Best chicken tikka masala

This chicken tikka masala recipe is restaurant quality, made from scratch, and easy to make.

Prep Time: 1 hr 30 mins

Cook Time: 30 mins

Servings: 4


For marinating the chicken:

12 ounces boneless and skinless chicken breasts chopped

1 cup plain 2% fat greek yogurt about 6-7 ounces

1 tablespoon garam masala

1 tablespoon lemon juice about half a lemon

2 teaspoons black pepper

1/4 teaspoon ground ginger

For the sauce:

15 ounce can tomato sauce or puree

2 cups heavy whipping cream

1 jalapeño seeded and diced

5 garlic cloves minced

1 tablespoon butter

4 teaspoons garam masala

1 teaspoon paprika

1/2 teaspoon salt

For serving:

basmati rice or naan

cilantro or parsley


  1. Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
  3. Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
  4. Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.