If you’ve ever dreamed of making Better Than Takeout Chicken Tikka Masala at home, this recipe is your golden ticket. Imagine juicy chicken marinated in creamy yogurt and aromatic spices, then simmered in a rich tomato-cream sauce until every bite is bursting with flavor. This dish brings all the comfort of your favorite restaurant meal, but you’ll be making it right in your own kitchen. With a simple ingredient list and easy steps, even first-time cooks can pull it off — and you might just decide it’s better than anything you’ve ordered before.

Why You’ll Love This Recipe

Here’s why Better Than Takeout Chicken Tikka Masala is a must-try:

Full-flavored and authentic – The layered spices create a rich, restaurant-quality taste.
Beginner-friendly – Straightforward steps make it easy for anyone to cook.
Customizable – Adjust chili powder for mild, medium, or extra-spicy.
Great for meal prep – Tastes even better the next day.

The Story Behind Better Than Takeout Chicken Tikka Masala

This dish is a delicious example of cultural fusion and culinary adaptation:

Believed to be British-Indian – Likely created by Indian chefs in the UK to please local palates.
Balanced flavor – Combines warming spices with a creamy tomato base.
Universal appeal – A popular choice in restaurants worldwide.
Comfort food status – Both indulgent and satisfying, perfect for sharing.

Key Ingredients in Better Than Takeout Chicken Tikka Masala

For the Chicken Marinade:

Boneless skinless chicken thighs – Stay tender and juicy during cooking.
Plain yogurt – Tenderizes the chicken and adds tang.
Garlic & fresh ginger – Bring an aromatic, savory kick.
Garam masala, cumin & chili powder – Create the base of the spice profile.
Salt – Enhances all the flavors.

For the Sauce:

Vegetable oil & butter – Add richness and depth.
Onion – Adds sweetness and body to the sauce.
Garam masala, cumin, paprika & coriander – Build complex, warm flavor.
Tomato puree – Forms the rich, tangy base.
Heavy cream – Makes the sauce velvety and smooth.
Sugar – Balances acidity in the tomatoes.

How to Make Better Than Takeout Chicken Tikka Masala

Marinate the chicken – In a large bowl, combine chicken, yogurt, garlic, ginger, garam masala, cumin, paprika, chili powder, and salt. Stir until evenly coated, cover, and refrigerate for at least 30 minutes (or up to overnight).
Cook the chicken – Heat vegetable oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes, stirring regularly. Remove chicken from skillet (it won’t be fully cooked yet).
Sauté onions and spices – Add butter and onions to the skillet, cooking for 2–3 minutes. Stir in garlic, ginger, garam masala, cumin, paprika, and coriander, cooking for another minute until fragrant.
Add tomato base – Reduce heat to low, pour in tomato puree, chili powder, and salt. Stir to combine.
Create the sauce – Mix in heavy cream, sugar, and water, stirring until smooth.
Simmer and finish – Return chicken to the skillet, simmering for 7–8 minutes or until the sauce thickens and chicken is fully cooked.
Serve and garnish – Pair with rice or naan, and sprinkle with fresh cilantro before serving.

Better Than Takeout Chicken Tikka Masala Tips and Twists

Cooking Tips:

Marinate chicken overnight for deeper flavor.
Keep heat low when adding cream to prevent splitting.
Use thighs for juicier meat.
Taste and adjust seasoning before serving.
Toast spices briefly for richer aroma.

Variations:

Swap cream for coconut milk for dairy-free.
Add spinach or peas for extra vegetables.
Use paneer instead of chicken for a vegetarian version.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of water or cream if needed.
Make-Ahead: Marinate chicken the night before to save time on cooking day.

Serving Suggestions

Serve Better Than Takeout Chicken Tikka Masala with steamed basmati rice or warm naan for soaking up the sauce. For balance, add a side of cucumber raita or a crisp green salad. Roasted vegetables also pair beautifully for a well-rounded meal.

Frequently Asked Questions

Can I use chicken breasts?
Yes, just reduce cooking time to avoid dryness.

Can I freeze it?
Yes — freeze cooled portions for up to 2 months.

Is it spicy?
Mild by default, but you can increase chili powder for more heat.

Can I make it dairy-free?
Yes — swap yogurt with coconut yogurt and cream with coconut milk.

Do I have to marinate overnight?
No, but longer marinating improves flavor.

Enjoy Your Better Than Takeout Chicken Tikka Masala

Rich, creamy, and full of spice, Better Than Takeout Chicken Tikka Masala is a dish worth making again and again. It’s simple enough for a weeknight dinner yet impressive enough for guests — and once you taste it, you might just retire your takeout menu.

Explore More Recipes

If you loved this recipe, try these next:

Slow Cooker Tuscan Chicken Meatballs with Gnocchi – A cozy, creamy Italian-inspired dinner.
Garlic Butter Chicken Bites with Creamy Parmesan Pasta – Rich and satisfying with bold flavors.
Best Carrot Cake Cookies – A spiced, sweet treat to end the meal.

Better Than Takeout Chicken Tikka Masala

This Better Than Takeout Chicken Tikka Masala is creamy, spiced, and full of comforting flavor. Tender chicken simmers in a rich tomato-cream sauce, perfect for pairing with rice or naan. Beginner-friendly and customizable, this recipe brings restaurant flavor straight to your home kitchen.

Course Main Course

Cuisine British-Indian, Indian

Keyword better than takeout, chicken tikka masala, creamy chicken curry, easy dinner, Indian curry recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 450kcal

Author Abby Marlow

Ingredients

For the Chicken Marinade:

1 lb boneless skinless chicken thighs cut into 1″ pieces
1 cup plain yogurt
1 clove garlic minced
1 teaspoon fresh ginger grated
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt

For the Sauce:

¼ cup vegetable oil
2 tablespoons unsalted butter
½ white onion chopped
2 cloves garlic minced
1 teaspoon fresh ginger shredded
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon coriander
20 oz tomato puree
½ teaspoon chili powder
½ teaspoon salt
1 cup heavy cream
2 tablespoons granulated sugar
¼ cup water
Fresh cilantro for garnish

Instructions

In a large bowl, mix chicken with yogurt, garlic, ginger, garam masala, cumin, chili powder, and salt. Cover and marinate for 30 minutes or overnight.
Heat vegetable oil in a large skillet over medium heat. Cook marinated chicken for 4–5 minutes, stirring regularly. Remove and set aside.
Add butter and onion to the skillet. Cook for 2–3 minutes until softened. Stir in garlic, ginger, garam masala, cumin, paprika, and coriander. Cook for 1 more minute.
Reduce heat to low. Add tomato puree, chili powder, and salt, stirring to combine.
Stir in heavy cream, sugar, and water until smooth.
Return chicken to the skillet and simmer for 7–8 minutes, stirring occasionally, until sauce thickens and chicken is fully cooked.
Garnish with fresh cilantro and serve hot with rice or naan.

Notes

For richer flavor, marinate the chicken overnight before cooking your Better Than Takeout Chicken Tikka Masala. To make it dairy-free, replace yogurt and cream with coconut-based alternatives for a creamy, plant-based twist.

Nutrition (per serving, estimated)
Calories: 450
Protein: 27g
Carbohydrates: 15g
Fat: 31g
Saturated Fat: 15g
Cholesterol: 150mg
Sodium: 820mg
Sugar: 7g