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Chicken Tikka Masala
5 from 12 votes

Chicken Tikka Masala

Chicken Tikka Masala features chicken breast marinated in yogurt and spices, quickly cooked, then simmered in a richly spiced butter, onion, and tomato-based sauce enriched with cream. The blend of garam masala, turmeric, paprika, and coriander creates a layered flavor profile. The sauce's creamy texture balances the spices, making it a satisfying dish often served with rice and naan.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 537 kcal
Course: Dinner
Cuisine: Indian

Ingredients

Chicken:
  • 2 lbs. chicken breast (cut into bite-size pieces)
  • 3/4 cup yogurt whole milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon garam masala
  • 2 Tablespoons neutral cooking oil generic cooking oil
Tikka Masala Sauce:
  • 4 Tablespoons butter
  • 1 Large onion (finely diced)
  • 1 Serrano pepper finely diced
  • 2 teaspoons ginger
  • 1 Tablespoon garam masala
  • 1 teaspoon Turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Coriander
  • 1-2 teaspoons salt
  • 2 Tablespoons brown sugar
  • (1) ounce can crushed tomatoes
  • 1 1/2 cup heavy cream
  • 1/4 cup water (optional)
Garnish:
  • rice
  • naan bread
  • cilantro

Instructions

Chicken Marinade:
    Cup of Yum
  1. In a medium-sized bowl, add chicken, yogurt, salt, garam masala, and garlic powder. Stir to completely coat chicken. Cover and let marinate in the refrigerator for at least 1 hour. 
  2. Heat a large skillet over medium-high heat.  Add oil. Cook chicken for 4 minutes per side. Remove chicken and set aside. 
Chicken Tikka Masala Sauce:
  1. In the same skillet, add butter over medium heat.  Add diced onion and cook for 6-7 minutes or until it starts to soften. Stir in pepper and cook for 1 minute. Add ginger, garam masala, paprika, garlic powder, turmeric, coriander, and salt. Stir to coat onions. Add brown sugar and tomatoes. 
  2. Let simmer for 10-15 minutes or until sauce begins to thicken.  Stir in the heavy cream.  Add chicken back into the sauce and let cook for an additional 8-10 minutes, stirring often. Add water, if needed. 
  3. Serve with basmati rice and naan bread. Top with cilantro.

Notes

  • Fresh cilantro (about 1 ½ tablespoons finely diced) can be added to the sauce as a substitute for ground coriander.
  • This recipe can be adapted for slow cooker use by combining all ingredients except oil and cooking on low for 6-7 hours until chicken is tender.

Nutrition Information

Calories 537kcal (27%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 39g (60%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 188mg (63%) Sodium 1238mg (52%) Potassium 727mg (15%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 1211IU (24%) Vitamin C 5mg (6%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 537

% Daily Value*

Calories 537kcal 27%
Carbohydrates 11g 4%
Protein 36g 72%
Fat 39g 60%
Saturated Fat 21g 105%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 188mg 63%
Sodium 1238mg 52%
Potassium 727mg 15%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 1211IU 24%
Vitamin C 5mg 6%
Calcium 97mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.