Easy Chicken Tikka Masala

Indulge in the rich, aromatic flavors of Easy Chicken Tikka Masala, a restaurant-style dish you can effortlessly recreate at home. Succulent pieces of marinated chicken thighs are seared to perfection and simmered in a creamy, spiced tomato sauce infused with garlic, ginger, cumin, and garam masala. This quick and approachable recipe takes just 20 minutes of prep, making it ideal for busy weeknights without sacrificing bold, authentic taste. Serve it with fluffy basmati rice or warm naan to soak up every last drop of the luscious, dairy-rich sauce. Perfect for lovers of Indian cuisine, this dish combines classic ingredients with simple techniques for a comforting, crowd-pleasing meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 120 ml Plain yogurt
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Paprika
• 1 teaspoon Garam masala
• 1 teaspoon Ground turmeric
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Butter
• 1 medium Onion, finely chopped
• 400 grams Tomato puree
• 120 ml Heavy cream
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.

Step 2

In the same bowl, combine yogurt, 2 cloves of minced garlic, 1/2 tablespoon of minced ginger, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt. Mix well to coat the chicken thoroughly. Cover and marinate in the refrigerator for at least 30 minutes or up to 6 hours.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.

Step 4

In the same skillet, melt 2 tablespoons of butter. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 5

Add the remaining minced garlic and ginger, and cook for 1 minute until fragrant.

Step 6

Stir in the remaining ground cumin, paprika, garam masala, turmeric, and chili powder. Cook for 30 seconds to toast the spices.

Step 7

Pour in the tomato puree and stir well. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 8

Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes.

Step 9

Return the cooked chicken to the skillet, mixing it into the sauce. Simmer for another 5-7 minutes or until the chicken is fully cooked and tender.

Step 10

Stir in the lemon juice and adjust seasoning with additional salt if necessary.

Step 11

Garnish with chopped fresh cilantro and serve hot with basmati rice or naan.

Nutrition Facts

Serving size	1370.2 grams (1370.2g)

Amount per serving	% Daily Value*
Calories	2237

Total Fat 149.30g	191%
Saturated Fat 57.50g	288%
Polyunsaturated Fat 17.60g
Cholesterol 818mg	273%
Sodium 3235mg	141%
Total Carbohydrate 71.10g	26%
Dietary Fiber 14.50g	52%
Total Sugars 35.70g
Protein 148.70g	297%

Vitamin D 99IU	496%
Calcium 464mg	36%
Iron 16mg	90%
Potassium 3770mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 26.8%

Carbs: 12.8%