Dinner

Easy Chicken Tikka Masala Recipe for Cozy Nights Recipe

Byluca Carter March 24, 2026March 24, 2026

Introduction

Chicken Tikka Masala is a comforting, flavorful curry that’s perfect for cozy dinners. Tender marinated chicken simmers in a creamy, spiced tomato sauce, creating a rich and satisfying meal. This easy recipe serves four and comes together in under an hour.

The image shows a white bowl filled with round meatballs covered in thick, rich red-orange sauce with specks of green herbs sprinkled all over. The sauce looks creamy and slightly oily, giving a shiny texture to the dish. The meatballs sit close together, almost touching, and the sauce partially pools around them, with small green herb bits scattered on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken thighs
1/2 cup plain yogurt (120g)

1 tablespoon lemon juice (15ml)
1 teaspoon garlic paste

1 teaspoon ginger paste
1 teaspoon garam masala

1 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons butter (42g)

1 medium onion, finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste

1 can (14 oz / 400g) tomato puree
3/4 cup heavy cream (180ml)
1 1/2 teaspoons garam masala

1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional)

Salt and pepper to taste
Fresh cilantro (a handful, chopped) for garnish
Cooked basmati rice for serving

Store-bought or homemade naan for serving

Instructions

Step 1: In a large bowl, combine yogurt, lemon juice, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon garam masala, ground cumin, and salt. Cut chicken thighs into bite-sized pieces, add to the marinade, and toss to coat evenly. Let it rest in the fridge for at least 15 minutes or up to 2 hours.
Step 2: Heat 1 tablespoon butter in a skillet over medium-high heat. Arrange the marinated chicken pieces in a single layer and cook for about 4 minutes per side until lightly browned but not fully cooked. Remove chicken and set aside.

Step 3: In the same pan, add remaining 2 tablespoons butter. Sauté the chopped onion for about 5 minutes until soft and golden. Add 1 teaspoon garlic paste and 1 teaspoon ginger paste, cooking for another minute until fragrant.
Step 4: Sprinkle garam masala, ground coriander, smoked paprika, and chili powder if using. Stir constantly for about 30 seconds to toast the spices. Pour in the tomato puree, stir well, and let it simmer gently for 5 minutes to thicken.
Step 5: Return the browned chicken to the pan with the sauce. Stir to coat all pieces evenly. Cover and simmer on low heat for 10 minutes until the chicken is cooked through and tender.

Step 6: Stir in the heavy cream and cook for 2 minutes to heat through. Adjust salt and pepper to your taste.
Step 7: Garnish with chopped fresh cilantro. Serve hot over basmati rice and with warm naan on the side.

Tips & Variations

For extra smoky flavor, try grilling the marinated chicken before adding it to the sauce.

Use Greek yogurt for a thicker marinade that clings well to the chicken.
Adjust chili powder to control the heat level or omit for a milder dish.
Swap heavy cream with coconut milk for a dairy-free version.

Storage

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or cream if the sauce is too thick.

How to Serve

The dish shows a close-up of several meat pieces cooked in a thick, creamy orange-red sauce inside a black cast iron pan. The sauce has a smooth, glossy texture with small green herbs sprinkled evenly on top for garnish. The meat pieces look tender and are coated well with the sauce. The pan rests on a white marbled surface with a patterned cloth partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain more tender and flavorful in this recipe. If using breasts, be careful not to overcook them, as they dry out more easily.