A quick and easy homemade chicken tikka masala recipe using a jar of tikka curry paste.
Rich and creamy, this easy chicken tikka curry recipe will rival your favourite takeaway version. Serve with homemade pilau rice and garlic naan bread for a delicious curry night feast at home.
One of the nation's favourite takeaway curries, chicken tikka masala is a much-requested curry in my house too.
Tender marinated chicken breast pieces are cooked in a creamy and mild curry sauce made with garlic, ginger, coconut milk, and chopped tomatoes! The whole family will love it!
We've made things even simpler by using a jar of good quality tikka curry paste to marinade the chicken, saving time and also money on expensive spices!
👩🍳 Love mild chicken curry? Try my easy chicken pasanda recipe!
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✔️ Why you'll love this recipe!
Here's why this is the best homemade chicken tikka masala recipe!
- Quick and easy mild curry made with store-bought curry paste.
- Healthier than a takeaway.
- It's freezer-friendly so make a double batch and freeze half!
- Rich, creamy, and delicious.
🛒 Ingredient notes
- Chicken Breasts - 4 boneless skinless chicken breasts cut into chunks or use 8 boneless skinless chicken thighs.
- Tikka Paste - use a good quality tikka paste e.g. Pataks or a supermarket own brand.
- Yogurt - plain yogurt or Greek yogurt can be used.
- Onion - finely chopped.
- Garlic - 2 cloves finely chopped
- Ginger - 1 tablespoon of fresh ginger, peeled and grated or finely chopped.
- Curry Powder - use a mild or medium curry powder that contains garam masala.
- Coconut Milk - use full-fat coconut milk or coconut cream.
- Chopped Tomatoes - from a can.
- Coriander - to garnish.
- Salt, Sugar, and Pepper
🔪 How to make homemade chicken tikka masala
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Marinade the chicken pieces in the tikka paste and yogurt for at least 20 minutes, but preferably overnight.
Two: Heat a little oil in a shallow casserole and gently cook the onion, garlic, and ginger for 3-4 minutes until soft.
Three: Turn the heat up to high and add in the chicken. Cook until the chicken changes colour. This will take about 4-5 minutes.
Four: Add the coconut milk, chopped tomatoes, curry powder, salt, sugar, and black pepper and simmer on a medium heat for 15-20 minutes. Garnish with the chopped coriander.
💭 Expert tips
- If you have time, marinate the chicken overnight in the fridge for the best flavour. If you forget, don't worry, 20 minutes will be just fine!
- Add a little tomato puree at the same time as the chopped tomatoes for a richer flavoured sauce.
- For an extra creamy finish, drizzle a little double cream (heavy cream) into the pan at the end of cooking.
- Finish with a pinch of cayenne pepper for extra heat.
💡 Top Tip - For a more authentic tikka masala, grill or bbq the marinated chicken pieces on skewers before adding them to the sauce. I just don't have time to do this, so I cook them on a high heat in the pan instead.
🍴 Serving suggestions
Serve the chicken tikka masala with pilau rice, plain basmati rice, or turmeric rice, naan bread, poppadoms, and mango chutney.
I often serve a tasty veggie curry alongside it. Creamy chickpea and spinach curry or halloumi curry are both good options.
📖 Variations
- Make a lamb tikka masala instead.
- Add a can of drained chickpeas and a handful of baby spinach leaves to the curry.
- Up the heat and add a chopped red chili (or a teaspoon of red chili powder) at the same time as the onion.
- Make slow cooker chicken tikka masala! Marinate the chicken as directed then add all of the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. You may need to thicken the sauce at the end of cooking with thickening granules or cornflour (or cook with the lid off for the last hour of cooking!). You could also try making an Instant Pot version too.
- Lower the calories and make a healthy chicken tikka masala using low-fat yogurt and low-fat coconut milk.
🥡 Storage
- Store. Place leftovers in an airtight container and store in the fridge for up to 3 days. I actually prefer it the next day as the flavours have had more time to develop!
