Summary: Chicken pieces are marinated in spiced yogurt, seared until charred, then simmered in a tomato and cream sauce with garam masala. The char from the grill is what sets this apart from an ordinary curry. Total time 80 minutes, serves 6.
Cooked this recipe? Share your results with the community.
Category: Poultry · Indian Cuisine
Success rate: not rated yet % of users have mastered this recipe
Quick overview
- Dish: Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce
- Category: poultry, indian-cuisine
- Cuisine: Indian
- Main ingredient: Chicken thighs, 1000 g (boneless and skinless, diced) (quality specification)
- Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
- Total time: 80 minutes (30 min preparation + 50 min cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 411 g)
- Key technique: Searing marinated meat until charred and simmering a tomato and cream sauce
- Preparation methods: Grilling or roasting, simmering the sauce
- Dietary info & allergens: milk (plain yogurt, cream, ghee)
- Suitable for: Family dinner, dinner with friends, a festive multi-course table, or batch cooking for several days ahead.
- Nutritional values (per 1 serving): 444, Protein: 39.8 g, Fat: 27.2 g, Carbohydrates: 10.0 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: Indian light lager, dry Riesling, salted lassi
- In short: Chicken pieces are marinated in spiced yogurt, seared until charred, then simmered in a tomato and cream sauce with garam masala. Total time 80 minutes, 6 servings.
WAGUU says: “Tikka masala is a sauce waiting for meat. Not meat drowning in sauce.”
Key facts
| Preparation time: | 30 |
| Cooking time: | 50 |
| Temperature: | Grill at 230–250 °C, sauce at 85–90 °C, cream added below 80 °C |
| Number of servings: | 6 |
At a glance
Tikka masala rests on two steps that cannot be combined: the meat must get a crust from high heat and the sauce must be made separately. The colour of the crust is what matters – dark spots carry flavour that the sauce alone can never provide. Anyone who puts raw meat into the sauce gets chicken in tomatoes, not tikka masala.
Ingredients
Base servings: 6 servings • Portion weight: 411 g
| Ingredient | Amount | Quality |
|---|---|---|
| boneless chicken meat | 1000 g | boneless, skinless thighs, diced into four-centimetre cubes |
| plain yogurt | 200 g | full-fat, thick, at room temperature |
| chopped tomatoes | 500 g | peeled, no added salt |
| onion | 2 pcs | medium, finely chopped |
| ginger | 25 g | fresh, finely grated |
| garlic | 6 cloves | fresh, finely chopped |
| cream | 200 ml | double cream, 30 % fat |
| ghee | 40 g | clarified butter, for high heat |
| crushed tomatoes | 200 g | crushed, unsweetened |
| garam masala | 2 tsp | freshly ground blend |
| ground coriander | 2 tsp | ground, toasted |
| ground cumin | 1 tsp | ground, toasted |
| turmeric | 1 tsp | ground |
| red chilli flakes | 1 tsp | hot, to taste |
| salt | 1 tsp | fine, for the marinade |
| fresh coriander | 20 g | fresh, for garnish |
Why you’ll love this recipe
- A crust the sauce alone can’t give: High heat creates a layer on the meat whose flavour is washed into the sauce. The dish then tastes of the grill, not of the pot.
- Two stages, no rush: The meat and the sauce are made separately and only combined at the end. Each part gets the temperature it needs.
- A dish for guests: The sauce and the meat can be prepared ahead and combined just before serving. On the table it then looks freshly cooked.
Success guaranteed: Above 150 °C, browning begins on the surface of the meat, creating hundreds of aromatic compounds. These are then washed into the sauce and give it depth. That is why the sauce is cooked separately and the meat is added only in the last ten minutes. The yogurt in the marinade keeps the meat moist because its protein sets on the surface before the meat fibres do.
Recipe overview
Preparation: 30 min min | Cooking: 50 min min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Indian
Detailed method
Overall progress: 0 % done
Stage 1: Yogurt and spice marinade – 30 min
Equipment: bowl, cling film, fridge
1. Mix the yogurt with the grated ginger, half the garlic, ground coriander, cumin, turmeric, chilli flakes and salt. Whisk the mixture until smooth.
2. Add the meat cubes to the marinade and work them in with your hands. Cover the bowl and place in the fridge. Take the meat out twenty minutes before the next step so it isn’t ice-cold.
VKB: The marinade is smooth, lump-free and clings to the surface of the meat. The meat is firm to the touch and its surface has the colour of the spices.
Before you move to the next step:
The salt marinade must not be too strong. Salt draws out water, and when there is too much, the meat dries out before it even hits the pan. Measure it precisely and let the marinade rest.
Phase 2: Searing to a crust – 12 min
Equipment: grill or cast-iron pan, tongs, baking tray
1.Heat the grill or cast-iron pan to maximum. Remove the meat cubes from the marinade and let them drain so the marinade doesn’t burn on the grill.
2. Spread the meat out with space between the pieces and sear on each side to a dark golden crust. Don’t turn it too early or the crust will tear.
