Why You’ll Love this Creamy Chicken Tikka Masala
If you’re looking for a dish that combines comfort, flavor, and a touch of exotic spice, this Creamy Chicken Tikka Masala will become your new favorite.
I’m obsessed with how the marinated chicken develops those charred, caramelized edges while staying tender inside.
The sauce, oh my goodness, is where the magic happens—velvety from heavy cream, richly spiced with that perfect balance of warm garam masala and earthy cumin, with ground cashews adding the most luxurious thickness.
It’s restaurant quality that’s worth the marinating time, trust me.
And those leftovers? Even better the next day when the flavors meld together.
What Ingredients are in Creamy Chicken Tikka Masala?
Creating this luscious Chicken Tikka Masala requires a thoughtful blend of spices, proteins, and creamy elements that come together in perfect harmony.
The ingredient list might look lengthy at first glance, but don’t let that intimidate you—many are pantry staples if you cook Indian cuisine with any regularity, and the depth of flavor they create is absolutely worth gathering every component.
Remember, this is where all that rich, complex taste comes from.
- 1 pound chicken breast, cut into 1-inch cubes
- 3 ounces tikka paste
- 1/2 cup plain yogurt
- 4 teaspoons vegetable oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 large onion, chopped
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1 large tomato, cut into eight sections
- 1 cup heavy cream
- 15-20 cashews, ground
For the best results, don’t substitute the heavy cream—it’s what gives this dish its signature richness.
And those ground cashews? They’re my secret weapon for thickening the sauce while adding subtle nutty undertones.
If you can’t find pre-made garlic and ginger pastes, simply mince or grate fresh garlic and ginger very finely.
The tikka paste is essential for authentic flavor, but in a pinch, you could use a good quality tandoori paste mixed with a bit of tomato paste.
How to Make this Creamy Chicken Tikka Masala
The magic of Chicken Tikka Masala happens in two distinct stages—first the marination, then the curry creation.
Start by cutting 1 pound of chicken breast into 1-inch cubes, then mix it with 1/2 cup plain yogurt and 3 ounces of tikka paste. This marinade needs time to work its flavor-infusing magic, so refrigerate it for 4-6 hours (though overnight works wonderfully if you’re planning ahead).
When ready to cook, thread the marinated chicken onto bamboo skewers and broil for 10-12 minutes, rotating halfway through to guarantee even cooking. You want that slightly charred exterior that’s characteristic of authentic tikka—it’s where so much flavor develops! Don’t toss that remaining marinade; we’ll be using it later.
While your chicken rests after broiling, heat 4 teaspoons of vegetable oil in a pan over medium heat. Add 1 large chopped onion and let it soften for 3-5 minutes before stirring in 1 teaspoon each of garlic paste and ginger paste.
Now comes the aromatic spice blend: 1/4 teaspoon turmeric, 1/2 teaspoon each of ground coriander, cumin, chili powder, and garam masala. The fragrance that fills your kitchen at this point? That’s the smell of culinary magic happening.
Mix 1/2 cup of lukewarm water with your reserved marinade and slowly add this to the pan, allowing about half to evaporate. This concentrates all those wonderful flavors.
The final transformation happens when you add 1 large tomato (cut into eight sections) and 1 teaspoon of salt, cooking just until the tomato begins to soften.
Now for the cream factor—stir in 15-20 ground cashews and 1 cup of heavy cream along with your broiled chicken pieces. Cover and let everything simmer together on low heat for 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
The result is a velvety, aromatic curry that coats each piece of chicken perfectly. I like to let it cool slightly before serving—the flavors seem to settle and intensify in those few minutes of rest.
Serve this creamy masterpiece with fluffy basmati rice or warm naan bread for sopping up every last drop of that luxurious sauce.
Creamy Chicken Tikka Masala Substitutions and Variations
While traditional Chicken Tikka Masala follows specific ingredients, you can easily adapt this recipe to suit dietary needs or what’s available in your pantry.
For dairy-free versions, coconut cream works beautifully instead of heavy cream, giving a subtle tropical note that complements the spices.
No tikka paste? Mix tomato paste with extra garam masala and cumin.
Vegetarians can swap chicken for paneer or firm tofu—just reduce the cooking time. I sometimes throw in peas or bell peppers for extra color and nutrition.
Can’t handle heat? Reduce the chili powder.
Want it spicier? Add a diced jalapeño with the onions.
What to Serve with Creamy Chicken Tikka Masala
No Indian feast is complete without perfect accompaniments to complement your creamy chicken tikka masala.
I always serve mine with fluffy basmati rice, which soaks up that heavenly sauce. Warm naan bread is non-negotiable—I tear off pieces to scoop up every last morsel.
For a revitalizing contrast, try a simple cucumber raita (yogurt with diced cucumbers and mint) to cool the palate.
A side of sautéed spinach with garlic or roasted cauliflower adds color and nutrition.
Want to impress guests? Serve mango chutney or pickled onions for that authentic touch.
These little extras transform a good meal into an unforgettable experience.
Final Thoughts
After preparing this chicken tikka masala countless times in my kitchen, I’ve come to appreciate how this dish brings people together around the table.
There’s something magical about the creamy, spice-infused sauce that makes conversation flow as freely as the cream into the curry.
I’ve noticed that the longer marinating time really makes a difference, though I’ve been guilty of rushing it when hunger calls.
The balance of spices, the tender chicken, and that velvety cashew-cream sauce—it’s worth every minute spent chopping onions and measuring spices.
Don’t you think the best recipes are the ones that create memories?
