Recipe

Decadent Tikka Masala (Soft and Chewy)

Creamy, cozy chicken tikka masala with a velvety tomato sauce and tender, yogurt-marinated bites that stay soft and a little chewy in the best way.

By Matt Campbell

•

4.8

A bowl of creamy chicken tikka masala with tender chicken pieces in a rich orange-red sauce, topped with cilantro, served with warm naan on a wooden table

Jump to Recipe

Tikka masala is the meal you make when you want comfort food that still feels like you did something. The sauce is lush and tomatoey, the spices are warm, and the chicken is tender with that slightly springy, soft and chewy bite you often get from a good yogurt marinade.

This version is built for real life. No specialty gadgets, and no must-have ingredients you will use once and forget behind the baking soda. We are going for bright, cozy, and a little decadent, with clear steps and a few small tricks that make the whole thing taste like it simmered all day. And if you happen to have kasuri methi, it is optional but excellent.

Chicken pieces marinating in a bowl of yogurt and spices with a spoon resting on the rim

Why It Works

Soft, chewy chicken (in a good way): Yogurt plus a little acid and salt changes the texture, keeping the chicken juicy while giving it that classic tikka bounce.
Restaurant-style sauce without the mystery: Tomato paste gets caramelized for depth, then cream finishes it into a silky, clingy sauce.
Big flavor, low drama: Blooming the spices in fat wakes them up fast, so the sauce tastes bold without needing hours.
Flexible heat level: You control the spice with cayenne and your choice of chili powder.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavor gets even better on day two.

Freezer: Freeze in portions for up to 2 months. Creamy sauces can separate a bit when thawed, so reheat gently and whisk in a splash of cream or water to bring it back.

Reheating: Warm over medium-low heat, stirring often. If the sauce tightens up, add 1 to 3 tablespoons water, broth, or cream until it loosens. Avoid boiling hard, which can make the chicken dry.

A sealed glass meal prep container filled with tikka masala on a kitchen counter

Common Questions

What does “soft and chewy” mean for tikka masala?

It is that tender, slightly springy texture you often get from yogurt-marinated chicken, especially when it is cooked hot and fast before going into the sauce. It should not be rubbery. It should be juicy with a gentle bite.

Can I use chicken breast instead of thighs?

Yes. Breast cooks faster and dries out sooner, so sear it quickly and pull it as soon as it is just cooked through. Thighs are more forgiving and stay juicier.

Do I have to grill the chicken?

Nope. A hot skillet or broiler is a great at-home substitute and gets you similar browned edges. Browning matters because those toasty bits bring the “tikka” vibe to the sauce.

Is tikka masala the same as butter chicken?

They are cousins, not twins. Butter chicken is usually sweeter, milder, and more buttery. Tikka masala typically leans brighter and spicier, with a more pronounced tomato and spice profile.

My sauce tastes sharp. How do I fix it?

Let it simmer 5 to 10 minutes longer, then add a small pinch of sugar or drizzle of honey. You can also stir in a bit more cream. Taste, adjust, repeat. You are the boss.

Is kasuri methi a “weird ingredient”?

It is optional, and you can absolutely make great tikka masala without it. But if you do have it, a little pinch at the end gives the sauce that restaurant-style finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl (for marinating)
Large skillet or Dutch oven (a 12-inch skillet works well)
Tongs or a spatula
Microplane or fine grater (for garlic and ginger, optional but nice)
Measuring spoons and cups
Knife and cutting board

I started making tikka masala when I was chasing that restaurant feeling at home, the one where the sauce clings to the naan and you keep “taste testing” until you suddenly need more rice. The first time I got the chicken texture right was an accident: I left it in the yogurt marinade a little longer than planned and cooked it in a ripping hot pan. Soft, juicy, and just chewy enough to feel legit. Now it is my go-to when I want something cozy, a little dramatic, and absolutely worth making a mess for.