Chicken Tikka Masala — Easy, Flavorful Indian-Style Dinner
Confession: I had never tried Indian food until I made this dish at home. I’d been curious for years, but my husband is a bit timid about spicy flavors, so we rarely ventured into Indian restaurants. I love bold spices, though, and when my sister-in-law Sarah couldn’t stop raving about her Chicken Tikka Masala, I decided to try the recipe she shared from our friend Meg. It quickly became a favorite in our household.
At first I worried my husband would be overwhelmed by the spices. The marinade and sauce rely on several seasonings, but when I tasted the sauce I was delighted by how balanced and rich it tasted — savory, creamy, and aromatic without being overpowering. After dinner he kept complimenting the meal, and I finally told him it was Indian-style. That sealed the deal: we’re now excited to try more Indian dishes and visit a restaurant to explore even more flavors.
Are you new to Indian cuisine too? This version of Chicken Tikka Masala is friendly for cooks who want big flavor without complicated steps. It uses simple ingredients, a quick yogurt-based marinade, and a creamy tomato sauce that simmers to a luscious consistency. Serve it with naan or rice for a satisfying weeknight dinner.
- 3 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 1 Tbsp. lemon juice
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 2 tsp. cayenne pepper
- 2 tsp. black pepper
- 1/2 tsp. ground ginger
- 3 tsp. salt
- SAUCE
- 1 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 jalapeño pepper, finely chopped
- 2 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. salt, more if needed TT
- 1 (8 oz.) can tomato sauce
- 1 cup heavy cream
- Cut chicken breasts into bite-size pieces and place them in a large resealable bag or container.
- In a medium bowl, whisk together yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ground ginger, and salt until smooth.
- Pour the yogurt mixture over the chicken, seal the bag, and shake or mix until the chicken is evenly coated. Refrigerate and marinate for at least one hour.
- When ready, cook the marinated chicken in a large frying pan over medium-high heat, including the remaining marinade, until the chicken is cooked through.
- Transfer the cooked chicken to a strainer and allow excess marinade to drain off; do not rinse. Set the chicken aside while you make the sauce.
- In a large saucepan, melt the butter over medium heat. Add the finely chopped jalapeño and minced garlic, and sauté for about one minute until fragrant.
- Add the cumin, paprika, and salt to the pan, stirring to combine with the garlic and jalapeño.
- Pour in the tomato sauce and heavy cream, stirring until the sauce is smooth. Bring it to a gentle simmer, then reduce the heat to low and let it simmer until it thickens, about 20 minutes.
- Return the cooked chicken to the sauce and stir until the pieces are fully coated. Simmer a few more minutes if you prefer a thicker sauce.
- Serve hot with naan bread and/or steamed rice. Garnish with fresh cilantro if desired.
This recipe is a great entry point into Indian-style flavors. The yogurt marinade tenderizes the chicken and infuses it with spice, while the creamy tomato sauce makes the dish feel indulgent without a lot of fuss. If you or your family prefer less heat, reduce the cayenne and jalapeño to taste.
Enjoy!
(Recipe adapted from High Heels and Grills and Big Red Clifford.)
