A creamy, warmly spiced chicken curry that’s both weeknight-friendly and comforting enough for guests — this Chicken Tikka Masala recipe uses a simple yogurt-based marinade, pantry spices, and a rich tomato-cream sauce. Marinate the cubed chicken for at least an hour (overnight if you can) to get tender, flavorful bites. If you enjoy straightforward dinner recipes that deliver big flavor with little fuss, this pairs nicely with other easy family meals like quick comfort recipes for busy nights.

Why you’ll love this dish

This version of chicken tikka masala keeps the classic elements — tangy yogurt marinade, garam masala warmth, and a buttery tomato cream sauce — while staying approachable for home cooks. It’s fast enough for a weeknight yet impressive enough for a weekend dinner.

"Creamy, balanced, and so easy to make. My family asked for seconds — and it reheats perfectly for lunches." — a home cook’s quick review

Reasons to try it:

Kid-friendly and crowd-pleasing: mild heat and creamy texture appeal to many palates.
Make-ahead convenience: the chicken marinates overnight easily.
Pantry-friendly: uses common spices and a canned tomato base.
Versatile serving: spoon over basmati, serve with naan, or turn it into a wrap.

How this recipe comes together

A quick overview so you know what to expect:

Marinate cubed chicken in a yogurt-spice mix to tenderize and infuse flavor.
Sauté onions until deep golden — this layer gives the sauce depth.
Brown the marinated chicken briefly, then simmer it in tomato sauce so flavors meld.
Finish with heavy cream for a silky texture and garnish with cilantro.

Total hands-on time: about 30–40 minutes (plus marinating). Active cooking is straightforward; most of the time is a gentle simmer.

What you’ll need

1 lb chicken breast, cut into 1-inch cubes (thighs can be used for more juiciness)
1 cup plain yogurt (full-fat preferred for tenderness)
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika (smoked or sweet)
1 teaspoon turmeric
Salt, to taste
2 tablespoons cooking oil (vegetable oil, canola, or ghee)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
1 can (15 oz) tomato sauce
1 cup heavy cream
Fresh cilantro, chopped, for garnish
Basmati rice or naan, for serving

Notes and substitutions:

For dairy-free: swap yogurt for a nondairy yogurt (unsweetened) and heavy cream for full-fat coconut milk.
For more depth: add a pinch of garam masala at the end or a tablespoon of butter to finish.

Step-by-step instructions

Make the marinade: In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and a good pinch of salt.
Coat the chicken: Add cubed chicken to the marinade and mix until evenly covered. Refrigerate at least 1 hour; overnight gives the best flavor.
Heat the oil: Warm 2 tablespoons of oil in a large skillet over medium heat.
Sauté the onion: Add chopped onion and cook, stirring occasionally, until golden brown (about 8–10 minutes). Don’t rush — the color adds flavor.
Add aromatics: Stir in minced garlic and ginger. Cook for about 1 minute until fragrant.
Brown the chicken: Add the marinated chicken to the pan. Cook until lightly browned and mostly cooked through, 5–7 minutes. Work in batches if the pan gets crowded.
Add tomato sauce: Pour in the canned tomato sauce. Bring to a gentle simmer and cook uncovered for about 15 minutes so the sauce reduces and flavors concentrate.
Finish with cream: Lower the heat and gently stir in the heavy cream. Simmer 3–5 more minutes. Taste and adjust salt.
Garnish and rest: Remove from heat, sprinkle with chopped cilantro, and let the curry rest a minute before serving. Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

Best ways to enjoy it

Serve this tikka masala over steaming basmati rice or with warm naan for soaking up the sauce. For a lighter option, try cauliflower rice or a side salad with cucumber and mint. For a full spread, add roasted vegetables, simple cucumber raita, and lemon wedges.

Pairing idea: The tangy, balsamic brightness of a roasted chicken entree won’t compete — try lighter sides that echo acidity rather than heavy flavors, or contrast with mild, creamy sides such as a balsamic baked chicken breast topped with mozzarella when planning a multi-protein meal.

