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Easy Chicken Tikka Masala Recipe

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4.3 from 8 reviews

This Easy Chicken Tikka Masala recipe is a flavorful and creamy Indian-inspired dish featuring tender chunks of chicken cooked in a rich tomato and spice sauce. Paired with fluffy basmati rice, it makes for a comforting and satisfying meal ready in just 30 minutes.

Ingredients

For the Rice

  • 1 cup basmati rice
  • 2 cups water (for cooking rice)

For the Chicken Tikka Masala

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 tablespoons vegetable oil
  • 1/2 medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves (for garnish)

Instructions

  1. Cook the Rice: In a large saucepan, combine 1 cup basmati rice with 2 cups water. Cook according to the package instructions until tender and fluffy. Once cooked, set the rice aside and keep warm.
  2. Season the Chicken: Season the chicken thigh chunks with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper evenly. This will enhance the flavor before cooking.
  3. Sear the Chicken and Cook Onions: Heat 1 1/2 tablespoons vegetable oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken and diced onion to the pot. Cook, stirring occasionally, until the chicken is golden on the outside and the onions are soft and translucent, about 4-5 minutes.
  4. Add the Spices and Aromatics: Stir in 3 tablespoons tomato paste, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons chili powder, and 1 1/2 teaspoons turmeric powder. Cook for about 1 minute until the mixture is fragrant, which helps to release the spices' full flavor.
  5. Add Liquids and Simmer: Pour in the 15-ounce can of tomato sauce and 1 cup chicken stock. Stir to combine everything well. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently, stirring occasionally, until the sauce reduces slightly and thickens, approximately 10 minutes.
  6. Finish with Cream: Stir in 1/2 cup heavy cream to the sauce, mixing thoroughly and allowing it to heat through for about 1 minute. This will create the signature creamy texture of the tikka masala sauce.
  7. Serve and Garnish: Serve the chicken tikka masala immediately over the cooked basmati rice. Garnish with 2 tablespoons of chopped fresh cilantro leaves for a fresh, vibrant finish.

Notes

  • For a healthier twist, substitute heavy cream with coconut milk or Greek yogurt (added at the end off heat to prevent curdling).
  • Chicken thighs are preferred for juiciness and flavor, but chicken breast can be used as a leaner option.
  • Adjust the chili powder quantity to modify the heat level according to your preference.
  • Leftover tikka masala can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Serve with naan or additional vegetables for a complete meal.

Find it online: https://cookedbygrace.com/easy-chicken-tikka-masala-recipe/