Description
A quick, easy, and authentic-tasting Chicken Tikka Masala that rivals restaurant quality. This recipe uses simple ingredients and techniques to create a rich, creamy tomato-based sauce with tender, spiced chicken in just 30 minutes.
Ingredients
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch chunks
- ½ cup (120g) plain, full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons Tikka Masala Spice Blend
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons butter (or ghee)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 14 oz (400g) can crushed tomatoes
- ½ cup (120ml) heavy cream
- ½ cup (120ml) low-sodium chicken broth
- 1 teaspoon sugar
- ¼ cup fresh cilantro, chopped (for garnish)
- Basmati rice or Naan bread (for serving)
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, Tikka Masala spice blend, garam masala, and salt. Add chicken chunks and toss to coat evenly. Cover and marinate for at least 15 minutes (or up to 30 minutes).
- Heat a large skillet over medium-high heat with a splash of oil. Add chicken in a single layer and sear for 3-4 minutes per side until browned and slightly charred. Remove chicken to a plate.
- In the same skillet or a saucepan, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in crushed tomatoes, chicken broth, and sugar. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens and raw tomato taste disappears. Adjust seasoning if needed.
- Reduce heat to low. Stir in heavy cream. Add the seared chicken and any accumulated juices back into the sauce. Simmer gently for 3-4 minutes until chicken is cooked through (internal temp 165°F / 74°C). Do not boil vigorously.
- Taste and adjust salt if necessary. Sprinkle with fresh cilantro. Serve immediately over basmati rice or with warm naan bread.
Notes
For a vegetarian option, swap chicken for chickpeas or paneer. For a lighter version, use coconut milk instead of heavy cream. The sauce freezes well for up to 3 months. If the sauce is too thin, simmer longer to reduce. If too spicy, add more cream; if too acidic, add a pinch of sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: Chicken Tikka Masala, Indian recipe, weeknight dinner, restaurant style, creamy chicken, easy curry, 30 minute meals