Easy Chicken Tikka Masala

100x better (and faster) than take-out! And the chicken is perfectly juicy and tender with the dreamiest, creamiest, most flavor-packed sauce!

why i love this recipe

• Weeknight superhero. Dinner is handled with this easy, lightning fast dish made in 30 min start to finish.
• No more boring chicken. Winner winner, chicken dinner! The chicken is tender, juicy, saucy and so flavorful (thanks to a lovely blend of a few pantry staples – we’re talking tomato paste, garlic, ginger, garam masala, chili powder and turmeric).
• Flexible recipe. Use chicken thighs or breasts, serve over naan or basmati rice (or a grain of your choosing).

HOW TO MAKE CHICKEN TIKKA MASALA

1. Let’s get the rice going first so it can cook while we prep everything else (we love this over basmati rice but jasmine rice can be substituted)
2. Cook the chicken until nice and golden brown – we want a good sear to lock in all the flavors and juices inside the meat
3. Stir in all your spices and aromatics until fragrant
4. Simmer simmer simmer to let all the flavors blend together, about 10 minutes
5. Add in your finishing touches, stirring in heavy cream and sprinkling with cilantro
6. Serve over rice and all the naan

TIPS AND TRICKS FOR SUCCESS

• Use chicken thighs. Chicken breasts are great as a leaner protein source, but chicken thighs will be more tender and juicier due to its higher fat content.
• Tomato paste adds so much flavor. Tomato paste is a key ingredient in chicken tikka masala, adding body and richness in small amounts without adding too much liquid to the dish. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Serve with naan. Serve with all the naan for dipping, sopping and dunking!
• Make it dairy-free. For a dairy-free version, swap the heavy cream for coconut milk.

what to serve with chicken tikka masala

• Roasted Cauliflower
• Roasted Sweet Potatoes
• Garlic Parmesan Roasted Broccoli
• Garlic Butter Mushrooms and Cauliflower
• Baked Garlic Herb Potato Wedges

Easy Chicken Tikka Masala

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

100x better (and faster) than take-out! And the chicken is perfectly juicy and tender with the dreamiest, creamiest, most flavor-packed sauce!

4.9 stars (223 ratings)

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Ingredients

• 1 cup basmati rice
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ tablespoons vegetable oil
• ½ medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 ½ teaspoons garam masala
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• ½ cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
• Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
• Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
• Stir in heavy cream until heated through, about 1 minute.
• Serve immediately with rice, garnished with cilantro, if desired.

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