- Reheat. Microwave until piping hot.
- Freeze. Place in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge fully before reheating in the microwave.
❓ Frequently asked questions
Tikka masala is a creamy tomato-based sauce with lots of traditional Indian spices.
It was actually invented in Glasgow, Scotland, in the 1970s by a Bangladeshi chef and is not considered traditional Indian cuisine. It is thought the masala sauce was added to satisfy the desire of British people to have their meat served in a gravy!
😋 More easy curry recipes
- Chicken Korma
- Chicken Rogan Josh
- Chicken Pathia
- Slow Cooker Chicken Curry
- Leftover Turkey Curry
- Prawn Bhuna
- Prawn Masala
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Recipe
Easy Chicken Tikka Masala Recipe
Ingredients
- 4 Chicken Breasts diced
- 4 tablespoon Tikka Paste
- 4 tablespoon Plain Yogurt
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 2 Garlic Cloves finely chopped
- 1 tablespoon Fresh Ginger peeled and grated or chopped
- 1 tablespoon Curry Powder
- 400 g Chopped Tomatoes
- 200 ml Coconut Milk or coconut cream
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Coriander chopped
Instructions
- Marinade the chicken pieces in the tikka paste and yogurt for at least 20 minutes, but preferably overnight.4 Chicken Breasts, 4 tablespoon Tikka Paste, 4 tablespoon Plain Yogurt
- Heat a little oil in a shallow casserole and gently cook the onion, garlic, and ginger for 3-4 minutes until soft.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger
- Turn the heat up to high and add in the chicken. Cook until the chicken changes colour. This will take about 4-5 minutes.4 Chicken Breasts
- Add the coconut milk, chopped tomatoes, curry powder, salt, sugar, and black pepper and simmer on a medium heat for 15-20 minutes. Garnish with the chopped coriander.1 tablespoon Curry Powder, 400 g Chopped Tomatoes, 200 ml Coconut Milk, 1 teaspoon Sugar, 1 teaspoon Salt, ¼ teaspoon Black Pepper, 2 tablespoon Coriander
Notes
- If you have time, marinate the chicken overnight in the fridge for the best flavour. If you forget, don't worry, 20 minutes will be just fine!
- Add a little tomato puree at the same time as the chopped tomatoes for a richer flavoured sauce.
- For an extra creamy finish, drizzle a little double cream (heavy cream) into the pan at the end of cooking.
- Finish with a pinch of cayenne pepper for extra heat.
- 💡 Top Tip - For a more authentic tikka masala, grill or bbq the marinated chicken pieces on skewers before adding them to the sauce. I just don't have time to do this, so I cook them on a high heat in the pan instead.
- Make a lamb tikka masala instead.
- Add a can of drained chickpeas and a handful of baby spinach leaves to the curry.
- Up the heat and add a chopped red chili (or a teaspoon of red chili powder) at the same time as the onion.
- Make slow cooker chicken tikka masala! Marinate the chicken as directed then add all of the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. You may need to thicken the sauce at the end of cooking with thickening granules or cornflour (or cook with the lid off for the last hour of cooking!). You could also try making an Instant Pot version too.
- Store. Place leftovers in an airtight container and store in the fridge for up to 3 days. I actually prefer it the next day as the flavours have had more time to develop!
- Reheat. Microwave until piping hot.
- Freeze. Place in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge fully before reheating in the microwave.
Cam
This chicken is so easy to make and perfect for a quick weeknight meal! I love that you can make it in a slow cooker too which makes it completely hands off!
Shadi Hasanzadenemati
My family is going to love this! Thank you for this amazing recipe.
Kushigalu
Tikka masala is one of my favorite. This looks so creamy & delicious. Thanks for sharing.
Kathleen
This chicken in this creamy curry sauce made with coconut milk, and all the seasonings sounds marvelous! My whole family will love it!
Carrie Robinson
This is one of my favorite Indian dishes! 🙂 I have made it at home before, but I will have to try this recipe soon.