Chicken Tikka Masala Recipe

4.67 from 27 votes

This easy chicken tikka masala brings restaurant-quality Indian food to your kitchen. Tender chicken in a creamy sauce makes this classic curry a perfect weeknight meal.

Prep Time10

Cook Time30

marinade10

Total Time50

Course: Main Course

Cuisine: British, Indian

Servings: people

Author: Becky Hardin

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

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

Video

Notes

*Garam masala is a traditional Indian spice blend. It typically contains things like cumin, coriander, cinnamon, and peppercorns, and is available at most grocery stores or on Amazon.

Nutrition