Better Than Takeout Chicken Tikka Masala With Smoky Marinated Chicken and a Rich Creamy Curry House Style Sauce!
“If there is one British curry house dish worth learning to make at home, it is Chicken Tikka Masala. Smoky marinated chicken, a rich tomato cream sauce, and all the comforting flavors of a proper Friday night takeaway.”
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Chicken Tikka Masala has always been my favorite British-style Indian dish.
A good korma is lovely. I enjoy a balti. I’ll never turn down a plate of chicken tikka and pilau rice. But if I’m ordering from a British curry house, nine times out of ten it’s Chicken Tikka Masala.
It’s rich without being heavy, creamy without being overly sweet, and packed with warming spices without setting your mouth on fire. For me, it sits right in that sweet spot between comfort food and takeaway treat.
One of the things I’ve struggled with since moving to America is finding a version that tastes like the ones I grew up eating back home.
There are plenty of fantastic Indian restaurants, but British curry house food is really its own thing. The flavors are different. The sauces are different. Even the curries themselves tend to be different.
Like many Brits, I grew up thinking of Chicken Tikka Masala as being just as much a part of British food culture as fish and chips or a Sunday roast dinner. In fact, it is so beloved that many people consider it Britain’s national dish.
While the exact origins are still debated, most people agree it was developed in the UK by South Asian chefs adapting traditional recipes to British tastes. Whatever the true story, generations of Brits have grown up eating it and it remains one of the most popular takeaway dishes in the country today.
That craving for a proper Friday night takeaway is what sent me down the rabbit hole of recreating my favorite British curry house meals at home.
After plenty of experimenting, I finally landed on a smoky tikka seasoning blend that gave me the flavor I’d been chasing. For the longest time something always seemed to be missing. The chicken was good. The sauce was good. But it never quite tasted like home.
Then I swapped regular paprika for smoked paprika and everything changed.
That one small tweak added the depth and warmth I felt had been missing from my homemade versions, and it has become a permanent part of my curry cupboard ever since.
The chicken for this recipe is marinated in yogurt, garlic, ginger, lemon juice, and plenty of seasoning before being cooked until tender and juicy. I usually reach for boneless skinless chicken thighs because they stay beautifully moist, but chicken breast works perfectly well too.
Once the chicken is cooked, it gets stirred into a rich tomato and cream sauce that tastes remarkably close to the sort of Chicken Tikka Masala you’d expect from a good British curry house.
If you have the time, I strongly recommend marinating the chicken overnight.
Can you get away with four hours? Absolutely.
Will overnight be even better? Every single time!
The yogurt gives the spices time to work their way into the chicken while helping keep everything tender and flavorful.
Another reason I love making this at home is the cost. As a military family working through Baby Step 2 of our debt-free journey, we’re making more meals from scratch these days and finding ways to recreate restaurant favorites at home for a fraction of the price.
A family takeaway can become expensive surprisingly quickly once you start adding rice, naan bread, appetizers, drinks, and delivery fees.
Making Chicken Tikka Masala from scratch costs far less and still gives us all the flavors we love.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No AI recipe images or staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So grab your seasoning blend, get that chicken marinating, and let’s make my favorite Easy British Chicken Tikka Masala Recipe!
Recipe Disclaimer
All Far From The Farm recipes are shared as a guide based on what works in my home kitchen. Results may vary depending on your ingredients, equipment, and cooking setup, so always use your own judgement. Please check all ingredients for allergies, intolerances, or dietary needs before making any recipe. Far From The Farm is not responsible for any reactions or outcomes from the use of these recipes. Nutritional information is an estimate only.
Mona – Far From The Farm
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Large skillet or saucepan
- Wooden spoon or silicone spatula
- Blender or immersion blender (optional)
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Ingredients
Serves 4-6
- 2 lb boneless skinless chicken thighs (or chicken breast), cubed
- 1 tbsp lemon juice, fresh or bottled
- 1 tbsp minced garlic
- 1 tsp ginger puree
- 1/2 tsp salt
- 1/2 cup Greek yogurt
- 5 tbsp of my Smoky Chicken Tikka Seasoning Blend, divided (or another tikka seasoning blend of your choice)
- 2 tbsp butter
- 1 large onion, finely diced (fresh or frozen is fine)
- 3 tbsp tomato paste
- 1 can (14 oz) tomato sauce or passata
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 tsp sugar (optional)
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Step-by-Step Instructions
Step One
Cut the boneless skinless chicken thighs or chicken breast into roughly 1 to 1 1/2 inch chunks and place them into a large mixing bowl.
