Easy chicken tikka masala has tender, marinated pieces of chicken cooked in a rich, flavorful tomato sauce for a dinner that's seriously scrumptious!
I kind of adore making takeout fakeout dishes at home.
It means we get new, bold flavors and cuisines - which I feel like is important to expose my kids to - and we get the health and budget benefits of eating at home.
Plus, I get to stay home. Ha!
Quick chicken curry is a long-time go-to dinner in my house - and in many of your houses as well! And one of my wife's favorites is this easy chicken pad Thai, which has amazing flavor and uses on-hand ingredients instead of the hard-to-track down more traditional ones.
Today, I'm so excited to share another favorite, this easy chicken tikka masala.
We've got tender chunks of chicken that are marinated in a flavorful yogurt-based marinade and then cooked in a skillet with a hearty tomato sauce for a quick dinner with BIG flavor.
Oh and that sauce is seriously to die for. I cannot resist spooning it straight into my mouth from the pan before, during and after serving this dish. (Don't tell my family.)
However, I have to be clear. This is not a traditional or authentic tikka masala recipe. This is an easy at-home version you can make with regular ingredients.
Although, what's funny and interesting is that there really is no standard for this dish. If you asked 10 different people how they make it, you'd probably get 10 different answers.
And I do have some tips so you can make this work in your kitchen.
So let's get cooking!
(Psst. You can try this slow cooker chicken tikka masala if you need a hands-off version.)
Ingredient Notes:
Chicken: You can use boneless, skinless chicken breasts or substitute chicken thighs.
Yogurt: To add the creaminess to this dish, I use plain Greek yogurt in the marinade and the sauce. I've always got it on hand and it is a healthier option. However, you could use sour cream or whole milk plain yogurt or heavy cream in its place. I do recommend using a higher fat Greek yogurt (such as 5% fat).
Spicy: Want a spicy kick? Use the red pepper flakes instead of black pepper. Increase it to ½ teaspoon for extra heat.
Garam masala: I always use Garam masala for this dish, but you could substitute curry powder in a pinch. While Garam masala has a stronger profile, they are similar in their ingredients.
Important: You have to marinate the chicken for at least 1 hour before you cook it. I recommend 2 to 3 hours if you can swing it for the best flavor. Please plan accordingly.
Wanna take this up another notch? Finish this dish off at the end with some butter and fresh herbs.
- A couple of pats of butter adds richness and is especially helpful if you use a nonfat Greek yogurt.
- A sprinkling of fresh chopped cilantro (or parsley) adds a hit of freshness and brightness to the final dish.
We're going for that whole salt-fat-acid-heat winning combo here.
Serving Ideas:
Serve this chicken over brown or white rice, basmati rice or some cauliflower rice for a low-carb option.
Or choose mashed potatoes or creamy polenta; those would also pair well with the delicious sauce.
Naan bread is always welcome in my house. Always.
As for a vegetable, we love some warmed frozen green peas (stirred in or to the side). But a steamed or roasted vegetable, like broccoli or green beans, would be great too.
Whether this is an old favorite or a new-to-you recipe, I hope you give this easy chicken tikka masala a try. I think you'll fall in love.
Happy cooking and enjoy!
XO,
Kathryn
Easy Chicken Tikka Masala
Ingredients
For the marinated chicken:
- 1 ½ lbs. boneless, skinless chicken breasts (or thighs), cut into ½ inch chunks
- ⅓ cup plain Greek yogurt (5% or 2% fat if you have it)
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated fresh ginger (or sub 1t ground ginger)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon paprika
For the sauce:
- 2 tablespoons canola oil, divided
- 1 medium onion, chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 ½ teaspoons Garam masala (or sub curry powder)
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper OR red pepper flakes
- 3 tablespoons tomato paste
- 1 14.5 oz. can tomato sauce (or use crushed tomatoes)
- ⅓ cup plain Greek yogurt (or heavy cream, see notes)
- 2 tablespoons unsalted butter (optional, see notes)
For serving:
- A few pats of butter (1-2 tablespoons) to add extra richness to the sauce
- Chopped fresh cilantro (or parsley)
- Serve over steamed basmati, brown or white rice
Instructions
- Combine all of the ingredients for the marinade, except the chicken, in a large bowl or a gallon-size plastic bag until well mixed. Add the chicken pieces and stir to coat. Let marinate, covered, in the refrigerator for at least 1 hour, but 2-3 hours is better if you have the time.
- Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the marinated chicken pieces (discarding any remaining marinade) and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through.
- Remove the cooked chicken from the pan and keep warm. (I put it in a bowl or on a plate and cover it with aluminum foil.)
- Add the remaining tablespoon of oil to the same pan. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, ginger, Garam masala, coriander, turmeric, paprika, cumin and black pepper and cook for 30 additional seconds.
- Stir in the tomato paste. (The mixture will be very thick.) Then add the tomato sauce and bring to a simmer while scraping the bottom of the pan to loosen any stuck-on bits. Once simmering, reduce heat to medium-low and cook for 3-5 minutes, until slightly thickened.
- Stir in the Greek yogurt until smooth then return the chicken pieces (along with any accumulated juices) to the pan and stir until well combined.
- Reduce the heat to low and let everything simmer together for a couple of minutes. Finish with a couple of pats of butter, if desired.
- Season to taste with salt and pepper. Serve hot with cooked rice and chopped fresh cilantro or parsley.
Ericka says
Can you substitute with coconut milk for sauce ?
Kathryn Doherty says
I'm unclear on what you're wanting to substitute the coconut milk for - the Greek yogurt? If so, I think it may technically work but will change the flavor and consistency a bit since coconut milk is not as thick and doesn't have as much tang as the Greek yogurt. Hope that helps!