Chicken Tikka Masala

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  • Level: Easy
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings
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Tandoori Chicken:

3 tablespoons unsalted butter, plus more for the baking sheet

1 tablespoon tandoori masala, such as Shan brand

1 cup plain yogurt

2 tablespoons minced fresh ginger 

2 tablespoons lemon juice 

1 teaspoon kosher salt

4 cloves garlic, minced

4 boneless skinless chicken breasts 

Tikka Masala Sauce, recipe follows

Tikka Masala Sauce:

1 stick (8 tablespoons) unsalted butter

1/4 cup dried fenugreek leaves (kasoori methi)

2 tablespoons tandoori masala, such as Shan brand 

3 cups canned marinara sauce

1 cup heavy cream

1 teaspoon honey

Kosher salt, to taste


  1. Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
  2. Preheat the oven to 350 degrees F.  
  3. Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.   
  4. Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.  

Tikka Masala Sauce:

  1. Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
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