Chicken quickly marinated in a spiced yogurt mixture, so it’s tender and juicy. Then, it’s smothered in a creamy, comforting, flavor-packed curry sauce. Make this Easy Chicken Tikka Masala a weeknight staple!
This Easy Chicken Tikka Masala goes toe-to-toe with the best take out! A quick marinade delivers the most flavorful chicken and that’s not all..the curry sauce is absolutely knock out good!
How To Make This Easy Chicken Tikka Masala – Step by Step
For The Chicken
Cut the chicken into bite-size pieces and sprinkle with salt, pepper, curry, Garam Masala and sugar. Place it in a bowl or Ziploc bag. Then, pour the yogurt over the chicken. Set the chicken aside until ready to cook, at least 10 mins.
Then add the chicken to a pan with hot oil, Cook until the chicken is lightly seared and not quite cooked through
For The Sauce
Add diced onions to a pan with the hot butter and oil. Then add diced onions, garlic and the other spices. Once fragrant, add the tomato sauce, reduce heat to low and let the sauce thicken 10-15 minutes, stirring often.
Add the cream and sugar and bring the sauce to a low boil, then place in the cooked chicken.
Keep the heat on low and simmer until sauce thickens and chicken is fully cooked – 15-30 minutes more.
Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread.
Enjoy!
What Is Chicken Tikka Masala?
Unlike Chicken Marsala, which is named after the wine used in the recipe, Chicken Tikka Masala is a dish that consists of chunks of marinated chicken smothered in a creamy, heavily-spiced, tomato-based curry sauce. It owes its name to that heavily-spiced sauce, as masala is an Indian term for a mixture of spices.
Chicken Tikka Masala is a super popular dish at Indian restuaruants in the U.S. and it’s typically served with rice and plenty of naan to mop up that delicious sauce.
Chicken Tikka Masala Spicy?
Typically this curry is not spicy. It’s appeal comes from the richness of the sauce and creamy coated chicken. The gravy part is prepared without any chillies. Ditto the ‘tikkas’ – boneless pieces of chicken marinated in spiced yogurt.
But of course you can throw in some sweat inducing chilies if you like it spicy!
Can I Freeze This Easy Chicken Tikka Masala?
If planning on freezing Chicken Tikka Masala, make double sauce and freeze half. Freeze it separately without the chicken. When ready to serve, prepare the chicken as directed, then add it to the thawed sauce to simmer for 15-20 minutes or serve with rotisserie chicken.
Top Tips For This Easy Chicken Tikka Masala
- Make sure your spices aren’t too old or they will be lacking in potency.
- If in a hurry, rotisserie chicken can be substituted for skillet cooked chicken.
- You can top with some creme fraiche, this adds some acidity and silkiness to the dish.
- Top with cilantro and almond slices, serve with rice and naan.
Check Out These Other Delicious Curry Recipes
Have you tried this Easy Chicken Tikka Masala recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Prep Time: 10 minutes
Cook Time: 30 minutes
marinade: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 549kcal
Chicken quickly marinated in a spiced yogurt mixture, so it’s tender and juicy. Then, it’s smothered in a creamy, comforting, flavor-packed curry sauce. Make this Easy Chicken Tikka Masala a weeknight staple!
For the Chicken:
- 4 skinless boneless chicken breasts – cut into bite-size pieces
- ½-1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon curry powder
- 1 teaspoon Garam Masala Indian spice
- 1-2 teaspoons white sugar – to taste
- ¼ cup Greek-style Yogurt
- 2 tablespoons vegetable oil
For the Sauce:
- 1 medium sweet yellow onion – finely diced
- 4 cloves garlic – minced 2 tablespoons butter
- 2 tablespoons canola or olive oil
- 4 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon turmeric
- 1/8-1/4 teaspoon cayenne pepper or to taste
- 1 teaspoon Garam Masala
- 2 teaspoons paprika
- 1 15 ounce can extra thick & zesty tomato sauce
- 1 cup heavy whipping cream
- 4 teaspoons white sugar
- Chopped fresh cilantro for garnish
For the chicken:
Cut the chicken into bite-size pieces and sprinkle with salt, pepper, curry, Garam Masala and sugar. Place it in a bowl or Ziploc bag.
Pour the yogurt over the chicken making sure to cover each piece. Set the chicken aside until ready to cook. If cooking within 10 minutes, it is fine to leave on the counter. If letting it rest more than 10 minutes, refrigerate until ready to cook.
Heat oil in a large skillet over medium heat.
Once the oil is hot, add the chicken.
Cook until the chicken is lightly seared and not quite cooked through – still a soft pink in the center. Stir often.
Turn off the heat when the chicken is still slightly pink inside.
For the Sauce:
Heat butter and oil in a different large skillet over medium heat.
Once the oil and butter are hot, add the diced onions.
Cook until translucent then add the minced garlic.
Cook one minute or until garlic becomes fragrant.
Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika.
Cook 1-2 minutes.
Add tomato sauce, reduce heat to low and let the sauce thicken 10-15 minutes, stirring often.
Add the cream and sugar and bring the sauce to a low boil.
Add the cooked chicken.
Keep the heat on low and simmer until sauce thickens and chicken is fully cooked – 15-30 minutes more.
Garnish with chopped cilantro and serve with basmati or jasmine rice and Naan bread.
Enjoy!
Calories: 549kcal | Carbohydrates: 19g | Protein: 27g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 1563mg | Potassium: 802mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1906IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 4mg
