Chicken Tikka Masala Recipe

Course: Main Course

Cuisine: British, Indian

Prep Time: 10

Cook Time: 30

marinade: 10

Total Time: 50

Servings: people

Calories: 730kcal

Author: Becky Hardin

This easy chicken tikka masala recipe goes toe-to-toe with the best takeout! Make your favorite chicken curry at home for a flavorful weeknight dinner.

Step-by-step photos can be seen below the recipe card.

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Ingredients

For the Chicken

4 boneless, skinless chicken breasts cubed
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon curry powder
1 teaspoon Garam Masala
1-2 teaspoons granulated sugar optional, to taste
¼ cup plain Greek yogurt
2 tablespoons vegetable oil

For the Sauce

1 sweet yellow onion finely diced
4 cloves garlic minced
2 tablespoons unsalted butter
2 tablespoons olive oil
4 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
⅛-¼ teaspoon cayenne pepper (more or less to taste)
1 teaspoon Garam Masala
2 teaspoons ground paprika
15 ounces tomato sauce (1 can)
1 cup heavy whipping cream or coconut cream
4 teaspoons granulated sugar
Chopped fresh cilantro optional, for garnish

Instructions

For the Chicken

Cut the chicken into bite-size 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 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon curry powder, 1 teaspoon Garam Masala, 1-2 teaspoons 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 tablespoons 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 tablespoons unsalted butter, 2 tablespoons 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 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, 1 teaspoon Garam Masala, 2 teaspoons ground paprika, ⅛-¼ teaspoon cayenne pepper
Add the tomato sauce, reduce the heat to low, and let the sauce thicken for 10-15 minutes, stirring often.
15 ounces 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 teaspoons granulated sugar
Keep the heat on low and simmer until the sauce thickens and the chicken is fully cooked, about 15-30 minutes more.
Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread. Serve and enjoy.
Chopped fresh cilantro

Video

Notes

Use rotisserie chicken (or another pre-cooked chicken) to save a little bit of time when making this recipe.
You can prep and marinate the chicken in yogurt ahead of time if needed. It can sit in the refrigerator overnight for up to 24 hours.
The chicken should just 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.
The dish is finished when the sauce is thickened and the chicken is fully cooked inside (it should reach 165°F).

Storage: Store chicken tikka masala in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition