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Chicken Tikka Masala is a classic Indian dish I love preparing at home. I marinate the chicken in a spiced yogurt mixture so it’s tender and juicy and then I smother it in a creamy, comforting, flavor-packed curry sauce. It’s so easy and simple and has become a regular in my weeknight dinner rotation.
Easy Chicken Tikka Masala Recipe
I am a big fan of Indian food, and when the craving hits, this Chicken Tikka Masala is my go-to. Quicker than takeout and way more affordable, I can easily pull this recipe together in a few easy steps in under 45 minutes. I’ve loaded it up with all the typical tikka masala spices like cinnamon, turmeric, and ginger to recreate that authentic Indian flavor.
If you aren’t familiar with tikka masala, it’s a curry dish made with tomatoes, heavy cream, and lots of spices. This Indian-inspired dish is then cooked along with some form of meat or protein.
Tips for Beginners
- Use rotisserie chicken or any pre-cooked chicken. If you want to shave time off the preparation, precooked chicken is the way to go.
- The chicken should be par-cooked at the start. Give it a sear, and take it off the heat while it’s still slightly pink inside. It will be fully cooked later on with the sauce.
- Double the sauce and freeze. I love having a jar of this delicious sauce on hand, and often double the recipe and freeze half.
- Adjust the spice. This recipe is an aromatic, full-flavored spicy, rather than a hot kind of spicy, so it won’t set your mouth on fire. You can make it spicier or milder as desired. Feel free to throw in some sweat-inducing chilis if you like it really hot.
Chicken Tikka Masala Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts cubed
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp curry powder
- 1 tsp garam masala*
- 1-2 tsp granulated sugar optional, to taste
- ¼ cup plain Greek yogurt
- 2 tbsp vegetable oil
For the Sauce
- 1 sweet yellow onion finely diced
- 4 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ⅛-¼ tsp cayenne pepper (more or less to taste)
- 1 tsp garam masala
- 2 tsp ground paprika
- 15 oz. tomato sauce (1 can)
- 1 cup heavy whipping cream or coconut cream
- 4 tsp granulated sugar
- chopped fresh cilantro optional, for garnish
Video
Instructions
For the Chicken
- Cut the chicken into bite-sized pieces and sprinkle with salt, pepper, curry, garam masala, and sugar. Place it in a bowl or Ziplock bag.4 boneless, skinless chicken breasts, 1 tsp kosher salt, ½ tsp ground black pepper, ½ tsp curry powder, 1 tsp garam masala*, 1-2 tsp granulated sugar
- Pour the yogurt over the chicken making sure to cover each piece. Set the chicken aside until ready to cook. If cooking within 10 minutes, it is fine to leave on the counter. If letting it rest for more than 10 minutes, refrigerate until ready to cook.¼ cup plain Greek yogurt
- Heat oil in a large skillet over medium heat. Once the oil is hot, add the chicken.2 tbsp vegetable oil
- Cook until the chicken is lightly seared and not quite cooked through – still a soft pink in the center. Stir often. Turn off the heat when the chicken is still slightly pink inside.
For the Sauce
- Heat the butter and oil in a different large skillet over medium heat.2 tbsp unsalted butter, 2 tbsp olive oil
- Once the oil and butter are hot, add the diced onions. Cook until translucent then add the minced garlic. Cook for 1 minute, or until the garlic becomes fragrant.1 sweet yellow onion, 4 cloves garlic
- Add the cumin, salt, ginger, cinnamon, turmeric, cayenne pepper, garam masala, and paprika. Cook for 1-2 minutes.4 tsp ground cumin, 1 tsp kosher salt, 1 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground turmeric, 1 tsp garam masala, 2 tsp ground paprika, ⅛-¼ tsp cayenne pepper
- Add the tomato sauce, reduce the heat to low, and let the sauce thicken for 10-15 minutes, stirring often.15 oz. tomato sauce
- Add the cream and sugar and bring the sauce to a low boil. Add the cooked chicken.1 cup heavy whipping cream, 4 tsp granulated sugar
- Keep the heat on low and simmer until the sauce thickens and the chicken is fully cooked, about 15-30 minutes more. The dish is finished when the sauce is thickened, and the chicken is fully cooked inside (it should reach 165°F).
- Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread. Serve and enjoy.chopped fresh cilantro
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Tikka Masala Step by Step
Season the chicken: Cut 4 boneless, skinless chicken breasts into bite-sized pieces, place them in a bowl or Ziplock bag, and sprinkle them with 1 tsp kosher salt, ½ tsp ground black pepper, ½ tsp curry powder, 1 tsp garam masala, and 1-2 tsp granulated sugar.
Marinate the chicken: Pour ¼ cup plain Greek yogurt over the chicken pieces, making sure each piece is well coated. If you are cooking within 10 minutes, leave the chicken on the counter. If you aren’t cooking within 10 minutes, place the chicken in the refrigerator until you are ready to cook.
Cook the chicken: In a large skillet, over medium heat, heat 2 tbsp vegetable oil. When the oil is hot, add the marinated chicken and cook, stirring often, until it is lightly seared but not quite cooked through – still a soft pink in the center and then turn off the heat.
Cook the onion: Heat 2 tbsp unsalted butter and 2 tbsp olive oil in a different large skillet, also over medium heat. Once the oil and butter are hot, add 1 diced sweet yellow onion and cook until it becomes translucent, then add 4 cloves minced garlic. Cook for 1 more minute, or until the garlic becomes fragrant.
Add the spices: Add 4 tsp ground cumin, 1 tsp kosher salt, 1 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground turmeric, 1 tsp garam masala, 2 tsp ground paprika, and ⅛-¼ tsp cayenne pepper. Cook the spices for 1-2 minutes, so they become fragrant.
Stir in tomato sauce: Add 15 oz. (1 can) tomato sauce, lower the heat, and cook, stirring often, so that the sauce thickens. This usually takes me 10-15 minutes.
Simmer: Add 1 cup heavy whipping cream and 4 tsp granulated sugar, and bring the sauce to a low boil. Add the cooked chicken. Keep the heat on low and simmer until the sauce thickens and the chicken is fully cooked, about 15-30 minutes more.
Garnish and serve: Garnish with chopped cilantro and serve with basmati or jasmine rice and naan bread.
Variations on Chicken Tikka Masala
Change the protein: Tikka masala can be made with different types of meat/protein. I love it with chicken, but you could use beef, lamb, or even turkey.
Make it vegetarian: If you prefer a meatless version, try vegetarian tikka masala, made with cauliflower. Or instead of chicken, use tofu, or paneer (a soft cheese). To make it vegan, replace the heavy cream with coconut milk.
Add veggies: Add chopped vegetables to cook directly in the sauce. I recommend using sweet peas, sliced carrots, or even potatoes (these would need to be par-cooked before mixing in).
Make it in the crockpot: Add the cubed chicken to a crockpot sprayed with nonstick cooking spray. Cook the onions in a skillet until softened, add the spices, and let them cook until fragrant. Stir in ¼ cup of water and scrape up any browned bits from the bottom of the pan. Transfer to the slow cooker, add the tomato sauce, and stir to combine. Cover and cook on low for 3 hours. Once cooked, stir in the yogurt and serve topped with cilantro.
How to Store
When I know my weeknights are going to be a little more hectic than usual, I prep and marinate the chicken ahead of time. It can sit in the refrigerator overnight or up to 24 hours.
I store leftovers in an airtight container in the refrigerator for up to 3 days and reheat them in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
I find the best way to freeze chicken tikka masala is to separate the sauce and the chicken. The sauce and chicken can be frozen, but I like to cook the chicken fresh, just before I’m ready to serve it. If you prefer to freeze the chicken, you can. If you freeze both, thaw in the fridge overnight and heat over the stove until warmed through. If you froze just the sauce, thaw it in the fridge overnight, or in warm water. Prepare the chicken as directed, then add it to the thawed sauce, and let both simmer for 15-20 minutes on the stove.
Serving Suggestions
For the easiest meal prep and typical Indian meal, I’ll serve the chicken tikka masala over simple basmati rice with naan bread to scoop up the delicious sauce. Sometimes I’ll serve the chicken with a side of spiced air fryer chickpeas, or with crispy air fryer potatoes to round out the meal.
More Indian Curry Recipes To Try
- Healthy Almond Milk Chicken Curry: A dairy-free twist on a classic curry, with warm spices that create a comforting, one-pan weeknight dinner.
- Chicken Curry: A favorite takeout dish made right at home!
- Curry Chicken Hand Pies: Feature sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken and vegetable curry filling.
