Restaurant-Style Chicken Tikka Masala Recipe – Easy Indian Bake

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Baked Chicken Tikka Masala

Hey everyone! If you’ve ever craved that creamy, flavorful Chicken Tikka Masala you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this dish at home – it felt a little daunting, but trust me, this baked version is SO much easier than you think, and just as delicious. It’s become a regular in my kitchen, and I’m excited to share it with you!

Why You’ll Love This Recipe

This recipe delivers all the classic Tikka Masala flavors without the fuss of a tandoor oven. Baking it makes it super convenient, especially on weeknights. Plus, it’s a healthier take on a beloved classic! It’s perfect for a cozy night in, a small gathering, or when you just need a serious comfort food fix.

Ingredients

Here’s what you’ll need to make this amazing Chicken Tikka Masala:

• 2 lbs boneless, skinless chicken breast (about 900g)
• 1 green bell pepper, cut into 1-inch chunks
• 1 orange bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 4 tablespoons neutral oil (grapeseed or avocado oil work great)
• Cilantro, minced (for garnish)
• 1 lime
• 1 cup whole milk yogurt (about 240ml)
• 1 teaspoon turmeric powder (about 5g)
• 1 teaspoon garam masala (about 5g)
• 1 teaspoon red chili powder or cayenne (adjust to taste – about 5g)
• 1 teaspoon cumin powder (about 5g)
• 1 teaspoon coriander powder (about 5g)
• 1 teaspoon crushed ginger
• 1 teaspoon crushed garlic
• Salt to taste
• Fresh crushed black pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference here.

• Yogurt: Seriously, use full-fat yogurt. It creates the creamiest, most authentic sauce. The fat content is key!
• Garam Masala: Garam masala blends vary so much from region to region, and even brand to brand. Experiment to find one you love! Some are more cinnamon-forward, others more cardamom-heavy.
• Chili Powder: This is where you control the heat. I usually use Kashmiri chili powder for a vibrant color and mild spice. Cayenne pepper will give you a serious kick!
• Regional Differences: Tikka Masala isn’t a single, fixed recipe. It’s evolved over time, with influences from different parts of India and the UK. Don’t be afraid to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, combine the yogurt, turmeric, garam masala, red chili powder, cumin, coriander, ginger, garlic, salt, and pepper. Give it a good mix – you want everything nicely blended.
2. Now, add the chicken and the chopped bell peppers and red onion to the marinade. Make sure everything is well coated. This is important for maximum flavor!
3. Cover the bowl and pop it in the fridge for at least 2 hours. Longer is even better – overnight is fantastic if you have the time.
4. When you’re ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
5. Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Drizzle with the oil.
6. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Once it’s out of the oven, squeeze the juice of a lime over the dish. This brightens everything up beautifully.
8. Garnish generously with fresh cilantro.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Marinating Magic: The longer you marinate, the more tender and flavorful the chicken will be.
• Tender Chicken: Don’t overbake the chicken! Use a meat thermometer to ensure it reaches 165°F (74°C) and no higher.
• Preventing Sticking: Parchment paper is your friend! It really does prevent the chicken and veggies from sticking to the pan.
• Oven Accuracy: Oven temperatures can vary. If you know your oven runs hot or cold, adjust the temperature accordingly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Tikka Masala: Use a plant-based yogurt (like cashew or soy yogurt) and swap the chicken for chickpeas or paneer (Indian cheese).
• Gluten-Free Tikka Masala: Double-check that your garam masala and chili powder are certified gluten-free.
• Spice Level Adjustments: For a milder dish, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Eid! You can make a larger batch and serve it buffet-style.

Serving Suggestions

This Chicken Tikka Masala is amazing with:

• Naan bread – perfect for soaking up that delicious sauce!
• Roti – a whole wheat flatbread.
• Basmati rice – fluffy and fragrant.
• Raita – a cooling yogurt dip.
• Cilantro mint chutney – adds a fresh, vibrant flavor.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

1. What is the best type of yogurt to use for Tikka Masala?

Full-fat yogurt is the way to go! It creates the creamiest, most authentic sauce.

2. Can I marinate the chicken overnight?

Absolutely! Overnight marinating results in incredibly tender and flavorful chicken.

3. What if I don’t have an oven – can I cook this on the stovetop or grill?

You can! For stovetop, cook the chicken in a pan with a little oil until cooked through. For grilling, thread the marinated chicken onto skewers and grill until cooked.

4. How can I adjust the spice level of this dish?

Reduce or increase the amount of chili powder. You can also add a pinch of cayenne pepper for extra heat.

5. What is garam masala, and can I make my own blend?

Garam masala is a blend of warming spices. You can definitely make your own! Recipes vary, but typically include cinnamon, cardamom, cloves, cumin, coriander, and black pepper.

6. Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs will be even more tender and flavorful. Just adjust the cooking time accordingly.

Enjoy! I hope this recipe becomes a favorite in your home, just like it has in mine. Let me know in the comments how it turns out for you!