Chicken Tikka Masala is a popular Indian dish that originated in Britain, but is served all over the world! The chicken is traditionally baked in a tandoor oven, but here's an easier preparation that puts this dish on the dinner table in just 45 minutes!
This Chicken Tikka Masala's creamy tomato base is combined with very aromatic spices that will overwhelm your senses. Serve on a bed of basmati rice and a side of Indian naan bread for dipping. Oh, yum!
The spices in this dish are so fragrant, including Garam Masala: cumin, coriander, green and black cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, fennel, mace, and dried chilies.
Basmati rice is traditionally used in this Chicken Tikka Masala dish, but use whatever rice you have on hand.
Step by step instructions
Marinate the chicken
- Preheat oven to 375 degrees. In a medium-sized bowl, combine Greek yogurt and chickpea flour. Beat with a fork until well blended and smooth. Add in the garlic, ginger, chili powder, coriander, cumin, garam masala, and turmeric. Mix thoroughly. Place chicken in the marinade and chill in the refrigerator for 4 to 6 hours, or overnight. Return to room temperature before cooking.
- Remove chicken from marinade (reserve remaining marinade) and bake chicken pieces in the oven for 10 minutes. Baste chicken with reserved marinade and bake another 10 minutes until pieces are done. Transfer chicken to a dish, cut into bite-sized pieces and set aside.
Make the tikka masala
- Melt the oil in a large skillet or wok with a lid over medium heat. Add the garlic and chile pepper and stir-fry for 1 minute. Stir in remaining cumin, paprika, and salt & pepper to taste and continue stirring for about 30 seconds.
- Stir the tomatoes and cream into the skillet. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently until the liquid reduces and thickens.
- Add the chicken pieces to the skillet. Cover and let simmer for 3 to 5 minutes, until the chicken is heated through. Garnish with cilantro and cashew nuts, and serve on a bed of cooked basmati rice, with Naan bread for dipping.
Creamy, spicy, and on your dinner table in 45 minutes, this Chicken Tikka Masala will be on repeat in your kitchen!
You'll definitely want a side of Indian Naan bread for dipping!
Recipe notes
- You can make this marinade in advance and keep it in the fridge for when you're ready. It also freezes well. Make an extra batch to pull out another time!
- Make it dairy-free using coconut milk. It will be slightly less creamy, but delicious nevertheless!
- Chicken thighs also work well in this dish, or do a combo of both breasts and thighs.
Want more recipes like this?
If you like this Chicken Tikka Masala recipe, you’re going to want these recipes too:
- Chinese Five Spice Pork Tenderloin
- Easy Thai Basil Chicken
- Spicy Szechuan Chicken and Eggplant
- Chinese Curry Chicken
Update Notes: This post was originally published on January 16, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips in April 2020.
Print Chicken Tikka Masala
Creamy, rich and packed with flavor, this Chicken Tikka Masala recipe is on the table in 45 minutes!
- Total Time: 45 min
- Yield: 6 1x
Ingredients
- 4 boneless skinless chicken breasts
- ⅓ cup plain Greek yogurt
- 1 tablespoon chickpea flour
- 1 tablespoon crushed garlic
- 1 tablespoon grated fresh ginger
- ½ teaspoon chili powder
- 1 teaspoon ground coriander
- 2 ½ teaspoons ground cumin, divided
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- 2 tablespoons canola or vegetable oil
- 1 large garlic clove, finely chopped
- 1 red Thai chili pepper, seeded and finely chopped
- 2 teaspoons ground paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 14 oz. can chopped tomatoes
- 1 ¼ cups heavy cream
- Salt & pepper to taste
- 3 cups cooked basmati rice
- Fresh chopped cilantro for garnish
- ½ cup chopped cashew nuts for garnish
- Indian Naan bread for dipping
Instructions
Marinate the chicken:
- Preheat oven to 375 degrees. In a medium sized bowl, combine Greek yogurt and chickpea flour. Beat with a fork until well blended and smooth. Add in the garlic, ginger, chili powder, coriander, ½ teaspoon cumin, garam masala, and turmeric. Mix thoroughly.
