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Two photos of chicken tikka masala in a creamy orange sauce with rice, naan, and cilantro.

Easy Chicken Tikka Masala

Yogurt-marinated chicken seared and simmered in a creamy, spiced tomato sauce for a restaurant-style curry in one skillet.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs cut into bite-size pieces
  • 1/2 cup plain whole milk yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala divided
  • 2 teaspoons ground cumin divided
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 3 tablespoons ghee or butter divided
  • 1 large onion finely diced
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 15 oz tomato sauce
  • 1 cup heavy cream
  • 1 teaspoon sugar
  • Fresh cilantro basmati rice, and naan, for serving

Equipment

  • Large deep skillet
  • Mixing bowl
  • Wooden spoon

Method
 

  1. Marinate the chicken in the yogurt, lemon juice, and half the spices for at least 30 minutes.
  2. Sear the chicken in batches in ghee until browned and set aside.
  3. Tip: Searing adds a smoky, tandoori-style flavor.
  4. Cook the onion until golden, then add the garlic, ginger, and remaining spices.
  5. Add the tomato sauce and sugar and simmer 10 minutes.
  6. Stir in the cream and return the chicken to the pan.
  7. Simmer 8 to 10 minutes and serve with cilantro, rice, and naan.

Notes

Chicken thighs stay the juiciest.
The flavor improves overnight.