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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
Cook Time20 minutes
Total Time35 minutes
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.