Summary: Marinated chicken pieces grilled until charred, then simmered in a spiced tomato-cream sauce. Ready in 1 hour 30 minutes, serves 6.
Cooked this recipe? Share your result with the community.
Category: Poultry, British Cuisine
Success rate: not rated yet % of users succeeded
Quick Overview
- Dish: Chicken Tikka Masala
- Category: Poultry, British Cuisine
- Cuisine: British-Indian
- Main ingredient: Chicken thighs, 2 lbs
- Guide: 12 Most Famous British Dishes
- Total time: 90 minutes (30 min prep + 60 min cooking, plus 30 min marinating)
- Difficulty: Medium
- Servings: 6 (Portion weight: 14 oz)
- Key technique: Marinating, grilling, simmering
- Preparation types: Grilling, frying, simmering
- Dietary info & allergens: Contains milk. May contain mustard, celery.
- Suitable for: Family dinner, curry night, weekend cooking
- Nutrition (per serving): 620 kcal, Protein: 38 g, Fat: 36 g, Carbs: 28 g
- Storage: 3 days in fridge, 3 months in freezer
- Pairing: Naan, basmati rice, lager, mango lassi
- In short: Marinated chicken in a spiced tomato-cream sauce – a British-Indian classic.
- Last updated: 2025-01-27
WAGUU says: “Chicken Tikka Masala is a British-Indian dish that has become a national favorite. It reflects Britain’s multicultural history and its love of bold flavors.”
Key Facts
| Prep time: | 30 minutes + 30 minutes marinating |
| Cook time: | 60 minutes |
| Temperature: | Grill 425°F, pan medium heat |
| Servings: | 6 |
At a Glance
Chicken pieces marinated in yogurt and spices, grilled until charred, then simmered in a creamy tomato sauce. Served with basmati rice and naan. This is Chicken Tikka Masala – a British-Indian classic.
Ingredients
Base servings: 6 • Portion weight: 14 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Chicken thighs | 2 lbs | Boneless, skinless, cut into 1-inch pieces |
| Plain yogurt | 0.9 cups | Full-fat |
| Lemon juice | 2 tbsp | Fresh |
| Garam masala | 2 tsp | For marinade |
| Ground cumin | 2 tsp | For marinade |
| Ground coriander | 2 tsp | For marinade |
| Smoked paprika | 1 tsp | For marinade |
| Ground turmeric | 1 tsp | For marinade |
| Brown onions | 2 large | Finely chopped |
| Garlic | 6 cloves | Crushed |
| Fresh ginger | 1 oz | Grated |
| Tomato paste | 2 tbsp | Concentrated |
| Crushed tomatoes | 28 oz | Canned |
| Heavy cream | 0.9 cups | Full-fat |
| Vegetable oil | 2 tbsp | For frying |
| Fine sea salt | 2 tsp | For seasoning |
| Fresh cilantro | 1 bunch | For garnish |
Why You’ll Love This Recipe
- Bold, aromatic flavors: Aromatic spices, creamy tomato sauce and charred chicken.
- Restaurant-quality at home: Learn the techniques used by professional chefs.
- Make ahead: Make the sauce ahead and reheat. Perfect for entertaining.
Why it works: Marinating the chicken in yogurt and spices tenderizes the meat and infuses it with flavor. Grilling at high heat creates a charred crust through the Maillard reaction. Simmering in the tomato-cream sauce builds depth and richness.
Recipe Overview
Prep: 30 min | Cook: 60 min | Difficulty: Medium | Servings: 6 | Type: Main Dish | Origin: British-Indian
Detailed Method
Overall progress: 0 % done
Phase 1: Marinate the Chicken – 30 min
Equipment: Mixing bowl, plastic wrap
1. In a large bowl, mix the yogurt, lemon juice, garam masala, cumin, coriander, paprika and turmeric. Add the chicken pieces and mix well. Cover and refrigerate for at least 30 minutes, or overnight for best results.
VKB: Chicken is fully coated in the marinade. The color is deep orange-yellow.
Before you continue:
Marinate for at least 30 minutes. Longer marinating (overnight) gives deeper flavor and more tender chicken.
Phase 2: Grill the Chicken – 15 min
Equipment: Grill pan or grill, tongs
2. Preheat the grill to 425°F. Thread the chicken pieces onto skewers or place on a grill pan. Grill for 10–12 minutes, turning occasionally, until charred at the edges and cooked through. The internal temperature should reach 165°F.
VKB: Chicken is charred at the edges, cooked through. Juices run clear.
Before you continue:
Do not overcook the chicken. It will finish cooking in the sauce. Char the edges but keep the inside juicy.
Phase 3: Make the Sauce – 20 min
Equipment: Large pan, wooden spoon
3. Heat the oil in a large pan over medium heat. Add the onions and cook for 8–10 minutes until soft and golden. Add the garlic and ginger and cook for 1 minute. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes and simmer for 10 minutes until thickened.
VKB: Sauce is thick, glossy and reduced. Onions are soft and golden.
