Chicken tikka masala is one of the most beloved Indian-inspired dishes in the world bold spices, tender chicken, and a rich tomato-based sauce that practically demands a side of rice.
In this standout version by John Mitzewich, coconut milk replaces heavy cream, giving the dish a subtle sweetness and luxurious texture that pairs beautifully with warm spices.
This recipe delivers restaurant-level flavor at home, without complicated steps or specialty equipment. It’s comforting, aromatic, and surprisingly approachable for cooks of all skill levels.
What Is Chicken Tikka Masala?
Chicken tikka masala is a saucy, spiced dish made with marinated chicken simmered in a tomato-based curry sauce. While its exact origins are debated, it’s widely associated with Indian restaurant cuisine, especially in the UK and North America.
Traditional versions often rely on heavy cream, but this recipe swaps it for coconut milk, creating a slightly lighter sauce with natural sweetness that balances the spices beautifully.
Why You’ll Love This Recipe
- Uses chicken thighs for juicier, more flavorful results
- Coconut milk adds richness without heaviness
- A bold, layered spice blend with warmth — not overpowering heat
- One-pan cooking after the chicken is browned
- Even better the next day as flavors deepen
This is the kind of recipe that feels impressive but doesn’t demand hours in the kitchen.
Key Ingredients and Their Role
Chicken Thighs
Boneless, skinless chicken thighs stay tender during simmering and absorb spices better than breast meat.
Spice Blend
This dish gets its signature depth from a carefully balanced mix:
- Garam masala
- Cumin
- Coriander
- Turmeric
- Smoked paprika
- Cayenne and black pepper
- Cardamom (just a touch)
Each spice plays a role earthy, warm, smoky, and gently spicy.
Ghee (Clarified Butter)
Ghee adds richness and a subtle nutty flavor. Vegetable oil can be used, but ghee elevates the dish.
Tomato Paste + Crushed Tomatoes
Tomato paste caramelizes for deep umami flavor, while crushed tomatoes form the body of the sauce.
Coconut Milk
The star twist in Chef John’s version. Coconut milk creates a silky sauce and balances spice with mild sweetness.
How to Make Chicken Tikka Masala (Step-by-Step Overview)
1. Season the Chicken
Chicken thighs are tossed with oil and a fragrant spice mixture, coating every piece evenly.
2. Brown the Chicken
The chicken is seared in hot ghee until deeply browned, then set aside and cut into bite-sized pieces.
3. Build the Sauce Base
Onions are sautéed in the same pan, followed by tomato paste cooked until caramelized — this step adds enormous depth.
4. Add Aromatics
Fresh garlic and ginger are stirred in briefly until fragrant.
5. Simmer the Sauce
Crushed tomatoes, coconut milk, and chicken broth are added, then gently simmered until thickened and cohesive.
6. Finish with Chicken
The chicken is returned to the sauce along with cilantro and red pepper flakes, then simmered until tender and fully cooked.
Chicken Tinola (Filipino Ginger Chicken Soup)
What to Serve With Chicken Tikka Masala
This dish shines when paired with something that can soak up the sauce:
- Steamed basmati rice
- Jasmine rice
- Naan or flatbread
- Roti or paratha
For garnish, extra cilantro or a squeeze of lime brightens everything up.
Chef John’s Tips for Success
- Don’t rush the tomato paste letting it caramelize adds richness
- Use full-fat coconut milk for best texture
- Chicken thighs are strongly recommended for moisture
- If sauce thickens too much, add a splash of broth or water
- Adjust cayenne and red pepper flakes to control heat
Storage and Reheating
- Store leftovers in an airtight container for up to 4 days
- Reheat gently on the stove or microwave
- Add a splash of water or broth when reheating if needed
- Flavors improve overnight, making leftovers exceptional
Chicken tikka masala also freezes well for up to 3 months.
Why Coconut Milk Works So Well Here
Coconut milk doesn’t overpower the dish — instead, it:
- Softens spice heat
- Enhances tomato sweetness
- Creates a velvety sauce without dairy heaviness
It’s a smart substitution that feels intentional, not compromised.
Final Thoughts
Chef John’s Chicken Tikka Masala proves that bold, complex flavor doesn’t require complicated technique. With smart spice layering, quality ingredients, and coconut milk’s natural richness, this dish earns its place in regular dinner rotation.
Whether you’re new to Indian-inspired cooking or already a fan, this recipe is approachable, deeply satisfying, and endlessly repeatable.
Chef John’s Chicken Tikka Masala
Ingredients
Method
- Toss chicken with oil and spices.
- Brown chicken in ghee; remove and chop.
- Sauté onion, tomato paste, garlic, and ginger.
- Add tomatoes, coconut milk, and broth; simmer.
- Return chicken and cook until tender.
