Name: Easy Chicken Tikka Masala Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat); 1 cup whole milk yogurt (plain, unsweetened); 2 tablespoons vegetable oil; 2 teaspoons ground ginger; 1 tablespoon garlic powder; 3 tablespoons vegetable oil; 1 onion (finely chopped); 6 garlic cloves (minced); 2 teaspoons fresh ginger (peeled and grated); 1 tablespoon tomato paste; 1/4 teaspoon chili powder; 2 tablespoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 can crushed tomatoes (28 oz, undrained); 2 teaspoons sugar; 2/3 cup heavy cream; 1/4 cup fresh cilantro (chopped); Dashes of kosher salt to taste

There's something wonderfully comforting about a rich, aromatic curry that you can whip up on a weeknight—this Easy Chicken Tikka Masala Recipe fits that bill perfectly. It’s creamy, flavorful, and just the right kind of spicy to make dinner feel special without a ton of fuss.

A white plate on a white marbled surface holds a serving of rich orange curry with visible chunks of meat and pieces of tomato mixed in a thick sauce, topped with small bright green herb pieces. Next to the curry, there is a portion of white rice sprinkled lightly with green herbs. On the edge of the plate, there are triangular pieces of light beige flatbread, with one piece resting partially in the curry. A shiny metal fork is placed on the right side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe
Top Tip
How to Serve Easy Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Tikka Masala Recipe

Why You'll Love This Recipe

I’ve made a handful of chicken tikka masala recipes over the years, but this one consistently reminds me of that perfect dish from our favorite local Indian restaurant—and it’s so simple to make at home!

Authentic flavor: The blend of spices and creamy tomato sauce mimics restaurant-quality tikka masala without the wait or delivery fees.
Simple ingredients: You likely already have most of these spices in your pantry, and the method is straightforward enough for any home cook.
Family-friendly: It’s rich and flavorful but not overly spicy, so it pleases kids and adults alike.
Make-ahead friendly: You can prepare the chicken and sauce ahead, making weeknight dinners a breeze.

Ingredients & Why They Work

This recipe relies on a medley of spices, yogurt, and creamy tomato sauce to build those classic tikka masala layers. Each ingredient plays a starring role in balancing heat, creaminess, and tang.

Flat lay of boneless skinless chicken breasts pounded evenly flat, a small heap of ground cumin, a small heap of ground coriander, a small heap of cayenne pepper, a small heap of ground ginger, a small heap of garlic powder, a small heap of chili powder, a small heap of garam masala, a small heap of ground turmeric, a whole white onion finely chopped in a white ceramic bowl, six fresh garlic cloves unpeeled, fresh peeled grated ginger in a small white bowl, a small white bowl of plain whole milk yogurt, a small white bowl of vegetable oil, a small white bowl of tomato paste, a small white bowl of crushed tomatoes, a small white bowl of sugar, a small white bowl of heavy cream, a small pile of fresh chopped cilantro leaves, whole uncracked eggs with clean shells placed symmetrically, all ingredients fresh and natural arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salt: Enhances all the flavors, so don’t skip or skimp on it.
Ground cumin: Adds earthiness and a slightly nutty warmth that’s essential in Indian cooking.
Ground coriander: Offers a fresh, citrusy note to brighten the sauce.
Cayenne pepper: Gives just a touch of heat—adjust to taste if you want milder or spicier.
Boneless, skinless chicken breasts: Easy to cook evenly when pounded flat; you can substitute thighs for juicier meat.
Whole milk yogurt: Tenderizes the chicken and adds subtle tang—make sure it’s unsweetened for authenticity.
Vegetable oil: For cooking and marinating—keeps things neutral and lets the spices shine.
Ground ginger and garlic powder: Help infuse the chicken with classic tikka flavors.
Onion: Finely chopped, it melts into the sauce and gives body and sweetness.
Fresh garlic and ginger: Aromatics that bring brightness and depth to the masala.
Tomato paste and crushed tomatoes: Combine for rich, tangy tomato flavor and a silky sauce texture.
Chili powder and garam masala: Deliver warmth, complexity, and that unmistakable Indian spice blend magic.
Ground turmeric: Beautiful golden color and subtle earthy notes.
Sugar: Balances acidity from the tomatoes.
Heavy cream: Adds luscious richness and smoothness.
Fresh cilantro: Stirred in at the end for a fresh herbal finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Easy Chicken Tikka Masala Recipe depending on what I have on hand or what mood I’m in. It’s a great base for experimenting, and honestly, it’s hard to go wrong!

Variation: Whenever I want extra richness, I swap heavy cream with coconut milk—makes it a little tropical and dairy-free friendly.
Spice level: Try adding a pinch more cayenne or some chopped green chilies if you crave heat.
Meat alternatives: Chicken thighs work beautifully if you prefer juicier, more flavorful cuts.
Vegetarian option: You can replace chicken with paneer or chickpeas for a meatless twist.

Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe

A white pot with two handles is filled with a thick reddish-orange sauce mixed with several pieces of light brown cooked meat. A woman's hand stirs the sauce with a wooden spoon that is slightly blurred from motion. The pot sits on a white marbled surface, and the sauce texture looks chunky and rich, covering the meat pieces unevenly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Marinate the Chicken

Start by drying your chicken breasts well, then pounding them to an even thickness so they cook uniformly. Toss them in a marinade made from yogurt, salt, cumin, coriander, cayenne pepper, ground ginger, and garlic powder. Let them soak up the flavors for at least 30 minutes—I usually pop mine in the fridge while prepping the sauce. This step is key for tender, flavorful meat that won’t dry out.

Step 2: Brown the Chicken

Heat a couple of tablespoons of vegetable oil in a skillet over medium-high heat. Cook the marinated chicken pieces until they develop a nice golden crust on both sides—don’t overcrowd the pan. They don’t have to be fully cooked yet since they'll finish in the sauce. This searing step locks in juices and adds that subtly smoky, grilled flavor I love.

Step 3: Build the Sauce

Using the same pan, add more oil and sauté finely chopped onion until soft and translucent. Stir in fresh garlic and ginger, cooking until fragrant—this usually takes about 2 minutes. Then add tomato paste along with chili powder, garam masala, cumin, and turmeric. Let the spices bloom in the oil for a minute or two before pouring in the crushed tomatoes. Simmer this mixture gently for 15–20 minutes to marry the flavors and thicken the sauce perfectly.

Step 4: Combine and Finish

Return the browned chicken to the pan, nestling it into the sauce, then sprinkle in sugar and season with kosher salt to taste. Pour in the heavy cream and stir gently. Simmer for another 10 minutes until the chicken is cooked through and the sauce is silky and rich. Just before serving, stir in chopped fresh cilantro for that bright herbaceous note.

Top Tip

I’ve found these small tweaks really elevate the Easy Chicken Tikka Masala Recipe, and they might save you some guesswork or frustration in the kitchen. Plus, a couple of these tips help capture that restaurant-quality magic!

Marinate well: Don’t rush the marinating step—it truly tenderizes the chicken and amplifies the flavor.
Use fresh spices: Ground spices can lose potency over time, so fresh or recently opened jars make a huge difference.
Don’t skip searing: Taking the time to brown the chicken adds texture and that savory depth you won’t get otherwise.
Adjust heat carefully: Start with less chili and cayenne—add more later if you want to dial up the spice, so you don’t overpower the dish.

How to Serve Easy Chicken Tikka Masala Recipe

Chicken Tikka Masala - Serving Suggestion

Garnishes

I usually finish this dish with a handful of chopped fresh cilantro—it adds that fresh, herbal pop. Sometimes, I like to add a dollop of plain yogurt or a squeeze of lime juice for extra tang, especially if my family likes it a little brighter.

Side Dishes

This tikka masala pairs perfectly with basmati rice or warm, fluffy naan bread to soak up all the sauce. When I’m feeling fancy, I’ll throw together a quick cucumber raita or a simple salad with sliced red onions and tomatoes to balance the richness.

Creative Ways to Present

For special occasions, I like to plate the chicken tikka masala in a shallow bowl brushed with a swirl of cream on top, sprinkled with toasted cumin seeds and a little finely chopped mint. Setting it alongside colorful vegetable pakoras or a mango chutney makes it feel like a feast!

Make Ahead and Storage

Storing Leftovers

Leftover chicken tikka masala stores beautifully in an airtight container in the fridge for up to 3 days. I've found that the flavors actually deepen overnight, making for fantastic next-day lunches or dinners.

Freezing

I like to freeze extra portions in freezer-safe containers or bags. Just be sure to cool the curry completely before freezing to avoid sogginess. It keeps well for up to 3 months, perfect for meal prepping.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth and prevent it from sticking. I usually add a splash of water or cream if it feels too thick after refrigerating or freezing.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs tend to stay juicier and more flavorful; just adjust cooking time slightly as thighs may take a bit longer to cook through.

How spicy is this Easy Chicken Tikka Masala Recipe?

This recipe has a gentle warmth from cayenne and chili powder but isn’t overly spicy. You can easily tailor the heat by adding more or less cayenne pepper depending on your taste.

Can I make this recipe dairy-free?

Yes! Swap the whole milk yogurt and heavy cream for coconut yogurt and coconut cream or another dairy-free alternative. The flavor will be slightly different but still delicious and creamy.

What should I serve with chicken tikka masala?

Basmati rice and warm naan bread are classic accompaniments. For balance, a cooling cucumber raita or a simple salad with tomatoes and onions works beautifully to offset the richness.

Final Thoughts

I hope this Easy Chicken Tikka Masala Recipe becomes your go-to whenever you want that crave-worthy, cozy curry without breaking a sweat. It’s one of those dishes that feels fancy but is actually so straightforward, and it never fails to impress at my table. Give it a try—you might just find your new favorite weeknight dinner!