Skip the expensive takeout and make this creamy, flavorful Chicken Tikka Masala (Easy Version) right at home. It captures all the rich, aromatic flavors of your favorite Indian restaurant but uses simple pantry staples to get dinner on the table fast.
This recipe is a lifesaver for busy professionals and moms who want a wholesome, comforting meal without spending hours in the kitchen. It is family-friendly, adjustable in spice levels, and pairs perfectly with steaming basmati rice.
Tested & Approved
Note: This recipe has been meticulously tested in our kitchen and approved by the Ena Recipes Team. We stripped away the complicated steps to ensure it works perfectly for home cooks every single time.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings
- Difficulty: Easy
Ingredients
All ingredients listed below are Halal-friendly.
For the Chicken Marinade
- 1.5 lbs (700g) Halal boneless, skinless chicken thighs (cut into bite-sized chunks). Note: You can use breast meat, but thighs stay juicier.
- ½ cup Plain yogurt (Greek yogurt works best for thickness).
- 1 tbsp Ginger-garlic paste (or fresh minced).
- 1 tsp Garam Masala.
- 1 tsp Turmeric powder.
- ½ tsp Salt.
For the Masala Sauce
- 2 tbsp Vegetable oil, ghee, or butter.
- 1 large Onion, finely chopped.
- 1 tbsp Ginger-garlic paste.
- 1 ½ cups Tomato puree (or crushed tomatoes for more texture).
- 1 cup Heavy cream (or full-fat coconut milk for a lighter version).
- 1 tbsp Sugar or honey (to balance the acidity).
- Fresh cilantro, chopped (for garnish).
Spice Blend for Sauce
- 1 tbsp Ground coriander.
- 1 tbsp Cumin powder.
- 1 tsp Kashmiri chili powder (or paprika for color without intense heat).
- 1 tsp Garam Masala.
- Salt to taste.
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken chunks, yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Toss well to coat. Let it sit for 10 minutes while you chop the veggies (or overnight in the fridge for deeper flavor).
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or pot over medium-high heat. Add the chicken pieces in batches—do not overcrowd the pan. Cook for 3–4 minutes per side until browned (it doesn’t need to be fully cooked through yet). Remove chicken and set aside.
- Sauté Aromatics: In the same pan, add the remaining butter or oil. Add the chopped onions and cook until they are soft and golden brown (about 5 minutes). Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Toast the Spices: Lower the heat slightly. Add the coriander, cumin, chili powder (or paprika), and garam masala. Stir constantly for 30 seconds to release the oils in the spices without burning them.
- Simmer the Sauce: Pour in the tomato puree. Stir well and let it simmer for 5–8 minutes until the sauce thickens and deepens in color.
- Combine & Cream: Add the seared chicken back into the pan along with any juices. Stir in the heavy cream and sugar.
- Finish: Simmer gently for another 5 minutes until the chicken is cooked through and the sauce is creamy and orange. Taste and adjust salt if needed.
- Serve: Garnish with fresh cilantro and serve hot over rice or with warm Naan bread.
Tips, Variations & Storage
- Make it Dairy-Free: Swap the heavy cream for full-fat coconut milk and use oil instead of ghee/butter. It tastes just as delicious!
- Vegetarian Swap: Replace the chicken with firm tofu cubes or Paneer cheese.
- Spice Level: This recipe is mild-medium. If you love heat, add ½ teaspoon of cayenne pepper during step 4.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This curry freezes beautifully. Cool completely, place in freezer bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
FAQ
Q: Can I use chicken breast instead of thighs? A: Yes! However, breast meat cooks faster and can dry out. Be careful not to overcook it during the searing stage.
Q: Do I really need Garam Masala? A: Yes, it is the key flavor profile for this dish. You can find it in the spice aisle of almost any grocery store.
Q: Is this gluten-free? A: Yes, the recipe as written is naturally gluten-free. Just ensure you serve it with rice or gluten-free bread.
Nutrition Facts
- Calories per serving: ~480 kcal
- Protein: 32 g
- Carbs: 14 g
- Fat: 35 g
(Note: Nutritional values are estimates based on standard ingredients).
Conclusion
This Chicken Tikka Masala (Easy Version) is proof that you don’t need a Tandoor oven to make incredible Indian food. It is creamy, comforting, and perfect for anyone looking to spice up their dinner rotation. Give it a try this week and let us know how it turned out in the comments below!
