Chicken Tikka Masala

Why You’ll Love This Recipe

• Bursting with warm, fragrant spices
• Creamy and comforting without being overly heavy
• Marinated chicken ensures tenderness and deep flavor
• Perfect for both casual dinners and special occasions
• Pairs beautifully with a variety of sides like naan, rice, or roti

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Plain yogurt
• Garlic, minced
• Ginger, minced or grated
• Lemon juice
• Garam masala
• Ground cumin
• Ground coriander
• Ground turmeric
• Ground paprika or chili powder (adjust for heat)
• Salt
• Olive oil or ghee for cooking
• Onion, finely chopped
• Tomato puree or crushed tomatoes
• Heavy cream or coconut cream
• Fresh cilantro for garnish

Directions

1. Marinate the chicken: In a bowl, mix yogurt, half the garlic, half the ginger, lemon juice, and half of the spice mix. Add chicken pieces and coat well. Marinate for at least 30 minutes (or up to overnight for best flavor).
2. Cook the chicken: Heat oil or ghee in a skillet over medium-high heat. Cook marinated chicken until browned on all sides (it does not need to be fully cooked through). Remove and set aside.
3. Make the sauce: In the same skillet, add onion and sauté until softened. Add remaining garlic, ginger, and spices; cook until fragrant.
4. Add tomatoes: Stir in tomato puree and simmer for 5–7 minutes to develop flavor.
5. Finish the sauce: Lower heat and stir in cream. Simmer gently until the sauce thickens slightly.
6. Combine: Return chicken to the skillet and simmer until cooked through and flavors have melded, about 5–8 minutes.
7. Garnish and serve: Sprinkle with fresh cilantro and serve hot with naan or rice.

Servings and timing

• Servings: 4
• Prep time: 15 minutes (plus marinating time)
• Cook time: 25 minutes
• Total time: 40 minutes (excluding marinating)

Variations

• Use coconut cream instead of heavy cream for a dairy-free version
• Swap chicken for paneer or tofu for a vegetarian twist
• Add vegetables like peas, spinach, or bell peppers for extra nutrition
• Adjust spice level by adding more chili powder or fresh green chilies
• Grill the marinated chicken for a smoky flavor before adding to the sauce

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if the sauce thickens too much
• Can be frozen for up to 2 months; thaw in the refrigerator before reheating

FAQs

Is Chicken Tikka Masala spicy?

It’s mildly spiced, but you can increase or decrease chili powder to suit your preference.

Can I use store-bought tikka masala paste?

Yes, it’s a convenient shortcut; just adjust salt and spice levels.

Can I make it without cream?

Yes, coconut milk or yogurt can be used for creaminess without dairy.

How long should I marinate the chicken?

At least 30 minutes, but overnight marination gives the deepest flavor.

Can I grill the chicken?

Yes, grilling adds a delicious smoky taste.

What’s the difference between Chicken Tikka and Chicken Tikka Masala?

Chicken Tikka is grilled or roasted marinated chicken; Chicken Tikka Masala adds a creamy tomato-based sauce.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, adding cream at the end.

What’s the best side dish for Chicken Tikka Masala?

Steamed basmati rice, garlic naan, or roti work perfectly.

Can I make it vegan?

Yes, use tofu or vegetables instead of chicken and coconut cream instead of dairy.

How do I thicken the sauce?

Simmer longer to reduce liquid, or add a small amount of cashew paste for richness.

Conclusion

Chicken Tikka Masala delivers a beautiful balance of creamy texture, bold spices, and tender chicken in every bite. Whether paired with fluffy rice or soft naan, it’s a dish that brings restaurant-style flavor to your own kitchen with ease.

Chicken Tikka Masala

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Chicken Tikka Masala is a creamy, spiced Indian-inspired dish with marinated chicken simmered in a rich tomato-cream sauce. Perfect with rice or naan, it’s flavorful, aromatic, and comforting.

• Author: Laura
• Prep Time: 15 minutes (+ marinating)
• Cook Time: 25 minutes
• Total Time: 40 minutes (+ marinating)
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

1. 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2. 1/2 cup plain yogurt
3. 4 cloves garlic, minced (divided)
4. 1 tbsp ginger, minced or grated (divided)
5. 1 tbsp lemon juice
6. 2 tsp garam masala (divided)
7. 1 tsp ground cumin (divided)
8. 1 tsp ground coriander (divided)
9. 1/2 tsp ground turmeric (divided)
10. 1 tsp paprika or chili powder (adjust for heat, divided)
11. 1 tsp salt (divided)
12. 2 tbsp olive oil or ghee
13. 1 medium onion, finely chopped
14. 1.5 cups tomato puree or crushed tomatoes
15. 3/4 cup heavy cream or coconut cream
16. Fresh cilantro, for garnish

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Instructions

Marinate chicken: In a bowl, mix yogurt, half the garlic, half the ginger, lemon juice, and half of each spice. Add chicken and coat well. Marinate at least 30 minutes or up to overnight.

1. Cook chicken: Heat oil or ghee in a skillet over medium-high heat. Brown marinated chicken on all sides (do not fully cook). Remove and set aside.
2. Make sauce base: In the same skillet, add onion; sauté until softened. Add remaining garlic, ginger, and spices; cook 1–2 minutes until fragrant.
3. Add tomatoes: Stir in tomato puree and simmer 5–7 minutes to develop flavor.
4. Finish sauce: Reduce heat and stir in cream. Simmer gently until slightly thickened.
5. Combine: Return chicken to skillet. Simmer 5–8 minutes until chicken is cooked through and sauce is rich.
6. Garnish & serve: Sprinkle with fresh cilantro. Serve with naan, rice, or roti.

Notes

1. For dairy-free, use coconut cream instead of heavy cream.
2. Grilling the marinated chicken adds smoky flavor.
3. Paneer or tofu make excellent vegetarian substitutions.
4. Add vegetables like spinach or peas for extra nutrition.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 380
• Sugar: 7g
• Sodium: 720mg
• Fat: 23g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 125mg