Easy Chicken Tikka Masala
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100x better (and faster) than take-out! And the chicken is perfectly juicy and tender with the dreamiest, creamiest, most flavor-packed sauce!
why you’ll love this chicken tikka masala recipe
- Weeknight superhero. Dinner is handled with this easy, lightning fast dish made in 30 minutes 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).
WHAT IS CHICKEN TIKKA MASALA?
Tikka masala is a very popular Indian dish (that may have actually originated from Great Britain) that consists of boneless chicken in a spiced curry sauce of tomatoes, cream, and traditional Indian spices such as garam masala and turmeric.
BUTTER CHICKEN VS. CHICKEN TIKKA MASALA
Butter chicken, originating from Delhi, is generally milder, sweeter, and richer than chicken tikka masala, made with more cream and butter.
HOW TO MAKE CHICKEN TIKKA MASALA
- Cook the rice. First, cook the rice according to package instructions. Basmati rice is the gold standard, but jasmine rice is an excellent substitute.
- Brown the chicken. Cook the chicken until golden brown. A good sear is key to lock in all the flavors and juices inside.
- Sauté the aromatics. Stir in all the spices and aromatics until fragrant.
- Simmer. Simmer to let all the flavors blend together, about 10 minutes.
- Add the finishing touches. Finally, stir in the heavy cream slowly and sprinkle with cilantro.
- Serve. Serve warm over rice with naan for sopping.
chicken breasts VS. chicken thighs
Chicken breasts (white meat)
Breasts are leaner and lower in calories, maximizing protein.
Chicken thighs (dark meat)
Thighs have a much more higher fat content than breasts, maximizing flavor and moisture. Thighs will also hold up much better during the cooking process (much more forgiving than chicken breasts) without drying out.
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: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and a higher fat content, which will yield juicier, more flavorful chicken.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half-and-half or whole milk are suitable substitutes, but will yield a lighter result.
Basmati rice, a sprinkle of fresh cilantro leaves, and toasted naan for sopping and dunking are crowd-favorites!
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! You can freeze the leftovers without the heavy cream in individual freezer bags, thawing overnight and gently reheating on the stovetop, adding heavy cream when serving.
Easy Chicken Tikka Masala
Video
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.
Equipment
Notes
- 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.
- Heavy cream will add ultra-richness. For that restaurant-quality richness, use heavy cream, adding at the very end and pouring very slowly to prevent curdling. Half-and-half can certainly be used instead to lower calorie and fat intake but it can curdle easily and result in a thinner, less authentic sauce.
- Make it dairy-free. For a dairy-free version, swap out the heavy cream for coconut milk.
- Serve with naan. Serve with all the naan for dipping, sopping and dunking!
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