Easy Chicken Tikka Masala Recipe

I absolutely love sharing this Easy Chicken Tikka Masala Recipe because it combines bold, comforting flavors with a surprisingly simple cooking method. The tender chunks of chicken bathed in a creamy, spiced tomato sauce never fail to bring a smile to my face and warmth to the soul. It’s a dish that feels like a restaurant favorite but is wonderfully doable right at home, perfect for when I crave something special without the fuss.

Why You’ll Love This Easy Chicken Tikka Masala Recipe

What really gets me excited about this recipe is the harmony of spices—I enjoy how the garam masala, turmeric, and chili powder create a rich, layered flavor profile that’s both fragrant and satisfying. The creamy tomato-based sauce is luxuriously smooth but still vibrant enough to keep every bite interesting. I love how each ingredient shines through without overwhelming the palate, making it comforting yet exciting every time.

Another reason I’m so fond of this Easy Chicken Tikka Masala Recipe is how accessible it is. Despite the deep, complex flavors, the method is straightforward and quick, taking about 30 minutes from start to finish. I find it perfect for busy weeknights when I want a homemade gourmet meal without hours in the kitchen. Plus, it’s a guaranteed crowd-pleaser, great for cozy family dinners or impressing friends without breaking a sweat.

Ingredients You’ll Need

A white plate filled with uneven pieces of raw pink chicken sprinkled with black pepper sits in the upper right. Surrounding it on a white marbled surface are small clear glass bowls holding diced white onions, chopped garlic, a mix of brown and orange spices, uncooked white rice, bright red tomato paste, and a light yellow liquid. There is a piece of light brown ginger root placed near the rice. A glass measuring cup with a creamy white liquid and another with a light brown liquid are also present, all arranged around the main plate. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an essential role in building the authentic taste and texture of chicken tikka masala. From spices that bring warmth and complexity to fresh elements like ginger and garlic that add zing, these simple ingredients come together to create something truly special.

Basmati rice: I recommend this fragrant, long-grain rice for the perfect fluffy bed to soak up the sauce.
Boneless, skinless chicken thighs: They stay tender and juicy throughout cooking, making every bite delicious.
Kosher salt and black pepper: Basic seasonings, but essential for enhancing all the flavors perfectly.
Vegetable oil: A neutral oil helps to brown the chicken evenly without altering the dish’s flavors.
Sweet onion: Adds a touch of sweetness and depth to the sauce as it gently cooks down.
Tomato paste: Concentrates the tomato flavor and provides a rich base for the sauce.
Garlic: Fresh minced garlic infuses robust flavor that brightens the dish wonderfully.
Freshly grated ginger: Gives a subtle spicy warmth and freshness that’s absolutely essential.
Garam masala: This fragrant spice blend is the heart of the dish, adding complex layers of flavor.
Chili powder: Provides a gentle heat that wakes up the palate without overpowering.
Ground turmeric: Gives a beautiful golden color and earthy undertone to the sauce.
Tomato sauce: Creates the luscious liquid base that wraps all the flavors together.
Chicken stock: Adds depth and a savory backbone to the sauce for richness.
Heavy cream: Finishes the sauce with a creamy texture that balances the spice perfectly.
Fresh cilantro leaves: A fresh herbaceous garnish that brings brightness and color to the final dish.

Directions

Step 1: Start by cooking 1 cup of basmati rice in 2 cups of water according to package instructions. I like to set this aside as it cooks so it’s ready when the tikka masala is finished.

Step 2: Season 1 1/2 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks, with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. This simple seasoning helps build flavor right from the start.

Step 3: Heat 1 1/2 tablespoons vegetable oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken and 1/2 diced medium sweet onion. Cook, stirring occasionally, until the chicken is golden and cooked through and the onion is softened, about 4 to 5 minutes.

Step 4: Stir in 3 tablespoons tomato paste, 3 cloves minced garlic, 1 tablespoon freshly grated ginger, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons chili powder, and 1 1/2 teaspoons ground turmeric. Keep stirring until everything is fragrant, about 1 minute. This is when all the delicious spices start to bloom.

Step 5: Pour in 1 (15-ounce) can tomato sauce and 1 cup chicken stock. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes until the sauce thickens and the flavors intensify.

Step 6: Stir in 1/2 cup heavy cream and cook for an additional minute just until the sauce is heated through and wonderfully creamy.

Step 7: Serve immediately over the cooked basmati rice, garnished with 2 tablespoons of chopped fresh cilantro for a bright, fresh finish. I love how the cilantro adds a pop of color and herbaceous aroma right before serving.

Servings and Timing

This Easy Chicken Tikka Masala Recipe generously serves 4 people, making it perfect for a family meal or a small dinner party. The prep time is about 5 minutes to chop and season, while cooking the chicken and sauce takes roughly 25 minutes. That brings the total hands-on cooking time to around 30 minutes, including simmering. No additional resting or cooling times are necessary since I find this dish tastes best served hot and fresh straight from the stove.

