If you love rich, flavorful meals that feel like a warm hug on a plate, this Creamy Chicken Tikka Masala Recipe is going to be your new go-to comfort dish. It perfectly balances tender, marinated chicken thighs simmered in a luscious sauce made from a dreamy blend of spices, tomatoes, and coconut milk. This recipe brings an irresistible creaminess and vibrant spice combination that’ll have you craving seconds—and maybe even thirds. It’s a brilliant way to enjoy a classic Indian-inspired meal with the ease and freshness of homemade ingredients, perfect for sharing with friends or family on any night.
Ingredients You’ll Need
The magic of this Creamy Chicken Tikka Masala Recipe lies in its simple yet essential ingredients. Each component plays a key role: spices for deep flavor and warmth, yogurt for tenderizing the chicken, coconut milk for smooth creaminess, and fresh aromatics to build the base of the sauce. Here’s what you’ll gather to bring this delicious dish to life:
- 2 lb boneless, skinless chicken thighs: Tender and juicy, perfect for absorbing all those bold flavors.
- 1/2 cup Chobani plain, non-fat Greek yogurt: Ensures a tangy marinade that softens the chicken wonderfully.
- 5 cloves garlic, minced: Adds a wonderful punch of aromatic depth to the marinade.
- 1 tbsp ginger paste: Brings a zesty, fresh warmth central to the dish’s flavor profile.
- 1 tsp garam masala: The classic Indian spice blend that’s key to authentic flavor.
- 1 tsp cumin: Earthy and nutty, it rounds out the spice mixture beautifully.
- 1 tsp turmeric: Offers subtle bitterness and vibrant color.
- 1 tsp red chili powder: Adds a gentle heat to brighten up the sauce.
- 1 tsp salt: Balances all the flavors perfectly.
- 13.5 oz can light coconut milk: Provides a silky creaminess that softens the spices.
- 13.5 oz can no salt added tomato puree: The rich tomato base adds tang and depth.
- 1 large onion, finely chopped (280 grams): Sweetness and texture to build the sauce.
- 4 cloves garlic, minced: Enhances the sauce with lasting garlic flavor.
- 2 tbsp ghee (1 oz): Adds a lovely richness and toasts the spices perfectly.
- 1 tbsp olive oil or vegetable oil (1/2 oz): Helps sear the chicken beautifully.
- 1 tbsp ginger paste: Reinforces the ginger notes in the sauce.
- 2 tsp arrowroot flour: Acts as a thickener, giving the sauce its luscious consistency.
- 1/2 tbsp garam masala: Continues layering lovely spice complexity.
- 1/2 tbsp cumin: Builds the earthy undertones.
- 1/2 tbsp red chili powder: Amplifies the gentle heat in the sauce.
- 1 tsp turmeric: Maintains that gorgeous golden hue.
- 1 tsp coriander: Adds a fresh, slightly citrusy note.
- 1 tsp salt: Finishes balancing the sauce flavors.
How to Make Creamy Chicken Tikka Masala Recipe
Step 1: Marinate the Chicken
Begin by whisking together the yogurt, garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt in a large bowl. This marinade is the secret behind the tender, flavorful chicken in this Creamy Chicken Tikka Masala Recipe. Massage the marinade deeply into the chicken thighs, coating every piece well. Then, pop them into an airtight container and chill for at least three hours—overnight is even better—so the spices and yogurt can work their magic.
Step 2: Sear the Chicken
Now, heat olive oil in a heavy skillet over medium-high heat until it’s just shimmering. Add the marinated chicken pieces and sear each side for 2 to 3 minutes until you get that beautiful, slightly charred crust. Keep in mind, the chicken is only partially cooked at this stage; the real tender finish comes later when it simmers in the sauce.
Step 3: Start the Curry Base
With the chicken set aside, reduce the heat to medium-high and add the ghee to the skillet. Once melted, toss in the chopped onion and sauté until translucent and fragrant, about 3 to 4 minutes. Add the ginger paste and minced garlic, stirring for another minute to release those wonderful aromas. Sprinkle in the arrowroot flour and spices (except salt), and stir continuously for a minute to toast everything, which deepens their flavors beautifully.
Step 4: Build the Sauce
Add the tomato puree along with the salt. Scrape the pan bottom to lift all those flavorful browned bits—this is where much of the magic happens! Lower the heat slightly, letting the sauce simmer gently for 5 to 10 minutes so it thickens and the flavors deepen into one cohesive taste sensation.
Step 5: Finish the Curry
Pour in the coconut milk and mix everything together until smooth and creamy. For an extra silky texture, you can use a hand blender to puree the sauce right in the pan, creating a restaurant-quality finish. Return the chicken pieces to the skillet, coat them thoroughly with the sauce, cover, and let simmer for 10 to 15 minutes until the chicken is cooked through and tender.
Step 6: Serve
Remove the cooked chicken and slice it into bite-sized chunks before returning it to the sauce. Stir well and serve piping hot over fluffy basmati rice, fragrant cauliflower rice, or soft naan bread. Don’t forget a sprinkle of fresh cilantro to brighten up the plate and add a fresh pop of color and flavor.
How to Serve Creamy Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro leaves are a classic finishing touch that add vibrant color and herbal brightness to each bite. You can also add a dollop of Greek yogurt or a squeeze of fresh lemon juice for a refreshing contrast to the richness of the Creamy Chicken Tikka Masala Recipe.
