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–+ servings
Chicken Tikka Masala

Chicken Tikka Masala with Cheesy Garlic Naan

Chicken tikka masala is one of those dishes you’ll keep coming back to. Tender chicken pieces marinated in yogurt and spices, then simmered in a creamy tomato sauce—it’s packed with flavor but still simple enough to cook at home. The marinade keeps the chicken juicy, while the sauce gives you that rich, cozy taste everyone loves. You don’t need fancy tools, just a pan and a little time on low heat. What makes it even better is the char on the chicken that adds a smoky kick to the sauce.
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Prep Time 1 minute
Cook Time 20 minutes
Course Dinner, Chicken, Curry
Cuisine Indian
Servings 2 people

Ingredients
  

For the Chicken Marinade

  • 1 lb boneless chicken breast or thighs, cut into chunks
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 3-4 garlic cloves minced
  • ½ tsp fresh ginger grated
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp Kashmiri or paprika chili powder
  • ½ tsp cayenne powder
  • Salt to taste
  • Black pepper

For the Tikka Masala Sauce

  • 3 tbsp olive oil
  • ½ cup red onion minced
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 cup tomato sauce
  • 1 tbsp tomato paste
  • 1 tbsp Kashmiri or paprika chili powder
  • ½ tsp cayenne powder
  • ½ tsp turmeric
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
  • ½ cup chicken stock
  • ½ cup cream
  • Cilantro for garnish
  • Drizzle of cream for garnish

Instructions
 

Marinate the Chicken

  • Mix yogurt, lemon juice, garlic, ginger, and all the spices in a large bowl.
  • Add chicken chunks and coat well.
  • Cover and marinate for at least 30 minutes (overnight gives the best flavor).

Cook the Chicken

  • Heat a little oil in a pan.
  • Spread chicken evenly in the pan. Don’t flip or move until one side is browned.
  • Flip and cook the other side until you see mild char.
  • Remove and set aside.

Make the Sauce

  • Heat olive oil on low heat.
  • Add onion and cook until softened.
  • Stir in ginger and garlic; cook until fragrant.
  • Add tomato paste and cook for 1–2 minutes.
  • Mix in tomato sauce, spices, and salt. Cook slowly so flavors deepen.
  • Pour in chicken stock and simmer until the sauce thickens slightly, about 10-15 minutes.
  • Stir in cream and mix well.

Combine and Serve

  • Add the cooked chicken into the sauce and simmer for 5–7 minutes.
  • Garnish with cilantro and drizzle of cream.
  • Serve hot with basmati rice or naan bread.

Video

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