Name: Easy Chicken Tikka Masala Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat); 1 cup whole milk yogurt (plain, unsweetened); 2 tablespoons vegetable oil; 2 teaspoons ground ginger; 1 tablespoon garlic powder; 3 tablespoons vegetable oil; 1 onion (finely chopped); 6 garlic cloves (minced); 2 teaspoons fresh ginger (peeled and grated); 1 tablespoon tomato paste; 1/4 teaspoon chili powder; 2 tablespoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 crushed tomatoes (28 oz. can, undrained); 2 teaspoons sugar; 2/3 cup heavy cream; 1/4 cup fresh cilantro (chopped); Dashes of kosher salt to taste

Imagine tender chicken pieces bathed in a creamy, spiced tomato sauce that's just bursting with flavor — that's exactly what you get with this Easy Chicken Tikka Masala Recipe. It’s such a comforting dish, perfect for sharing around the table any night of the week!

On a light blue plate, there is a dish divided into two parts: one side has white fluffy rice topped with small green herb pieces, and the other side contains a thick, reddish-brown stew with chunks of cooked meat and bits of tomato, garnished with fresh green herbs. Around the plate, four pieces of white pita bread are placed, with one piece resting on the edge of the plate next to a silver fork. The background is a dark surface, contrasting with the dish’s colors. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe
Top Tip
How to Serve Easy Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Tikka Masala Recipe

Why You'll Love This Recipe

I still remember the first time I made this Easy Chicken Tikka Masala Recipe at home—it immediately brought back memories of my favorite local Indian restaurant. This recipe nails that balance of creamy, tangy, and savory, without needing fancy ingredients or complicated steps.

Authentic Flavor: Uses a blend of spices and yogurt marinade that really sings for that true tikka masala taste.
Simple Ingredients: You’ll find everything at your regular grocery store — no exotic trips required.
Perfect for Weeknight Cooking: The step-by-step process is straightforward and manageable even on busy days.
Great for Leftovers: This recipe makes a big batch that tastes even better the next day.

Ingredients & Why They Work

Every ingredient here plays its part in creating a balanced and rich flavor profile—from the garam masala’s warmth to the creaminess of yogurt and heavy cream. I always recommend reading labels on your spices for freshness—older spices can dull the vibrancy you want in this dish.

Flat lay of boneless, skinless chicken breasts, a small white bowl of plain whole milk yogurt, a small white bowl of vegetable oil, a small white bowl of ground cumin, a small white bowl of ground coriander, a small white bowl of cayenne pepper, a small white bowl of ground ginger, a small white bowl of garlic powder, one whole onion, six whole garlic cloves, a small white bowl of freshly grated ginger, a small white bowl of tomato paste, a small white bowl of chili powder, a small white bowl of garam masala, a small white bowl of ground turmeric, one whole crushed tomato, a small white bowl of sugar, a small white bowl of heavy cream, a small pile of fresh chopped cilantro, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salt: Brings out the flavors and enhances every ingredient without overpowering.
Ground cumin and coriander: These foundation spices add earthiness and depth to the marinade and sauce.
Cayenne pepper: Provides just the right kick—feel free to adjust to your spice tolerance.
Boneless, skinless chicken breasts: Easy to cook and ideal for absorbing marinade and sauce.
Whole milk yogurt: Tenderizes the chicken and adds tanginess that balances the spices.
Vegetable oil: Neutral oil for cooking without interfering with flavors.
Ground ginger and garlic powder: Helps layer in warmth and garlicky richness into the chicken marinade.
Onion, fresh garlic, and grated ginger: The aromatic trifecta that forms the flavor base of your sauce.
Tomato paste and crushed tomatoes: Give body and a subtle sweetness to the sauce’s tomato base.
Chili powder and garam masala: Essential for that classic Indian spice signature. I always use fresh garam masala for best results.
Ground turmeric: Adds a gentle warmth and beautiful color to the dish.
Sugar: Balances the acidity of the tomatoes and rounds out the flavors.
Heavy cream: Makes for that signature creamy finish that everyone loves in tikka masala.
Fresh cilantro: Added at the end for a fresh, herbaceous lift.
Kosher salt: Used to season throughout cooking to taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Easy Chicken Tikka Masala Recipe is how flexible it is. I often tweak the spice levels or switch up the protein depending on what’s in the fridge or my mood. Don’t hesitate to adapt—it’s all about making it your own.

Variation: I sometimes swap chicken breasts for thighs if I want juicier, more forgiving meat. Thighs stay tender and soak up the sauce beautifully.
Make it dairy-free: You can substitute coconut yogurt and coconut cream for a luscious dairy-free version.
Spice level adjustment: If you want it milder, cut down on the cayenne and chili powder, or turn up the heat with extra fresh chili or hot paprika.

Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe

A close-up view of a gray cooking pot filled with thick, red tomato sauce with visible chunks of light-colored cooked chicken pieces mixed in. A woman's hand is holding a wooden spoon stirring the sauce, creating motion blur on the spoon, while the pot rests on a white marbled surface. The sauce looks rich and chunky with bits of herbs and spices, coating the chicken evenly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken Like a Pro

Start by patting your chicken breasts dry—this helps the marinade stick better—and then pound them evenly flat so they cook uniformly. Mix salt, cumin, coriander, cayenne, yogurt, ginger powder, and garlic powder to create your marinade. Coat the chicken well and let it sit for at least 30 minutes, or overnight if you have time. I’ve found the overnight marinating brings out the most flavor and tenderness, but even a quick 30-minute soak works wonders.

Step 2: Cook the Chicken

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for about 6 minutes on each side until golden and cooked through. Don’t overcrowd the pan—work in batches if needed. Set the chicken aside while you work on the sauce. This step locks in juicy flavor and gives a nice texture contrast with the sauce.

Step 3: Build the Flavorful Sauce

In the same skillet, heat 3 tablespoons of oil and add your finely chopped onion. Sauté until transparent and soft, about 5-7 minutes—this sweetness is key. Add minced garlic and grated fresh ginger; cook for another 1-2 minutes until fragrant. Stir in tomato paste, chili powder, garam masala, cumin, and turmeric—toast these spices briefly to deepen their flavor.

Step 4: Simmer to Perfection

Add the crushed tomatoes along with their juices, sugar, and a pinch of kosher salt. Let it bubble gently for about 10-15 minutes, stirring occasionally. This slow simmer thickens the sauce and balances acidity. Finally, stir in the heavy cream and add your cooked chicken back into the pan to warm through and soak in the sauce for 5 minutes.

Step 5: Finish with Freshness

Turn off the heat and sprinkle chopped fresh cilantro over the dish. This final touch adds brightness and freshness that beautifully cuts through the creamy richness.

Top Tip

From countless tries in my kitchen, I’ve discovered a few key tricks that make this Easy Chicken Tikka Masala Recipe shine every time.

Marinate Longer: Leaving the chicken overnight in the yogurt marinade makes the meat extra tender and infuses deeper flavor—don’t skip this if you can.
Proper Spicing: Toast the garam masala and other spices in the pan before adding liquids—it really boosts aroma and taste.
Don’t Rush the Sauce: Letting the sauce simmer slowly helps reduce acidity and thickens it for that restaurant-quality texture.
Fresh Herb Finish: Adding cilantro at the end brightens things up, balancing out the creaminess perfectly.

How to Serve Easy Chicken Tikka Masala Recipe

chicken tikka masala - Serving Suggestion

Garnishes

I always top mine with freshly chopped cilantro and sometimes a few slivers of ginger for extra zing. A squeeze of fresh lime on the side can add a lovely citrus punch that wakes up the flavors.

Side Dishes

I love pairing this with fragrant basmati rice, garlic naan, or even some simple steamed vegetables to keep things balanced. A cooling cucumber raita or a fresh salad on the side also complements the spiciness wonderfully.

Creative Ways to Present

For special occasions, I've served this in mini cast iron skillets at the table for a rustic vibe and paired it with colorful toppings like toasted cashews or pomegranate seeds — adds a beautiful pop of color and texture your guests will love.

Make Ahead and Storage

Storing Leftovers

I recommend transferring leftovers into an airtight container and refrigerating for up to 3 days. The flavors actually deepen overnight, making it a delicious next-day meal. Just make sure to cool it before sealing to keep it fresh.

Freezing

This recipe freezes beautifully! Portion out the cooled dish into freezer-safe containers, and it'll keep for up to 3 months. When you're ready, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the tikka masala in a saucepan over low heat, stirring occasionally and adding a splash of water or cream if it seems too thick. I avoid microwaves to maintain the sauce’s creamy texture and even heating.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and can add extra flavor to the dish. Just adjust cooking time slightly, ensuring they're cooked through.

How spicy is this Easy Chicken Tikka Masala Recipe?

This recipe has a moderate level of spice thanks to cayenne pepper and chili powder, but it's easy to adjust – simply reduce or increase these spices according to your preference.

Can I make this recipe dairy-free?

Yes! Swap the whole milk yogurt and heavy cream with coconut yogurt and coconut cream to keep it creamy and dairy-free.

What can I serve with chicken tikka masala?

Common sides include basmati rice, naan bread, steamed vegetables, or a cucumber raita to balance the spices.

Final Thoughts

This Easy Chicken Tikka Masala Recipe holds a special place in my kitchen because it bridges the gap between restaurant-quality and home cooking with ease. It’s always a crowd-pleaser and gives me that delicious “wow” moment without hours in the kitchen. I can't wait for you to try it—you'll probably keep coming back to this one just like I do!