serving Suggestions

Chicken Tikka Masala is best enjoyed warm from the stove, and it’s a hearty dish that pairs perfectly with some simple sides. Here are a few serving ideas to complete your meal:

• Basmati Rice: Serve the tikka masala over a bed of fluffy basmati rice. The fragrant, long-grain rice will soak up that wonderful sauce and make each bite comforting and complete.
• Naan Bread: Scoop up the creamy sauce and chunks of chicken with warm naan bread (or any flatbread). It’s the traditional way to enjoy curry, almost like using the bread as an edible spoon. Kids especially love eating it this way, and it’s fantastic for wiping every last drop of sauce off the plate!
• Cucumber Raita: A cool cucumber raita (which is a yogurt-based cucumber salad) on the side can be a refreshing companion. The coolness of yogurt and cucumber helps balance the spices of the curry, giving your palate a little break between spicy bites. Simply mix chopped cucumber and a pinch of cumin into some yogurt for an easy raita.
• Garnishes: Don’t forget a sprinkle of fresh cilantro on top of your tikka masala for color and a burst of fresh flavor. A wedge of lime on the side is nice too, for those who like a tiny squeeze of citrus to brighten the curry.

Enjoy your homemade Chicken Tikka Masala! It’s a well-loved, well-tested favorite in our house – a dish that fills the kitchen with incredible aromas and brings everyone to the table in a hurry. With tender spiced chicken thighs and that creamy spiced sauce, this recipe delivers comfort and excitement in each bite. I hope your family enjoys it as much as mine does, and that it demystifies this classic curry for you. Happy cooking, and bon appétit (or as we say when we dig into our tikka masala, let’s eat!).