Chunks of tender spiced chicken are marinated and then tossed in a rich, creamy tomato-based sauce for gorgeous color and incredible flavor in this easy chicken tikka masala recipe!
Why this recipe works
Authentically, chicken tikka masala is marinated, threaded onto skewers, then popped in a tandoor or on the grill to char. However, in this recipe, we’re going to show you how to make this bright and flavorful curry straight on the stovetop in a skillet while skipping the skewers for a quicker prep.
Chicken Tikka Masala is popular for good reason. It’s infused from start to finish with spices and seasonings in both the marinade and sauce which lends a powerful hand to its mouth-watering result. So while you may need a bit more than just a handful of different spices and need to set aside time for the marinade, it’s more than worth the extra prep once you sink your teeth in.
Love Indian food as much as us? You’ll probably drool at the thought of a homemade Mango Lassi Smoothie.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You can use either boneless skinless chicken breasts as we did, or use skinless chicken thighs. Trim the excess fat off the chicken breasts before cutting them into cubes.
MARINADE – The marinade is a combination of Greek yogurt (or plain yogurt), garlic, lemon juice, ginger paste, salt, cumin, garam masala, and paprika. Marinate the chicken for at minimum 2 hours, or overnight.
How to Make Chicken Tikka Masala
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut chicken into cubes.
- In a large bowl, combine all marinade ingredients.
- Add chicken to marinade, ensuring all pieces are submerged. Marinate in the refrigerator for 2 hours.
- Cook marinated chicken in a large heavy-bottomed skillet over medium-high heat, turning pieces, for about 7-10 minutes. Remove chicken from pan and set aside.
- To the pan over medium-high heat, add all the sauce ingredients except tomato sauce and cream. Stir to combine.
- Add tomato sauce and cream and stir again.
- Add chicken back to the pan and simmer for another 5 minutes.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave.
You can freeze this dish for up to 1 month. Place the fully cooled chicken tikka masala in a large ziptop bag or air-tight container for freezing.
Chicken tikka masala is generously spiced, but that doesn’t automatically mean it’s spicy. This dish is savory in its tomato-cream sauce with a moderate heat level.
Serving Suggestions
Serve chicken tikka masala with rice, garlic naan, or pappadums for a complete meal. Switch up the white rice for a flavorful turmeric basmati rice if desired.
More Related Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Chicken Tikka Masala
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds boneless skinless chicken breasts
Marinade
- ½ cup plain Greek yogurt
- 3 Tablespoons minced garlic
- 2 Tablespoons lemon juice
- 1 Tablespoon ginger paste
- 1 ½ teaspoons salt
- 1 ½ teaspoons cumin
- 2 teaspoons garam masala
- 1 ½ teaspoons paprika
Sauce
- 1 cup diced onion
- 3 Tablespoons minced garlic
- 1 ½ teaspoons cumin
- 2 Tablespoons ginger paste
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 Tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons chili powder
- 24 ounces tomato sauce three 8 ounce cans
- 1 cup heavy cream
Things You’ll Need
Before You Begin
- You can use either boneless skinless chicken breasts as we did, or use skinless chicken thighs. Trim the excess fat off the chicken breasts before cutting them into cubes.
- Marinate the chicken for at minimum 2 hours or up to 24 hours.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave.
Instructions
- Cut chicken into cubes.
- In a large bowl, combine all marinade ingredients.
- Add chicken to marinade, ensuring all pieces are submerged. Marinate in the refrigerator for 2 hours.
- Cook marinated chicken in a large heavy bottomed skillet over medium-high heat, turning pieces, for about 7-10 minutes. Remove chicken from pan and set aside.
- To the pan over medium-high heat, add all the sauce ingredients except tomato sauce and cream. Stir to combine. Add tomato sauce and cream and stir again.
- Add chicken back to the pan and simmer for another 5 minutes.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
Leave a Reply