VKB: The crust is dark golden to brown, black in places on the edges but not burnt. The meat inside stays juicy and when pressed with tongs, no water comes out.
Before you move to the next step:
Wet meat steams on the grill and no crust forms. Dry each piece with kitchen paper and don’t overcrowd the grill – otherwise the temperature drops.
Phase 3: Tomato base – 20 min
Equipment: heavy-based saucepan, wooden spoon
1. In the remaining ghee, fry the onion until golden brown, add the remaining garlic and ginger and fry until fragrant. Sprinkle in the remaining garam masala and stir until it releases its aroma.
2. Add the whole peeled and chopped tomatoes and crush them with the wooden spoon. Simmer over a low heat until the sauce thickens and the oil separates on the surface.
VKB: The sauce is thick, dark red and glossy, with a thin layer of oil on the surface. The flavour is sweet from the tomatoes, not raw.
Before you move to the next step:
Tomatoes drained too early leave the sauce sour and thin. Let it really reduce and stir the bottom to prevent burning.
Phase 4: Combining meat with sauce – 10 min
Equipment: saucepan, lid
1. Add the seared meat to the sauce and stir. Splash in a little water to keep the sauce thick and prevent it sticking to the bottom, then simmer over a low heat.
2. Stir the sauce and check how the meat is softening. The crust partially dissolves in the sauce and gives it depth – that’s the sign of a well-made tikka masala.
VKB: The sauce has darkened and taken on a meaty flavour, the meat is tender and the crust remains only as a hint. The sauce coats the back of a spoon.
Before you move to the next step:
Leave the meat in the sauce only briefly. Long simmering dissolves the crust completely and the dish loses its character.
Phase 5: Enriching with cream – 6 min
Equipment: mug, whisk
1. Warm the cream in a mug to room temperature, then pour it into the sauce in a thin stream while stirring constantly.
2. Take the saucepan off the heat so the sauce stops boiling. The cream just blends in the warmth; it should not boil.
VKB: The sauce is velvety and lighter, the colour has turned orange-brown. The flavour is rounded and the heat is milder.
Before you move to the next step:
Cold or boiled cream curdles into small flakes. Warm it and add it off the boil; a curdled sauce can only be strained.
Phase 6: Finishing and serving – 4 min
Equipment: serving dish, spoon
1. Taste the sauce and adjust with salt, ground paprika and the remaining garam masala. Add spices only to the finished sauce so the aroma doesn’t escape.
2. Transfer the tikka masala to a warm dish, spoon a little cream on top, add a slice of grilled onion and coriander.
VKB: On the plate the sauce doesn’t run, it clings to the rice. The aroma is spicy with a hint of grill and cream.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| grill or griddle pan | surface for six pieces of meat | cast-iron pan heated in the oven to 250 °C | an overcrowded grill loses heat and the meat steams instead of searing |
| saucepan for the sauce | 3 l capacity | wide sauté pan with lid | a thin-walled pan will burn the tomatoes at the bottom during reduction |
| kitchen thermometer | up to 300 °C | check by smoke and crust colour | without measuring, the sauce goes above 90 °C and the cream curdles |
| meat tongs | 30 cm long | two forks | piercing with a fork squeezes out juice and tears the crust |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 452 kJ / 108 kcal | 1858 kJ / 444 kcal | 11146 kJ / 2664 kcal |
| Fat | 6.6 g | 27.2 g | 163.2 g |
| of which saturates | 3.2 g | 13.0 g | 78.2 g |
| Carbohydrate | 2.4 g | 10.0 g | 60.0 g |
| of which sugars | 2.1 g | 8.8 g | 52.8 g |
| Protein | 9.7 g | 39.8 g | 238.8 g |
| Salt | 0.3 g | 1.2 g | 7.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: The marinade is smooth, lump-free and clings to the surface of the meat. The meat is firm to the touch and its surface has the colour of the spices. The salt marinade must not be too strong. Salt draws out water, and when there is too much, the meat dries out before it even hits the pan. Measure it precisely and let the marinade rest.
- Tip 3: The crust is dark golden to brown, black in places on the edges but not burnt. The meat inside stays juicy and when pressed with tongs, no water comes out. Wet meat steams on the grill and no crust forms. Dry each piece with kitchen paper and don’t overcrowd the grill – otherwise the temperature drops.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Indian cooking relies on spices added in a precise order, and there is no time to portion ingredients during cooking.
Scientific background
Capsaicin from chilli and curcumin from turmeric are fat-soluble, so the spices are first fried in ghee or oil. Tomato purée contains glutamate, which intensifies the meaty flavour of the crust. Cream is added off the boil so the milk fat doesn’t separate and the sauce stays smooth.
Fine Dining – Professional techniques
- Plate composition: Spread the sauce in a circle on the base of the plate and place three pieces of meat on top, skin-side up. The crust is the visual centre of the dish.
- Texture contrasts: Add a crunchy element – a thin slice of naan dried in the oven or toasted almonds. The smoothness of the sauce needs a contrast.
