Introduction

Chicken tikka masala is one of those dishes we can't stop making – rich, saucy, and packed with warming spices. Our Easy Chicken Tikka Masala’s first attempt was a bit of a disaster (heavy on the cayenne and cinnamon, if we're honest), but we kept at it until we landed on a version worth sharing - this one, adapted from Alison Roman's recipe from Epicurious. The secret? A proper yogurt marinade and never skipping the garam masala. This can be the difference between a good tikka and a great one.

This make-ahead chicken tikka masala is a fusion of rich, spiced gravy and char-grilled, yogurt-marinated chicken. It has become our go-to make-ahead dinner that we prep in a double batch and freeze it in 1-cup individual portions and 2-cup meals with the curry layered over basmati rice for a complete curry and rice bowl. You can also freeze this as components using our 1-cup or half-cup trays for more of a mix-and-match meal prep style. This recipe is 100% freezer-friendly and always at your fingertips to reheat.

Why You’ll Love This Chicken Tikka Masala 

Big-Batch & Freezer-Friendly

We always double the recipe on purpose so we have enough to enjoy for a couple of meals and also plenty left for the freezer to enjoy another time. A double batch takes barely more effort than a single one, and it means our freezer stash is stocked with chicken tikka masala meal prep for weeks. That’s the whole point of make-ahead cooking - a bit of work up front to make weeknight dinners easier.  

The Yogurt-Marinade Difference

The chicken marinates in yogurt and spices for hours before it ever hits the grill, which allows the spices to seep into the chicken and the acid in the yogurt to tenderize the chicken inside and out. Don’t skip this step or rush it, or you will end up with chicken that’s less flavorful throughout. 

Restaurant-Style at Home

This isn't a strictly traditional Indian dish - it's more of a fusion, blending a British-style saucy gravy with spices like cardamom, coriander, and garam masala, which are common throughout South Asia. Food historians disagree on exactly where it originated, with some crediting a Bangladeshi chef cooking in Britain and others pointing to South Asian kitchens.

Key Ingredients & Substitutions 

Yogurt Marinade

Yogurt does double duty in this recipe and is one of the secrets to a great tikka masala. The natural enzymes and acidity gently break down the chicken fibers, so the meat turns out tender instead of tough. The fat and moisture in the yogurt also help the spices penetrate into the chicken. This is why we suggest letting the chicken marinate for at least 4 hours.  

Garam Masala

Garam masala is non-negotiable here. Leaving it out will run the risk of the dish falling flat. We reach for the Punjabi-style garam masala from Penzey's, though you can find good options at a local Indian market, Whole Foods, or Sprouts. If you are making your own garam masala, consider buying spices from the bulk section, which is an easy way to get what you need without committing to a full jar. Another option to level up your easy chicken tikka masala is to buy whole spices, toast them, and then grind them.

Thighs vs. Breasts

This recipe works with either, but for a make-ahead dish that's going in the freezer, chicken thighs are the best choice. They stay moist through freezing and reheating, where breast meat has more of a chance to dry out since it's leaner. Use whatever you have on hand, or choose a combination of both! The marinade is used to tenderize the chicken. Since it simmers in the sauce, it’s highly unlikely to dry out, but thighs give you the most built-in forgiveness. So pick what you enjoy the most.

Ghee vs. Butter

Butter or ghee gives the sauce far more depth than a neutral oil. Choosing ghee will give you a slightly nuttier flavor with a higher smoke point, which will allow you to get more caramelization but either works well here.

How to Make Chicken Tikka Masala

Marinate the chicken

Whisk yogurt, garlic, ginger, turmeric, coriander, cumin, garam masala, and salt together, then add the chicken. Cover and refrigerate for at least 4 hours (overnight is even better). 

Build the sauce base 

Heat butter or ghee in a large pot, cook the onion until translucent, then add garlic, ginger, and the remaining spices. Cook until fragrant.

