There’s something about a steaming bowl of rich, spiced tomato curry paired with fluffy basmati rice that feels like a warm hug. In this recipe I’ll walk you through how to make Chicken Tikka Masala using bone-free chicken thighs for maximum tenderness, a yogurt ginger garlic marinade, and a creamy, spiced tomato sauce that clings to every bite. The method is straightforward, approachable, and written so you can recreate it again and again with confidence.

Why this version works

This version uses 2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2-inches) because the extra fat and dark meat stay juicy through high-heat cooking and simmering. We marinate the chicken in plain or Greek yogurt with lemon and fresh aromatics to tenderize and build flavor, then sear for char and finish in a FIRE ROASTED crushed tomatoes-based sauce enriched with heavy cream. The spice blend is balanced for warmth, color, and complexity without overwhelming heat.

Ingredients

2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2-inches)
1 cup plain or Greek yogurt, full fat is best
2 tablespoons lemon juice
2 tablespoons freshly grated ginger, divided
2 tablespoons minced garlic, divided
Neutral, high smoking point oil such as canola or coconut, see notes (do NOT use olive oil for chicken)
1 large onion, chopped
128 oz. can FIRE ROASTED crushed tomatoes (see notes)
1 TBS each garam masala, chili powder, paprika (not smoked)
2 1/2 teaspoons salt
2 tsp each turmeric, ground cumin, ground coriander
1/2-1 teaspoon cayenne pepper
1/4 teaspoon ground cardamom (optional if you have it)
1 1/3 cups heavy cream (use evaporated milk for lower calories)
1 teaspoon sugar, optional, as needed

Equipment

Large bowl for marinating
Heavy skillet or cast-iron pan
Large saucepan or Dutch oven for the sauce
Tongs or slotted spoon
Sharp knife and cutting board

Prep and marinating (hands-on time: 15 minutes, plus resting)

Combine the yogurt, 2 tablespoons lemon juice, 1 tablespoon freshly grated ginger, and 1 tablespoon minced garlic in a large bowl. Add the 2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2-inches), and toss so every piece is coated. Cover and chill for at least 30 minutes and up to 4 hours—this helps tenderize the chicken and infuse flavor.

How to Make Chicken Tikka Masala — Step-by-step Instructions

Marinate the chicken: After cutting the chicken into 1 1/2-inch pieces, mix 1 cup plain or Greek yogurt with 2 tablespoons lemon juice, 2 tablespoons freshly grated ginger (divided), and 2 tablespoons minced garlic (divided). Add the chicken, stir to coat, cover, and refrigerate for 30 minutes to 4 hours.
Heat your pan and oil: When you’re ready to cook, heat a heavy skillet over medium-high heat and add a thin layer of neutral, high smoking point oil such as canola or coconut. Do not use olive oil for the chicken. The oil should shimmer but not smoke wildly.
Sear the chicken: Remove excess marinade from the chicken pieces (shake off but don’t wipe clean). Working in batches to avoid crowding, sear the chicken in the hot skillet until browned and slightly charred on the edges, 3–4 minutes per side. The goal is color, not full doneness — the chicken will finish cooking in the sauce. Transfer seared pieces to a plate and set aside.
Cook the onion and aromatics: In a large saucepan or Dutch oven, add 1–2 tablespoons of the same neutral oil and set over medium heat. Add the chopped 1 large onion and sauté until the onion is soft and translucent, about 6–8 minutes. Stir in the remaining 1 tablespoon freshly grated ginger and 1 tablespoon minced garlic, cooking for 1 minute until fragrant but not browned.
Add the crushed tomatoes: Pour in the entire 128 oz. can FIRE ROASTED crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer.
Season the sauce: Stir in the spices: 1 tablespoon garam masala, 1 tablespoon chili powder, 1 tablespoon paprika (not smoked), 2 1/2 teaspoons salt, 2 teaspoons turmeric, 2 teaspoons ground cumin, 2 teaspoons ground coriander, and 1/2–1 teaspoon cayenne pepper depending on your heat preference. Add 1/4 teaspoon ground cardamom if using. Let the sauce simmer gently for 8–10 minutes to meld flavors, stirring occasionally. Taste and add 1 teaspoon sugar if the tomatoes are too acidic.
Finish with cream and return chicken: Reduce the heat to low and stir in 1 1/3 cups heavy cream until fully incorporated. Gently nestle the seared chicken pieces back into the sauce. Simmer on low, uncovered, for 8–10 minutes until the chicken is cooked through and the sauce is slightly thickened. If you prefer a thicker sauce, simmer a few minutes longer; for a thinner sauce, add a splash of water or stock.
Adjust seasoning and rest: Taste and adjust salt or cayenne as needed. Remove from heat and let sit for 5 minutes so the flavors relax and deepen before serving.
Serve: Spoon the Chicken Tikka Masala over cooked basmati rice or with warm flatbreads. Garnish with a drizzle of cream or a few fresh cilantro leaves, if desired. Enjoy immediately.

