Easy Chicken Tikka Masala

Okay so this one has been on my dinner rotation for months and I cannot stop making it. Easy Chicken Tikka Masala that tastes like it came from your favorite Indian restaurant, except you made it in your own kitchen in about 40 minutes. My family literally cheers when this shows up on the table.

I know tikka masala sounds intimidating but I promise it is so approachable. Once you have the spices in your pantry it comes together fast, and the sauce is so good you will want to drink it. Warm, creamy, a little smoky, a little sweet from the tomatoes. It is comfort food in the best possible way.

Why This Recipe Works

The marinade is the secret. Even 30 minutes in that yogurt and lemon situation makes the chicken incredibly tender. The yogurt helps the spices stick and keeps everything juicy through the cooking process. If you have time to marinate overnight, do it. You will not regret it.

The sauce builds in layers. Onion, garlic, ginger, spices, tomatoes, then cream at the end. Each step adds something. The finished sauce is complex and rich without being heavy.

What to Serve It With

Basmati rice is the classic pairing and honestly the right answer. Warm naan for scooping up extra sauce is also mandatory in my house. A simple cucumber raita on the side if you want to feel fancy.

If you want to shop the spices I use, I grab most of my Indian pantry staples from Amazon here because the selection is great and I can stock up without a special trip. Heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you.

Make It Ahead

Tikka masala reheats beautifully. I make a big batch on Sunday and we eat it for lunch Tuesday and it is even better the second day. The flavors deepen overnight in the fridge. Just store in an airtight container for up to 4 days or freeze for up to 3 months.

Easy Chicken Tikka Masala

A creamy, restaurant-style chicken tikka masala you can make at home in about 40 minutes. Rich tomato sauce, warm spices, tender chicken.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
• 1 cup plain whole milk yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala divided
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp butter
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp salt or to taste
• fresh cilantro for garnish

Method

 

1. In a bowl, combine yogurt, lemon juice, 1 tsp garam masala, turmeric, and cumin. Add chicken pieces and toss to coat. Marinate at least 30 minutes (or overnight in the fridge).
2. Cook marinated chicken in a large skillet over medium-high heat until browned and cooked through, about 6-8 minutes. Set aside.
3. In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, remaining 1 tsp garam masala, and paprika. Cook 1 minute until fragrant.
4. Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
5. Stir in heavy cream and cooked chicken. Simmer another 5 minutes. Season with salt.
6. Garnish with fresh cilantro and serve over basmati rice or with naan.

Notes

Serve over basmati rice or with warm naan. Leftovers reheat beautifully.

Let me know if you try this one! Drop a comment below, I love hearing how it turns out in your kitchen.

xo, Pam