Why You’ll Love this Homemade Chicken Tikka Masala
This chicken tikka masala recipe is absolutely transformative for your home cooking repertoire. I’m talking about rich, aromatic flavors that’ll transport you straight to your favorite Indian restaurant—without leaving your kitchen.
The overnight marinade infuses the chicken with incredible depth, while the homemade sauce strikes that perfect balance of tangy tomato, warming spices, and creamy decadence. Can you imagine the compliments you’ll get?
What truly makes this version special is its authenticity. Those fragrant cardamom pods, fenugreek seeds, and julienned ginger aren’t just ingredients—they’re the secret to that can’t-put-your-finger-on-it magic.
What Ingredients are in Homemade Chicken Tikka Masala?
Creating authentic chicken tikka masala at home requires two distinct sets of ingredients – one for the marinade that tenderizes and flavors the chicken, and another for the rich, velvety sauce that brings everything together.
The beauty of this recipe lies in its blend of aromatics, spices, and fresh components that create layers of flavor you simply can’t get from a jar. Trust me, gathering these ingredients might seem like a bit of a treasure hunt, but the end result is absolutely worth it.
For the Chicken Marinade:
- 2 pounds boneless chicken breasts, cut into bite-sized chunks
- 1/4 cup yogurt
- 3 teaspoons minced ginger
- 3 teaspoons minced garlic
- 1/4 teaspoon white pepper
- 1/4 teaspoon cumin powder
- 1/4 teaspoon mace
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon red chili
- 1/4 teaspoon turmeric
- 3 tablespoons lemon juice
- 4 tablespoons vegetable oil
- Melted butter for basting
For the Sauce:
- 5 ounces tomato paste
- 10 ounces tomato puree
- 2 pounds tomatoes, chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons green chilies (or desired hot pepper)
- 1 tablespoon red chili powder
- 2 teaspoons cloves (or one teaspoon if preferred)
- 8 green cardamoms
- Salt to taste
- 3 tablespoons butter
- 2/3 cup cream
- 1 teaspoon fenugreek seeds
- 2 teaspoons julienned ginger
- Honey to taste (optional)
When shopping for these ingredients, try to find fresh spices whenever possible, as they’ll provide more vibrant flavors than ones that have been sitting in your cabinet for months.
Don’t panic if you can’t find every single spice—cardamom, turmeric, and cumin are the non-negotiables, while others can be adjusted based on what’s available.
And if you’re sensitive to heat, remember you can always dial back the chilies and chili powder without compromising the dish’s soul.
The cream at the end is what gives this dish its signature richness, so full-fat is definitely the way to go if you’re looking for that restaurant-quality finish.
How to Make this Homemade Chicken Tikka Masala
Creating this dish is a two-part process that rewards patience with incredible flavor. Start by preparing the marinade – combine 1/4 cup yogurt, 3 teaspoons minced ginger, 3 teaspoons minced garlic, and all those aromatic spices (1/4 teaspoon each of white pepper, cumin, mace, nutmeg, cardamom, red chili, and turmeric) in a large bowl.
Add 3 tablespoons of lemon juice and 4 tablespoons of vegetable oil, then stir until everything is well incorporated. Cut your 2 pounds of chicken breasts into bite-sized chunks and submerge them in this fragrant bath. This needs to marinate overnight in the refrigerator, which might test your patience, but trust me, this time allows all those flavors to properly penetrate the meat.
The next day, preheat your oven to 350°F and bake that marinated chicken until it’s cooked through. You can baste with a bit of melted butter during cooking if you want that extra richness.
While the chicken is doing its thing, it’s time to create that luscious sauce. In a pot, combine 5 ounces tomato paste, 10 ounces tomato puree, and 2 pounds of chopped tomatoes with about 4 to 4 1/4 cups of water.
Add 2 teaspoons each of ginger and garlic paste, your green chilies, 1 tablespoon of red chili powder, 2 teaspoons of cloves (or just one if you prefer), 8 green cardamoms, and salt to taste. This mixture needs to simmer over low heat until it thickens – about 2 hours. I know it seems long, but this slow cooking develops depth that can’t be rushed.
The final transformation happens when you strain this sauce through a strainer (for that silky texture) and bring it back to a boil. Now add 3 tablespoons of butter and 2/3 cup of cream, which gives the sauce its signature velvety texture.
If you feel it needs a touch of sweetness, a drizzle of honey works wonders, though I often find it unnecessary. Finish by adding 1 teaspoon of fenugreek seeds, 2 teaspoons of julienned ginger, and fold in your baked chicken pieces.
For perfectly cooked basmati rice to serve alongside this tikka masala, consider using a professional rice cooker that will deliver consistently fluffy results every time.
The marriage of the tender, spice-infused chicken with the rich, aromatic sauce creates a dish that’s worlds away from anything that comes in a jar. Serve it over fluffy basmati rice or scoop it up with warm naan or chapati. The first bite? Pure comfort magic.
Homemade Chicken Tikka Masala Substitutions and Variations
While traditional chicken tikka masala follows a time-honored recipe, I’m all about helping you adapt this classic to your pantry and preferences.
Don’t have yogurt? Try buttermilk or sour cream for that tangy marinade base.
Vegetarians can substitute tofu or paneer, marinating just as you’d chicken. For a dairy-free version, coconut milk works beautifully in place of cream.
Not a fan of spice? Reduce the chilies and red chili powder.
Need a shortcut? Use pre-made garam masala instead of individual spices.
Sometimes I crave more veggies—throw in peas, bell peppers, or spinach during the final simmer.
Trust me, this recipe welcomes your creative touch.
What to Serve with Homemade Chicken Tikka Masala
To truly experience the magic of chicken tikka masala, you’ll need perfect accompaniments that complement its rich, aromatic sauce. As mentioned in the recipe, rice and various breads like naan or chapati are classic pairings for good reason.
I prefer basmati rice, with its delicate floral aroma that doesn’t compete with the tikka masala. A simple cucumber raita (yogurt with diced cucumber) cools the palate between spicy bites.
Want something green? A quick side of sautéed spinach with cumin or a simple kachumber salad rounds out the meal beautifully. Can you imagine sopping up that velvety sauce with warm, buttery garlic naan?
Final Thoughts
After you’ve mastered this homemade chicken tikka masala recipe, you’ll never need to order takeout again.
There’s something deeply satisfying about creating this iconic dish in your own kitchen, watching the vibrant orange sauce come together as the fragrant spices fill your home.
Remember, good tikka masala isn’t rushed. Let those flavors develop, allow the chicken to marinate properly, and don’t skimp on the cream.
The beauty of cooking at home? You can adjust the spice level to suit your preference. Too hot? Reduce the chilies. Want it richer? Add a touch more butter.
Isn’t comfort food the best kind of magic?