Add tomato paste and crushed tomatoes

Stir in the tomato paste until the bottom of the pot starts to darken, then add crushed tomatoes. Bring to a boil, then simmer until slightly thickened. 

Stir in cream and cilantro

Add heavy cream and chopped cilantro, season with salt, and let the sauce simmer, lid on, while you char the chicken. 

Char the chicken

A visible char on the chicken is what gives this dish its signature smoky depth. Grill the chicken in whole pieces (our preferred method - less cleanup, less hands-on time), then cut into chunks. Or if you prefer, put chunked chicken onto skewers and grill, then remove from the skewers to put into the sauce in the next step. No grill? No worries! A grill pan on the stovetop gets you a similar char. 

Combine and simmer

Add the charred chicken to the sauce and simmer for 10–15 minutes, until the chicken is cooked through.

Success Tips for Chicken Tikka Masala

Don't Rush the Marinade

Four hours is the minimum; overnight is better. If you can't marinate in the morning, prep it the night before instead. Yogurt is mildly acidic and contains enzymes that break down muscle fibers on the surface of the chicken, which makes it tender. Also, the spices are fat- and moisture-soluble and need time to migrate into the chicken. The process needs time to work. But note that too much time will start to break down the texture too much and the chicken will be mushy. Four hours to overnight is the sweet spot.

Bloom the Spices

Cooking the spices in butter or ghee before adding the tomatoes wakes up their flavor - don't skip this step or add them at the end. We especially love buying spices from the bulk section since you can choose to buy just what you need for the recipe. Regarding garam masala, you can make it at home if you have a spice grinder. Typically it is made from aromatic Indian spices like cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg. Toasting and grinding these spices from whole in the right ratios will elevate your Chicken Tikka Masala even further.

How to Make Ahead, Store & Freeze Chicken Tikka Masala

Freezer-friendly chicken tikka masala freezes perfectly in Souper Cubes freezing trays, even with the cream in it. Despite what you may have read about freezing cream-based sauces, there is no issue freezing and reheating this recipe. 

How to Freeze Chicken Tikka Masala in Souper Cubes Trays

Ladle the curry directly into the wells of your Souper Cubes 1-cup trays up to the fill line for individual portions. You will need two, Souper Cubes 1-cup trays for this recipe, making eight, 1-cup portions. When ready to heat up the individual portion of chicken tikka masala, you can add the rice, naan, wedge of lime, and fresh chopped cilantro.

Alternately, for a complete meal, use the Souper Cubes 2-cup trays instead. Add about 1 cup of curry to the well, then top with about 1 cup of cooked basmati rice. Adding the rice on top of the curry ensures they stay in layers vs. the rice soaking up the curry. You will need four, Souper Cubes 2-cup trays for this recipe, making eight complete meals.

Let the curry cool to room temperature before placing the lid on. Label with our labeling tape or water-based paint markers and set the trays flat in the freezer to freeze overnight. For more tips on organizing a full freezer stash, see our guide on How to Freeze in an Upright Freezer.

How to Store Frozen Chicken Tikka Masala

Can you store Chicken Tikka in the refrigerator?

Yes! Make a big batch and save some for a weeknight dinner that week. Store in an airtight container in the fridge. It keeps for 3–4 days for the best quality.

How do you store Chicken Tikka Masala?

If you don’t want to store in the trays, to free them up for more cooking, once the trays are frozen solid, let them sit on the counter for about 5 minutes to loosen slightly, then pop the cubes out of the silicone wells. For longer term storage and protection against freezer burn, transfer the popped cubes into the Souper Cubes Vacuum Seal Bags or heavy-duty freezer zip bags, press out the air, seal tight, label, and return to the freezer. See our guide on How to Vacuum Seal for more tips.

Can I store the leftover tomato paste?

Yes! A great way to not waste the extra tomato paste in the can is to freeze the remaining portion. Scoop the paste into a Souper Cubes 2-tablespoon tray. Label and put the lid on and freeze for a later date.

How Long Does Chicken Tikka Masala Last in the Freezer?

