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Creamy restaurant-style chicken tikka masala in a dish, featuring tender marinated chicken pieces coated in a rich tomato-cream sauce with cilantro on top.
Summer Dempsey

Ultimate Creamy Restaurant-Style Chicken Tikka Masala

This richly spiced, ultra-creamy Chicken Tikka Masala brings restaurant-level flavor right to your own kitchen!
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 480

Ingredients
  

For the Chicken Marinade
  • 1 ½ lbs boneless skinless chicken thighs, cut into chunks
  • ¾ cup plain whole-milk yogurt
  • 2 tablespoon lemon juice
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic minced
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon salt
For Cooking the Chicken
  • 2 tablespoon oil or ghee (for cooking the chicken in)
  • 3 tablespoon ghee or butter
  • 1 large onion finely chopped
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic minced
  • 2 tablespoon tomato paste
  • 1 14 oz can crushed tomatoes
  • 1 tablespoon garam masala
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ –1 teaspoon Kashmiri chili powder
  • 1 –1 ¼ cups heavy cream
  • ½ cup water or broth
  • 1 teaspoon fenugreek leaves
  • Salt to taste
  • fresh cilantro

Equipment

  • Large Skillet

Method
 

Marinate the Chicken (KEY to deep flavor!)
  1. In a large bowl, mix yogurt, lemon juice, garlic, ginger, and all marinade spices.
  2. Add chicken and stir to coat.
  3. Cover and refrigerate at least 1 hour, ideally overnight for maximum flavor.
Sear the Chicken
  1. Heat 2 tablespoon oil or ghee in a heavy skillet.
  2. Add marinated chicken pieces in batches and sear until browned (they don’t need to cook fully).
  3. Remove and set aside.
  4. Browning = depth + smoky notes that mimic tandoori-style cooking.
Build the Masala Base
  1. In the same pan, melt 3 tablespoon ghee.
  2. Add onions and cook 8–10 minutes until deep golden.
  3. Stir in garlic + ginger and cook until fragrant.
  4. Add tomato paste and cook 2 minutes until it darkens.
  5. Stir in crushed tomatoes, garam masala, coriander, cumin, smoked paprika, chili powder, and sugar.
  6. Simmer 10 minutes until thickened and the oil separates slightly.
  7. Add Cream & Chicken
  8. Pour in heavy cream and water/broth. Stir until smooth and velvety.
  9. Add the chicken (including juices) into the sauce.
  10. Simmer 15–20 minutes, stirring occasionally, until the chicken is tender and infused with flavor.
  11. Finish with crushed fenugreek leaves and salt to taste.

Notes

  • Marinating matters: Even 30 minutes tenderizes the chicken, but longer marinating builds deeper flavor.
  • Thighs vs. breasts: Thighs give the juiciest, most restaurant-like texture, but breasts work perfectly too.
  • Spice level: Adjust chili powder to your heat preference. Mild versions are family-friendly; Kashmiri chili brings gorgeous color without too much heat.
  • Cream swaps: You can use half-and-half or full-fat coconut milk for a lighter or dairy-free version.