Creamy chicken tikka masala doesn’t need cups of heavy cream to taste incredible. My version starts with a spicy Greek yogurt marinade for tender, flavorful chicken and finishes with blended cashews for a rich, velvety sauce that lets the tomatoes and warming spices shine. It’s the chicken curry I make when I want restaurant-worthy flavour at home.

After plenty of testing, I finally landed on the creamy consistency I’d been chasing.

As a dietitian, I’m on a mission to create out-of-this-world curries that deliver all the flavour and comfort we crave, without relying on the generous amounts of oil and heavy cream you’ll often find in restaurant-style versions.

For me, chicken tikka masala should still taste of tomatoes, ginger, garlic, and all those warming spices that make every bite unmistakably Indian. This version lets those flavours shine while still delivering the rich, silky sauce everyone expects.

It’s one of those meals that almost always makes an appearance with my Turmeric Rice.

The fluffy basmati rice soaks up every spoonful of sauce, and if there’s warm naan on the table, no one can resist going back for one last swipe. Because it doesn’t leave us feeling overly heavy afterwards, it’s become a dinner my family and I happily come back to throughout the year.

A Little Nutrition Love

• 37 g of protein per serving helps support muscle health and makes this a satisfying meal.
• Greek yogurt with live and active cultures can contribute beneficial probiotics that support gut health.
• Ginger, garlic, cumin, coriander, and fenugreek provide naturally occurring plant compounds with antioxidant and anti-inflammatory properties.

The Way I Make It

This recipe unfolds in two simple parts. First, we’ll marinate and grill the chicken until it’s beautifully charred. While that’s happening, we’ll build a silky tomato masala infused with spices before bringing everything together for one unforgettable dinner.

Prepare The Chicken Tikka

It coats the chicken beautifully instead of pooling in the bottom of the bowl Coat the chicken well—you shouldn’t see bare spots. Store in an airtight container and refrigerate for 2 days for deeper flavor. Leave a small gap between each piece of chicken. Crowding traps steam, while a little space encourages charred edges.

Save any leftover marinade.

Build The Masala Curry

While the chicken grills, I use that time to build the masala. It keeps the recipe moving and dinner on the table sooner.

Once they smell fragrant, move on. Burnt spices can’t be rescued later. There’s no need to cook the tomatoes down. Right now, we’re simply warming everything through before blending.

I use a high-speed blender, so this step takes just 15–20 seconds for a velvety consistency. Add any leftover marinade to the masala. It’s packed with flavour and belongs in the curry. Add all of the chicken, including any charred bits left on the tray.

They’re packed with flavour and melt beautifully into the sauce. On my induction cooktop, I toggle between heat 4 and 5 and stir occasionally to prevent sticking. Keep the sauce at a gentle simmer. I finish this chicken curry off the heat with a final sprinkle of garam masala, fresh coriander and salt.

Ready to cook?

Scroll down to the recipe card for the full ingredient list, detailed instructions, and all my best tips for success.

If you enjoyed this Indian curry, I’d be so grateful if you left a star rating and review below. Then come and say hello on Instagram @desiliciousrd—I love seeing your kitchen wins!

Desi~liciously Yours, Shahzadi

Creamy chicken tikka masala doesn't need cups of heavy cream to taste incredible. My version starts with a spicy Greek yogurt marinade for tender, flavorful chicken and finishes with blended cashews for a rich, velvety sauce that lets the tomatoes and warming spices shine. It's the chicken curry I make when I want restaurant-worthy flavour at home.

Chicken Marinade

• ½ cup Greek yogurt, zero fat
• 1 lemon, fresh, juice only
• 2 tbsp olive oil, extra virgin
• 4 cloves garlic, fresh, large, crushed
• 2 inch ginger, fresh, grated
• 2 tsp smoked paprika
• 2 tsp Kashmiri red chilli, powder, extra hot
• 1 tsp mango powder, “amchur”
• ½ tsp cinnamon powder
• ½ tsp star anise powder
• 2 tsp sea salt
• 900 g chicken breast, 4 extra large breasts, boneless, skinless, cut into 24 pieces

