Chicken Tikka Masala

4.78 from 53 votes

Recipe from Two Peas and Their Pod

This Chicken Tikka Masala is a rich and flavorful Indian-inspired dish made with tender, marinated chicken cooked in a creamy, spiced tomato sauce. It's perfect for a cozy dinner and easy enough for weeknights. Serve it with basmati rice or naan for a restaurant-style meal at home.

Prep Time30

Cook Time25

Total Time55

Course: Main Course

Cuisine: Indian

Keyword: chicken, chicken tikka masala

Servings:

Calories: 308kcal

Ingredients

For the chicken:

1/2 cup whole milk yogurt
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons freshly grated ginger
1/2 teaspoon garam marsala
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
2 tablespoons avocado oil

For the sauce:

2 tablespoons unsalted butter
1 yellow onion, diced
2 tablespoons tomato paste
2 teaspoons freshly grated ginger
3 cloves garlic, minced
2 1/2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
28 oz can crushed tomatoes
1 cup chicken broth
1/3 cup heavy cream (or coconut milk)
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro leaves, optional
Basmati rice and naan, for serving, optional

Instructions

In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam marsala, chili powder, cumin, paprika, salt, and pepper. Add the chicken pieces and stir until the chicken is well coated. Let the chicken marinate in the yogurt sauce for at least 30 minutes. You can refrigerate the chicken overnight.
In a large skillet, heat the oil over medium heat. Add the marinated chicken to the hot skillet and cook, stirring occasionally, until golden, about 4 to 5 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Stir in the onion and cook until tender, about 3 to 5 minutes. Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the diced tomatoes and chicken broth. Bring to a boil; reduce the heat and simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes
Stir in the cream and lemon juice. Add the cooked chicken back into the pan and cook until heated through, about 5 minutes.
Serve warm with rice and naan, if desired.

Notes

Garam masala is an Indian spice and can be found in the spice aisle at most grocery stores.

How to Store: Keep in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm it gently on the stovetop over low heat or in the microwave, adding a splash of water or cream if the sauce has thickened too much. For longer storage, freeze it in a sealed container for up to 2 months—just thaw overnight in the fridge before reheating.

Nutrition