Can you use chicken breast instead of thighs for Chicken Tikka Masala?

Yes, you can use either cut. Chicken thighs stay juicier during simmering, but chicken breast works well when you avoid overcooking it. If you want a classic restaurant-style texture, chicken thighs usually give you that richer bite.

What’s the difference between Chicken Tikka Masala and Butter Chicken?

Both dishes share a creamy tomato base, but Chicken Tikka Masala has a deeper, more spiced flavor. Butter chicken is usually sweeter, milder, and silkier, while tikka masala leans into toasted spices and a thicker sauce.

Can you make Chicken Tikka Masala dairy-free?

Absolutely. Swap the yogurt with a plant-based version and use coconut milk instead of cream. You still get a rich, silky sauce without losing that signature flavor.

How spicy is Chicken Tikka Masala?

It’s typically medium in heat, but you control the spice. Use paprika for a mild version or add cayenne, chili powder, or fresh chilies if you want a bolder kick.

Does Chicken Tikka Masala freeze well?

Yes, it freezes beautifully. The sauce actually deepens in flavor after freezing. Store it in airtight containers and thaw in the fridge before reheating on the stovetop.

Chicken Tikka Masala: Stunning Homemade Flavor You’ll Love

Description

A rich, comforting Chicken Tikka Masala made with tender marinated chicken simmered in a creamy, spiced tomato sauce bursting with warmth and flavor.

Ingredients

Scale

1½ pounds chicken breast or thighs, cut into chunks
1 cup plain yogurt
1 tablespoon lemon juice
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon salt
2 tablespoons oil or ghee
1 large onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon paprika or mild chili powder
1 teaspoon ground cumin
1 can (14 ounces) crushed tomatoes
1 cup heavy cream or coconut milk
1 teaspoon dried fenugreek (optional)
Salt to taste
Basmati rice
Naan or flatbread
Fresh cilantro

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Instructions

Marinate the chicken in yogurt, spices, garlic, ginger, and lemon juice.
Cook the chicken in a skillet or grill until lightly charred but not fully cooked.
Sauté onion, garlic, and ginger until softened.
Bloom the spices in the oil for deeper flavor.
Add crushed tomatoes and simmer until thickened.
Pour in cream and stir until smooth and silky.
Add the chicken to the sauce and simmer until fully cooked.
Serve with rice, naan, and fresh cilantro.

Notes

For a lighter version, use light coconut milk.
For dairy-free, use coconut yogurt and coconut milk.
For extra char, broil the chicken before adding to the sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-American

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 7
Sodium: 620
Fat: 23
Saturated Fat: 11
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 22
Fiber: 3
Protein: 32
Cholesterol: 125