Masala Curry

• 1 tbsp olive oil, extra virgin
• 1 tsp cumin seeds
• 4 garlic cloves, large, crushed
• 2 inch ginger, grated
• 2 yellow onions, large, finely chopped
• 4 tsp ground coriander
• 1 tsp Kashmiri red chilli powder
• 1½ tsp chilli powder, adjust to taste
• 2 cups tomato sauce, thick
• 3 tbsp cashews, unsalted
• 1½ cups hot water, plus more as needed
• 1 tsp garam masala
• 2 tsp dried fenugreek leaves, kasuri methi, crushed
• ½ tsp sea salt, or to taste
• ¼ cup fresh coriander, chopped

Marinate & Grill the Chicken

1. In a large container with a secure lid, combine the Greek yogurt, olive oil, garlic, ginger, lemon juice, salt, smoked paprika, Kashmiri chilli, mango powder, cinnamon, and star anise.

2. Halve each chicken breast lengthwise, then cut each half into 3 equal pieces.

   This gives you 24 evenly sized pieces for consistent cooking and maximum flavour.

3. Add the chicken to the marinade, coating every piece. Cover and refrigerate for 2 days.

4. Soak 6 thick wooden skewers in water for at least 1 hour. (If using metal skewers, you can skip this step.)

5. Thread the chicken onto the skewers, leaving a small gap between each piece to encourage browning rather than steaming. Reserve any leftover marinade.

6. Preheat the oven to Broil. Arrange the skewers on a large oven-proof tray, leaving space between each skewer for airflow.

7. Broil on the shelf just above the middle rack for 10 minutes.

   Flip the skewers, rotate the chicken pieces for even colouring, and broil for another 10 minutes, or until the chicken is cooked through with charred edges.

Make the Masala Curry

1. While the chicken grills, get started on the creamy masala. Heat olive oil in a large deep skillet over medium heat. Add the cumin seeds and temper for a few seconds, until lightly golden and fragrant.

2. Stir in the garlic and ginger and cook for 1 minute, stirring continuously.

3. Add the onions and cook on high heat for about 5 minutes, stirring often. Continue cooking until the onions are soft and lightly golden.

4. Add the coriander powder, Kashmiri chilli powder, and chilli powder.

   Bloom the spices for a few seconds, stirring constantly, until fragrant.

5. Reduce the heat to low-medium and stir in the tomato sauce. Warm through for 2–3 minutes.

6. Transfer the tomato mixture to a high-speed blender. Add the cashews, then blend for 15–20 seconds, or until completely smooth.

7. Return the blended sauce to the skillet. Add any leftover marinade and the grilled chicken along with the water.

   Cover with a lid and simmer gently over medium-low heat for 15 minutes. I usually toggle between heat 4 and 5 on my induction cooktop, stirring several times to prevent sticking. You're looking for a gentle simmer, not a rolling boil.

8. Turn off the heat. Stir in the garam masala, dried fenugreek leaves (methi), salt, and fresh coriander.

   Taste and adjust the seasoning if needed.

9. Let the curry rest for 5 minutes before serving. The sauce will continue to thicken as it sits, so add an extra splash of hot water if you prefer a looser consistency.

Build a Balanced Plate

1. I always serve this curry with Indian Turmeric Rice and a simple medley of leafy greens and chopped bell peppers.

Before You Get Cooking

• Marinate for 2 days. This is one of my favourite make-ahead dinners, and the longer marinating time gives the chicken even more flavour.
• Use thick Greek yogurt. It coats the chicken better than thinner yogurt, creating a more flavourful marinade and beautifully charred edges.
• Don’t waste the marinade. Save any leftover marinade for the masala curry to maximise flavour.
• Adjust the consistency to your liking. The sauce thickens as it rests, so simply stir in a splash of hot water when reheating or before serving if you prefer a thinner curry.
• Cooking times can vary. Every oven, broiler, and stovetop cooks a little differently, so use the times as a guide and cook until the chicken is just cooked through and the sauce is gently bubbling.

Food Safe Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze for up to 1 month.
• Thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.

Nutrition Information:

Calories: 389kcal (19%)Carbohydrates: 19g (6%)Protein: 37g (74%)Fat: 19g (29%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 96mg (32%)Sodium: 1366mg (57%)Potassium: 1148mg (33%)Fiber: 5g (20%)Sugar: 7g (8%)Vitamin A: 1826IU (37%)Vitamin C: 37mg (45%)Calcium: 99mg (10%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily.

It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.