- Temperature contrast: Drizzle a few drops of ghee with ground paprika over the meat. The fat on the surface releases aroma that would otherwise be lost in the steam.
- Aromatic extras: Serve a small bowl of yogurt with mint and pickled onions on the side. Guests can refresh their portion to their own taste.
Sensory radar
- Appearance: The sauce is orange-brown and glossy, the meat pieces have dark grill marks, and a spoonful of cream floats on top.
- Aroma: Grill smoke, then sweet tomatoes with cream, and finally warm garam masala.
- Taste: First the meaty flavour of the crust, then the sweetness of tomatoes, and finally a heat that spreads slowly.
- Texture: The meat is firm but tender, the sauce velvety and thick, with small pieces of onion.
Pairings
- Indian light lager: A light lager with higher carbonation washes the tomato acidity and heat from the palate. Serve at 5–7°C.
- Dry Riesling: A dry Riesling with acidity keeps pace with the tomatoes and does not succumb to the heat. An off-dry version would flatten the dish.
- Salted lassi: Salted lassi made from yogurt and cumin. The milk protein binds capsaicin and the heat quickly subsides.
Variations
- Paneer tikka masala: Replace the meat with cubes of paneer, toasted in a dry pan until golden brown. The dish is meat-free and ready in half the time.
- Lamb tikka masala: Use boneless lamb shoulder and marinate it overnight. The simmering time increases by twenty minutes.
Allergens and dietary information
Contains: milk (yogurt, cream, ghee) • Gluten: no, the recipe is gluten-free (yogurt, tomatoes, cream) • Not suitable for: people with an allergy to milk and dairy products
Suitable for
Family dinner, dinner with friends, a festive table with multiple courses, and preparing food for several days ahead.
Substitution catalogue
- Boneless chicken: boneless turkey thigh or firm tofu (marinate for the same length of time)
FAQ
What is the difference between tikka masala and butter chicken?
Tikka masala has grilled meat with a crust and a more pronounced heat, while butter chicken is milder, with more butter and cream and no grilling. Both dishes have a tomato base.
Do I need a grill?
No, a cast-iron pan heated to maximum or an oven with a grill setting will do. The important thing is that the surface of the meat is dry and the heat is high.
Why does my meat fall apart in the marinade?
The marinade was too acidic or the meat sat in it for too long. Yogurt keeps meat fine for twelve hours; any longer and it starts to break down the surface.
How can I make the sauce milder for children?
Use only sweet ground paprika and omit the chilli. Adults can then add chilli flakes to their own portion at the table.
Can tikka masala be prepared ahead?
Yes. Make the sauce two days in advance and grill the meat on the day of serving. Reheat the sauce, then add the meat for five minutes.
What should I do if the sauce is too spicy?
Add a spoonful of yogurt or cream and a pinch of sugar. A larger portion of rice or naan also tones down the heat.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Prepare the masala (fried spice base) in double quantity and store half in the fridge. When cooking for more people, use two pans rather than one large one – spices do not roast evenly in too thick a layer. • 10+ people: Replace the tandoor with a grill or a cast-iron pan heated to maximum in the oven. Prepare the naan dough and the chicken marinade the day before and keep them in the fridge – both flavour and texture will be better.
Sides and serving
Serving: Serve tikka masala in a deep bowl with basmati rice, spoon cream on top and add a slice of grilled onion. Naan and a small bowl of yogurt with mint are part of the meal.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: over a gentle heat to 75°C, with a spoonful of water; add cream only after heating
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
Butter Chicken – chicken in a mild creamy tomato sauce with butter and aromatic spices
Tandoori Chicken – chicken marinated in yogurt and spices and cooked at high temperature
Biryani – aromatic layered rice with meat, saffron and a blend of spices
Rogan Josh – slow-cooked lamb in an aromatic sauce with Kashmiri spices
Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onions and aromatic spices
Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onions and aromatic spices
Dal Tadka – lentils flavoured with fried spices, garlic, onion and chilli
Masala Dosa – thin crispy fermented rice and lentil pancake with spiced potatoes
Samosa – fried triangular parcels filled with potatoes, peas and spices
Chole Bhature – spiced chickpeas with large fried leavened bhature breads
Naan – traditional Indian flatbread baked at high temperature in a tandoor
More recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, methods and nutritional values.
Photo gallery from the process
Community photos: Cook, take a photo and share the result.
You can upload photos in the comments below or send them by email.
Have you filmed a video of our recipe? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we will be happy to publish it and help you and your content get noticed.
Most common mistakes
- Yogurt and spice marinade – The salty marinade must not be too strong. Salt draws out water, and if there is too much, the meat dries out before it is even grilled. Measure it precisely and let the marinade rest.
- Grilling to form a crust – Wet meat steams on the grill and no crust forms. Dry each piece with kitchen paper and do not overcrowd the grill – otherwise the temperature drops.
- Tomato base – Tomatoes drained too early leave the sauce sour and thin. Let it really reduce and stir the bottom to prevent burning.
- Combining meat with sauce – Leave the meat in the sauce only briefly. Long simmering completely dissolves the crust and the dish loses its character.