Spicy Tikka Masala Chicken Recipe

When it comes to comfort food with a fiery twist, few dishes hit the mark like Spicy Tikka Masala Chicken. This beloved Indian-inspired classic is a rich blend of bold spices, creamy tomato sauce, and tender marinated chicken that brings warmth to every bite. Originating from the fusion of Indian tradition and British innovation, Tikka Masala has become a global favorite—and for good reason.

This version takes things up a notch with an extra kick of heat, balanced beautifully by the silky creaminess of the sauce. Whether you’re looking to impress dinner guests or spice up your weekly meal rotation, this dish delivers flavor, depth, and satisfaction in every spoonful.

Pair it with fragrant basmati rice, soft naan, and a sprinkle of fresh cilantro, and you’ve got a plate that’s both soul-satisfying and unforgettable.

Bold, creamy, and irresistibly spicy—this Tikka Masala is comfort food with a kick.

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 cup plain Greek yogurt

• 1 ½ tablespoons lemon juice

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground turmeric

• 1 teaspoon chili powder

• ½ teaspoon cayenne pepper (adjust to heat preference)

• 1 teaspoon salt

  
  

For the Tikka Masala Sauce:

• 2 tablespoons oil (vegetable or ghee)

• 1 large onion, finely chopped

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 tablespoon garam masala

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon turmeric

• ½ to 1 teaspoon red chili flakes (optional for extra spice)

• 1 (14 oz) can crushed tomatoes

• 1 cup heavy cream or coconut cream (for dairy-free option)

• Salt to taste

• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken In a large bowl, mix all marinade ingredients until well combined. Add the chicken and coat evenly. Cover and refrigerate for at least 1 hour (overnight for deeper flavor).

2. Cook the Chicken. Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil and sear the marinated chicken pieces in batches until browned and nearly cooked through (about 3–4 minutes per side). Set aside.

3. Make the Sauce In a large pan, heat 2 tablespoons of oil over medium heat. Sauté onions until golden and soft. Add ginger and garlic paste; cook for 1–2 minutes until fragrant.

4. Spice It Up Stir in garam masala, coriander, cumin, paprika, turmeric, and chili flakes. Cook for 30 seconds to bloom the spices.

5. Simmer the Sauce Add crushed tomatoes and cook for 5–7 minutes, stirring occasionally until the sauce thickens and deepens in color.

6. Add the Cream & chicken. Pour in the heavy cream and stir until smooth. Return the cooked chicken to the pan, coat with sauce, and simmer for 8–10 minutes, or until the chicken is tender and cooked through.

7. Garnish and Serve Season with salt to taste. Garnish with freshly chopped cilantro and serve hot with basmati rice or warm naan.

🌶️ Chef’s Tip:

For a smokier finish, char the marinated chicken on a grill or under the broiler before adding it to the sauce.

Perfect Pairing: Serve with garlic naan, cucumber raita, and mango chutney for a full Indian-inspired feast.