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Creamy Chicken Tikka Masala Recipe

Chicken chunks seared in creamy tomato sauce with authentic tikka masala seasoning. This authentic chicken tikka masala is full of flavor and easy to make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 209 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the chicken
  • 1 ½ pounds chicken breasts cut into bite-sized cubes
  • ¾ cup Greek yogurt or dairy-free yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon ground cumin
  • 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 canned coconut milk
  • 1 tablespoon cilantro chopped
  • Lemon wedges to garnish

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once the chicken is cooked through add in the chopped 1 tablespoon cilantro and turn off the heat.
  8. Serve the creamy chicken tikka masala with a bowl of rice to enjoy! Lemon wedges optional.

Notes

  • For a vegetarian option use tofu.
  • Greek yogurt can be substituted with a dairy-free option or plain yogurt.
  • If you don't have coconut milk, you may use heavy cream which isn't an ideal substation. The calorie count will vary.
  • You may use chicken thighs instead of chicken breast.
  • Any oil of choice works.
  • Serve with rice or for a low-carb option serve with cauliflower rice.

Nutrition Information

Calories 209kcal (10%) Carbohydrates 2g (1%) Protein 37g (74%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 109mg (36%) Sodium 1365mg (57%) Potassium 682mg (19%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 805IU (16%) Vitamin C 2mg (2%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 209

% 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.