Name: Creamy Chicken Tikka Masala with Naan and Basmati Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 1 cup plain yogurt or Greek yogurt; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons cumin; 1 teaspoon garam masala; 1/2 teaspoon red chili powder (not cayenne pepper); 1 teaspoon salt; 2 teaspoons grated fresh ginger; 2 teaspoons finely minced garlic; 1 1/2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces; 2 tablespoons vegetable oil; 2 tablespoons butter; 1 large sweet onion, finely diced; 2 teaspoons grated ginger; 2 cloves garlic, finely minced; 2 teaspoons brown sugar; 1 teaspoon ground coriander; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon garam masala; 8 ounce can tomato sauce (unseasoned); 1 1/4 cups heavy cream; 1/4 cup water (only if needed to thin sauce); Chopped cilantro, for garnish; Naan bread, for serving; Cooked basmati rice, for serving

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Introduction

Chicken Tikka Masala is a beloved dish known for its rich, creamy tomato sauce and perfectly spiced chicken. This recipe combines marinated chicken with a fragrant blend of spices to create a comforting meal that’s perfect for any night of the week.

A black cast iron skillet filled with rich orange-brown curry containing many chunks of tender meat, topped with a few small green cilantro leaves scattered on the surface. The curry has a creamy texture with visible pieces of onion mixed in. To the upper left, there is a piece of brown-speckled flatbread garnished with a green cilantro sprig. A beige cloth with a brown geometric pattern is draped near the skillet handle, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain yogurt or Greek yogurt
2 tablespoons fresh lemon juice
1 & 1/2 teaspoons cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder (not cayenne pepper)
1 teaspoon salt
2 teaspoons grated fresh ginger
2 teaspoons finely minced garlic
1 & 1/2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces
2 tablespoons vegetable oil
2 tablespoons butter
1 large sweet onion, finely diced
2 teaspoons grated ginger
2 cloves garlic, finely minced
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
8 ounce can tomato sauce (unseasoned)
1 & 1/4 cups heavy cream
1/4 cup water (only if needed)
Chopped cilantro, for garnish
Naan bread
Cooked basmati rice

Instructions

Step 1: In a bowl, whisk together all the ingredients for the marinade: yogurt, lemon juice, cumin, garam masala, red chili powder, salt, grated ginger, and minced garlic. Add the chicken pieces and toss to coat thoroughly. Let the chicken marinate for 1 hour, or ideally overnight in the fridge if you have time.
Step 2: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in batches to avoid overcrowding. Let them fry without stirring for 1 minute to develop a crust, then sauté for about 5 more minutes until browned. Remove the chicken from the pan and keep warm.
Step 3: In the same pan, melt the butter. Add the diced onions and sauté until soft, about 3 minutes, scraping up any browned bits from the pan bottom. Add the grated ginger and minced garlic, cooking for 30 seconds until fragrant.
Step 4: Stir in the brown sugar, ground coriander, cumin, smoked paprika, garam masala, and salt. Cook, stirring occasionally, for about 15 seconds until the spices release their aroma.
Step 5: Pour in the tomato sauce and let it simmer gently for 3 to 5 minutes, stirring occasionally until the sauce thickens and deepens in color.
Step 6: Stir in the heavy cream until fully combined and the sauce turns creamy.
Step 7: Return the partially cooked chicken and any accumulated juices to the pan. Cook for an additional 8 to 10 minutes, until the chicken is cooked through and the sauce is thick and bubbling. Add water if the sauce is too thick to reach your desired consistency.
Step 8: Serve the Chicken Tikka Masala over cooked basmati rice with warm naan bread on the side. Garnish with chopped cilantro for a fresh finish.

Tips & Variations

For deeper flavor, marinate the chicken overnight to let the spices fully absorb.
Use Greek yogurt for a thicker, tangier marinade.
Add a pinch of smoked paprika or cayenne if you prefer extra heat.
For a dairy-free version, substitute coconut cream for heavy cream and use coconut yogurt in the marinade.
Garnish with fresh cilantro and a squeeze of lemon juice for added brightness.

Storage

Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if it thickens. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a layer of white rice topped with a thick orange-brown curry with chunks of chicken, sprinkled with small green herb leaves. On the right side of the plate, there is a torn piece of pale naan bread with brown toasted spots. Two silver forks rest beside the naan. To the top left, a dark pan is filled with the same orange chicken curry, garnished with fresh green cilantro leaves. Pieces of torn naan bread are placed on the white marbled surface around the plate, along with sprigs of cilantro and a beige checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Bone-in chicken can be used, but you will need to adjust the cooking time to ensure the chicken is cooked through. Boneless pieces cook faster and more evenly, making them ideal for this dish.

What’s the difference between Chicken Tikka and Chicken Tikka Masala?

Chicken Tikka refers to marinated pieces of chicken grilled or cooked without sauce. Chicken Tikka Masala includes those marinated chicken pieces served in a rich, creamy spiced tomato sauce, as in this recipe.