There’s something irresistibly comforting about this Easy Chicken Tikka Masala Recipe—the rich, velvety tomato sauce paired with tender, spiced chicken feels like a warm hug on a plate. Once you make this at home, you’ll see why it’s a go-to for cozy dinners that impress without stressing you out.
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Why You'll Love This Recipe
I can’t get enough of how this Easy Chicken Tikka Masala Recipe nails that authentic restaurant flavor without needing a pantry full of rare spices. Plus, it’s surprisingly straightforward to pull together any night of the week.
- Restaurant-quality Flavor: This recipe tastes just like your favorite takeout, but fresher and way more satisfying.
- Simple Ingredients: Most spices are pantry staples, and you can easily find everything at your local grocery store.
- Perfectly Tender Chicken: Marinating and pounding the chicken ensures it cooks evenly and stays juicy every time.
- Flexible & Family-friendly: You can adjust the heat or creaminess to your liking, making it a crowd-pleaser for all tastes.
Ingredients & Why They Work
These ingredients come together to create that iconic flavor profile you crave. The yogurt tenderizes the chicken while the blend of spices balances warmth, heat, and aromatic notes beautifully.
- Salt: Enhances all the flavors and helps tenderize the chicken during marination.
- Ground Cumin & Ground Coriander: The backbone of many Indian dishes, they bring earthiness and depth.
- Cayenne Pepper: Just enough to give the dish a gentle kick without overpowering it.
- Chicken Breasts: Pounded evenly to ensure quick, uniform cooking and juicy bites.
- Whole Milk Yogurt: Tenderizes the chicken and adds subtle tanginess to balance the spices.
- Vegetable Oil: Used for sautéing and adds a neutral base for the spices to bloom.
- Ground Ginger & Garlic Powder: Adds warm, fragrant undertones essential for that classic tikka flavor.
- Onion: Finely chopped for sweetness and body in the sauce.
- Fresh Garlic & Ginger: Minced/grated for fresh, punchy flavor—never skip these!
- Tomato Paste & Crushed Tomatoes: Form the rich, tangy base of the sauce that’s so comforting.
- Chili Powder & Garam Masala: Layer on complexity and heat, garam masala especially adds that signature warmth.
- Ground Turmeric: Offers color and subtle earthy flavor.
- Sugar: Balances the acidity of the tomatoes perfectly.
- Heavy Cream: Makes the sauce luxuriously creamy and smooth.
- Fresh Cilantro: Added at the end for a bright, fresh contrast and pretty garnish.
Make It Your Way
What I love most is that you can tweak this chicken tikka masala recipe to suit your mood or dietary needs — from dialing down the heat to swapping cream for coconut milk for a dairy-free twist.
- Variation: I once swapped out chicken breasts for thighs and the extra fat made the dish even juicier and more flavorful—definitely worth trying!
- Heat Level: Feel free to add more cayenne or chili powder if you love spicy food, or reduce for a milder family-friendly meal.
- Dairy-free Swap: Full-fat coconut milk works beautifully instead of cream, adding a subtle tropical note.
- Vegetarian Version: Replace chicken with paneer or roasted cauliflower for a delicious meatless twist.
Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe
Step 1: Marinate the Chicken for Tenderness and Flavor
The secret to juicy chicken here is marination. Start by pounding your chicken breasts evenly flat — this makes cooking quick and uniform. Then mix the yogurt, salt, ground cumin, coriander, cayenne, ground ginger, and garlic powder. Toss your chicken in this and let it chill for at least 30 minutes, ideally a few hours. I often prep this in the morning for dinner—makes life so much easier.
Step 2: Cooking the Chicken
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken in batches so they don’t crowd the pan. Cook quickly—just until golden and mostly cooked through (they’ll finish cooking in the sauce). This keeps the chicken tender and juicy, avoiding toughness.
Step 3: Build the Flavorful Sauce
In the same pan, add more oil and sauté finely chopped onion until it’s soft and golden—this foundation is key. Stir in fresh garlic and grated ginger, letting them bloom with the spices—garam masala, cumin, turmeric, chili powder, and tomato paste. Follow with crushed tomatoes, then simmer this rich, aromatic sauce for about 15 minutes to develop depth.
Step 4: Finish with Cream and Chicken
Add sugar to balance acidity, then stir in the cream for that signature luxurious texture. Return chicken to the pan, coating it with the luscious sauce. Let everything simmer together gently for 10 minutes, so the flavors marry perfectly.
Step 5: Garnish and Serve
Just before serving, sprinkle fresh chopped cilantro on top for a pop of color and freshness. At this point, your kitchen will smell incredible—and I guarantee you’ll be craving that first bite.
Top Tip
From my experience cooking this Easy Chicken Tikka Masala Recipe, a few small tricks can make the biggest difference for juicy chicken and perfectly balanced sauce.
