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A bowl of easy chicken tikka masala, garnished with fresh cilantro, shot from a slightly elevated angle.

Easy Chicken Tikka Masala (Restaurant-Style at Home)

This easy chicken tikka masala recipe delivers authentic, restaurant-quality flavor with simple, accessible ingredients. Perfect for a delicious weeknight dinner that the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1/2 cup plain full-fat yogurt
  • 2 cloves garlic minced or grated
  • 1 tsp grated fresh ginger
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 2 tbsp vegetable oil or ghee divided
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper or to taste
  • 1 can (15 oz) crushed tomatoes
  • 3/4 cup heavy cream
  • Fresh cilantro for garnish

Equipment

  • 1 Large skillet or Dutch oven
  • 2 Mixing bowls

Method
 

  1. In a medium bowl, combine the chicken pieces with yogurt, 2 cloves minced garlic, 1 tsp ginger, 1 tsp garam masala, turmeric, cumin, and salt. Stir to coat, cover, and refrigerate for at least 30 minutes.
  2. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
  3. In the same skillet, add the remaining 1 tbsp of oil. Sauté the chopped onion until softened, about 5 minutes. Add 3 cloves minced garlic and 1 tsp ginger, cooking for 1 minute until fragrant.
  4. Stir in 2 tsp garam masala, paprika, coriander, and cayenne pepper. Cook for 30 seconds until aromatic.
  5. Add the crushed tomatoes, scraping up any browned bits. Bring to a simmer and cook for 10-15 minutes to thicken.
  6. Reduce heat to low and stir in the heavy cream. Return the cooked chicken to the pan and simmer for 5 minutes. Garnish with fresh cilantro and serve immediately.

Notes

For a dairy-free version, use full-fat coconut milk instead of yogurt and heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight!