This chicken tikka masala is one of those recipes I’ve made dozens of times, tweaking it until every element was just right. The secret is patience — you cook the aromatics low and slow until the garlic, ginger, chillies, and spices melt into something deeply fragrant before splitting the mixture between the yoghurt marinade and the creamy tomato sauce.
What sets this version apart is the crushed cashew nuts stirred into the sauce. They add a subtle richness and body that takes the whole dish to restaurant-level quality without any complicated techniques. The yoghurt marinade tenderises the chicken beautifully, especially if you can let it sit overnight.
The sauce comes together with cream, tomato purée, and fresh coriander, creating that signature deep red colour and velvety texture. Serve it over wholegrain basmati rice with warm naan bread and a cool cucumber raita — it’s an incredibly satisfying weeknight dinner that’s absolutely worth the extra marinating time.
Chicken Tikka Masala
Ingredients
- 1 pound chicken breast boneless, skinless, cut into bite-sized pieces
- 1 large red onion (approximately 200g / 7oz), sliced into thin rings
- 6 cloves garlic finely minced
- 2 inches fresh ginger root (5cm) peeled and finely minced
- 1-2 small fresh red chillies deseeded for milder heat, finely sliced
- 1 small bunch coriander (about 30g / 1oz) fresh coriander, finely chopped, plus extra for garnish
- 1 tablespoon mustard seed
- 2 tablespoons garam masala
- 1 teaspoon coriander powder
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin seed
- ¾ cup heavy or double cream
- 1 cup full-fat Greek yoghurt
- ⅓ cup cashew nuts unsalted, crushed
- 2 cans tomato purée 2 x 400g (14oz) cans tomato passata (sieved tomatoes)
- 1 large lime juiced
- 2 tablespoons butter unsalted, plus extra for frying the chicken
- 1 small red bell pepper (capsicum) diced
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
Preparation
- To prepare, start with chopping: the garlic, red chillies and ginger should be sliced finely; the onions should be cut into rings, as thin as possible, and the bell pepper should be diced into small pieces, and the chicken breast should be cut into bite-sized chunks (approximately 2.5cm / 1 inch). Keep everything separate, and put the meat in a big bowl. Put the paprika in a different bowl. We won’t need it until later.
- The next step is to roast the mustard seeds. You do this by placing a pan on the stove, put the mustard seeds in it and – this is important – put a lid on the pan. The mustard seeds will pop like popcorn once they get hot. The first time I did this, they were all over the kitchen floor. So, put a lid on the pan, and once the seeds pop, they are done. Remove the pan and let it cool.
Marinade and Sauce Instructions
- Heat a frying pan on a low fire, melt the butter and add the prepared ingredients: garlic, ginger, red chillies, onion, garam masala, paprika powder, mustard seeds, ground cumin seed and coriander powder. Let the herbs simmer until they are soft. Take your time for this. Leave it on the stove for about 20 minutes, sometimes even longer.
- When the herbs are nice and soft (and your whole kitchen is filled with a delicious aroma), you’re ready for the next step: divide it. We’ll use half of it for the marinade and the other half for the sauce.
- The marinade: get half of the herb mix out of the frying pan, add this and the yoghurt in the big bowl with the meat. Stir well, so all the meat is covered by the yoghurt-herb mix. Bring the bowl back in the fridge for at least an hour to marinate. The longer it’s in the fridge, the better it will taste. The marinating time, of course, depends on your planning of the afternoon or evening. To get the most delicious result, you could make the marinade and the sauce the night before.
- The sauce: the remaining half of the herb mix is still simmering on a low fire. Crush the cashew nuts, then add them to the herb mix. Then add the diced paprika. Slice the fresh coriander finely, keep a little bit apart to use as garnish, and add it to the pan as well. After that, pour the cream and the tomato purée into the herb mix. Mix everything carefully to create a beautiful red sauce. The pan remains on low heat. Maintain the warmth of the sauce until the meat is cooked through. If you started the night before, this step is finished; you can let the sauce cool off and keep it in the refrigerator until the next day.
Meat Instructions
- Get the marinade out of the fridge and place a large frying pan with butter on the stove. When the butter is melted, add the marinated chicken pieces and fry over medium-high heat for 8-10 minutes, turning occasionally, until the chicken is golden and cooked through (internal temperature of 165°F / 74°C).
- When the meat is cooked through, squeeze the lime over the meat. Stir for a bit, and it’s ready to serve.
- Spoon the chicken tikka pieces onto warmed plates and ladle the warm sauce generously over the top. Garnish with fresh coriander leaves. Serve with wholegrain basmati rice and warm naan bread.
Nutrition
What Makes This Chicken Tikka Masala Special
This chicken tikka masala stands apart from most recipes because of the slow-cooked spice base that serves double duty — half becomes the yoghurt marinade, half becomes the foundation of the sauce. That means every element of the dish shares the same deep, aromatic backbone, creating a unified flavour profile that tastes incredibly layered.
The addition of crushed cashew nuts to the sauce is what gives it that luxurious, slightly thick texture you find in the best restaurant versions. They melt into the sauce as it simmers, adding natural richness without making it heavy. Combined with the cream and tomato passata, you get that signature velvety consistency that clings perfectly to each piece of chicken.
The yoghurt marinade doesn’t just add flavour — the lactic acid in the Greek yoghurt actively tenderises the chicken breast, preventing it from drying out during cooking. The longer you marinate (up to 24 hours), the more succulent and flavourful each bite becomes.