Side Dishes
This dish pairs beautifully with aromatic basmati rice, which soaks up the sauce wonderfully. If you want a lighter option, cauliflower rice works just as well. Don’t forget warm, buttery naan bread; it’s the perfect utensil to scoop up every last drop of that luscious sauce.
Creative Ways to Present
For a fun twist, serve the chicken tikka masala in hollowed-out roasted bell peppers or over a bed of lightly grilled vegetables to add a fresh, smoky dimension. You can also turn it into a comforting one-pot meal by mixing it with cooked quinoa or pearl couscous for different textures and flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Tikka Masala Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after some time, making for even tastier leftovers!
Freezing
This dish freezes exceptionally well. Let it cool completely before transferring it to freezer-safe containers. You can freeze it for up to 3 months, making it a fantastic option for meal prep or busy weeknight dinners.
Reheating
To reheat, gently warm the curry on the stovetop over low heat, stirring occasionally. Add a splash of water or extra coconut milk if the sauce has thickened too much. Microwaving in a covered dish works too, just be sure to stir halfway through to heat evenly.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but keep in mind they cook faster and can dry out more easily, so monitor cooking time closely to keep the chicken tender and juicy.
Is this recipe very spicy?
It has a gentle warmth thanks to the red chili powder, but it’s not overwhelmingly spicy. You can adjust the chili levels to your heat preference, adding more or less as you like.
Can I make this recipe dairy-free?
Yes! The yogurt is key for marinating and tenderness, but you can substitute it with a dairy-free yogurt alternative to keep this recipe fully dairy-free.
What can I use instead of arrowroot flour?
Arrowroot flour acts as a thickener. If you don’t have it, cornstarch or all-purpose flour are great substitutes that will work just as well to thicken the sauce.
How long does the marinating process need to be?
For the best results, marinate the chicken for at least 3 hours to allow the flavors to penetrate deeply. Overnight marination takes the flavor and tenderness to the next level, but if you’re short on time, even an hour will impart some good taste.
Final Thoughts
This Creamy Chicken Tikka Masala Recipe is truly one of those dishes that feels like a special occasion every time you make it at home. With its perfect balance of spices, creamy texture, and tender chicken, it’s sure to become a beloved favorite in your recipe rotation. Trust me, once you try it, the rich flavors and comforting warmth will keep you hooked. So, go ahead and dive into this delicious adventure—you won’t regret it!
Print
Creamy Chicken Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
This Chicken Tikka Masala recipe features marinated boneless chicken thighs cooked in a rich, creamy tomato and coconut milk sauce infused with aromatic spices like garam masala, cumin, turmeric, and red chili powder. The chicken is seared to develop a smoky char before simmering in the flavorful curry sauce, making for a comforting and authentic Indian-inspired dish perfect for serving with rice or naan.
Ingredients
Chicken Marinade
- 2 lb boneless, skinless chicken thighs, excess fat trimmed
- 1/2 cup Chobani plain, non-fat Greek yogurt
- 5 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
Curry Sauce
- 13.5 oz can light coconut milk
- 13.5 oz can no salt added tomato puree
- 1 large onion, finely chopped (280 grams)
- 4 cloves garlic, minced
- 2 tbsp ghee (1 oz)
- 1 tbsp olive oil or vegetable oil (1/2 oz)
- 1 tbsp ginger paste
- 2 tsp arrowroot flour
- 1/2 tbsp garam masala
- 1/2 tbsp cumin
- 1/2 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
Instructions
- Marinate the Chicken: Whisk together yogurt, minced garlic, ginger paste, garam masala, cumin, turmeric, red chili powder, and salt in a large bowl. Add the chicken thighs and massage the marinade thoroughly into each piece, ensuring even coating. Transfer to an airtight container and refrigerate for at least 3 hours, preferably overnight, to allow deep flavor penetration.
- Sear the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat. When hot, add the marinated chicken pieces and pan fry for 2-3 minutes per side until browned and slightly charred. Remove from skillet and set aside; the chicken will finish cooking in the sauce.
- Start the Curry Base: Reduce heat to medium-high and add ghee to the same skillet. Once melted, add finely chopped onions and sauté until translucent and fragrant, about 3-4 minutes, scraping up browned bits. Add ginger paste and minced garlic, cooking for another minute until aromatic. Incorporate arrowroot flour and all spices except salt, stirring continuously for about one minute to toast the spices and erase raw flavors.
- Build the Sauce: Add tomato puree and salt to the skillet, scraping and stirring to combine all flavorful bits. Lower heat to medium-low and simmer gently for 5-10 minutes until the sauce thickens slightly and flavors meld.
- Finish the Curry: Pour in the coconut milk, stirring well. For a smoother texture, optionally use a hand blender to puree the sauce until smooth. Return the seared chicken to the skillet, coating pieces in sauce. Cover and simmer for 10-15 minutes until chicken is fully cooked and tender.
- Serve: Remove chicken and cut into bite-sized chunks. Return to sauce, stir to combine, and serve hot over basmati rice, cauliflower rice, or with naan bread. Garnish with fresh cilantro for added color and flavor.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Using arrowroot flour helps thicken the sauce gently without altering flavor.
- Hand blending the sauce creates a restaurant-style smooth texture but can be skipped for a chunkier sauce.
- Adjust red chili powder to taste for desired spice level.
- Ghee adds richness; substitute with butter if unavailable but ghee is preferred for authenticity.
- Serve with basmati rice or naan to complement the spiced sauce perfectly.
