Chicken Tikka Masala

Yes, marinate the chicken up to 8 hours ahead. You can also make the complete dish 1–2 days ahead and refrigerate in an airtight container. Reheat gently in a saucepan over medium-low heat for 10–12 minutes, stirring occasionally and adding a splash of cream if the sauce is too thick.

Use regular paprika instead—the sauce will taste authentic and delicious, though it will lack the subtle smoky depth. If you want extra depth, add an extra ¼ teaspoon of garam masala.

You can, but you'll lose the charred, caramelized edges that define tikka masala and give it restaurant authenticity. If you must skip the oven, sear chicken in a hot skillet for 3–4 minutes per side until browned before adding to the sauce; simmer for 15–18 minutes.

Chicken Tikka Masala is marinated in yogurt and spices, then charred in the oven before sauce; Butter Chicken is simply marinated and poached in sauce. Tikka Masala has more spice complexity and charred texture, while Butter Chicken is creamier and milder.

Yes, Greek yogurt works perfectly and may make the chicken even more tender due to its higher protein content. Use the same amount (¾ cup).

Steamed basmati rice is traditional, or warm naan bread for scooping up sauce. A cooling raita (yogurt and cucumber sauce) and a simple green salad with lemon dressing balance the richness beautifully.