Add the bottled lemon juice, minced garlic, ginger puree, and salt.
Mix thoroughly until all of the chicken pieces are evenly coated and leave to sit for 15 minutes.
Step Two
Add the Greek yogurt and 3 tablespoons of the Smoky Chicken Tikka Seasoning Blend.
Mix until every piece of chicken is completely coated in the marinade.
Cover the bowl and refrigerate for at least 4 hours. Overnight is even better and will give you the most flavorful chicken.
Step Three
When you’re ready to cook, melt 1 tablespoon of the butter in a large skillet over medium-high heat.
Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and lightly browned in places.
A little color on the chicken adds extra flavor to the finished curry.
Transfer the cooked chicken to a plate and set aside.
Step Four
Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet.
Add the diced onion (fresh or frozen) and cook for 8 to 10 minutes until very soft and lightly golden.
The onions should be softened rather than crisp.
Step Five
Add the tomato paste and the remaining 2 tablespoons of Smoky Chicken Tikka Seasoning Blend.
Cook for 1 minute, stirring constantly.
This helps wake up the spices and deepen the flavor of the sauce.
Step Six
Pour in the tomato sauce and chicken stock.
Stir well until fully combined.
Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
Step Seven
For a smoother British curry house style sauce, carefully blend the sauce using an immersion blender until silky smooth.
You can leave it chunky if you prefer, but blending creates that classic takeaway-style texture.
Step Eight
Reduce the heat to low and stir in the heavy cream until fully incorporated.
The sauce should become rich and velvety.
Step Nine
Return the cooked chicken to the skillet.
Stir well until the chicken is completely coated in the sauce.
Simmer gently for 5 minutes so the flavors can come together.
Step Ten
Taste the curry and add the optional teaspoon of sugar if desired.
Serve hot with fluffy basmati rice, naan bread, and poppadoms.
How to Make This Chicken Tikka Masala Recipe Dairy-Free
Need a dairy-free version? It’s actually very easy to adapt.
Replace the Greek yogurt in the marinade with your favorite unsweetened dairy-free yogurt. Plain coconut yogurt works particularly well because it still provides the acidity needed to help tenderize the chicken.
For the sauce, swap the butter for a dairy-free butter alternative and replace the heavy cream with full-fat canned coconut milk or a dairy-free cooking cream.
The finished curry will have a slightly different flavor profile, especially if using coconut milk, but it will still be rich, creamy, and packed with those classic British-style tikka masala flavors.
As always, double-check your seasoning blend ingredients and any store-bought products to ensure they meet your family’s dietary needs. This recipe can easily be made dairy-free without sacrificing the comforting curry house flavor that makes Chicken Tikka Masala such a beloved favorite.
Need some more dairy-free recipe ideas? Check them out below!
Notes
- The overnight marinade really does make a difference. The chicken becomes more flavorful and noticeably more tender.
- Cooking the chicken separately before adding it to the sauce helps develop the rich flavor associated with a good Chicken Tikka Masala.
- Blending the sauce creates a smoother British curry house style texture.
- Passata can be used in place of tomato sauce with excellent results.
- Chicken breast can be substituted for the chicken thighs if preferred.
- This recipe is mild to medium in heat, making it a great family-friendly curry.
Troubleshooting
Allow the sauce to simmer for a few extra minutes before adding the cream. You can also add an extra tablespoon of tomato paste, or even thicken with a cornstarch slurry.
Add the optional teaspoon of sugar. This helps balance the acidity from the tomatoes.
Boneless skinless chicken thighs are naturally forgiving, but chicken breast can dry out if overcooked. Cook only until the chicken reaches a safe internal temperature and avoid prolonged simmering after adding it to the sauce.
For a super smooth sauce you can use an immersion blender after simmering the tomato sauce mixture, and before adding the cream.
Storage
- Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until piping hot throughout.
- This curry often tastes even better the following day after the flavors have had time to develop.
- Freezing is possible, although cream-based sauces can occasionally separate slightly when thawed. Stir well while reheating if this happens.
Serving Ideas
This curry is wonderful served with:
- Fluffy basmati rice
- Homemade naan bread
- Poppadoms
- Mango chutney
- Cucumber raita
- Onion bhajis
- Simple cucumber and tomato salad
For a proper British curry house experience, serve everything family-style in the center of the table and let everyone help themselves.
