Easy Chicken Tikka Masala
- Total Time: 28 to 30 min
- Yield: 6
Description
This rich and creamy Chicken Tikki Masala is easy to make and rivals any Indian restaurant. Made with simple, whole food ingredients and half the calories, this is one healthy recipe that’s better made at home! The best way to serve your meal is over cooked whole grain rice (brown or basmati). We’ve also used homemade Naan bread, instead of rice, for dipping. Either way, you can’t go wrong!
Ingredients
Chicken Marinade:
- 4 chicken breasts, cubed (about 2 & 1/2 pounds)
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon ground ginger
- 2 teaspoons garam marsala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon cayenne pepper (yields medium spiciness)
Sauce: Using many of the same ingredients from marinade
- 1 tablespoon butter
- 1 cup onion, chopped (about 1/2 medium onion)
- 2 tablespoons minced garlic
- 1 teaspoon ground ginger
- 1 teaspoon garam marsala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 (15 oz.) can tomato sauce (not pasta sauce)
- 1/2 cup Greek yogurt
For Serving:
Instructions
- Trim excess fat from chicken and slice into bite-size chunks (about 1/2 – 1 inch in size).
- In a large bowl, stir together all marinade ingredients except the chicken. Since you’ll be using nearly identical ingredients for the sauce, either keep them out or mix them simultaneously in a separate bowl. Add chicken chunks and mix until well-coated with the marinade; the marinade should be thick, not thin or watery. Cover and refrigerate for 1 hour, up to overnight.
- If you haven’t done so already, mix all sauce ingredients in a small bowl. Cover and refrigerate.
- Heat a large nonstick pan over high heat, no oil needed (we use a 10-inch wide and 3-inch tall nonstick pan). Add half of the yogurt-covered chicken chunks, evenly spreading them in the pan. Cook for a few minutes until they are golden brown and a bit charred, flipping the chicken midway to sear all sides. Once the chicken chunks are seared, transfer them to a large bowl. Repeat the searing process with the remaining half of the chicken chunks. (Doing this in two batches allows the chicken to sear better.)
- Reduce to medium heat. Add all sauce ingredients to pan (no need to clean pan). Stir to combine. Simmer on low for 3-5 minutes. Add seared chicken chunks, stir to combine; decrease the heat as needed to maintain a light simmer. Cook for 5 minutes until sauce thickens slightly and chicken is cooked through, stirring occasionally so the bottom doesn’t burn.
- Remove from the stovetop, transfer to a serving dish and garnish with the cilantro. Serve over rice or with garlic naan. Enjoy!
Notes
Allowing your chicken to marinade for at least 1 hour before cooking is recommended. This allows the ingredients to work together and penetrate for the best flavor.
Garam marsala can be substituted with curry in a pinch.
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Prep Time: 10 min
- Cook Time: 18 to 20 min
- Category: Recipes
- Method: Prep Now, Cook Later, One Pot, 30 Minute Meals
This is the BEST Tikka Masala I have EVER had. This recipe was super easy to make and is packed full of flavor. I am definitely adding this to my monthly meal rotation!
We’re so happy to hear that you enjoyed the Tikka Masala. And, we love that you use a monthly meal rotation! Rotating meals simplifies things and certainly sets you up for success!
Absolutely delicious! Packed with flavor, and the chicken just melted in your mouth!
I overlooked reading the instructions carefully and missed the part about marinating the chicken ahead—oops! Instead, I improvised and whipped up something else, allowing the chicken to marinate for a full 24 hours. Next time, I’ll make sure to keep the marinating time in mind.
I’ll also make the sauce with the marinade since several ingredients overlap—this could shave off a few minutes of prep. I’m curious if it would be possible to make the marinade, pour it over the chicken (in a ziplock bag), and freeze it for later use!
Hi Erica! While we haven’t tested it ourselves, we believe you could pour the marinade over the chicken and freeze it for later use. If you give it a shot, we’d love to hear how it goes!