Easy Chicken Tikka Masala

There’s something comforting about a bowl of fragrant curry, tender chicken, and warm bread for scooping every last bit of sauce. This Easy Chicken Tikka Masala recipe gives you that cozy, restaurant-style dish with straightforward steps, everyday ingredients, and a creamy tomato sauce that clings to each bite-size piece of chicken. It’s weeknight-friendly but special enough for guests, and it pairs beautifully with steamed rice and soft naan.

Why this recipe works

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This version keeps things simple without skimping on flavor. A yogurt-based marinade tenderizes the chicken and infuses it with warm spices, while a quick stovetop sauce builds layers of flavor from butter, garlic, ground spices, and tomato sauce before finishing silky and rich with heavy cream. The result is juicy chicken pieces in a sauce that’s tangy, spicy, and creamy all at once.

Ingredients

• 1½ pounds chicken thighs (boneless and skinless, cut into bite-size pieces)
• 1 cup plain yogurt
• 1 tablespoon lemon juice (freshly squeezed)
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon tandoori masala
• 2 teaspoons black pepper (ground)
• 1 tablespoon fresh ginger (minced)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 2 tablespoons butter
• 1 clove garlic (minced)
• ½ teaspoon Kashmiri chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 8 ounces tomato sauce (or Passata)
• 1 cup heavy cream
• salt (to taste)
• fresh cilantro (for garnish)
• cooked rice
• naan bread

Prep notes

Trim any excess fat from the chicken thighs and cut into uniform, bite-size pieces so they cook evenly. Mince the ginger and garlic ahead of time to keep the cooking flow smooth. Measure the spices in advance — this recipe moves quickly once you start cooking.

Step-by-step instructions

The following directions walk you through marinating the chicken, cooking it, and finishing the sauce so everything comes together perfectly.

1. Make the marinade: In a medium bowl combine 1 cup plain yogurt, 1 tablespoon lemon juice, 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon Kashmiri chili powder, 1 teaspoon tandoori masala, 2 teaspoons black pepper, 1 tablespoon fresh ginger (minced), 2 cloves garlic (minced), and 1 teaspoon salt. Whisk until homogenous.
2. Marinate the chicken: Add 1½ pounds chicken thighs (boneless and skinless, cut into bite-size pieces) to the yogurt mixture and stir until each piece is coated. Cover and refrigerate for at least 30 minutes; for best flavor, refrigerate 2–6 hours or overnight.
3. Cook the chicken: Heat a heavy skillet over medium-high heat. Add the marinated chicken pieces (draining off excess marinade if there’s a lot) and cook until the chicken is browned on the outside and just cooked through, about 6–8 minutes depending on piece size. Work in batches if needed to avoid overcrowding. Transfer the cooked chicken to a plate and set aside.
4. Prepare the sauce base: In the same skillet, lower the heat to medium and add 2 tablespoons butter. Once melted, add 1 clove garlic (minced) and sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
5. Add spices to bloom: Stir in ½ teaspoon Kashmiri chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon garam masala. Cook the spices with the garlic and butter for about 30–45 seconds to release their aromas.
6. Create the tomato base: Pour in 8 ounces tomato sauce (or Passata) and stir to combine with the spiced butter. Let the mixture come to a gentle simmer, then cook for 5 minutes to reduce slightly and deepen the flavor.
7. Finish with cream: Lower the heat and stir in 1 cup heavy cream. Mix until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt to taste.
8. Return chicken to the sauce: Add the cooked chicken back into the skillet, spooning the sauce over the pieces. Simmer for 3–5 minutes to allow the flavors to marry and ensure the chicken is warmed through.
9. Garnish and serve: Remove from heat and sprinkle fresh cilantro over the top. Serve the Easy Chicken Tikka Masala hot with cooked rice and warm naan bread for scooping.

Tips for success

• If time allows, marinate the chicken longer for more tender, flavorful meat.
• Use boneless, skinless chicken thighs as listed — they stay juicier than breasts and hold up well in the sauce.
• Adjust Kashmiri chili powder and paprika to suit your preferred heat level; Kashmiri chili gives vibrant color with moderate heat.
• For a lighter option, substitute half-and-half for the heavy cream, but the sauce will be slightly less rich.
• To add smokiness, briefly char the cooked chicken under a broiler or on a hot grill before adding it to the sauce.
• Leftovers keep well in the refrigerator for 2–3 days and actually taste better the next day as the flavors meld.

