This is an amazing chicken tikka masala recipe — it’s restaurant quality, made from scratch, and easy to make (only one pan needed). The chicken is tender and flavorful, simmered in a generous tikka masala sauce that’s creamy, thick, and decadent. It’s also low carb, keto, and gluten free.
This Indian recipe can also be made in a Crockpot (see Slow Cooker Chicken Tikka Masala) or Instant Pot (see Pressure Cooker Chicken Tikka Masala), or converted to vegetarian (see Cauliflower Curry). It’s also very similar in flavor to Butter Chicken, which has a less spiced and more buttery curry sauce.
Why This Recipe Works
I’ve been experimenting with chicken tikka masala recipes for years, and this recipe is my favorite. It’s the ideal combination of not-too-complicated (the recipe is pared down to the essentials), super tasty (you can’t tell the difference between this recipe and restaurant ones), and low in carbs (great for anyone on a keto diet).
Making your own Indian food at home without store-bought sauces may seem daunting, but in practice it’s a lot easier than it sounds. After marinating the chicken chunks in a thick yogurt mixture (which accelerates the searing process and keeps them tender), they’re browned in a hot pan followed by 20 minutes of simmering in a rich sauce on the stovetop. This homemade version is perfect for days when you’re craving Indian food but you don’t feel like going out to eat.
tikka masala sauce
What is tikka masala sauce? Tikka masala sauce is a tomato-based sauce mixed with heavy whipping cream and spices (most importantly, garam masala). The sauce is rich and thick, with a characteristic orange hue.
What is garam masala? Garam masala is a mix of dried spices including cumin, cardamom, cinnamon, cloves, nutmeg, and others. It adds a very unique flavor that cannot be substituted with another spice. You can pick up garam masala at major U.S. supermarkets or purchase online at Amazon.
Is the sauce spicy? While this sauce is certainly heavy on spices, it’s not that spicy or hot. I always add cayenne or diced jalapeños, but you can skip them if you can’t handle the heat.
Substitutes for cream? I’m often asked whether heavy whipping cream can be substituted for something else. Personally, I prefer the texture and taste of the sauce with heavy cream, but I know that many readers have had success using less heavy cream, or substituting all or some of the heavy cream with half and half or coconut milk. It’ll result in a thinner sauce but will likely still taste quite good.
Does this make a lot of sauce? This recipe makes a generous amount of tikka masala sauce. Extra sauce is always appreciated for pairing with side dishes (see suggestions in the next section). If you don’t anticipate needing extra sauce, you can increase the amount of chicken so that the sauce-to-chicken ratio isn’t so high.
Low Carb Serving Ideas
Like many Indian dishes, chicken tikka masala is often served with basmati rice and naan. You can replace them with lower carb options like fried cauliflower rice and low carb tortillas. Bags of pre-riced cauliflower can be found in the produce section of many U.S. grocery stores, or you can buy florets and use a food processor to grate them into rice-sized pieces. Low carb tortillas are also prevalent in many U.S. supermarkets — look for wraps by brands including Mission, La Banderita, and Kroger.
You can also serve chicken tikka masala with a variety of vegetables including onions, carrots, peas, cauliflower, spinach, and broccoli. For more ideas, check out these low carb sides and appetizers.
Best Chicken Tikka Masala Recipe (Rich & Creamy Sauce)
An amazing Indian chicken tikka masala recipe — restaurant quality, made from scratch, and easy to make. The chicken is tender and flavorful, and the sauce is creamy, thick, and decadent. It’s also low carb, keto, and gluten free.
Ingredients
Marinating Chicken:
- 1 pound boneless skinless fresh chicken breasts
- 7 ounces plain 2% fat greek yogurt (I use the Fage brand; do not use regular yogurt)
- 1 tablespoon garam masala
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
Sauce:
- 15 ounces canned unsalted plain tomato sauce (not pasta sauce)
- 1 1/2 cups heavy whipping cream
- 5 cloves garlic, minced
- 4 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cayenne (this yields medium spiciness, and can be substituted with 1 diced jalapeño with seeds removed)
Serving:
- 2 tablespoons chopped fresh cilantro
Instructions
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Pat the chicken breasts dry with paper towels. Trim off excess fat, if any. Cut them into bite-sized chunks, about 1/2 to 1 inch in size.
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In a large bowl, stir together all marinade ingredients except the chicken, until well-mixed. Add chicken chunks and mix until well-coated with the marinade; the marinade should be thick, not thin or watery. Cover and refrigerate for at least 1 hour.
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Heat a large nonstick pan over high heat (I use a 10-inch wide and 3-inch tall nonstick pan) until very hot, no oil needed. Add only half of the yogurt-covered chicken chunks, spreading them out in the pan. Cook for a few minutes until they are golden brown and a bit charred, frequently stirring and flipping the chicken to sear different sides (tongs are useful for this).
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Once the chicken chunks are seared, transfer them to a large plate. Repeat the searing process with the remaining half of the chicken chunks. Doing this in 2 batches prevents the pan from cooling too much, resulting in a better sear.
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Reduce to medium heat. Add all sauce ingredients to the now-empty pan, stirring for a minute until mixed. Add seared chicken chunks without pan drippings and submerge them into the sauce; no need to stir. Bring to a simmer.
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Simmer for 20 minutes, stirring occasionally and decreasing the heat as needed to maintain a light simmer. After simmering, the chicken should be cooked through and the sauce slightly thickened and orange.