- Place chicken in the marinade and chill in refrigerator for 4 to 6 hours, or overnight. Return to room temperature before cooking.
- Remove chicken from marinade (reserve remaining marinade) and bake chicken pieces in oven for 10 minutes. Baste chicken with reserved marinade and bake another 10 minutes until pieces are done. Transfer chicken to a dish, cut into bite sized pieces and set aside.
Make the tikka masala:
- Melt the oil in a large skillet or wok with a lid over medium heat. Add the garlic and chili pepper and stir-fry for 1 minute. Stir in remaining cumin, paprika, and salt & pepper to taste and continue stirring for about 30 seconds.
- Stir in the tomatoes and cream into the skillet. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently, until the liquid reduces and thickens.
- Add the chicken pieces to the skillet, cover, and let simmer for 3 to 5 minutes, until the chicken is heated through. Garnish with cilantro and cashew nuts, and serve on a bed of basmati rice, with Naan bread for dipping.
Notes
- You can make this marinade in advance and keep it in the fridge for when you're ready. It also freezes well. Make an extra batch to pull out another time!
- Make it dairy-free using coconut milk. It will be slightly less creamy, but delicious nevertheless!
- Chicken thighs also work well in this dish, or do a combo of both breasts and thighs.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stove-Top & Oven
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 587
- Sugar: 4.6 g
- Sodium: 582 mg
- Fat: 28.5 g
- Carbohydrates: 34.4 g
- Protein: 46.4 g
- Cholesterol: 190.2 mg
Lathiya says
I love chicken Tikka masala and you have done a great job. I love to pair it with Naan.
Asian Caucasian says
Yes, Naan soaks up all that goodness! It's a fun and easy recipe!
Alena says
I love how you turned a delicious recipe that seems so complex into something I can create at home. I'm always intimidated by tikka masala because it seems so difficult but I'll definitely have to try this recipe!
Asian Caucasian says
This recipe is so much easier, Alena! I think you're going to love this tikka masala!
Emily says
I've been trying to eat more chicken lately and this chicken tikki masala hit the spot! Whole family loved it!
Asian Caucasian says
It's a family favorite in our house! So glad you enjoyed this healthy tikka masala dish!
Julie @ Running in a Skirt says
SO great that you made this classic Indian dish in under an hour. I love all the rich flavors in it and how it works great with the chicken.
Asian Caucasian says
This tikka masala dish is on rotation in my kitchen!
Alexis says
Every bit of this dish is amazing! I finally found a tikka masala dish that my family enjoys at home.
Asian Caucasian says
Thank you, Alexis! So happy you and your family enjoyed this!
Gail Montero says
All the most wonderful and aromatic spices are indeed here which makes this such a tasty and delightful dinner dish every time!
Asian Caucasian says
Yes! The spices are key here and they really do give this dish so much flavor! Hope you enjoy, Gail!
Ramona says
Oh my goodness I love this and how its served on the banana leaf. Looks so delicious, I really fancy it now. TOmorrow is now a Tikka Masala day 😉
Asian Caucasian says
Hope you enjoy this scaled down version of Tikka Masala as much as we did!
Jacqui DeBono says
I was expecting this recipe to take at least a few hours to make, rather than 45 minutes! I will definitely use this recipe the next time we have a takeaway night at home!
Asian Caucasian says
That's the beauty of this classic Indian dish! No tandoor oven required!
Stine Mari says
British Indian food in just 45 minutes? Count me in! I love tikka masala, it's so creamy and delicious!
Asian Caucasian says
Yes! There's no need for a tandoor oven for this recipe either, which is typically used to make this dish. That's why I love this scaled down version!
Marta says
My husband was just saying that's he's been craving Indian food. I love how straightforward your recipe is. I can't wait to surprise him with it tonight.
Asian Caucasian says
No need for a tandoor oven with this recipe! It's a scaled-down, classic Indian dish with so much flavor!
Katherine Jones says
Tikka Masala is one of my faves! I've never tried to make it at home so I was thrilled to see your recipe! I will be trying this one soon!
Asian Caucasian says
You won't believe how easy this Tikka Masala is to make at home! The flavor never disappoints!