Best Chicken Tikka Masala Recipe

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.
  • Prep Time 15 minutes
  • Cook Time 25 minutes
  • Marinating 1 hour
  • Servings 4 servings
  • Calories 480 kcal

  • For marinating the chicken:
  • 12 ounces boneless skinless chicken breasts chopped into 1/2-3/4 inch pieces
  • 7 ounces plain 2% fat greek yogurt (about 1 cup)
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger
For the sauce:
  • 15 ounce can tomato sauce
  • 1 1/2 cups heavy whipping cream
  • 1 jalapeño seeded and diced (or 1/4 teaspoon cayenne)
  • 5 cloves garlic minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
For serving:
  • cauliflower rice
  • cilantro
  1. Marinating the chicken: In a large bowl, add all marinade ingredients except the chicken and stir until well-mixed. Add chicken chunks and stir to coat with the marinade. Refrigerate for at least 1 hour.
  2. Sautéing the chicken: Heat a wide 3 quart or larger pan over medium-high heat for a few minutes until hot. Add chicken chunks and any marinade sticking to them. Saute until the chicken is cooked on the outside, a few minutes, stirring and flipping occasionally. Add jalapeño (or cayenne) and garlic to the same pan. Stir with the chicken and cook until aromatic, about a minute.
  3. Simmering the sauce: Reduce to medium heat. Add tomato sauce, heavy cream, garam masala, paprika, and salt. Mix well. Bring to a simmer. Let the sauce simmer for about 20 minutes until it thickens a bit and develops an orange color, stirring occasionally. Reduce the heat as necessary to maintain a simmer.
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