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Turn off the heat. Serve into bowls, and garnish with chopped cilantro.
Nutrition Info
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 510 | |
| Total Fat 35g | 54% |
| Saturated Fat 21g | 107% |
| Cholesterol 172mg | 57% |
| Sodium 410mg | 17% |
| Net Carb 10g | |
| Total Carb 14.5g | 5% |
| Dietary Fiber 4.5g | 17% |
| Sugars 7.5g | |
| Protein 34g |
How could I do this recipe with already cooked chicken breast chunks??
Thank you so much for this recipe. Chicken tikka masala is in my top three favorite dishes and I made this last night it was wonderful just like at a restaurant and it was so simple to make. I already had everything on hand except for the coriander in which I had ground coriander and it still came out wonderful! The only thing I did different was that I already had yogurt marinated chicken breast that I broiled in the freezer that I keep for my keto diet and also I added an extra half cup of heavy cream to… Read more »
We used cauliflower rice instead of basmati to keep it healthy
Coriander? I’m old. Where did it use coriander?
Cilantro is coriander
Cilantro is not coriander. Coriander is dried cilantro seed pods. The flavor is much different.
I was skeptical about this recipe at first. I’ve tried many different chicken tikka masala recipes and this is hands down the best batch I’ve ever made. This recipe is a winner! I did adjust some spices like adding turmeric, cinnamon, ground coriander, and fenugreek but everything else was the same. Thank you for the awesome recipe!!
How much did you add? (Measurements)
About a 1/4 tsp. Turmeric, 1/4 tsp Cinnamon, 3/4 tsp. Ground Coriander, and about a tablespoon of crushed fenugreek leaves.
I love this dish and have made it many times now. However, the spice level is low in my opinion, does anyone have anything they do to make it spicier?
Try doubling the cayenne or jalapeno.
I add extra cayenne pepper
Made this a couple days ago, followed recipe exactly and wouldn’t change a thing. It turned out fantastic, I served it with steamed rice and homemade Naan. Will definitely make again
I’ve made this recipe several times now and we love it. Here are the changes I make: I use a package of chicken thighs- usually a bit over a pound. I also basically double all the dried spices. Not for the marinade, but for the sauce for sure. I also use two jalepeños with all the seeds I can save. And lastly, I’ve recently been adding in a bit fenugreek to get it to taste closer to a restaurant style. My dudes. Fenugreek is amazing. We made a broccoli & spinach scramble this morning using only fenugreek, some cayennes and… Read more »
Yum! Thanks for sharing, Sarah.
How much fenigreek you used. thank you
Loved this recipe!! Made a few substitutions so I wouldn’t have to leave the house for ingredients, and it worked. Tomato paste instead of sauce, a little extra heavy whipping cream, and vanilla yogurt instead of plain. Picking up some plain yogurt next grocery store trip to try it the original way. Looking forward to that batch : )
I’m glad those changes worked out for you. Thanks for sharing your feedback, Libby.
I absolutely love this recipe, but I’m wanting to use extra-firm tofu instead of chicken so I can enjoy it on Fridays during Lent. Has anyone tried this?
I have a similar vegetarian version using cauliflower: https://www.savorytooth.com/cauliflower-curry/
Trying this tonight and I am super excited for the outcome! question though! I go plant based once a week. Do you think there’s a way to make this plant based? Instead of the heavy whipping cream use coconut milk? What do you think!?
Check out my cauliflower curry — it’s basically a vegetarian tikka masala. To make it vegan, I would start by replacing the heavy cream with coconut cream, and find a dairy-free yogurt to use for the marinade.
My husband was so ridiculously happy with this recipe. He has been dragged along on my keto adventure and this was the first time in a while he has complimented me so much on a dish.
Thanks so much for sharing!
Made it a few times now, vwey tasty! I am on a paleo diet so used the cream gpfrim the top of a can of coconut milk, was rich and tasty! Also served with cauliflower rice. This is a keeper!
Absolutely delicious and so simple! Will be adding to our monthly rotation for sure 🙂
If I plan on adding some veggies at what stage should I add them to the recipe? After I’ve sautéd the chicken?
It depends on what kind of veggies and how long they take to cook. If you’re simply adding green peas, you can just stir them in at the end. If you’re adding something that takes longer, like chopped carrots, then I would add them after sauteing the chicken.
Looks wonderful but has anyone tried replacing the cream with milk? Thank you.
By tomato sauce, are you referring to a jar of pasta sauce like Rao’s, Ragu and Prego?
No, I’m not referring to pasta sauce. I’m referring to tomato sauce that comes in canned form. It’s in the supermarket aisle with canned vegetables. Look for canned diced tomatoes, crushed tomatoes, tomato paste, etc. and canned tomato sauce should be there.
Turned out really tasty. Tasted pretty authentic. Even the wifey liked it, and she’s very particular about Chicken Tikka Masala. Just needed a touch more cream than the recipe called for, because it tasted too tomatoey to me. I saw other recipes that added additional spices, but I don’t think that would be necessary.
Delicious! Oh man, didn’t change a thing, made just as you say, and it’s splendid!
It’s really good. I added 1/2 teaspoon of paprika and its delicious 😋 perfect for our garlic Naan.
Very good, I only used 1/2 the garam masala that the recipe called for in the sauce which worked for me. Will definitely make again.