Authentic Chicken Tikka Masala Recipe (Pakistani Style)

Growing up in Pakistan, chicken tikka masala was a family favorite — especially on weekends when the smoky aroma of marinated chicken grilling on the stove filled the house. My mother would prepare the masala base with fresh tomatoes, yogurt, and cream, and we’d all wait impatiently for the rich curry to come together. To this day, that comforting combination of grilled chicken and spiced gravy brings back the warmth of those family dinners.

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What is Chicken Tikka Masala?

Chicken Tikka Masala is a curry made with grilled or pan-fried chicken tikka pieces cooked in a creamy tomato-based gravy. Originating from the Indian subcontinent, it’s now one of the most popular curries worldwide — known for its balance of spice, tanginess, and creaminess. The Pakistani-style version has deeper flavors with extra spices, yogurt, and a hint of smokiness from the chicken tikka.

Did you know Chicken Tikka Masala is considered the national dish of the UK? It was created by Ali Ahmed Aslam, a Pakistani chef from Glasgow, whose recipe became a global sensation. This creamy, golden-orange curry pairs perfectly with tender, roasted chicken pieces — rich, aromatic, and full of flavor. Boneless chicken is marinated in yogurt and spices, then pan-seared for that signature tandoori taste before simmering in a silky tikka masala sauce. A true comfort dish loved around the world!

According to Wikipedia, Tikka is a word from the Chaghatai language that is often paired with the Hindi-Urdu word masala, which has roots in Arabic. This combination of words comes from British English. The Chaghatai word tikka, on the other hand, is derived from the Common Turkic word Tikkü, signifying "piece" or "chunk."

To achieve an authentic taste, adding BBQ chicken tikka to this dish is perfect; however, as I'm making it at home, I'm choosing to use a skillet or pot, which provides a simple, easy, and quick option.

Best Chicken Cut for Tikka

At most grocery stores, you’ll easily find boneless, skinless chicken, which works perfectly for this recipe. I prefer using chicken breast because it turns out tender, juicy, and soaks up the masala beautifully. Some people like to use thigh meat for extra richness, but it usually needs a bit more marination time. For the best results, cut the breast into two-inch cubes — small enough to cook evenly and absorb the flavors of the curry. Since this recipe is made in a pan, smaller chicken pieces also help develop a deeper flavor as they blend with the creamy masala sauce.

Chicken Tikka Masala has become a global favorite, proudly featured on nearly every Indian and Pakistani restaurant menu. Traditionally, it’s made with charcoal-grilled chicken simmered in a rich, spiced tomato gravy. But if you’re cooking at home, don’t worry — you can still get that same delicious smoky flavor by roasting the chicken in the oven or simply pan-frying it until golden and slightly charred.

Ingredients For Chicken Tikka Masala

Chicken: Use skinless, boneless chicken breast cut into 1.5-inch cubes. You can also use chicken thighs for a juicier texture—just allow extra marination time.

Oil: Canola or any neutral vegetable oil works perfectly for pan-roasting the chicken and preparing the masala base.

Ginger-Garlic Paste: Blend fresh ginger and garlic into a smooth paste for the most authentic flavor.

Full-Fat Yogurt: Marinate the chicken in thick yogurt (Greek yogurt is ideal) to make it tender, juicy, and flavorful.

Seasonings & Spices: A mix of sea salt, Kashmiri red chili powder, turmeric, coriander powder, garam masala, and black pepper. I often use my homemade tikka masala spice blend, which saves time and adds incredible depth of flavor.

Tomato Paste / Puree: Blend peeled fresh tomatoes to make a smooth paste, or use canned tomato puree for a quick, rich curry base.

Butter & Cream: Add butter and fresh cream at the end for that signature glossy, creamy finish.

Cilantro (Fresh Coriander): Garnish generously with chopped coriander to add color and freshness to the dish.

How to Make Chicken Tikka Masala

Marinate the Chicken Pieces

1. In a mixing bowl, add the chicken chunks.
2. Add ginger garlic paste along with yogurt.
3. Season the chicken marinade with, Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala Powder, and Black Pepper Powder.
4. Combine all the ingredients thoroughly and cover the bowl with plastic wrap. For optimal flavor, marinate overnight, but a minimum of 30 minutes is fine.

Pan Roast the Chicken and Prepare Masala

5. Heat oil in a pan and roast the marinated chicken pieces until they achieve a uniform roasted brown color. Then, take out all the pieces of chicken from the pan and keep aside.
6. In the same pan, add sliced onions and sauté until they turn light brown. Then, add ginger and garlic and cook for a few minutes.
7. Add all the spices (salt, red chili, turmeric, and coriander powder) and cook on medium heat to eliminate any raw spice aroma. Add a splash of water if necessary.
8. Next, pour in the freshly made tomato paste and mix well over high heat.

