Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 4 boneless skinless chicken breasts; 1/3 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; 1/2 cup chopped cashew nuts for garnish; Indian Naan bread for dipping

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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, 1/2 teaspoon 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!

TIPS & TRICKS

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?

If you like this Chicken Tikka Masala recipe, you’re going to want these recipes:

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.

Chicken Tikka Masala

★★★★★ 5 from 11 reviews

Author: Asian Caucasian
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 6 1x
Category: Dinner
Method: Stove-Top & Oven
Cuisine: Indian

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Description

Creamy, rich and packed with flavor, this Chicken Tikka Masala recipe is on the table in 45 minutes!

Ingredients

Scale

4 boneless skinless chicken breasts
1/3 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
1/2 cup chopped cashew nuts for garnish
Indian Naan bread for dipping