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Easy Chicken Tikka Masala Recipe

This simple stove top Chicken Tikka Masala recipe is rich and creamy with huge flavor. The tender marinated bits of chicken are charred, juicy, and delicious.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 6


For the chicken and marinade:

    •    1 tsp salt
    •    1 tsp turmeric
    •    1 tsp coriander
    •    1 tsp ground cumin
    •    1 tsp sweet paprika
    •    1 tsp garam masala
    •    1/2 tsp chili powder
    •    1/2 cup plain yogurt
    •    1/4 tsp ground ginger
    •    6 clove garlic, finely minced
    •    1.5 pounds boneless skinless chicken breasts or chicken thighs, cut into bite size cubes

For the chicken and sauce:

    •    1 tsp salt
    •    1 tsp sugar
    •    1/4 tsp salt
    •    2 tbsps butter
    •    1 1/2 cups water
    •    1 tsp ground cumin
    •    1 tsp ground ginger
    •    1 tsp garam masala
    •    1 tbsp sweet paprika
    •    1/3 cup heavy cream
    •    1/2 tsp ground ginger
    •    1 tsp turmeric powder
    •    2 tbsps unsalted butter
    •    1 yellow onion, finely diced
    •    6 clove garlic, finely minced
    •    2 tbsps vegetable oil, divided
    •    chopped fresh cilantro or parsley, for garnish
    •    1 can (15 ounces) tomato puree/tomato sauce


For the chicken and marinade:

  1. In a large mixing bowl combine chicken pieces with yogurt, garlic, garam masala, turmeric, cumin, sweet paprika, coriander, salt, chili powder, and ground ginger; mix until well combined.
  2. Cover with plastic wrap and set aside for at least 30 minutes, or overnight in the fridge.

For the chicken and sauce:

  1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
  2. Add half of the marinated chicken pieces to the hot oil and cook for 2 minutes per side; remove from skillet and continue to cook the remaining chicken. Add more oil, if needed.
  3. Remove chicken pieces from skillet; set aside and keep covered.
  4. Wipe down the skillet and set it over medium-high heat.
  5. Add 1 tablespoon oil and 2 tablespoons butter to the skillet; when butter is melted, stir in the onions, salt, and ginger.
  6. Cook, stirring frequently, for 3 minutes, or until onions are soft.
  7. Add garlic and cook for 20 seconds.
  8. Stir in sweet paprika, garam masala, cumin, turmeric, ground ginger, and ¼ teaspoon salt; continue to cook for 20 seconds or until fragrant.
  9. Stir in tomato sauce, then water.
  10. Bring mixture to a simmer; cover and reduce heat to low. Continue to cook for 15 minutes, stirring occasionally.
  11. Remove cover.
  12. This part is optional, but recommended: using a hand blender, blend the sauce until creamy. If you don’t have a hand blender, use a normal blender, but blend the sauce in several batches. SKIP THIS PART IF you don’t have a blender.
  13. Keeping the sauce set over medium heat, whisk heavy cream into the prepared sauce; whisk continually until thoroughly combined.
  14. Whisk in the sugar and butter. Stir until butter is melted.
  15. Add chicken back to the skillet; simmer for an additional 6 to 8 minutes, or until chicken is cooked through and sauce is thickened and bubbling.
  16. Serve over rice and garnish with chopped fresh cilantro.

This great family recipe is thanks to Diethood at


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