Name: Easy Chicken Tikka Masala Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat); 1 cup whole milk yogurt (plain, unsweetened); 2 tablespoons vegetable oil; 2 teaspoons ground ginger; 1 tablespoon garlic powder; 3 tablespoons vegetable oil; 1 onion (finely chopped); 6 garlic cloves (minced); 2 teaspoons fresh ginger (peeled and grated); 1 tablespoon tomato paste; 1/4 teaspoon chili powder; 2 tablespoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 crushed tomatoes (28 oz. can, undrained); 2 teaspoons sugar; 2/3 cup heavy cream; 1/4 cup fresh cilantro (chopped); Dashes of kosher salt to taste

There’s something blissfully comforting about the rich, creamy flavors of chicken simmered in aromatic spices, right? This Easy Chicken Tikka Masala Recipe hits all those notes perfectly and is such a crowd-pleaser that you'll wonder why you didn’t make it sooner. Plus, the way those spices blend together makes your kitchen smell irresistible!

On a light blue plate, there is a dish divided into two parts: one side has white fluffy rice topped with small green herb pieces, and the other side contains a thick, reddish-brown stew with chunks of cooked meat and bits of tomato, garnished with fresh green herbs. Around the plate, four pieces of white pita bread are placed, with one piece resting on the edge of the plate next to a silver fork. The background is a dark surface, contrasting with the dish’s colors. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe
Top Tip
How to Serve Easy Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Tikka Masala Recipe

Why You'll Love This Recipe

I’ve made plenty of tikka masala recipes over the years, but this one? It nails that perfect balance of creamy, tangy, and spicy you get at your favorite Indian restaurant — without having to step outside your door. It’s reliable, straightforward, and makes a big batch that’s great for feeding family or meal prepping.

Authentic flavor: This recipe combines spices and yogurt marinade that create that iconic tikka masala taste you crave.
Simple process: It doesn’t require fancy equipment or weird ingredients — just a handful of spices and common kitchen staples.
Flexible & customizable: You can easily adjust the heat or creaminess to suit your family’s preferences.
Perfect for leftovers: The flavors deepen over time, making it even better the next day.

Ingredients & Why They Work

Picking the right ingredients is key for this dish — a harmonious blend of spices, yogurt, and tomatoes creates its signature flavor and creamy sauce. Fresh ginger and garlic brighten the savory mix, while garam masala adds that warm, complex character.

Flat lay of boneless, skinless chicken breasts, a small white bowl of plain whole milk yogurt, a small white bowl of vegetable oil, a small white bowl of ground cumin, a small white bowl of ground coriander, a small white bowl of cayenne pepper, a small white bowl of ground ginger, a small white bowl of garlic powder, one whole onion, six whole garlic cloves, a small white bowl of freshly grated ginger, a small white bowl of tomato paste, a small white bowl of chili powder, a small white bowl of garam masala, a small white bowl of ground turmeric, one whole crushed tomato, a small white bowl of sugar, a small white bowl of heavy cream, a small pile of fresh chopped cilantro, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breasts: Using boneless, skinless chicken makes it easy to pound them evenly for quick, uniform cooking.
Plain Yogurt: Whole milk yogurt tenderizes the chicken and adds tang, essential for that classic marinade.
Tomato Paste & Crushed Tomatoes: These create a rich, slightly sweet base for the sauce with vibrant color.
Garlic & Ginger: Fresh ginger and plenty of garlic build bright aromatics that make the sauce pop.
Spices (Garam Masala, Cumin, Turmeric, Cayenne, Chili Powder): Blend of these spices delivers warmth, earthiness, and just the right amount of heat.
Heavy Cream: This rounds out the sauce with luscious creaminess without overpowering the spices.
Fresh Cilantro: Added at the end for fresh herbal brightness that cuts through richness.
Vegetable Oil: Needed for sautéing onions and cooking spices to mellow and unlock flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Easy Chicken Tikka Masala Recipe is how flexible it can be. I love tweaking the heat level depending on the mood — sometimes I go all-in with extra cayenne and chili powder, other times I keep it mellow for the kids.

Variation: I’ve tried swapping chicken breasts with thighs occasionally for juicier bites — just be mindful of the cooking time since dark meat takes a bit longer.
Dairy-free option: Use coconut milk instead of heavy cream for a subtle tropical twist that’s equally creamy.
Milder heat: Reduce cayenne and chili powder if you’re sensitive to spice — you can always add a pinch of fresh jalapeño or cayenne afterward to control the burn.
Extra smoky flavor: For a touch of smoky char reminiscent of grilled tikka, briefly broil the marinated chicken pieces before cooking in the sauce.