How to Serve This Easy Chicken Tikka Masala Recipe

A round black bowl sits on a black plate with a spoon and fork resting above the bowl. Inside the bowl, there is a layer of white rice taking up half the bowl on the left side. On the right side, chunks of chicken coated in a thick orange sauce are piled on top of the rice. Fresh green chopped cilantro is sprinkled on top of the chicken, adding a touch of color. Two pieces of browned flatbread rest on the left side, partially on the rice. The whole scene is set on a white marbled textured surface with a few sprigs of fresh cilantro nearby. Photo taken with an iphone --ar 4:5 --v 7

I like to plate this dish warm, spooning the silky chicken tikka masala over a steaming bed of fluffy basmati rice. For a bit of texture contrast, you might add some toasted naan bread to scoop up the creamy sauce—that always feels indulgent and authentic in the best way. A simple side of cucumber raita or a crisp salad with lemon juice is a refreshing complement that balances the richness beautifully.

When it comes to garnishing, a sprinkle of fresh cilantro isn’t just for looks; it adds brightness and a lovely herbal note that cuts through the creaminess. If you’re feeling adventurous, I sometimes add a drizzle of crème fraîche or a few slices of tangy pickled onions on the side to introduce extra zing and complexity.

For drinks, I often pair chicken tikka masala with a chilled Riesling or Gewürztraminer—both wines have a hint of sweetness that plays wonderfully against the warm spices. Non-alcoholic options like mango lassi or sparkling water with lime also refresh the palate perfectly. This dish works beautifully for casual weeknight dinners but equally shines at festive holiday meals or when hosting friends who appreciate bold, comforting flavors.

Variations

If you’re curious about customizing this recipe, I’ve experimented with a few tweaks that keep it exciting. For instance, swapping chicken thighs for chicken breasts works okay if you prefer leaner meat, though thighs keep the dish juicier. You can also try adding vegetables like peas, bell peppers, or spinach for extra color and nutrition.

For anyone needing dietary modifications, replacing heavy cream with coconut cream turns this into a dairy-free, vegan-friendly version if you also substitute chicken for tofu or chickpeas. I especially love this alternative for summer evenings when I want something lighter but still full of flavor. Just make sure to adjust the seasoning to taste since coconut cream adds its own subtle sweetness.

Another fun change is adjusting the spice levels: if you want more heat, bump up the chili powder or add fresh green chilies. Alternatively, you can mellow it out by using less chili powder and adding a touch of honey or brown sugar to balance the spices. I’ve even made this recipe in a slow cooker by browning the chicken and onion first, then letting everything simmer all day for an extra tender, melt-in-your-mouth result.

Storage and Reheating

Storing Leftovers

I usually store any leftovers in an airtight container in the refrigerator. This dish keeps well for about 3 to 4 days without losing its flavor or texture. Using glass or BPA-free plastic containers works great, and I recommend letting the tikka masala cool slightly before sealing it up to avoid condensation that can dilute the sauce.

Freezing

If I want to save some for later, I freeze the chicken tikka masala in portioned airtight containers or heavy-duty freezer bags. It freezes beautifully for up to 3 months. To freeze, make sure the dish has cooled completely before packing it tightly to prevent freezer burn. When thawed, the flavors remain robust and the texture still feels fresh if reheated properly.

Reheating

The best way I’ve found to reheat leftover chicken tikka masala is gently on the stovetop over low heat, stirring occasionally and adding a splash of water or chicken stock if the sauce looks too thick. This method helps preserve the creamy texture and lets the spices come back to life. I avoid microwaving when possible, as it can cause uneven heating and sometimes makes the cream sauce separate. Always heat until piping hot throughout and serve immediately for the best experience.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are leaner and will work fine, but they tend to dry out faster. To keep them tender, cook just until done and avoid overcooking. Thighs are my personal favorite here because they stay juicy and flavorful even after simmering.

Is this recipe very spicy?

Not at all, unless you decide to turn up the chili powder. The heat level is moderate and balanced by creamy tomato sauce and heavy cream, making it very approachable even for those sensitive to spice.

Can I prepare this dish ahead of time?

Yes! It actually tastes great the next day as the flavors deepen overnight. I recommend cooking it fully, then reheating gently when you’re ready to serve. It’s perfect for meal prepping or planning ahead for a gathering.

What can I serve besides rice?

Naan bread, roti, or other flatbreads are excellent for soaking up the sauce. You could also serve it with couscous, quinoa, or even steamed vegetables if you want a lower-carb option.

Can this recipe be made vegan?

Yes! Replace the chicken with tofu, tempeh, or chickpeas, and swap the heavy cream for coconut cream to keep the luscious texture. Be sure to check that your stock is vegetable-based as well. It’s a fantastic vegan twist that doesn’t skimp on flavor.

Conclusion

I truly hope you give this Easy Chicken Tikka Masala Recipe a try because it’s one of those dishes that brings so much comfort and joy with very little fuss. Whether you’re cooking for family, friends, or just treating yourself, the fragrant spices and creamy sauce make every meal feel special. I can’t wait to hear how it becomes one of your go-to favorites as it has for me!