If you have ever craved the rich, creamy flavors of Indian cuisine but felt intimidated to try making it at home, this Easy Chicken Tikka Masala Recipe is here to change the game. With simple ingredients and straightforward steps, you can create a restaurant-quality meal bursting with tender, spiced chicken bathed in a luscious tomato-cream sauce. Whether you want a cozy weeknight dinner or an impressive dish to serve guests, this recipe delivers warmth, comfort, and just the right balance of spices without overwhelming your kitchen or schedule.
Ingredients You’ll Need
The magic of this Easy Chicken Tikka Masala Recipe comes down to a handful of accessible ingredients, each playing its part to build layers of flavor and texture. From the tangy yogurt that tenderizes the chicken to the vibrant spices that create the signature depth, you’ll appreciate how straightforward yet essential each element is.
- Plain Greek yogurt (1/2 cup): Acts as the creamy base for marinating and tenderizing the chicken beautifully.
- Garlic (8 large cloves, smashed and minced): Adds bold, aromatic flavor to both the marinade and the sauce.
- Lemon juice (from half a lemon): Brightens the marinade with acidity and balances richness.
- Kosher salt and freshly ground pepper: Crucial seasoning to enhance every ingredient.
- Garam masala, cumin, coriander, smoked paprika, cayenne pepper: The spice blend that delivers warmth, smokiness, and a gentle kick.
- Boneless skinless chicken thighs (1.5 pounds): The perfect cut for juicy, tender chicken that holds up well to grilling or stovetop cooking.
- Vegetable oil: For grilling the chicken and preventing sticking.
- Butter (1/4 cup): Adds richness to the sauce and helps soften the veggies.
- Yellow onion and green bell pepper (chopped): Build savory depth and sweetness in the sauce texture.
- Chili powder, fenugreek powder, ginger, jalapenos: Bring complexity, warmth, and a touch of heat to the dish.
- Tomato sauce (1 can, 15 ounces): Forms the base of the luscious masala sauce.
- Heavy cream (1/2 cup or more): Rounds out the sauce with silky smoothness and richness.
- Fresh cilantro (optional): Adds a fresh, herbaceous finish when sprinkled on top.
- Coconut jasmine rice and homemade naan: The perfect, comforting sides to scoop up every saucy bite.
How to Make Easy Chicken Tikka Masala Recipe
Step 1: Make the Marinade
Start by combining Greek yogurt, minced garlic, lemon juice, salt, and the spice blend in a medium bowl. This mixture creates a fragrant, tangy marinade that will penetrate the chicken thighs, tenderizing them while infusing layers of flavor. Be generous when rubbing the marinade into each piece to ensure every bite is packed with taste.
Step 2: Marinate the Chicken
Allow your chicken to rest in the marinade for at least 15 to 30 minutes right on the counter, giving enough time for the spices and acidity to work their magic. Planning ahead? No problem—cover and refrigerate it for up to 48 hours, just remember to bring it back to room temperature for about 15 minutes before cooking to ensure even cooking and juicy results.
Step 3: Grill or Stove Top Cooking
You have the option to grill your chicken for that delightful smoky char or cook it on the stovetop if the weather isn’t cooperating. If grilling, keep the marinade on the chicken while you prepare the sauce. For stovetop, you’ll pan-cook chicken chunks later to finish inside the sauce.
Step 4: Prep Vegetables
While the chicken marinates, chop your yellow onion and green bell pepper. These veggies add sweetness and texture, grounding the sauce with their robust flavors.
Step 5: Make the Sauce Base
Melt butter in a large skillet over medium heat, then toss in chopped onions and green bell peppers. As they soften, this creates a rich, aromatic foundation ready to soak up all those fragrant spices.
Step 6: Add the Sauce Spices
Sprinkle in salt, garam masala, chili powder, smoked paprika, and optional fenugreek powder. Stir to combine and let the mixture sauté for 5-10 minutes, letting the spices bloom and veggies caramelize just slightly to deepen the flavor.
Step 7: Prepare Remaining Veggies
Next up, smash and mince fresh garlic, mince ginger, and finely dice jalapenos after removing seeds and membranes to control heat. These ingredients add punch, warmth, and subtle heat to the sauce.
Step 8: Cook Aromatics
Add garlic, ginger, and jalapenos to the skillet with veggies and spices. Lower the heat and sauté gently for another 5-10 minutes until everything softens and begins to develop sweet caramel notes, building an irresistible flavor base.
Step 9: Blend the Sauce
For a silky smooth sauce, transfer the vegetable and spice mixture into a blender along with a can of tomato sauce. Leave the vent uncovered and cover the blender spout with a kitchen towel to let steam escape safely. Blend until creamy, then return to the skillet and stir in heavy cream, warming gently to combine.
Step 10: Alternative Blending Method
If you’ve got an immersion blender, try adding the tomato sauce and cream straight into the pan, tilting it so the sauce pools at one side. Blend in short pulses carefully for a textured yet luscious sauce. Keep some texture for a rustic feel or blend smoothly for a more refined sauce—both work wonderfully!