Serving suggestions

Serve this Easy Chicken Tikka Masala over fluffy basmati rice or with warm naan to soak up the creamy sauce. A side salad of crisp cucumber, tomato, and red onion dressed with lemon juice and a pinch of salt provides a fresh counterpoint. For a vegetable side, sautéed spinach or roasted cauliflower are excellent pairings.

Flavor variations

Want to customize? Stir in a spoonful of tomato paste with the sauce for deeper tomato intensity, or add a handful of frozen peas in step 8 for color and sweetness. If you prefer a chunkier sauce, pulse half the tomato sauce with a few tablespoons of cooked onion in a blender before adding to the skillet.

Notes on ingredients

Stick to the ingredient amounts listed above for consistent results. The combination of yogurt, lemon juice, and spices in the marinade is what tenderizes and flavors the chicken, while the tomato sauce and heavy cream create that signature, silky masala sauce.

Final thoughts

This Easy Chicken Tikka Masala is a reliable, comforting recipe that brings restaurant-style flavors into your kitchen without fuss. With straightforward steps, everyday spices, and a creamy tomato sauce, it’s an approachable meal that becomes a weeknight favorite and an easy crowd-pleaser on weekends. Serve with rice and naan, garnish with cilantro, and enjoy every saucy bite.

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Easy Chicken Tikka Masala

A simple, creamy chicken tikka masala with spiced yogurt-marinated chicken and a rich tomato-cream sauce.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 1.5 pounds chicken thighs boneless, skinless, cut into bite-size pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice freshly squeezed
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon tandoori masala
• 2 teaspoons black pepper ground
• 1 tablespoon fresh ginger minced
• 2 cloves garlic minced (for marinade)
• 1 teaspoon salt
• 2 tablespoons butter
• 1 clove garlic minced (for sauce)
• 0.5 teaspoon Kashmiri chili powder
• 2 teaspoons ground cumin for sauce
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 8 ounces tomato sauce or passata
• 1 cup heavy cream
• salt to taste
• fresh cilantro for garnish, chopped
• cooked rice for serving
• naan bread for serving

Instructions

• In a large bowl, combine the yogurt, lemon juice, 2 teaspoons ground cumin, cinnamon, 1 teaspoon Kashmiri chili powder, tandoori masala, 2 teaspoons black pepper, 1 tablespoon minced ginger, 2 cloves minced garlic and 1 teaspoon salt.
• Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
• Preheat your grill or broiler. Thread the marinated chicken onto skewers, discard excess marinade, and grill or broil, turning occasionally, until cooked through, about 10–15 minutes. Remove and set aside.
• Heat 2 tablespoons butter in a large skillet over medium heat. Add 1 clove minced garlic and sauté briefly until fragrant.
• Add ½ teaspoon Kashmiri chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika and 1 teaspoon garam masala to the skillet and toast for about 30 seconds, stirring constantly.
• Pour in the 8 ounces tomato sauce (or passata), stir, and cook for 2 minutes, stirring frequently.
• Stir in 1 cup heavy cream and reduce heat to low. Simmer the sauce until it thickens slightly, about 20 minutes, stirring occasionally.
• Add the grilled chicken to the sauce and simmer for 10 more minutes. Season with additional salt to taste.
• Garnish with chopped fresh cilantro and serve with cooked rice or warm naan bread.

Equipment

• Large Bowl
• grill or broiler
• Skewers
• large skillet (12-inch)
• Measuring Spoons
• Measuring Cups
• Spatula or tongs

Notes

• Leftovers keep well in the fridge for up to 4 days.
• Reheat gently over low heat, adding a splash of cream or water if needed.
• Thighs stay juicier but breasts can be used if preferred.
• If you can't find Kashmiri chili powder, use paprika plus a small pinch of regular chili powder.
• Watch the chicken while grilling to get a little char without overcooking.
• For a dairy-free option, substitute full-fat coconut cream for heavy cream.