9. Once the tomato paste is well integrated into the curry and has a consistent texture, lower the heat and add fresh cream. Stir quickly to prevent curdling, cooking for about 4 to 5 minutes until the curry reaches a smooth consistency.
10. Add the roasted chicken tikka pieces to the masala and mix thoroughly.
11. Cover the pan and let the chicken simmer on low heat for 5 to 10 minutes.
12. After 10 minutes, check the chicken's tenderness with a spoon or fork. If it's tender, add butter and mix well over high heat.

Finish by garnishing the dish with freshly chopped cilantro.
Chicken tikka masala is now ready to be served!

Pro Tips

One of the best things about making chicken tikka masala at home is that it needs only a few simple ingredients — all easily available at any Indian or Pakistani grocery store around the world. After testing and perfecting this recipe many times, here are my tried-and-true tips to help you get restaurant-style results every single time.

• Marinate for maximum flavor: For juicy, flavorful chicken, marinate it overnight. This gives the tikka masala spices enough time to soak deep into the meat, making it soft, tender, and bursting with flavor.
• Sear the chicken right: Roast the chicken in a nonstick or cast-iron skillet on high heat to lock in its natural juices. This creates that perfect charred, smoky flavor without drying the meat.
• Grill, bake, or barbecue: If you prefer, you can also roast the chicken in the oven or barbecue it outdoors — both methods give a delicious smoky aroma similar to traditional tandoor cooking.
• Use homemade garam masala: Freshly ground homemade garam masala makes a world of difference. It enhances the aroma and adds that authentic desi touch you won’t get from store-bought blends.
• Blend onions smoothly: Make sure the onion base is well-blended to get a silky curry texture. Chunky onions can make the sauce grainy.
• Peel tomatoes for smoothness: When preparing the tomato paste, remove the skins — this keeps your curry smooth and creamy.
• Add cream carefully: Always add cream on low heat and whisk it gently. Adding cream on high heat can cause it to split, affecting the texture of your curry.
• Choose the right pan: The pan makes a difference! A cast-iron skillet or heavy-bottomed pan distributes heat evenly and gives your curry that rich, deep flavor and vibrant color.

• Marinate for maximum flavor: For juicy, flavorful chicken, marinate it overnight. This gives the tikka masala spices enough time to soak deep into the meat, making it soft, tender, and bursting with flavor.
• Sear the chicken right: Roast the chicken in a nonstick or cast-iron skillet on high heat to lock in its natural juices. This creates that perfect charred, smoky flavor without drying the meat.
• Grill, bake, or barbecue: If you prefer, you can also roast the chicken in the oven or barbecue it outdoors — both methods give a delicious smoky aroma similar to traditional tandoor cooking.
• Use homemade garam masala: Freshly ground homemade garam masala makes a world of difference. It enhances the aroma and adds that authentic desi touch you won’t get from store-bought blends.
• Blend onions smoothly: Make sure the onion base is well-blended to get a silky curry texture. Chunky onions can make the sauce grainy.
• Peel tomatoes for smoothness: When preparing the tomato paste, remove the skins — this keeps your curry smooth and creamy.
• Add cream carefully: Always add cream on low heat and whisk it gently. Adding cream on high heat can cause it to split, affecting the texture of your curry.
• Choose the right pan: The pan makes a difference! A cast-iron skillet or heavy-bottomed pan distributes heat evenly and gives your curry that rich, deep flavor and vibrant color.

What to Serve with Chicken Tikka Masala?

Here are a few ideas to make a family favorite serving platter:

• Naan or Flatbread: I love pairing with, garlic naan, tandoori roti, or butter naan makes a perfect taste. Alternatively, make a serving with Turkish Bazlama flatbread.
• Rice: Garlic butter rice or basmati rice makes a perfect combo.
• A side of mint chutney or raita
• Salad: Chickpea salad, or simple vegetable salad is a great addition to make it a complete meal. I recently tried to pair it with honey butter skillet corn, and everyone loved it.
• With dinner, serve alongside karak chai, or Kashmiri pink tea or might be lassi as a cold drink.
• Phirni or caramel custard is great to serve as a dessert.

Q & A

Explore More Tikka Recipes

Chicken Tikka Biryani | Tandoori Chicken | Chicken Tikka |
Steam Chicken | Shish Tawook | Murgh Tikka Masala | Tikka Masala Spice Mix

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