- Even Chicken Pieces: Pound or slice chicken so all pieces cook evenly—this avoids dry or undercooked bits.
- Don’t Skip Marination: Even 30 minutes improves tenderness and flavor; longer if you can—overnight is ideal.
- Toast the Spices: Bloom your spices in oil before adding tomatoes to release their full aroma.
- Simmer Gently: Let the sauce simmer on low after adding cream and chicken to blend flavors, but don’t overcook to avoid toughness.
How to Serve Easy Chicken Tikka Masala Recipe
Garnishes
I always reach for freshly chopped cilantro—it adds bright freshness that cuts through the creaminess beautifully. Sometimes, a squeeze of lime juice or a sprinkle of toasted fenugreek leaves amps up the flavor even more.
Side Dishes
Pair this chicken tikka masala with fluffy basmati rice or warm naan bread to soak up every last drop of that incredible sauce. I also love serving it alongside sautéed greens or a cooling cucumber raita for balance.
Creative Ways to Present
For special occasions, I like plating it in a shallow bowl with a vibrant swirl of cream on top, garnished with cilantro and a few delicate pomegranate seeds. It’s simple but adds that little wow factor that guests notice.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I find the flavors deepen after a day, making the second dinner even better than the first.
Freezing
Freezing works well for this recipe too. Just cool it completely, then portion and freeze in zip-top bags or containers. When you thaw, give it a gentle stir before reheating to recombine anything settled.
Reheating
I prefer reheating gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened too much. Microwave works in a pinch, but watch the time carefully so the chicken stays tender.
Frequently Asked Questions:
Absolutely! Chicken thighs actually add extra juiciness and flavor due to their higher fat content. Just adjust cooking time slightly to ensure they’re cooked through.
It has a gentle warmth from cayenne and chili powder that’s easily adjustable. You can dial the heat up or down based on your preference, making it suitable for both kids and spice lovers.
Yes! Replacing the heavy cream with full-fat coconut milk works wonderfully, and you can use a non-dairy yogurt like coconut or almond yogurt for marinating.
Serving it with basmati rice or naan bread is classic and practical to soak up the sauce. Add a side of cucumber raita or a simple salad for a balanced meal.
Final Thoughts
This Easy Chicken Tikka Masala Recipe holds a special place in my kitchen repertoire because it brings that restaurant magic home with ease and reliability. I hope you enjoy making and sharing it as much as I do—nothing beats seeing happy faces digging into a dish packed with layers of flavor and love.
Print
Easy Chicken Tikka Masala Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Tikka Masala is a rich, creamy, and flavorful Indian dish featuring marinated chicken cooked in a spiced tomato and cream sauce. This recipe replicates the authentic restaurant-style taste, perfect for a hearty dinner at home.
Ingredients
Marinade
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat)
- 1 cup whole milk yogurt (plain, unsweetened)
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 tablespoon garlic powder
Sauce
- 3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 6 garlic cloves (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 tablespoon tomato paste
- ¼ teaspoon chili powder
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 crushed tomatoes (28 oz. can, undrained)
- 2 teaspoons sugar
- ⅔ cup heavy cream
- ¼ cup fresh cilantro (chopped)
- Dashes of kosher salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, yogurt, 2 tablespoons vegetable oil, ground ginger, and garlic powder. Add the pounded chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the chicken: Heat a large skillet over medium heat. Add the marinated chicken pieces and cook until they are no longer pink inside, about 8-10 minutes per side. Remove the chicken and set aside.
- Make the sauce base: In the same skillet, heat 3 tablespoons vegetable oil. Add finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Add minced garlic and grated fresh ginger, cook for an additional 1-2 minutes until fragrant.
- Add spices and tomato paste: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook while stirring for 2-3 minutes to release the spices' aromas.
- Add tomatoes and simmer: Pour in the crushed tomatoes with their juice and add sugar. Stir well and bring to a simmer. Let it cook uncovered for about 15-20 minutes, stirring occasionally, until the sauce thickens.
- Finish the sauce: Lower the heat and slowly stir in the heavy cream. Add the cooked chicken back into the sauce. Simmer gently for another 10 minutes to allow the chicken to absorb the flavors and the sauce to thicken further.
- Garnish and serve: Taste and adjust salt if necessary. Sprinkle with chopped fresh cilantro before serving. Serve hot with basmati rice or naan bread.
Notes
- This recipe replicates authentic restaurant-style Chicken Tikka Masala—no need to dine out.
- For a spicier dish, increase the cayenne pepper or chili powder slightly.
- You can substitute heavy cream with coconut milk for a dairy-free version, though the taste will differ.
- Marinating the chicken overnight enhances flavor and tenderness.
- Serve with steamed basmati rice or warm naan to enjoy a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 616 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 132 mg
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