When my son was in middle school, he made a new friend named Aman, whose mom invited us over for dinner one rainy Saturday evening. She had just moved into our neighborhood, and we figured it’d be polite to stop by with a basket of banana muffins and say hello.
What I didn’t expect was to be completely captivated by the aroma that hit me the moment we stepped into their kitchen. It was warm, rich, and layered—like something had been simmering on the stove for hours, patiently building flavor.
She served us Chicken Tikka Masala with a side of basmati rice and homemade naan. My daughter, who’s usually suspicious of anything “too orange,” cleaned her plate. My husband, who rarely comments while eating, asked for seconds before finishing his first round. I sat there, nodding silently, trying to memorize every taste and texture. That night changed the way I approached comfort food.
I later asked for the recipe, and over time, made it my own—with shortcuts, tweaks, and budget-friendly swaps to fit our family’s pace. It became our go-to for snow days, lazy Sundays, and when we had friends from out of town visiting. Sometimes I serve it fancy, with candles and linen napkins. Other times, it’s a weeknight dinner in mismatched bowls. Either way, it feels like a little celebration of flavor in every bite.
Short Description
This creamy, spiced Chicken Tikka Masala is a one-skillet comfort dish with rich tomato-based curry, marinated chicken, and warm Indian spices. Perfect over basmati rice for a satisfying weeknight dinner.
Key Ingredients
- 4 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala (divided)
- ½ teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust to heat preference)
- ½ cup plain yogurt (divided)
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Tools Needed
- Large skillet or sauté pan
- Cutting board & knife
- Grater (for ginger)
- Mixing bowls
- Measuring spoons
- Wooden spoon or spatula
- Ladle or serving spoon
Cooking Instructions
Step 1: Marinate the Chicken
In a medium bowl, mix the cubed chicken with 1 tablespoon of yogurt, a pinch of salt, and ½ tablespoon of garam masala. Coat the chicken thoroughly. Let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
Step 2: Sauté the Aromatics
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until soft and golden brown. Stir in the garlic and grated ginger, cooking for another minute until fragrant and slightly sticky.
Step 3: Bloom the Spices
Sprinkle in the coriander, cumin, turmeric, cinnamon, chili powder, and the remaining ½ tablespoon of garam masala. Stir constantly for about 2 minutes to bloom the spices—your kitchen will smell incredible at this point.
Step 4: Cook the Chicken
Add the marinated chicken to the skillet and stir to coat in the spiced onion mixture. Cook for 5–7 minutes, turning occasionally, until the chicken is browned but not fully cooked through.
Step 5: Simmer the Sauce
Pour in the crushed tomatoes and stir well. Bring to a low simmer and let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is nearly done.
Step 6: Add Cream and Yogurt
Stir in the heavy cream and the remaining 3 tablespoons of yogurt. Mix well until the sauce becomes smooth and velvety. Season with salt and pepper. Let it simmer for another 5–7 minutes until the chicken is fully cooked and the sauce is creamy and rich.
Step 7: Finish and Garnish
Turn off the heat and stir in the lemon juice to brighten everything up. Sprinkle chopped cilantro on top for a fresh finish.
Step 8: Serve
Ladle the Chicken Tikka Masala over fluffy basmati rice. For extra comfort, serve it with warm naan or crisp papadums.
Why You’ll Love This Recipe
– One-skillet, no-fuss cooking
– Family-friendly, kid-approved flavor
– Rich, creamy sauce without being too heavy
– Great for meal prep and leftovers
– Budget-friendly ingredients
– Delicious served with rice or bread
Mistakes to Avoid & Solutions
1. Skipping the marinade
Problem: Skipping the yogurt marinade makes the chicken less flavorful and tender.
Fix: Always marinate, even if only for 30 minutes. It softens the meat and layers flavor early.
2. Using high heat for spices
Problem: Spices can burn quickly, leading to a bitter flavor.
Fix: Keep the heat on medium and stir constantly when blooming spices.
3. Overcooking the chicken
Problem: Chicken breast gets dry if overcooked.
Fix: Brown it lightly first, then finish cooking in the sauce.
4. Rushing the simmer
Problem: Sauce won’t thicken and flavors won’t develop.
Fix: Let it simmer gently for at least 10 minutes before adding cream.
5. Adding yogurt too fast
Problem: Yogurt may curdle if added to a very hot pan.
Fix: Lower the heat slightly and stir continuously when adding yogurt.