Tips for Best Results
- Don’t rush the spice base: The full 20 minutes of gentle simmering is essential. You’ll know it’s ready when the onions are completely translucent, the garlic has mellowed, and the raw spice smell has transformed into a warm, fragrant aroma.
- Marinate overnight if possible: While one hour works in a pinch, overnight marination delivers dramatically better results. The yoghurt penetrates deeper, and the spices have more time to infuse the chicken.
- Use full-fat Greek yoghurt: Low-fat yoghurt will split and become grainy when it hits the hot pan. Full-fat yoghurt holds together and creates a better coating on the chicken.
- Crush the cashews unevenly: You want a mix of fine powder and small chunks. The powder thickens the sauce while the chunks add pleasant texture.
- Squeeze the lime at the very end: Adding it right before serving lifts all the flavours and cuts through the richness of the cream beautifully.
Substitutions and Variations
- Dairy-free version: Replace the Greek yoghurt with coconut yoghurt for the marinade and use full-fat coconut cream instead of double cream in the sauce. The flavour profile shifts slightly but remains delicious.
- Spice level: For a milder version, use just one chilli and remove all the seeds. For extra heat, leave the seeds in both chillies or add ½ teaspoon of cayenne pepper to the spice base.
- Chicken thighs: Boneless, skinless chicken thighs work beautifully here and are more forgiving if slightly overcooked. They also absorb the marinade exceptionally well.
- Nut-free: Replace the cashew nuts with 2 tablespoons of ground sunflower seeds or simply omit them — the sauce will be slightly thinner but still delicious.
- Tomato passata: If you only have tinned chopped tomatoes, blend them until smooth before adding to the sauce for a consistent texture.
Storage and Reheating
Chicken tikka masala is one of those rare dishes that genuinely tastes better the next day as the spices continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan over low heat, adding a splash of water or cream to loosen the sauce — it thickens significantly when cold. Stir occasionally and heat until the chicken reaches 165°F / 74°C throughout. Avoid microwaving if possible, as it can make the chicken rubbery.
For freezing, let the dish cool completely, then transfer to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze and reheat more than once.
What to Serve With This
This chicken tikka masala pairs perfectly with several sides that complement its rich, creamy sauce:
- Wholegrain basmati rice: The nutty flavour and slightly chewy texture of wholegrain basmati is ideal for soaking up the sauce.
- Warm naan bread: Essential for scooping up every last bit of sauce. Garlic naan is especially good here.
- Cucumber raita: A cool yoghurt and cucumber dip that provides a refreshing contrast to the warm spices.
- Kachumber salad: A simple diced salad of tomato, cucumber, red onion, and fresh coriander dressed with lime juice — its acidity balances the cream in the sauce.
- Mango chutney: A small spoonful of sweet mango chutney on the side adds a fruity dimension that works wonderfully with the garam masala.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs are actually more forgiving than breast meat — they stay moist even if slightly overcooked and have a richer flavour that works beautifully with the yoghurt marinade. Cut them into similar-sized pieces and cook for the same amount of time.
Why does my sauce look separated or grainy?
This usually happens when the cream is added to a pan that’s too hot. Always keep the heat low when adding the cream and tomato passata. If it does split, blitz the sauce with a stick blender for 10 seconds — it will come back together smoothly.
Is chicken tikka masala actually Indian?
Its origins are debated. While tikka (marinated and grilled meat) is firmly rooted in South Asian cuisine, chicken tikka masala as we know it — with its creamy tomato sauce — is widely believed to have been created in British curry houses in the 1960s or 1970s, with Glasgow and Birmingham both claiming credit. It’s a true fusion dish that bridges Indian spicing with British tastes.
Can I make this in the oven instead of on the stovetop?
Yes. After marinating, thread the chicken onto skewers and grill under a hot broiler/grill at 220°C / 425°F for 12-15 minutes, turning halfway, until charred at the edges. This gives a more authentic tikka char flavour. Then add the grilled chicken to the simmering sauce for 5 minutes before serving.
How do I make the sauce thicker?
If your sauce is too thin, simmer it uncovered for an additional 10-15 minutes to reduce. Alternatively, crush the cashew nuts more finely — a near-powder consistency will naturally thicken the sauce. You can also stir in a tablespoon of tomato paste for both thickness and deeper colour.
What can I use instead of cashew nuts for the sauce?
Blanched almonds work as a direct substitute and provide a similar creamy thickness when crushed. For a nut-free option, ground sunflower seeds or a tablespoon of desiccated coconut blended smooth will give body to the sauce without dramatically changing the flavour.
The Story Behind Chicken Tikka Masala
Chicken tikka masala holds the unique distinction of being one of the most ordered dishes in British restaurants while simultaneously being a subject of culinary debate. The “tikka” element — yoghurt-marinated meat cooked in a tandoor oven — has centuries of history across the Indian subcontinent. But the creamy, spiced tomato sauce that defines tikka masala is almost certainly a British invention.
The most popular origin story credits a Bangladeshi chef in Glasgow who, in the 1970s, improvised a sauce from tinned tomato soup and spices when a customer complained that his chicken tikka was too dry. Whether or not that specific tale is true, chicken tikka masala represents something genuinely special — a dish born from cultural exchange that has become beloved on both sides of the world. In 2001, then-Foreign Secretary Robin Cook famously declared it “a true British national dish”, recognising both its popularity and its multicultural roots.
If you make this chicken tikka masala, I’d love to hear how it turned out for you. Drop a star rating on the recipe card and leave a comment below — your feedback helps other home cooks decide to give it a try too.