Step-by-Step: How I Make Easy Chicken Tikka Masala Recipe

A close-up view of a gray cooking pot filled with thick, red tomato sauce with visible chunks of light-colored cooked chicken pieces mixed in. A woman's hand is holding a wooden spoon stirring the sauce, creating motion blur on the spoon, while the pot rests on a white marbled surface. The sauce looks rich and chunky with bits of herbs and spices, coating the chicken evenly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken

Start by drying your chicken breasts really well and pounding them evenly flat — this helps them cook quickly and soak up the marinade better. Mix your yogurt with salt, cumin, coriander, cayenne, garlic powder, and ground ginger, then coat the chicken thoroughly. I usually let mine marinate for at least 30 minutes, but if you have the time, a few hours (or even overnight) makes it extra tender and flavorful.

Step 2: Sauté the Aromatics

Heat up your oil in a deep skillet or saucepan and gently sweat the chopped onions until soft and translucent without browning. Then add your minced garlic and grated ginger — their fresh aroma should fill your kitchen. This is the foundation of your sauce, so take your time here to build those flavors.

Step 3: Build the Sauce

Add tomato paste, chili powder, garam masala, cumin, turmeric, and crushed tomatoes to the pan. Stir everything well and let it simmer gently for 10-15 minutes so the sauce thickens and the spices meld. I like to taste and adjust salt and sugar at this stage — just a little sugar balances the acidity from the tomatoes beautifully.

Step 4: Cook the Chicken in the Sauce

Push the sauce to the side and add a bit more oil, then place your marinated chicken pieces in the pan. Let them brown lightly on each side for about 3-4 minutes. Then stir everything together and simmer covered for 20 minutes or until the chicken is cooked through. The sauce will thicken even more, becoming velvety and rich.

Step 5: Finish with Cream and Cilantro

Turn off the heat and stir in your heavy cream for that signature lush texture. Sprinkle chopped fresh cilantro on top for brightness and color. And voilà — your homemade chicken tikka masala is ready to serve!

Top Tip

From my many attempts, I’ve learned that patience during each step really transforms this dish. Don’t rush the marinating or simmering — those periods let the flavors deepen and the chicken become tender. Here are a few things I find really useful:

Marinate Long Enough: Even 30 minutes makes a difference, but a few hours is better — your chicken will practically melt in your mouth.
Low and Slow Simmer: Keep the sauce at a gentle simmer when cooking chicken to avoid drying it out and to develop richer flavor.
Use Fresh Garlic and Ginger: Pre-ground powders are okay for the marinade, but fresh minced garlic and ginger in the sauce step create the best aroma.
Don’t Skip the Cream: It balances spices and adds that unmistakable silkiness — a splash makes all the difference.

How to Serve Easy Chicken Tikka Masala Recipe

chicken tikka masala - Serving Suggestion

Garnishes

I usually top with a handful of freshly chopped cilantro — it adds freshness and pops against the creamy sauce. Sometimes I sprinkle a few toasted cumin seeds or drizzle a little extra cream on top for guests. A wedge of lime on the side brightens each bite if you want a zesty twist.

Side Dishes

This tikka masala pairs fabulously with fluffy basmati rice or warm naan bread for scooping. If you want to add veggies, I love serving it alongside roasted cauliflower or a crisp cucumber raita to cool the spice.

Creative Ways to Present

For special occasions, I’ve plated this in shallow bowls with a swirl of cream and cilantro garnish, surrounded by mini naan triangles or papadums arranged around the edge. You can even drizzle some melted ghee on top for a luxurious finish that guests will swoon over.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken tikka masala in an airtight container in the fridge and it keeps well for up to 3-4 days. The best part? The flavors actually deepen over time, so leftovers often taste even better than the fresh batch.

Freezing

This recipe freezes beautifully, which makes it great for meal prep. Just cool completely, then freeze in portions. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to keep that creamy texture intact.

Reheating

Take leftovers out, warm them slowly over low heat, stirring frequently to keep from separating or scorching. If the sauce thickened too much, add a teaspoon or two of water or cream while reheating to bring back the perfect consistency.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs tend to stay juicier and more forgiving if you’re worried about drying out the meat. Just adjust the cooking time slightly, as thighs usually take a few minutes longer to cook through.

How spicy is this Easy Chicken Tikka Masala Recipe?

This recipe offers a mild to medium spice level by default. You can easily control the heat by adjusting the cayenne pepper and chili powder quantities or omit them for a kid-friendly version. Adding fresh green chilies or extra cayenne is an easy way to spice things up.

What’s the best way to marinate the chicken?

Pat the chicken dry and pound it evenly for even cooking. Combine it with yogurt and spices and let it marinate for at least 30 minutes—though a few hours or overnight amps flavor and tenderness. Make sure all pieces are well coated to absorb the marinade fully.

Can I make this recipe dairy-free?

Yes! Swap the yogurt and heavy cream for coconut yogurt and coconut milk or another non-dairy cream alternative. The sauce will still be creamy and delicious, with a slightly different flavor profile that’s just as satisfying.

Final Thoughts

Honestly, this Easy Chicken Tikka Masala Recipe is my go-to when I want comforting, impressive food without complicated steps. The flavors are just right—creamy, lightly spicy, and packed with warmth—and it fills your home with that cozy, inviting aroma. Give it a try sometime soon and see how it becomes a staple in your kitchen too; you might just never head out for Indian takeout again!