Serving and Pairing Suggestions
This Chicken Tikka Masala is hearty enough for a stand-alone dinner but pairs beautifully with:
– Warm naan or garlic naan for dipping
– Steamed basmati or jasmine rice
– A side of cucumber raita or yogurt sauce
– Mango chutney or pickled onions for contrast
– Light green salad with lemon vinaigrette
– For drinks: chai tea, mango lassi, or even a dry white wine
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze the cooled curry in a freezer-safe container for up to 2 months.
Reheat on stovetop: Simmer over low heat, stirring often until hot.
Reheat in microwave: Cover loosely and heat in 30-second intervals, stirring between each round.
Tip: Add a splash of water or cream when reheating to revive the sauce’s texture.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and offer a juicier texture.
2. Is this recipe spicy?
It has a warm spice, but it’s adjustable. Use less chili powder for a milder dish.
3. Can I make it dairy-free?
Swap yogurt with coconut yogurt and use coconut cream instead of heavy cream. The flavor will shift slightly but still be delicious.
4. Can I make this ahead of time?
Absolutely. It tastes even better the next day as the flavors deepen overnight.
5. What if I don’t have garam masala?
You can make a quick version by mixing equal parts ground cumin, coriander, cardamom, cinnamon, and black pepper.
Tips & Tricks
Toast your spices before adding wet ingredients to deepen flavor.
Use full-fat yogurt and cream for a richer sauce.
Add a pinch of sugar if the tomatoes are too acidic.
Don’t skip the lemon juice—it lifts the entire dish.
Double the batch and freeze half for a rainy day dinner.
Recipe Variations
1. Coconut Chicken Tikka Masala
Swap heavy cream for ¾ cup coconut cream. Replace yogurt with dairy-free yogurt. This gives the sauce a slightly sweet, nutty twist with tropical notes.
2. Veggie Tikka Masala
Replace chicken with cubed paneer, tofu, or a mix of vegetables like cauliflower, bell peppers, and peas. Follow the same steps but reduce simmering time as needed.
3. Slow Cooker Tikka Masala
Add marinated chicken, onion, garlic, ginger, spices, and tomatoes to the slow cooker. Cook on low for 6 hours. Stir in cream and yogurt at the end, cook for 15 more minutes, and serve.
4. Grilled Chicken Version
Thread marinated chicken onto skewers and grill until charred. Then stir the grilled chicken into the finished sauce for extra smoky flavor.
5. Low-Carb Option
Skip the rice and serve with cauliflower rice or over sautéed spinach. Keep cream and yogurt full-fat for flavor.
Final Thoughts
Every time I cook Chicken Tikka Masala now, I think of that cozy dinner at Aman’s house—the way one warm meal bridged strangers into friends. It’s amazing how a single dish can carry memories, connect cultures, and fill a home with laughter. My kids now ask for it by name, and my husband still sneaks spoonfuls straight from the pan.
I’ve shared this recipe with neighbors, coworkers, and even a sweet college student renting the place next door. It’s simple, it’s hearty, and it always brings people to the table. That’s the kind of recipe I hold on to—and happily pass along.
Chicken Tikka Masala
Ingredients
- 4 boneless skinless chicken breasts, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala divided
- ½ teaspoon ground cinnamon
- 1 teaspoon chili powder adjust to heat preference
- ½ cup plain yogurt divided
- 1 can 14 oz crushed tomatoes
- ½ cup heavy cream
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro chopped (for garnish)
- Cooked basmati rice for serving
Instructions
- In a bowl, toss cubed chicken with 1 tbsp yogurt, a pinch of salt, and ½ tbsp garam masala. Let sit for 30 minutes (or up to 2 hours in the fridge).
- Heat oil in a skillet over medium heat. Cook chopped onion for 5 minutes until soft. Add garlic and ginger; cook 1 more minute.
- Add coriander, cumin, turmeric, cinnamon, chili powder, and remaining garam masala. Stir for 2 minutes to release their aroma.
- Add marinated chicken to the skillet. Stir to coat and cook 5–7 minutes, browning the pieces.
- Pour in crushed tomatoes. Simmer for 10 minutes until slightly thickened and chicken is nearly cooked.
- Stir in 3 tbsp yogurt and heavy cream. Season with salt and pepper. Simmer 5–7 minutes until sauce is creamy and chicken is cooked through.
- Turn off heat. Add lemon juice and top with chopped cilantro.
- Serve hot over basmati rice with naan or papadums on the side.
