Chicken Tikka Masala

Chicken Tikka Masala. Chicken thighs marinated then broiled until golden brown. Served in a creamy fragrant tomato cream sauce.

This is the Best Chicken Tikka Masala! It is so flavorful, creamy and loaded with spices. For this recipe I like to use chicken thighs instead of breasts. This helps to keep the chicken extra juicy and moist. I marinate the chicken for at least 30 minutes or preferably overnight. The chicken gets marinated in yogurt, fresh squeezed lemon juice and spices. The yogurt and lemon juice help to tenderize the chicken and keep it moist.

How to make Chicken Tikka Masala

• Marinate chicken: Add all of the marinade ingredients to a large ziplock bag. Toss to coat the chicken. Refrigerate for at least 30 minutes or overnight.
• Broil chicken: Preheat broiler and set oven rack to the highest position. Spray a rimmed baking sheet with nonstick cooking spray. Spread the chicken including the marinade onto the prepared baking sheet. Broil for 8 minutes or until golden brown, make sure to keep an eye on it. You do not need to flip the chicken.
• Make sauce: Meanwhile start your sauce by heating a large pot over medium high heat and add in butter. Once melted add in onion and saute for 2-3 minutes. Add in garlic, ginger, cumin, paprika, garam masala and turmeric. Saute for 1-2 minutes or until garlic is golden brown and the spices are fragrant. Next add in the tomato sauce and cream. Simmer for 15-20 minutes or until the sauce is thickened. Add the chicken to the pan and simmer for an additional 5 minutes.
• Serve: Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro for garnish, if desired.

What to serve with Chicken Tikka Masala

I love to serve this Chicken Tikka Masala Recipe with basmati rice and garlic naan to make it a meal. For a low carb option serve with cauliflower rice!

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

Both dishes have similar spices and flavors. However Butter Chicken which originated in India is creamier and has a richer mouth feel. Where as Chicken Tikka Masala which originated from Britain is more of a tomato based thinner sauce. Both dishes usually involve marinated chicken pieces broiled or grilled until browned then simmered in a fragrant creamy sauce.

Slow Cooker Option

If you would like to make this Chicken Tikka Masala in the slow cooker simply follow the directions listed above. Just wait to add the heavy cream until the very end. Cook on high for 3-4 or low for 4-6 hours or until the chicken is fully cooked and the sauce has thickened. Stir in heavy cream. If you want the sauce to be a bit thicker add 1-2 teaspoons of cornstarch to the heavy cream before adding it to the slow cooker. Cook on high for 30 minutes in the slow cooker to thicken.

Instant Pot Option

You can make this Chicken Tikka Masala in the Instant pot as well. Briefly cook chicken in the instant pot or in the broiler to get color on it. (You don’t want the chicken to be fully cooked) Add it to the Instant Pot along with the sauce ingredients except for the heavy cream. Cook on high pressure for 8 minutes. Stir in heavy cream and serve! If you want the sauce to be a bit thicker add 1-2 teaspoons of cornstarch to the heavy cream before adding it to the Instant Pot. Simmer on saute mode uncovered for 5 minutes to thicken.

Here are more delicious Chicken Recipes to enjoy!

• Easy Chicken Marsala
• The BEST Chicken Parmesan
• Easy Chicken Shawarma
• Slow Cooker Honey Garlic Chicken
• Easy One Pan Bourbon Chicken
• Easy Thai Chicken Satay