Step 11: Prepare the Grill
If you’re grilling, preheat it to high heat and oil the grates thoroughly to prevent sticking. Using a paper towel dipped in oil and tongs, evenly coat the grates for a perfect sear.
Step 12: Grill the Chicken
Lift chicken pieces from the marinade, letting excess drip off. Place them spaced out on the hot grill and cook covered for 4-5 minutes. Flip carefully and continue cooking for another 5-6 minutes until an internal temp of 155°F indicates juicy, safe-to-eat chicken with gorgeous grill marks.
Step 13: Rest the Chicken
Transfer grilled chicken onto a cutting board and tent with foil. Resting 5-10 minutes lets juices redistribute for tender, flavorful bites.
Step 14: Slice Chicken
Slice the rested chicken against the grain into bite-sized chunks, perfect for spooning into the sauce.
Step 15: Combine Chicken and Sauce
Add the sliced chicken into your warm, creamy sauce. Simmer gently for a couple more minutes to marry all the vibrant flavors together until everything is blissfully melded.
Step 16: Garnish and Serve
Sprinkle chopped cilantro over the dish for a fresh herbal note and serve piping hot with coconut jasmine rice and homemade naan to soak up every scrumptious drop. You are going to love every mouthwatering bite of this Easy Chicken Tikka Masala Recipe!
How to Serve Easy Chicken Tikka Masala Recipe
Garnishes
Fresh chopped cilantro is a classic garnish that adds brightness and a pop of color to the creamy, spiced chicken. A squeeze of fresh lemon juice before serving can also elevate the dish with a touch of acidity that contrasts beautifully with the richness.
Side Dishes
This dish shines when paired with fluffy coconut jasmine rice, which subtly enhances the flavors with its light sweetness and fragrant aroma. Warm, soft homemade naan offers an irresistible way to scoop up every bit of sauce while adding a wonderful texture contrast.
Creative Ways to Present
For a fun twist, try serving the chicken tikka masala over roasted cauliflower rice or wrapped up inside warm flatbreads with fresh cucumber raita. Garnishing with toasted nuts or a dollop of mango chutney can add exciting layers of flavor and texture that surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken tikka masala in an airtight container and refrigerate. It keeps wonderfully for 5-7 days, during which the flavors deepen even further, making each reheated bite taste as good or better than fresh.
Freezing
This meal freezes incredibly well. Portion it into freezer-friendly bags or containers, squeeze out excess air, and freeze for up to 3 months. This makes for a perfect ready-to-go meal on busy days when you need a flavorful homemade dinner in a flash.
Reheating
To reheat, thaw refrigerated portions gently and warm on the stovetop over low heat until heated through, stirring occasionally to prevent sticking. Microwaving works fine too—heat in short intervals and stir in between to keep the sauce creamy and smooth.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to stay juicier and more flavorful, especially when grilled or cooked in sauce. If using breasts, keep an eye on cooking times to avoid drying them out.
Is this recipe very spicy?
The heat level is moderate and adjustable. Removing the jalapeno seeds or reducing cayenne pepper will tone it down, while keeping them in or adding a pinch more chili powder can amp up the spice.
Can I make this recipe dairy-free?
Yes! Substitute the Greek yogurt with coconut yogurt for the marinade and use coconut cream instead of heavy cream in the sauce for a luscious dairy-free version that still tastes amazing.
What is fenugreek powder, and can I skip it?
Fenugreek adds a subtle, unique bitterness and depth common in Indian cooking. If you don’t have it, don’t worry—it’s optional, and the dish will still be delicious.
How long does it take to marinate the chicken?
At minimum, 15-30 minutes at room temperature is enough to develop flavor, but marinating up to 48 hours in the fridge is ideal if you want even deeper seasoning and tender meat.
Final Thoughts
This Easy Chicken Tikka Masala Recipe is truly a kitchen victory that anyone can achieve. With simple ingredients and step-by-step guidance, you’ll create a comforting, aromatic meal that feels special enough for a celebration but easy enough for a weeknight. Give it a try and enjoy the vibrant flavors, tender chicken, and creamy sauce that might just become your new favorite comfort food!
Print
Easy Chicken Tikka Masala Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Description
This Easy Chicken Tikka Masala recipe combines tender, marinated chicken thighs grilled to perfection and simmered in a rich, creamy spiced tomato sauce. Featuring classic Indian spices like garam masala, cumin, and smoked paprika, this dish is served with fragrant Coconut Jasmine Rice and homemade naan, making for an authentic and hearty meal that’s perfect for any occasion.
