Chicken tikka masala may look quite different from steak and ale pie or a Sunday roast, but it has become one of the most recognizable dishes in modern British food culture.
Tender pieces of spiced yogurt-marinated chicken are cooked until lightly charred, then folded into a rich tomato sauce flavored with garlic, ginger, warming spices and cream. Served with basmati rice or naan, it’s the sort of comforting curry that has become a fixture of British curry houses and home kitchens alike.
The precise origins of chicken tikka masala are debated, with several stories surrounding its creation and development in Britain. What isn’t disputed is the enormous influence South Asian cooking—and particularly Britain’s Indian, Pakistani and Bangladeshi communities—has had on modern British food.
This version is designed specifically for an American home kitchen. You don’t need a tandoor, unusual equipment or difficult-to-find ingredients to make wonderfully flavorful chicken with a creamy, deeply spiced sauce.
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What Is Chicken Tikka Masala?
Chicken tikka masala consists of two main components.
First comes chicken tikka: pieces of chicken marinated with yogurt and spices and traditionally cooked at very high heat.
The cooked chicken is then served in a tomato-based masala sauce.
The sauce varies considerably between cooks and restaurants, but commonly includes tomatoes, onion, garlic, ginger, garam masala and cream.
The finished curry is generally creamy and aromatic with a gentle sweetness and as much—or as little—chilli heat as you prefer.
Is Chicken Tikka Masala British or Indian?
It’s best described as a dish shaped by both South Asian and British food culture.
Its exact origin is disputed, and there are competing stories about where and by whom the finished dish was first created.
Chicken tikka itself has South Asian roots, while the saucier dish known as chicken tikka masala became particularly associated with Britain’s curry-house culture.
Rather than trying to assign the dish to a single moment or person, it’s more useful to recognize it as part of the long culinary exchange between Britain and South Asia.
Today, it is firmly established as a familiar part of modern British eating.
Traditional British Chicken Tikka Masala
Ingredients
Equipment
Method
- In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, optional cayenne, salt and oil.
- Add the chicken and toss until thoroughly coated. Cover and refrigerate for at least 1 hour, or 4–8 hours for deeper flavor.
- Line a rimmed baking sheet with foil and set a wire rack over it if using. Arrange the chicken in a single layer with space between the pieces. Position the oven rack approximately 6 inches from the broiler.
- Broil for 5–7 minutes, turn the pieces, then broil another 4–6 minutes, until browned and lightly charred in places and the chicken reaches 165°F (74°C).
- While the chicken cooks, heat the butter and oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 8–10 minutes, until very soft and beginning to turn golden.
- Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, cumin, coriander, paprika, turmeric and optional cayenne and cook for about 30 seconds, until fragrant.
- Add the tomato paste and cook for 1–2 minutes. Stir in the crushed tomatoes and water, scraping up anything from the bottom of the pan.
- Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Add a splash of water if the sauce becomes too thick.
- Reduce the heat to low and stir in the heavy cream, salt and optional sugar. Simmer gently for another 3–5 minutes without allowing the sauce to boil aggressively.
- Add the cooked chicken and any flavorful juices from the baking sheet. Stir gently and simmer over low heat for approximately 5 minutes.
- Stir in the lemon juice. Taste and adjust the salt, cayenne or lemon as needed, then finish with fresh cilantro and serve with basmati rice and optional naan.
Notes
Chicken Thighs or Chicken Breasts?
I prefer boneless, skinless chicken thighs for chicken tikka masala.
They’re flavorful and remain juicy when exposed to the high heat we need to create those lightly charred edges.
Chicken breasts work too, but they cook more quickly and can become dry if left under the broiler too long.
Whichever you choose, cut the chicken into irregular bite-size pieces rather than perfectly identical cubes. Besides looking more natural, slight variation gives you more edges and surfaces to brown.
Brit & Skillet Tip
Don’t worry about making every piece of chicken identical. Chicken tikka should look like food cooked over intense heat, not perfectly manufactured cubes.
Aim for roughly similar sizes so they cook evenly while keeping the pieces naturally irregular.
What Is Garam Masala?
Garam masala is a fragrant spice blend used throughout South Asian cooking.
The exact mixture varies considerably, but it commonly contains warming spices such as cumin, coriander, cardamom, cinnamon, cloves and black pepper.
You’ll now find garam masala in the spice section of many American supermarkets, so there’s no need to make your own unless you want to.
It provides much of the distinctive warm aroma in this dish.
How to Cook Chicken Tikka Without a Tandoor
A traditional tandoor reaches temperatures far beyond those of an ordinary home oven.
We can imitate some of that intense heat with an American oven broiler.
Arrange the marinated chicken in a single layer with a little room between the pieces and position it relatively close to the broiler. The intense heat helps produce the browned and lightly charred patches that give chicken tikka so much of its character.
Don’t worry if some edges become quite dark. Those charred areas add tremendous flavor to the finished curry.
A wire rack set over a foil-lined baking sheet can also help hot air circulate around the chicken.
Can I Cook the Chicken on the Grill?
Yes—and it’s excellent.
Thread the marinated chicken loosely onto skewers or place the pieces directly onto a well-oiled grill grate.
Cook over medium-high to high heat until nicely charred and the chicken reaches 165°F (74°C) internally.
A grill gives you some of the smoky character associated with traditional high-heat cooking.
How Spicy Is Chicken Tikka Masala?
Chicken tikka masala is generally more aromatic than fiercely hot.
The cayenne in this recipe is deliberately adjustable.
If you prefer a mild curry, omit the cayenne entirely. For medium heat, use approximately ¼ teaspoon in both the marinade and sauce. Want something hotter? Simply increase the cayenne according to your preference.
Remember that garam masala contributes warmth and fragrance rather than the direct chilli heat you get from cayenne.
Can I Use Curry Powder Instead of Garam Masala?
I don’t recommend making a straight substitution.
“Curry powder” is a broad term for many different spice blends, and its flavor can vary significantly between brands.
Garam masala has a particular aromatic character that’s important to this recipe. Fortunately, it has become quite easy to find in American supermarkets.
Heavy Cream vs. British Double Cream
British recipes frequently call for double cream, which has a higher fat content than standard American heavy cream.
For this recipe, American heavy cream or heavy whipping cream works perfectly well. You don’t need to search for imported double cream.
If British and American ingredient terminology sometimes gets confusing, my British Baking Ingredients Americans Need to Know guide covers several other useful translations.
Can I Make Chicken Tikka Masala Without Cream?
Yes.
Full-fat coconut milk can be used for a dairy-free variation, although it will change the flavor.
You can also use half-and-half for a lighter sauce, but it won’t be quite as rich and should be heated gently to reduce the chance of splitting.
If you’re avoiding dairy completely, remember that you’ll also need to replace the yogurt in the marinade with an appropriate unsweetened dairy-free yogurt.
Why Does My Tikka Masala Taste Too Tomatoey?
The sauce probably needs more cooking time.
Canned tomatoes can taste sharp and raw when they first go into the pan. Allowing the sauce to simmer for 15–20 minutes before adding the cream mellows that acidity considerably.
A deep skillet also gives the sauce plenty of room to simmer and reduce. The Staub Traditional Deep Skillet is a versatile cast-iron option for preparing the masala sauce and bringing the finished curry together.
A small amount of sugar can also help if your particular tomatoes are especially acidic.
Don’t add lots of sugar—the finished curry shouldn’t taste sweet.
Why Is My Chicken Dry?
The most common causes are:
- Cutting the chicken too small
- Using chicken breast and overcooking it
- Broiling for too long
- Simmering the cooked chicken in the sauce for too long
Chicken thighs give you a little more margin for error.
Once the cooked chicken goes into the sauce, it only needs a brief final simmer to bring the flavors together.
Brit & Skillet Tip
Add the chicken after the sauce is nearly finished.
Simmering already-cooked chicken in the sauce for too long can make it dry and also takes away some of the contrast between those charred edges and the creamy masala sauce.
Why Doesn’t My Chicken Have Charred Edges?
High heat and space are essential.
If the chicken pieces are packed tightly together, they release moisture and begin steaming instead of browning.
Arrange them in a single layer with gaps between the pieces and get them relatively close to the broiler.
A wire rack can also help hot air circulate around the chicken.
Can I Make Chicken Tikka Masala Ahead?
Absolutely.
Like many curries and stews, the flavors can be even better the following day.
Prepare the entire dish, allow it to cool and refrigerate it in an airtight container for up to 3 days.
Reheat gently over medium-low heat, adding a splash of water if the sauce has thickened considerably.
If you enjoy make-ahead British comfort food, my Traditional British Beef and Ale Stew is another excellent option.
Can I Freeze Chicken Tikka Masala?
Yes.
Allow it to cool completely and transfer it to a freezer-safe container.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Cream sauces can occasionally look slightly separated after freezing, but gentle reheating and stirring will usually bring everything back together.
What to Serve with Chicken Tikka Masala
Chicken tikka masala is wonderful served with:
- Steamed basmati rice
- Warm naan
- Cucumber salad
- Chutney
- Plain yogurt
- Lemon wedges
- Fresh cilantro
A bowl of fluffy basmati rice is really all you need to turn it into a satisfying dinner.
Chicken Tikka Masala and Modern British Food
Brit & Skillet has plenty of older British favorites—from Traditional Welsh Rarebit to pies, puddings and cakes—but British food hasn’t stood still.
Migration and cultural exchange have profoundly influenced what people across Britain cook and eat.
South Asian restaurants and communities have been an especially important part of that story, and curry-house dishes have become deeply woven into Britain’s modern food landscape.
Chicken tikka masala is therefore a useful reminder that “British food” doesn’t refer only to recipes that have existed unchanged for centuries.
It continues to evolve.
Creamy, aromatic and full of warming spices, chicken tikka masala represents a very different side of British cooking from the traditional pies and bakes for which the country is often known.
With a yogurt marinade, an ordinary American broiler and supermarket spices, you can make a wonderfully satisfying version at home without specialized equipment.
For more traditional and modern favorites, explore all of my British Recipes made approachable for American kitchens.
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