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I’ve been making this Chicken Tikka Masala for weeknight dinners for years — it’s reliably creamy, tangy, and spiced just right without needing hours in the kitchen. Tender, yogurt-marinated chicken gets a quick sear and finishes in a rich tomato-cream sauce that’s perfect for scooping with naan or spooning over rice. If you like bold flavor with minimal fuss, this is a keeper (and if you want a grilled alternative, check this chicken tikka kebabs for another take).

Why you’ll love this dish

This version balances quick prep with deep flavor. The yogurt and lemon juice tenderize the chicken while garam masala, cumin, coriander, and paprika build that warm, familiar profile people expect from tikka masala. It’s fast enough for a weeknight but special enough for guests.

“A creamy, comforting curry that tastes like it simmered all day — but comes together in under an hour.” — happy weeknight cook

Reasons to try it:

Quick marinate + fast skillet finish = big flavor in a short time.
Uses easy pantry spices and everyday ingredients.
Kid-friendly texture and mild spice; adjust heat with cayenne or chili powder if you want more kick.
Great make-ahead sauce for busy nights.

Step-by-step overview

Before you start, here’s the process in plain language so you know what to expect:

Marinate chicken in yogurt, lemon, and spices for at least 1 hour.
Sear the marinated chicken in a hot skillet until golden.
Sauté onion, garlic, and ginger in the same pan to capture browned bits.
Add tomato sauce and simmer to concentrate flavor.
Stir in heavy cream, return chicken to the pan, and simmer until cooked through.
Finish with cilantro and serve with rice or naan.

What you’ll need

Key ingredients (feeds about 4):

1.5–2 lbs chicken breasts, cut into 1–1½ inch pieces
1 cup plain yogurt (Greek works well)
1–2 tbsp lemon juice
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika (smoked paprika for a smoky note)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 (15 oz) can tomato sauce
1/2 cup heavy cream
Salt to taste
Fresh cilantro for garnish

Ingredient notes and swaps:

Yogurt: use full-fat for best texture; non-dairy yogurt plus a splash of lemon can work for a dairy-free marinade (but swap cream for coconut milk).
Chicken: thighs are juicier and more forgiving; breasts cook faster and are leaner.
Tomato sauce vs. crushed tomatoes: sauce yields a smoother finished texture; use crushed tomatoes if you prefer more body.
If you want a quicker dinner, you can substitute supermarket rotisserie chicken — add it at the end to warm through (see the variations section).

Also helpful: if you like air-fried proteins, try pairing this with an Asian-inspired air-fryer recipe like 20-minute air fryer sesame chicken for a contrasting meal plan.

Step-by-step instructions

Delicious Chicken Tikka Masala served with naan and rice

Mix the marinade: combine yogurt, lemon juice, garam masala, cumin, coriander, and paprika in a bowl. Season lightly with salt.
Marinate the chicken: add the chicken pieces to the marinade and toss to coat. Cover and refrigerate at least 1 hour (up to overnight for extra flavor).
Sear the chicken: heat 1–2 tbsp oil in a large skillet over medium-high heat. Remove excess marinade and add chicken in a single layer. Cook 3–4 minutes per side until lightly charred and golden. Remove and set aside (chicken will finish cooking in the sauce).
Build the sauce: reduce heat to medium. In the same skillet, add a touch more oil if needed and sauté the chopped onion until soft, about 5 minutes. Add garlic and ginger; cook 1 minute until fragrant.
Simmer the tomatoes: pour in the tomato sauce, stir to deglaze the pan, and simmer 8–10 minutes to deepen the flavor and slightly reduce. Taste and season with salt.
Finish with cream: lower heat and stir in the heavy cream. Return the seared chicken to the skillet and simmer gently for 8–10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is glossy.
Garnish and serve: sprinkle chopped cilantro before serving. Serve hot with steamed basmati rice or warm naan.

Quick technique notes: don’t overcrowd the pan when searing. Work in batches if needed to get a good golden crust — that caramelization is flavor.

Best ways to enjoy it

Serving suggestions:

Traditional: spoon over basmati rice and serve with naan for mopping up sauce.
For a lighter plate: dollop sauce over roasted vegetables and a small portion of rice.
For entertaining: serve family-style in a shallow bowl with bowls of cilantro, sliced red onion, lemon wedges, and plain yogurt for guests to customize.

Plating ideas:

Spoon rice in a mound, ladle sauce and chicken to one side, garnish with cilantro and a drizzle of cream.
Offer pickled red onions or a cucumber raita to cut the richness.

Storage and reheating tips

Refrigerator: cool to room temperature, store in an airtight container for up to 3–4 days.
Freezer: freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: warm gently over low heat on the stove, stirring occasionally. Add a splash of water or cream if the sauce looks too thick. Microwave in short bursts, stirring in between, until heated through.
Food safety: always ensure chicken reaches 165°F (74°C) before serving. If storing, refrigerate within two hours of cooking.

Helpful cooking tips

For deeper flavor, marinate overnight. The acids in yogurt and lemon help tenderize the chicken.
Sear at high heat to develop color — that browning adds a nutty, caramelized note to the sauce.
Use full-fat cream for the silkiest texture; coconut milk is a great dairy-free alternative.
Taste and adjust: start with less salt and spice, then add more after the sauce reduces. Spices intensify as it simmers.
Shortcut: roast the marinated chicken under the broiler for 6–8 minutes per side if you prefer less stovetop time. For a slow-cooker variant inspiration, check a simple pulled chicken recipe like 3-ingredient crock pot Hawaiian chicken to see how hands-off cooking concentrates flavor.

Creative twists

Smoky tikka masala: use smoked paprika and finish with a small splash of liquid smoke or briefly char the chicken on a grill.
Thighs instead of breasts: swap breasts for bone-in or boneless thighs for richer texture. Increase cooking time slightly if using bone-in.
Vegetarian: swap chicken for cubed, pan-seared paneer or roasted cauliflower for a meat-free option.
Heat boost: add 1/2–1 tsp cayenne or a chopped green chili to the onion step.
Lighter version: replace heavy cream with half-and-half or a mix of milk and 1 tbsp flour to thicken.

Your questions answered

Q: How long should I marinate the chicken?
A: At least 1 hour for noticeable tenderness and flavor. For best results marinate 4–8 hours or overnight. The yogurt’s acidity will tenderize more over time.

Q: Can I use chicken thighs instead of breasts?
A: Yes — thighs stay juicier and are forgiving. Reduce searing time slightly if using very small pieces and ensure they reach 165°F.

Q: Is this authentic?
A: Chicken tikka masala is a dish with debated origins and many regional versions. This recipe follows a home-cooking approach inspired by classic flavors rather than any single traditional method.

Q: Can I make this dairy-free?
A: Yes. Use a non-dairy yogurt for the marinade and full-fat coconut milk in place of heavy cream for a creamy dairy-free finish.

Q: Can I freeze leftovers?
A: Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Conclusion

For a detailed alternative home recipe with slightly different spice ratios and method, see Chicken Tikka Masala Recipe – Swasthi’s Recipes. If you’re curious about the dish’s cultural background and history, read more at Chicken tikka masala – Wikipedia.