Ingredients
Marinade
- 1/2 cup plain Greek yogurt (full fat)
- 4 large cloves garlic (smashed and minced, about 1.5 tablespoons)
- Juice of half lemon (about 1-2 tablespoons)
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 pinch freshly ground black pepper
- 1 and 1/2 pounds boneless skinless chicken thighs
- Vegetable oil (for grilling)
Sauce
- 1/4 cup butter (half stick)
- 1 yellow onion (chopped)
- 1 green bell pepper (stemmed, seeded, and chopped)
- 2 teaspoons kosher salt (use half amount if using table salt)
- 4 teaspoons garam masala
- 1 teaspoon chili powder
- 1 and 1/2 teaspoons smoked paprika
- 1/2 teaspoon fenugreek powder (optional)
- 4 cloves garlic (smashed and minced, about 1.5 tablespoons)
- 1 and 1/2 tablespoons fresh ginger (minced)
- 2 jalapenos (stemmed, seeded, and minced)
- 1 (15-ounce) can tomato sauce
- 1/2 cup heavy cream (or more to taste)
- Cilantro (chopped, optional garnish)
To Serve
- Coconut Jasmine Rice
- Homemade Naan
Instructions
- Make the marinade: In a medium bowl, combine 1/2 cup plain Greek yogurt, 4 smashed and minced garlic cloves, juice from half a lemon, 1 teaspoon kosher salt, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, and freshly ground black pepper. Stir well, then add 1 and 1/2 pounds boneless skinless chicken thighs, rubbing to thoroughly coat the chicken with the marinade.
- Marinate the chicken: Let the chicken marinate on the counter for 15-30 minutes. For enhanced flavor, cover and refrigerate up to 48 hours. Before cooking, bring chicken to room temperature at least 15 minutes to ensure even cooking.
- Choose cooking method for chicken: Decide whether to grill the chicken or cook it on the stove top. If grilling, let the chicken continue marinating while preparing the sauce. Stove top cooking instructions are provided in the notes.
- Prepare vegetables: Chop 1 yellow onion and 1 green bell pepper.
- Make the sauce base: Heat a 12-inch skillet over medium heat. Add 1/4 cup butter and allow it to melt. Add the chopped onion and green bell pepper to the pan.
- Add spices to the sauce: Stir in 2 teaspoons kosher salt, 4 teaspoons garam masala, 1 teaspoon chili powder, 1 and 1/2 teaspoons smoked paprika, and 1/2 teaspoon fenugreek powder if available. Sauté the mixture for 5-10 minutes until the onions and peppers soften.
- Prepare remaining aromatics: Smash and mince 4 cloves of garlic, mince about 1 and 1/2 tablespoons fresh ginger, and finely dice 2 jalapenos after removing seeds and membranes.
- Add garlic, ginger, and jalapenos: Reduce heat to medium-low. Add the minced garlic, ginger, and jalapenos to the skillet. Sauté for 5-10 minutes until the mixture softens and begins to caramelize.
- Blend the sauce (option 1 – blender): Transfer the cooked onion, pepper, and spice mixture along with a 15-ounce can of tomato sauce to a blender. Blend with the lid on but vent cap off, covering the spout with a towel to allow steam to escape. Blend until smooth. Return the sauce to the skillet and stir in 1/2 cup heavy cream. Heat gently until warm.
- Blend the sauce (option 2 – immersion blender): Alternatively, add the 15-ounce can of tomato sauce and 1/2 cup heavy cream directly to the skillet. Tilt pan to pool the sauce and blend with an immersion blender in pulses until desired smoothness is reached, leaving some texture.
- Preheat grill: If grilling chicken, preheat the grill to high heat. Oil the grill grates by dipping a crumpled paper towel in vegetable oil and using tongs to rub it on. This prevents sticking.
- Grill the chicken: Remove chicken from marinade allowing excess to drip off. Place chicken thighs spaced apart on the hot grill. Close the lid and cook for 4-5 minutes. Flip the chicken and cook an additional 5-6 minutes. Chicken is done when the internal temperature registers 155°F. Remove before the temperature exceeds 160°F as chicken will continue to cook while resting.
- Rest the chicken: Transfer grilled chicken to a cutting board and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.
- Slice the chicken: Cut the chicken against the grain into bite-sized chunks.
- Combine chicken and sauce: Add the sliced chicken to the blended sauce in the skillet. Simmer on low heat for a couple of minutes to meld flavors together.
- Garnish and serve: Garnish the chicken tikka masala with chopped cilantro if desired. Serve hot alongside Coconut Jasmine Rice and homemade naan bread.
- Storage: Store leftovers covered in the refrigerator for 5-7 days. This dish also freezes well; freeze in an airtight container or ziplock bag. Thaw in the fridge and gently reheat on stovetop over low heat or in the microwave.
Notes
- If you prefer to cook chicken on the stove top, heat a skillet over medium-high heat with a bit of vegetable oil. Cook marinated chicken thighs for 4-6 minutes per side until internal temperature reaches 155°F.
- Fenugreek powder in the sauce is optional but adds authentic flavor.
- Use full-fat Greek yogurt for marinade to keep chicken tender and flavorful.
- To avoid burning while blending hot sauce, keep the blender vent open but cover spout with a towel.
- The internal temperature of cooked chicken should be about 155°F to 160°F; resting will carry it to safe consumption temperature.
- Adjust heavy cream amount to taste for desired sauce richness and creaminess.
- For a milder dish, reduce or omit jalapenos and cayenne pepper.