Storage and reheating tips

Refrigeration: Cool leftover tikka masala within 2 hours, store in an airtight container, and refrigerate for up to 3–4 days.
Freezing: Freeze in meal-sized portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat. Add a splash of water or cream if the sauce thickened too much. Avoid boiling rapidly — high heat can cause the cream to separate. Ensure it reaches 165°F (74°C) before serving.
Food safety: Always marinate in the fridge, not on the counter. Discard any leftover marinade that contacted raw chicken, or boil it for a minute before using as sauce.

Pro chef tips

Use full-fat yogurt for a silkier marinade and better browning.
Don’t crowd the pan when browning chicken — crowding steams pieces instead of caramelizing them. Brown in batches if necessary.
Let onions go golden, not just translucent; the caramelization builds complexity in the sauce.
If sauce tastes flat, add a teaspoon of lemon juice or a pinch of sugar to balance acidity and round flavors.
For a smokier edge, finish with a pinch of smoked paprika or char some tomato on a hot grill and blend into the sauce.

Creative twists

Make it vegan: swap chicken for firm tofu or cauliflower, use dairy-free yogurt and coconut milk.
Amp up heat: add 1–2 chopped green chilies or a pinch of cayenne while cooking.
Smoky tikka: sear chicken on a hot cast-iron skillet or finish briefly under a broiler for charred edges.
Sheet-pan version: marinate chicken, roast on a hot sheet pan until caramelized, then combine with warmed sauce.
Herby finish: stir in chopped fenugreek (kasuri methi) or a handful of fresh spinach just before serving.

Common questions

Q: How long should I marinate the chicken?
A: At least 1 hour for noticeable flavor and tenderness. For best results, marinate 6–12 hours. Keep it refrigerated and avoid marinating longer than 24 hours to prevent texture changes from the acid.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay juicier. Use the same marinade and adjust cooking time slightly — thighs may take a couple of minutes longer to cook through.

Q: My cream separated when reheating. How can I prevent that?
A: Reheat over low heat and stir gently. Adding a small splash of liquid (water, stock, or extra cream) while warming helps maintain a smooth sauce. Avoid boiling after adding cream.

Q: Is this spicy? How can I make it milder or hotter?
A: The base recipe is mildly spiced. To reduce heat, omit hot chilies and use milder paprika. To increase heat, add cayenne or chopped green chilies during cooking.

Q: Can I prepare components ahead?
A: Yes. You can marinate the chicken the day before and make the sauce up to 24 hours in advance. Reheat gently and combine, or finish the sauce with cream just before serving for the freshest texture.

If you want a printable shopping list or timing plan for meal prep, tell me how many servings you need and I’ll customize it.

Chicken Tikka Masala

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A creamy, warmly spiced chicken curry that’s both weeknight-friendly and comforting enough for guests.

Author: ayoboyo021gmail-com
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Yield: 4 servings
Category: Main Course
Method: Sautéing
Cuisine: Indian
Diet: Gluten-Free

Ingredients

Scale

1 lb chicken breast, cut into 1-inch cubes
1 cup plain yogurt (full-fat preferred)
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika (smoked or sweet)
1 teaspoon turmeric
Salt, to taste
2 tablespoons cooking oil (vegetable oil, canola, or ghee)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 can (15 oz) tomato sauce
1 cup heavy cream
Fresh cilantro, chopped, for garnish
Basmati rice or naan, for serving

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Instructions

In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and a good pinch of salt.
Add cubed chicken to the marinade and mix until evenly covered. Refrigerate for at least 1 hour or overnight.
Warm 2 tablespoons of oil in a large skillet over medium heat.
Add chopped onion and cook, stirring occasionally, until golden brown (about 8–10 minutes).
Stir in minced garlic and ginger. Cook for about 1 minute until fragrant.
Add the marinated chicken to the pan and cook until lightly browned and mostly cooked through (5–7 minutes).
Pour in the canned tomato sauce and bring to a gentle simmer. Cook uncovered for about 15 minutes.
Lower the heat and gently stir in the heavy cream. Simmer for another 3–5 minutes. Taste and adjust salt.
Remove from heat, sprinkle with chopped cilantro, and let the curry rest a minute before serving.

Notes

For dairy-free: swap yogurt for a nondairy yogurt and heavy cream for full-fat coconut milk.