Troubleshooting & Tips

Don’t crowd the pan: Overcrowding when searing chicken will steam instead of sear. Work in batches for best browning.
Yogurt marinade: Full-fat yogurt gives the best texture and flavor, but plain Greek yogurt or plain yogurt both work.
Tomato choice: The recipe calls for a 128 oz. can of FIRE ROASTED crushed tomatoes. If you can’t find fire roasted, use high-quality crushed tomatoes and consider roasting them briefly on the stovetop to deepen flavor.
Oil selection: Use a neutral, high smoking point oil like canola or coconut when cooking the chicken. Do not use olive oil for the chicken stage — it will smoke and alter the flavor.
Spice heat: Cayenne is the main heat control. Start at 1/2 teaspoon and increase to 1 teaspoon if you prefer more kick.
Lower calorie option: Substitute evaporated milk for the 1 1/3 cups heavy cream to reduce richness and calories while maintaining creaminess.

Make-ahead and storage

This dish reheats beautifully. Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it has thickened. You can also freeze the fully cooled dish for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving suggestions

Steamed basmati rice or jeera rice
Warm naan, roti, or paratha
Simple cucumber and tomato salad to cut the richness
Lentil dal and sautéed greens for a fuller meal

Flavor variations

Smokier finish: For a hint of smoky flavor without smoked paprika, char a few pieces of the cooked chicken directly over an open flame or under a broiler for 1–2 minutes before returning to the sauce.
Herbaceous touch: Stir in a handful of chopped cilantro or a teaspoon of fenugreek leaves toward the end of cooking for added depth.
Vegetable boost: Add cubed potatoes or cauliflower to the sauce when you add the tomatoes, increasing simmer time until vegetables are tender.

Final notes

This recipe keeps the process accessible while delivering the rich, layered flavors that make Chicken Tikka Masala a favorite. By using 2 pounds boneless chicken thighs, a yogurt-based marinade, and a spice-forward crushed tomato sauce finished with cream, you’ll have a reliably delicious dish that impresses dinner guests and family alike. Now that you know how to make Chicken Tikka Masala, gather your spices and get ready for a comforting, restaurant-quality meal at home.

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How to Make Chicken Tikka Masala

A classic, creamy Chicken Tikka Masala with charred marinated chicken and a rich, blended tomato-spice sauce.

Prep Time25

Cook Time35

Total Time4

Servings: 6 servings

Ingredients

2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2 inches)
1 cup plain or Greek yogurt full-fat is best
2 tablespoons lemon juice
2 tablespoons fresh ginger grated, divided
2 tablespoons garlic minced, divided
neutral high smoke point oil such as canola or coconut; do not use olive oil for chicken
1 large onion chopped
28 oz can fire roasted crushed tomatoes (see notes)
1 tablespoon garam masala part of spice blend
1 tablespoon chili powder part of spice blend
1 tablespoon paprika not smoked; part of spice blend
2.5 teaspoons salt
2 teaspoons turmeric ground
2 teaspoons ground cumin
2 teaspoons ground coriander
0.5-1 teaspoon cayenne pepper
0.25 teaspoon ground cardamom optional
1 1/3 cups heavy cream use evaporated milk for lower calories
1 teaspoon sugar optional, add as needed to balance acidity

Instructions

Make the spice blend by whisking together garam masala, chili powder, paprika, salt, turmeric, ground cumin, ground coriander, cayenne pepper and cardamom; set aside.
Reserve 2 1/2 tablespoons of the spice blend and place it in a large bowl or freezer bag for the marinade.
Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic to the reserved spice portion; whisk to combine.
Toss the chicken pieces into the marinade to coat evenly; marinate 30–45 minutes at room temperature or preferably overnight in the refrigerator.
Heat 1 1/2 tablespoons oil in a large braiser or Dutch oven over medium-high heat, add the chopped onion and sauté until softened, about 5–7 minutes.
Add the remaining 1 tablespoon grated ginger, 1 tablespoon minced garlic and the remaining spice blend to the onions; sauté 1 minute until fragrant.
Stir in the fire-roasted crushed tomatoes, bring to a boil, then reduce to a gentle simmer and cook 10 minutes, stirring often and scraping up browned bits.
Optional: Transfer the tomato mixture to a blender (leave a vent for steam) or use an immersion blender and purée until smooth; return to the pan. Taste and add 1–2 teaspoons sugar if needed to balance acidity.
Heat 2 tablespoons oil in a large cast iron skillet over high heat until smoking. In batches, add marinated chicken in a single layer and sear about 2 minutes per side until charred but not cooked through; transfer to a bowl between batches and add oil as needed.
Stir the heavy cream into the blended tomato sauce, then add the seared chicken. Cover and gently simmer a few minutes until the chicken is cooked through and sauce is heated; adjust seasoning with salt, sugar or cayenne to taste.
Serve the Chicken Tikka Masala over basmati rice and garnish with optional cilantro.

Equipment

Bowl
large braiser or Dutch oven
Large cast-iron skillet
high-powered blender or immersion blender
Measuring Spoons and Cups
Tongs or spatula

Notes

Use dark meat thighs, not breasts, to avoid drying out the chicken.
Garam masala is available with other spices at most grocery stores.
Adjust cayenne to control spice level; 1 tsp is medium-hot.
Use a high smoke point oil like canola, coconut, or grapeseed; do not use olive oil for searing.
Fire-roasted crushed tomatoes give the best flavor and may reduce the need for added sugar.
For a lighter version, substitute evaporated milk or half-and-half for heavy cream.