Chicken Tikka Masala (30 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Chicken tikka masala is a popular Indian dish that’s loved all around the world for its delicious blend of spices and creamy tomato-based sauce. This recipe takes around 30 minutes to make, making it a great option for a quick and yummy meal. Tender pieces of chicken are marinated in yogurt and spices, then cooked in a skillet and simmered in a creamy tomato sauce. The end result is a flavorful and aromatic dish that’s sure to impress!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breast, cut into small cubes
  • 1 cup plain yogurt
  • 2 tbsp ginger-garlic paste (or substitute 1 extra tbsp of minced garlic and 1 tbsp of grated ginger root)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp garam masala
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. In a bowl, mix together the chicken cubes, yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and cayenne pepper. Set aside to marinate for at least 10 minutes.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
  3. Add the marinated chicken to the skillet and cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
  4. Stir in the garam masala and cook for another minute.
  5. Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low and let simmer for about 10 minutes.
  6. Stir in the heavy cream and let simmer for another 2-3 minutes, until the sauce has thickened slightly.
  7. Season with salt and pepper to taste.
  8. Serve hot with rice or naan bread, garnished with chopped cilantro.

Notes

Make sure to marinate the chicken for at least 10 full minutes to allow the spices to penetrate and infuse the chicken with flavor. If the sauce is too thick, you can add a splash of water or chicken broth to thin it out. You can also adjust the spice level to your liking by adding more or less cayenne pepper. I usually serve this dish over rice or with a side of warm naan bread. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 345 calories
  • Sugar: 6g
  • Sodium: 437mg
  • Fat: 21g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 112mg

Pair this with...

Easy Naan

Start by combining warm water, a pinch of sugar, and active dry yeast in a bowl. Let it sit for a few minutes until it becomes frothy. In another bowl, mix all-purpose flour with some salt. Make a well in the center and pour in some yogurt and the frothy yeast mixture. Mix these together until a dough forms. Knead the dough on a floured surface until it's smooth. Place it in a greased bowl, cover, and let it rise for a couple of hours. Once doubled, divide the dough into balls. Roll each one out into an oval shape. Heat a skillet or griddle over medium-high heat. Cook each naan until it puffs up and gets brown spots, usually about 2 minutes per side. Brush with melted butter or ghee for extra richness.

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

For Tomorrow's Dinner

Grilled T-Bone Steak (22 Minutes)

Crispy Golden Fish Cakes with Garlic Aioli (30 Minutes)

Grilled Steak and Jumbo Prawns with Rosemary Potatoes (1 Hr, 15 Mins)

Grilled Veggie Summer Salad (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!