This chicken tikka masala recipe pairs tender yogurt-spiced chicken with a creamy tomato sauce perfumed with garam masala, ginger, garlic, and paprika. It is a practical home-style version of a beloved Indian restaurant favorite, made in one skillet and easy to serve over rice.
The name and exact preparation vary across kitchens and restaurants. This recipe focuses on a balanced, accessible sauce and clear timing; adjust the chili to your preference and cook the chicken fully before serving.
Why You’ll Like This Chicken Tikka Masala
A short yogurt marinade seasons the chicken and helps it stay tender. Browning the pieces first adds savory flavor, while tomato, cream, and spices form a smooth sauce that clings to rice. The sauce can be made milder by reducing the chili powder without losing the warm spice character.
Ingredients and Easy Swaps
- Chicken: Boneless thighs stay juicy; chicken breast works if cut evenly and not overcooked.
- Plain yogurt: Use unsweetened yogurt for the marinade. A dairy-free plain yogurt can work, though flavor and texture may vary.
- Tomatoes: Canned crushed tomatoes make the sauce dependable year-round. Simmer until the raw tomato aroma softens.
- Garam masala, cumin, paprika, ginger, and garlic: These season the yogurt marinade and give the finished dish its warm, aromatic flavor.
- Cream: Heavy cream creates a rich finish. Half-and-half can be used for a lighter sauce; simmer gently to avoid splitting.
How to Make It
Stir chicken pieces with yogurt, lemon juice, garam masala, paprika, cumin, and salt. Cover and marinate in the refrigerator for at least 30 minutes (or up to 8 hours) while you prepare the remaining ingredients. Heat oil in a large skillet and brown the chicken in batches; it does not need to be fully cooked yet. Transfer it to a plate.
In the same skillet, soften onion, then add garlic and ginger. Stir in tomato paste and cook for about 30 seconds. Add crushed tomatoes and optional cayenne; simmer until thickened, scraping up browned bits. Return chicken and any juices to the pan and cook until the thickest pieces reach 165°F (74°C). Lower the heat, stir in cream, and warm gently. Taste and adjust salt, chili, or lemon. Use a thermometer and follow the FoodSafety.gov safe-temperature chart.
Serving and Storage
Serve with basmati rice, naan, or flatbread and finish with cilantro if you like. Refrigerate leftovers in a covered container within 2 hours (within 1 hour when the temperature is above 90°F / 32°C) and use within 3 to 4 days. Reheat leftovers to 165°F (74°C) over low heat with a splash of water or cream, stirring gently; avoid a hard boil after adding cream. For another one-skillet chicken dinner, try our chicken teriyaki or chicken nasi goreng.
Frequently Asked Questions
Can I make the sauce ahead?
Yes. Prepare the tomato-spice sauce up to 2 days ahead and refrigerate it. Cook the chicken fresh, then combine and finish with cream shortly before serving.
How spicy is this recipe?
It is moderately warm when made as written. Begin with less chili powder for a mild version, then add more at the end if desired.
Estimated Nutrition
Approximate values per serving (1/4 of recipe, without rice or naan). Nutrition varies with chicken cut and cream brand.
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Carbohydrates | 13 g |
| Protein | 33 g |
| Total fat | 32 g |
| Saturated fat | 15 g |
| Fiber | 3 g |
| Total sugars | 7 g |
| Sodium | 650 mg |
Nutrition information is an estimate for general information, not medical advice.
Easy Chicken Tikka Masala with Creamy Tomato Sauce
Ingredients
Method
- Mix yogurt, lemon juice, garam masala, paprika, cumin, and salt. Coat the chicken, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- Heat oil in a large skillet over medium-high. Brown chicken in batches for about 3 minutes per side; transfer to a plate. It will finish cooking in the sauce.
- Reduce heat to medium. Melt butter, then cook onion until soft, 5 to 6 minutes. Stir in garlic, ginger, and tomato paste; cook 1 minute.
- Add crushed tomatoes and optional cayenne. Simmer gently for 10 minutes, stirring, until slightly thickened.
- Return chicken and juices to the skillet. Simmer 8 to 10 minutes, until the thickest pieces reach 165°F (74°C).
- Stir in cream and warm gently for 2 minutes without boiling. Taste, adjust salt, finish with cilantro, and serve over basmati rice.
