Make authentic chicken tikka masala from scratch with tender marinated chicken in a rich, creamy tomato sauce. This recipe takes about 2 hours including marinating time, but most of it is hands-off. Perfect for anyone wanting to master this beloved Indian restaurant classic at home.
In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, and salt. Mix well until smooth and all spices are fully incorporated.
Cut the chicken breasts into bite-sized chunks (about 1.5 inches). Add the chicken pieces to the marinade and toss until every piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Heat the oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and golden. Add the minced garlic and ginger, cooking for another minute until fragrant.
Add the garam masala, cumin, coriander, turmeric, cayenne pepper, and salt to the onion mixture. Stir constantly for about 1 minute to toast the spices and release their aromas. This step builds the foundation of flavor.
Pour in the crushed tomatoes and tomato paste. Stir everything together, then reduce heat to medium-low. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens and the oil begins to separate slightly at the edges.
For a restaurant-smooth texture, carefully transfer the sauce to a blender or use an immersion blender directly in the pan. Blend until completely smooth. Return to the pan if using a regular blender. This step creates that signature velvety texture.
Preheat your broiler to high or heat a grill pan over high heat. Thread the marinated chicken pieces onto skewers (or arrange on a baking sheet if broiling). Cook for 3-4 minutes per side until charred in spots and just cooked through. The chicken will finish cooking in the sauce, so slight undercooking is fine.
Remove the chicken from the skewers and add the pieces directly into the simmering sauce. Stir gently to coat all the chicken. Let everything simmer together for 5-7 minutes so the flavors meld and the chicken finishes cooking through.
Reduce heat to low. Stir in the heavy cream and butter, mixing until the butter melts completely and the sauce becomes rich and glossy. Taste and adjust salt if needed. The sauce should be creamy, slightly sweet, and balanced.
Transfer the chicken tikka masala to a serving dish. Garnish with fresh chopped cilantro and a drizzle of cream if desired. Serve hot with basmati rice, naan bread, or both. Leftovers keep well refrigerated for up to 3 days.