Why You’ll Love This Recipe!?
- Uses simple grocery store ingredients.
- Delivers authentic British curry house flavor at home.
- No specialty equipment required.
- Rich, creamy, and comforting without being overly heavy.
- Great for meal prep and leftovers.
- Perfect use for your homemade Smoky Chicken Tikka Seasoning Blend.
- Less expensive than takeaway while still feeling like a treat.
- Family-friendly heat level that can easily be adjusted.
FAQ
Yes. Boneless skinless chicken breast works well in this recipe. Just be careful not to overcook it, as chicken breast tends to dry out more quickly than chicken thighs.
Simmer the sauce a little longer before adding the cream and chicken. You can also add an extra tablespoon of tomato paste if desired.
No. Four hours will still give great results. However, an overnight marinade allows the yogurt, lemon juice, garlic, ginger, and spices more time to flavor and tenderize the chicken, resulting in a richer finished curry.
Most British curry house versions are mild to medium. If you enjoy more heat, simply add additional Kashmiri chili powder or your favorite chili powder to taste.
The Best British-style Indian Chicken Tikka Masala Recipe!
Ingredients
Equipment
Method
- Cut the boneless skinless chicken thighs or chicken breast into roughly 1 to 1 1/2-inch chunks and place them into a large mixing bowl. Add the bottled lemon juice, minced garlic, ginger puree, and salt. Mix thoroughly until all of the chicken pieces are evenly coated and leave to sit for 15 minutes.
- Add the Greek yogurt and 3 tablespoons of the Smoky Chicken Tikka Seasoning Blend. Mix until every piece of chicken is completely coated in the marinade. Cover the bowl and refrigerate for at least 4 hours. Overnight is even better and will give you the most flavorful chicken.
- When you’re ready to cook, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and lightly browned in places. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Add the diced onion and cook for 8 to 10 minutes until very soft and lightly golden.
- Add the tomato paste and the remaining 2 tablespoons of Smoky Chicken Tikka Seasoning Blend. Cook for 1 minute, stirring constantly.
- Pour in the tomato sauce and chicken stock. Stir well until fully combined. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- For a smoother British curry house style sauce, carefully blend the sauce using an immersion blender until silky smooth. You can leave it chunky if preferred.
- Reduce the heat to low and stir in the heavy cream until fully incorporated.
- Return the cooked chicken to the skillet. Stir well until the chicken is completely coated in the sauce. Simmer gently for 5 minutes so the flavors can come together.
- Taste the curry and add the optional teaspoon of sugar if desired. Serve hot with fluffy basmati rice, naan bread, and poppadoms.
Notes
- The overnight marinade really does make a difference. The chicken becomes more flavorful and noticeably more tender.
- Cooking the chicken separately before adding it to the sauce helps develop the rich flavor associated with a good Chicken Tikka Masala.
- Blending the sauce creates a smoother British curry house style texture.
- Passata can be used in place of tomato sauce with excellent results.
- Chicken breast can be substituted for the chicken thighs if preferred.
- This recipe is mild to medium in heat, making it a great family-friendly curry.
Storage
- Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until piping hot throughout.
- This curry often tastes even better the following day after the flavors have had time to develop.
- Freezing is possible, although cream-based sauces can occasionally separate slightly when thawed. Stir well while reheating if this happens.
Related Recipes
- All our Indian Recipes!
- Easy Grilled Tandoori Chicken Thighs Recipe
- The Perfect Fluffy and Soft Naan Bread Recipe
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
If you’ve been searching for an easy British-style Chicken Tikka Masala recipe, this version delivers all the flavors people love about a classic curry house favorite without needing specialty equipment or hard-to-find ingredients.
The combination of tender marinated chicken, a rich tomato cream sauce, and warm tikka spices creates a comforting family meal that feels every bit as satisfying as a Friday night takeaway.
Pair it with basmati rice, naan bread, and your favorite curry house sides for an easy homemade dinner that is packed with flavor and surprisingly budget-friendly too!
What To Try Next?!
Share & Rate This Recipe!
If this Chicken Tikka Masala earns a spot in your regular dinner rotation, I’d love to hear about it! Leave a star rating on the recipe card and drop a comment below letting me know how it turned out. And if you know another Brit missing their favorite curry house flavors, be sure to share this recipe with them!
Last update on 2026-08-25 / Affiliate links / Images from Amazon Product Advertising API
