Creamy Chicken Tikka Masala Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course
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Cuisine
Indian
Creamy Chicken Tikka Masala Recipe
Description
The Creamy Chicken Tikka Masala Recipe starts by marinating bite-sized chicken breast pieces in a mixture of Greek yogurt, lemon juice, garlic, ginger, chili powder, cumin, garam masala, and salt. This overnight or minimum 30-minute marination tenderizes the chicken and infuses it with spice. The chicken is browned in olive oil, then set aside while a sauce is built in the same skillet. The sauce consists of sautéed onions, garlic, ginger, and a blend of spices including paprika, coriander, turmeric, and garam masala. Tomato sauce and coconut milk are added to create a creamy stew in which the chicken simmers to finish cooking. This process yields tender chicken enveloped in a fragrant, moderately spiced sauce with a creamy texture and subtle tomato tang.
This dish fits well as a main course served alongside steamed basmati rice or cauliflower rice for a lighter option. Fresh cilantro and a wedge of lemon garnish add brightness at serving time. The coconut milk lends a silky tone that balances the spice mixture without overpowering the chicken’s flavor.
Variations include using chicken thighs instead of breast or substituting the yogurt with a dairy-free alternative. Heavy cream can replace coconut milk with changes to the calorie content. The recipe suggests flexibility in oil choices and offers a vegetarian swap with tofu for the chicken. These notes encourage adapting ingredients to preferences or dietary needs without compromising the characteristic creamy and spiced qualities of the dish.
Ingredients
For the chicken
- 1 ½ pounds chicken breast cut into bite-sized cubes
- ¾ cup Greek yogurt or dairy-free yogurt
- 1 tablespoon lemon juice fresh
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon chili powder or paprika
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons olive oil
For the tikka masala
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 8 ounces tomato sauce one can
- 1 cup coconut milk canned
- 1 tablespoon cilantro chopped
- lemon to garnish, wedges
Instructions
- In a medium bowl prepare the marination by combining the 1 ½ pounds chicken breasts, ¾ cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon chili powder or paprika, 1 teaspoon ground cumin, 1 teaspoon garam masala, and 1 teaspoon salt. Allow the chicken to marinate for at least 30 minutes (preferably overnight).
- Heat a large skillet on medium heat and add 2 tablespoons olive oil. Once the oil is heated, add the chicken pieces and cook for 5-6 minutes until lightly browned. Transfer the cooked chicken pieces to a plate and set them aside.
- To the same skillet add 1 tablespoon olive oil. Add the 1 medium yellow onion (diced) and 1 teaspoon garlic (minced), and saute for 3-5 minutes until the onions turn translucent.
- Add in the spices: 1 teaspoon ginger, 1 teaspoon ground coriander,1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon paprika, and ½ teaspoon turmeric powder. Saute for a minute.
- Stir in the 8 ounces tomato sauce and cook for a couple of minutes. Once the sauce is thickened, add the 1 cup canned coconut milk and cook for 5 minutes.
- Once the tikka masala starts bubbling add the chicken back to the pot and allow the masala to simmer for 10 minutes on a low flame.
- Once the chicken is cooked through add in the chopped 1 tablespoon cilantro and turn off the heat.
- Serve the creamy chicken tikka masala with a bowl of rice to enjoy! Lemon wedges optional.
Notes
- Marinate the chicken for at least 30 minutes or overnight for deeper flavor and tenderness.
- Use Greek yogurt or a dairy-free yogurt alternative for marinating to suit dietary preferences.
- Chicken thighs can be substituted for breast if preferred for a juicier texture.
- Coconut milk provides creaminess; heavy cream can be used instead but will alter calorie content.
- Serve with rice or cauliflower rice for lower carbohydrate intake.
- Any cooking oil is acceptable to use based on preference or availability.
- For a vegetarian version, use tofu in place of chicken and follow the same marinating and cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1365mg | 57% |
| Potassium | 682mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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