Chicken Tikka Masala Recipe (Without Grill!)
If you’re craving a rich, smoky, and restaurant-style Chicken Tikka Masala but don’t have a grill or tandoor at home, this recipe is going to change your life! Today, I’m sharing with you how to make the most flavorful chicken tikka masala right on your stovetop — no fancy gadgets needed.
I’ve made this for weekend family dinners, casual parties, and even festive occasions like Eid — and every time, it disappears within minutes.
Let’s dive right into it!
Why You’ll Love This Chicken Tikka Masala:
- No grill or tandoor needed — made easily in a regular pan
- Smoky, juicy chicken bites
- Thick, creamy, flavor-packed gravy
- Perfect for parties, family dinners, and special occasions
Ingredients You’ll Need:
For Chicken Marination:
- Always soak your basmati rice for 10 minutes before boiling for fluffier texture.
- Make sure the rice is fully cooked since we aren’t steaming afterward.
- Don’t overcook the veggies — slight crunch is key!
- Use high heat during stir-frying but stir gently to avoid breaking the rice.
- If you’re preparing ahead, you can boil the rice and refrigerate until ready to fry.
For Masala (Gravy):
- 2 tbsp oil
- 2 medium onions, finely chopped
- 1/2 tbsp ginger-garlic paste
- 4 tomatoes, finely chopped or pureed
- 1/3 tsp turmeric powder
- 1/2 tbsp chili flakes
- 1/2 tbsp red chili powder
- 1 tbsp chicken tikka masala powder
- Salt to taste
- 1 tbsp chili sauce (optional, for extra zing)
- 4 tbsp yogurt
- A piece of coal for smoking
How to Make Chicken Tikka Masala – Step by Step
Step 1: Marinate the Chicken
In a large bowl, add chicken pieces.
Mix in yogurt, chili flakes, red chili powder, turmeric powder, ginger powder, coriander powder, garlic paste, salt, and lemon juice.
Massage the spices thoroughly into the chicken.
Cover and let the chicken marinate for at least 40 minutes. The longer you marinate, the deeper the flavors.
Step 2: Sear the Chicken
Heat 4-5 tbsp of oil in a non-stick frying pan.
Add the marinated chicken pieces carefully.
Cook without stirring for the first 4-5 minutes. This gives a nice char-like sear on one side.
Flip the chicken after 4-5 minutes to sear the other side.
Sear until the chicken is about 70% cooked. Remove from heat and set aside.
Step 3: Prepare the Gravy
In another pan, heat 2 tbsp oil.
Add finely chopped onions and sauté until light golden (no need for deep browning).
Add ginger-garlic paste and sauté for another minute.
Add chopped or pureed tomatoes and cook until oil separates.
Mix in:
- Turmeric powder
- Chili flakes
- Red chili powder
- Chicken tikka masala powder
- Salt
Stir well and cook until the masala is thick and aromatic.
Add 1 tbsp chili sauce (optional) and 4 tbsp yogurt.
Mix well to create a rich, creamy gravy.
Step 4: Combine Chicken and Gravy
Now, add the seared chicken pieces into the gravy.
Pour any leftover marinade juices into the pan too — they add extra flavor.
Simmer everything on low-medium heat for 10-12 minutes until the chicken is fully cooked and tender.
Step 5: Smoke the Dish (Optional but Highly Recommended!)
Heat a piece of coal until red hot.
Place it carefully inside a small foil cup or steel bowl.
Put the bowl in the center of the pan.
Pour a teaspoon of oil or ghee over the coal and immediately cover the pan tightly.
Let it smoke for 3-5 minutes.
This step infuses the chicken tikka masala with an incredible smoky aroma that makes it taste just like restaurant or tandoori versions!
Serving Suggestions:
- Serve hot with butter naan, tandoori roti, or garlic naan.
- Pair with basmati rice or jeera rice for a comforting meal.\
- Add a fresh cucumber salad or mint raita on the side.
Pro Tips for Best Results
- Serve hot with butter naan, tandoori roti, or garlic naan.
- Pair with basmati rice or jeera rice for a comforting meal.\
- Add a fresh cucumber salad or mint raita on the side.
Why I Love Making This for Parties
Whenever we have guests over or a family dinner planned, this Chicken Tikka Masala is my go-to. It’s rich, indulgent, and feels like something you’d order from a high-end restaurant — but made easily at home!
The smoky flavor, creamy gravy, and tender chicken always impress everyone at the table. Plus, it pairs beautifully with a wide variety of sides, making it ideal for party menus.
Final Thoughts
This homemade Chicken Tikka Masala is proof that you don’t need fancy equipment to create restaurant-level dishes. With simple techniques and a few handy tricks, you can bring smoky, bold, and rich flavors to your own kitchen.
If you try this recipe, I’d love to hear how it turned out! Drop a comment, tag me in your photos, and don’t forget to share it with your friends.
Until next time, happy cooking and enjoy every smoky, creamy bite!
Chicken Tikka Masala Recipe
Ingredients
- For Chicken Marination:
- 700 g chicken boneless pieces
- 3 heaping tbsp yogurt
- 1/3 tbsp chili flakes
- 1/2 tbsp red chili powder
- 1/3 tsp turmeric powder
- Pinch of ginger powder
- Pinch of coriander powder
- 1/2 tbsp garlic paste
- Salt to taste
- Juice of 1 lemon
- For Masala Gravy:
- 2 tbsp oil
- 2 medium onions finely chopped
- 1/2 tbsp ginger-garlic paste
- 4 tomatoes finely chopped or pureed
- 1/3 tsp turmeric powder
- 1/2 tbsp chili flakes
- 1/2 tbsp red chili powder
- 1 tbsp chicken tikka masala powder
- Salt to taste
- 1 tbsp chili sauce optional
- 4 tbsp yogurt
- A piece of coal for smoking optional
Instructions
- Mix chicken with all marination ingredients. Massage well. Marinate for at least 40 minutes.
- Heat oil in a non-stick pan. Sear chicken without stirring for 4-5 minutes. Flip and cook another 4-5 minutes until 70% done. Set aside.
- Heat oil. Sauté onions until light golden. Add ginger-garlic paste and cook. Add tomatoes and cook until oil separates. Stir in spices, salt, chili sauce (optional), and yogurt. Cook until thick and aromatic.
- Add seared chicken and leftover marinade to the gravy. Simmer for 10-12 minutes until fully cooked.
- Place red-hot coal in a small foil cup inside the pan. Drizzle oil/ghee over coal and cover tightly for 3–5 minutes for smoky flavor.