Before you continue:
Simmer the sauce until it thickens. A thin sauce will not coat the chicken properly.
Phase 4: Combine and Finish – 15 min
Equipment: Large pan, spoon
4. Add the grilled chicken pieces to the sauce. Stir in the cream and simmer for 10–15 minutes until the chicken is tender and the sauce is rich and creamy. Season with salt to taste.
VKB: Chicken is tender and coated in the sauce. Sauce is creamy and rich.
Before you continue:
Add the cream at the end and simmer gently. Boiling cream can cause it to split.
Phase 5: Rest and Serve – 5 min
Equipment: Serving bowls, spoon
5. Remove from the heat and let rest for 5 minutes. Garnish with fresh cilantro and serve with basmati rice, naan bread and a lime wedge.
VKB: Sauce is thick and creamy. Chicken is tender and flavorful.
Required Equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Grill pan or grill | For charring chicken | Heavy frying pan | Uneven charring |
| Large pan | For sauce | Large pot | Splattering |
| Wooden spoon | For stirring | Spatula | Scratching the pan |
Shopping List
Nutritional Profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 155 kcal | 620 kcal | 3720 kcal |
| Fat | 9 g | 36 g | 216 g |
| of which saturates | 4.5 g | 18 g | 108 g |
| Carbohydrates | 7 g | 28 g | 168 g |
| of which sugars | 2.8 g | 11 g | 66 g |
| Protein | 9.5 g | 38 g | 228 g |
| Salt | 0.9 g | 3.5 g | 21 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Marinate the chicken overnight for deeper flavor and more tender meat.
- Tip 2: Use chicken thighs instead of breast. They are juicier and more flavorful.
- Tip 3: Char the chicken under a hot grill for authentic flavor and color.
- Tip 4: Add the cream at the end and simmer gently. Boiling cream can cause it to split.
Scientific Background
The Maillard reaction during grilling creates the charred crust and complex flavor of the chicken. Marinating in yogurt and spices tenderizes the meat by breaking down proteins and infusing it with flavor. The tomato-cream sauce is rich in umami from the tomatoes and fat from the cream, creating a balanced, satisfying dish.
Fine Dining – Professional Techniques
- Plate composition: Serve in a warm bowl with a portion of rice, chicken and sauce. Garnish with fresh cilantro and a lime wedge.
- Texture contrast: Tender chicken, creamy sauce, fluffy rice, crispy naan.
- Temperature contrast: Serve hot. The sauce should be piping hot, the rice fluffy.
- Aromatic additions: Fresh cilantro, a squeeze of lime, a pinch of garam masala.
Sensory Radar
- Appearance: Rich orange-red sauce, charred chicken pieces, fresh green cilantro
- Aroma: Aromatic spices, creamy tomato, grilled chicken
- Taste: Rich, creamy, mildly spicy, aromatic
- Texture: Tender chicken, creamy sauce, fluffy rice
Pairing
- Beer: Lager, pale ale
- Wine: Dry white wine, Riesling, Viognier
- Non-alcoholic: Mango lassi, sparkling water
Preparation Variations
- With paneer: Replace chicken with paneer cubes for a vegetarian version.
- With extra vegetables: Add diced peppers and onions to the sauce.
Allergens and Dietary Information
Contains: Milk • Gluten: No (if served without naan) • Not suitable for: Milk allergy, lactose intolerance
Suitable For
Family dinner, curry night, weekend cooking, batch cooking
Substitution Catalogue
- Chicken thighs: Chicken breast, paneer, tofu
- Heavy cream: Coconut cream, cashew cream
- Plain yogurt: Coconut yogurt, dairy-free yogurt
FAQ
Can I make Chicken Tikka Masala ahead of time?
Yes. Make the sauce ahead and refrigerate for up to 3 days. Grill the chicken and combine just before serving.
Can I freeze Chicken Tikka Masala?
Yes. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Why is my sauce splitting?
Boiling the cream or adding it too early. Add the cream at the end and simmer gently.
Can I make it vegetarian?
Yes. Replace chicken with paneer, tofu or mixed vegetables.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Double the sauce and chicken. Serve with extra rice and naan. 10+ people: Use a large pot for the sauce and grill the chicken in batches. Keep warm in the oven.
Sides and Serving
Storage and Reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or cream if the sauce thickens too much.
Author: WAGUU Petr & Team • Published: 1 Oct 2026
More Recipes from This Article
More Recipes You Might Like
Why WAGUU?
WAGUU recipes are checked for ingredient accuracy, method precision and nutritional values.
Photo Gallery
Community photos: Cook it, photograph it, share it.
Upload photos in the comments below or send them by email.
Filmed a video? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we’ll feature it.
Most Common Mistakes
- Bland chicken – Not marinating long enough or not enough spices. Marinate overnight and season generously.
- Dry chicken – Overcooking on the grill. Grill until just cooked through – it will finish in the sauce.
- Splitting sauce – Boiling the cream. Add cream at the end and simmer gently.
- Thin sauce – Not simmering long enough. Simmer until the sauce thickens and coats the chicken.