In the freezer, it holds up well for best quality and flavor, for up to 3 months in freezer-safe bags, directly in the trays, or vacuum seal bags. As long as it has stayed consistently frozen, it’s safe to eat beyond that too, especially if you add the frozen cube to a vacuum seal bag.

How to Reheat in Souper Cubes Ceramic Baking Dishes

How to Reheat Chicken Tikka Masala in the Microwave

From Thawed - Place a 1-cup portion in a microwave-safe bowl or Souper Cubes 5-inch Rectangular Ceramic Baking Dish, cover with a splatter cover or vented lid, and heat on high for about 3 minutes, until warmed through. From Frozen - Cover and microwave at 50% power for 2 minutes to thaw slightly, then on high for another 2–3 minutes until steaming hot, stirring halfway through. For a 2-cup portion with curry and rice, microwave with a splatter cover or vented lid on 50% power for about 3 minutes to slightly thaw, then on high for about 4 minutes, until steaming hot.

How to Reheat Chicken Tikka Masala on the Stovetop

Add one or two 1-cup portions to a small pot over medium-low heat. Add a splash of stock or water. Cover and stir occasionally, bringing the chicken tikka up gently (rather than a hard boil) to avoid separating, about 8 minutes from frozen.

FAQ (Frequently Asked Questions)

Can you reheat in the crockpot, slow cooker, air fryer, or toaster oven? 

The crockpot or slow cooker works well, especially for reheating a larger batch at once. Try low heat in a slow cooker for 1–2 hours. Skip the air fryer here: its open airflow is built for crisping and will just dry out a saucy curry. A toaster oven would be fine here as long as you put it on a lower setting that is similar to reheating in an oven. Microwave or stovetop are the best options here. 

What ingredients are in chicken tikka masala?

The marinade calls for yogurt, garlic, ginger, and a blend of warm spices: turmeric, cumin, coriander, and garam masala. The sauce builds on those same spices with onion, garlic, ginger, tomato paste, crushed tomatoes, cardamom pods, chili flakes, heavy cream, and fresh cilantro. The marinade and sauce share nearly identical spices, which is part of what makes the finished dish taste so cohesive.

What are common mistakes to avoid when making chicken tikka masala?

The most common one is rushing the yogurt marinade - under 4 hours and the chicken ends up seasoned on the surface but bland in the middle. Second is skipping the char - chicken that's just cooked through, without a visible char, misses the smoky depth that defines this dish. Third is letting the sauce boil hard after the cream goes in, which can cause it to separate - keep it at a gentle simmer from that point on. Last, don't skip blooming the spices in butter or ghee before the tomatoes go in; if the spices are added raw, this dish will taste flat. The heat and fat bring out the most in the spices.

What's the difference between tikka masala and butter chicken?

Both are creamy tomato-based curries, but tikka masala uses char-grilled, yogurt-marinated chicken and a slightly spicier, chunkier sauce. Butter chicken is milder and smoother.

Can you freeze chicken tikka masala?

Yes, it freezes well for up to 3 months, cream and all. Portion it into Souper Cubes trays, freeze, then pop out, and bag in vacuum seal bags for long-term storage.

How long does chicken tikka masala last in the fridge?

3–4 days in an airtight container, or up to 3 months in the freezer.

Can you make chicken tikka masala ahead of time?

Yes! Marinate the chicken up to a day ahead, and the finished curry actually tastes even better the next day. Once it's meal-prepped, put into Souper Cubes trays and freeze it, then into Souper Cubes pre-cut vacuum-sealed bags for longer shelf-life.

Can I substitute ground cardamom for cardamom pods?

One pod is about 1/16 teaspoon ground cardamom. Therefore for this recipe, we recommend using 1 teaspoon ground cardamom for the 6 pods needed in the recipe.

What's the secret to a great tikka masala?

The yogurt marinade, a real char on the chicken, and blooming the spices in ghee or butter before the tomatoes go in.