This easy chicken tikka masala with jasmine rice is my updated version of the recipe from my YouTube video. I kept the spirit of the original – simple ingredients, cardamom rice, and a creamy, comforting sauce – but I made a few changes since I published the video to get closer to a classic tikka masala: a yogurt marinade for tender chicken, a tomato-based sauce, more balanced spices, and a touch of fenugreek for that unmistakable restaurant-style flavor.

If you enjoy creamy, comforting dishes like my traditional butter chicken or creamy Cajun chicken thighs, this chicken tikka masala will slide right into your weeknight rotation. It’s perfect for Canadian and US home cooks who want a cozy “Indian-style” chicken curry that still feels approachable and uses basic supermarket ingredients.

For even more control over your tomato base, you can also use my homemade tomato sauce with fresh tomatoes as a starting point.

Ingredients

Chicken Marinade

500g (1.1 lb) chicken breast, cut into bite-sized chunks
120g (½ cup) plain yogurt (full-fat preferred)
30ml (2 tbsp) lemon juice
10g (2 tsp) fresh ginger, grated
10g (2 tsp) garlic, grated or pressed
8g (2 tsp) garam masala
4g (1 tsp) ground cumin
4g (1 tsp) sweet paprika (or Kashmiri chili for more color)
2g (½ tsp) ground turmeric
2g (½ tsp) salt

Sauce

30ml (2 tbsp) neutral oil or ghee
200g (1 large / 7 oz) onion, finely chopped
15g (1 tbsp) fresh ginger, grated
10g (2 tsp) garlic, grated or pressed
5g (1 tsp) ground coriander
4g (1 tsp) garam masala
4g (1 tsp) sweet paprika (or Kashmiri chili, to taste)
2g (½ tsp) ground turmeric
1 small fresh chili or ½ tsp chili flakes (optional, to taste)
400g (1⅔ cups) crushed tomatoes or tomato passata
120ml (½ cup) heavy cream 35%
60–120ml (¼–½ cup) water or chicken stock, as needed to adjust consistency
1–2g (1–2 tsp) dried fenugreek leaves (kasoori methi), crushed between your fingers
4g (¾ tsp) salt, or to taste
A pinch of sugar, if needed to balance acidity

Jasmine Rice with Cardamom

300g (1½ cups) jasmine rice, rinsed
480ml (2 cups) water
4–5 cardamom pods, lightly crushed
4g (¾ tsp) salt

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, turmeric, and salt.
Add the chicken pieces and mix well so every piece is completely coated.
Cover and refrigerate for at least 1 hour, ideally 3 hours like in the original video. You can even marinate overnight for maximum flavor.

This yogurt-based marinade is one of the main changes from the original video. It keeps the spirit of the recipe but gives you much more tender and juicy chicken.

2. Cook the Jasmine Rice

Rinse the jasmine rice under cold water until the water runs almost clear.
Add the rice to a saucepan with the water, cardamom pods, and salt.
Bring to a boil, stir once, then cover and reduce to low heat.
Cook for 10 minutes, then remove from the heat and let stand, covered, for another 10 minutes.
Fluff with a fork and keep warm.

If you want a different rice option for another night, you can also try my fluffy rice pilaf.

3. Sear the Chicken

Heat a large skillet or grill pan over medium-high heat.
Add a thin film of oil.
Shake excess marinade off the chicken pieces and sear them in batches until nicely browned on the outside. They don’t need to be fully cooked yet; they’ll finish in the sauce.
Transfer the seared chicken to a plate and set aside.

This searing step echoes the “tikka” idea (grilled/charred pieces) without needing a tandoor.

4. Build the Tikka Masala Sauce

In the same pan, reduce the heat to medium and add the oil or ghee if the pan looks dry.
Add the chopped onion and cook, stirring often, for 8–10 minutes until soft and lightly golden.
Add the ginger and garlic and cook for 1–2 minutes, until fragrant.
Stir in the coriander, garam masala, paprika, turmeric, and chili or chili flakes. Toast the spices for about 30 seconds, stirring constantly so they don’t burn.
Pour in the crushed tomatoes and a splash of water or stock. Scrape the bottom of the pan to deglaze.
Simmer the sauce for 10–15 minutes, uncovered, until slightly thickened and the raw tomato smell has softened. Add a pinch of sugar if the tomatoes are very acidic.
Blend the sauce directly in the pan with an immersion blender if you prefer a smooth, restaurant-style texture (or leave it rustic).
Stir in the cream and bring just back to a gentle simmer.
Add the seared chicken and any juices from the plate. Simmer on low heat for 8–10 minutes, or until the chicken is cooked through.
Finish with the crushed fenugreek leaves, taste, and adjust salt, chili, and lemon to your liking.

You can also serve this sauce over pasta for a fusion twist, similar in spirit to my creamy mozzarella parmesan pasta.

5. Serve

Spoon the jasmine rice into a shallow bowl or plate, forming a ring or a bed.
Ladle the chicken tikka masala over the rice.
Garnish with a little extra cream, fresh cilantro, or a squeeze of lemon if you like.

This dish pairs beautifully with cheese naan and a fresh salad like my homemade Greek salad or avocado and hard-boiled egg salad.

Substitutions and Variations

Chicken breast vs thighs
You can swap the chicken breast for 500–600g (1.1–1.3 lb) boneless, skinless chicken thighs. They stay even juicier and are forgiving if slightly overcooked.
Cream-free / lighter version
Replace heavy cream with 120ml (½ cup) coconut milk for a dairy-free curry. The flavor profile will move closer to coconut curry but still works beautifully.
No fenugreek?
Fenugreek leaves give tikka masala its signature flavor. If you can’t find them, add an extra 1 tsp garam masala at the end and a small pinch of sugar to round out the sauce.
Tomatoes
You can use canned crushed tomatoes, tomato passata, or even a smooth homemade base like my fresh tomato sauce.
Rice
Jasmine rice can be replaced with basmati. Or for another meal, serve tikka masala over my fluffy rice pilaf.

FAQ

Can I make chicken tikka masala ahead of time?
Yes. Like many curries and stews, the flavors deepen by the next day. Cool completely, then store in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or cream if needed.

Does this version really improve on the video recipe?
This updated version keeps the same spirit as the video (simple garnishes, cardamom rice, creamy texture) but fixes what I didn’t like afterward: it adds a yogurt marinade for tenderness, a proper tomato base, and fenugreek for a more authentic tikka masala flavor.

Can I freeze chicken tikka masala?
Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently. Add a bit of cream or water to bring the sauce back to life.

How spicy is this recipe?
With just paprika and a small chili or chili flakes, it’s mild to medium. For a very mild version, skip the fresh chili and only use paprika. For more heat, add extra chili flakes or a pinch of cayenne.

Can I make it without dairy?
Use coconut yogurt in the marinade and coconut milk in the sauce. The flavor will be slightly different but still creamy and delicious.

What to Serve with Chicken Tikka Masala

Cheese naan
Fluffy rice pilaf
Homemade Greek salad
Avocado and hard-boiled egg salad
Homemade garlic butter for naan or rice
For dessert: no-churn dark chocolate ice cream, moist dark chocolate cake, or fresh strawberry tiramisu.