Chicken Tikka Masala is one of the most popular Indian dishes in the US – for good reason! Tender pieces of chicken in a rich, creamy, deeply spiced tomato sauce. But what surprises a lot of people is just how approachable and easy it actually is to make at home.
At its core, the ingredients are straightforward: chicken, yogurt, a handful of spices like cumin, coriander, and garam masala, tomato sauce, and cream. Most of the flavor comes from marinating the chicken and using the right spices, which makes it a perfect dish even for those who are newer to Indian flavors.
Another huge bonus to making it yourself is the cost. Indian takeout can be expensive, especially when you start adding on rice, naan, and extra sides.
But when you make chicken tikka masala at home, you can whip up a batch that’s not only more generous in portion but also far cheaper per serving. Plus, you can control how spicy, creamy, or rich you want it, adjusting it to your own taste.
The method itself is also really forgiving. You can grill or roast the marinated chicken for extra flavor if you want, but even just sautéing it in a pan works beautifully.
The sauce comes together quickly. It’s just a matter of simmering until everything melds together. Once you realize how simple it is, it opens the door to making it on a regular weeknight, not just saving it for special occasions.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. In Indian cooking, however, basmati rice is almost always the go-to choice.
Basmati rice is the perfect companion to chicken tikka masala. It’s light, fluffy, and has a delicate, nutty aroma that pairs beautifully with rich, saucy dishes. What sets basmati apart from other types of rice is its long, slender grains that stay separate and don’t clump together when cooked properly.
It’s surprisingly easy to make at home: a simple rinse to remove excess starch, a quick soak if you have time (~30 minutes), and a gentle simmer with just the right amount of water (usually about a 1:1.5 rice-to-water ratio) is all it takes. A lot of people are intimidated by cooking rice from scratch, but basmati is very forgiving!
Ingredients:
Click on each of the ingredients to be directed to my recommended link:
- Garam Masala: A warm, aromatic blend of spices like cinnamon, cloves, cardamom, and cumin. It’s essential for giving tikka masala its deep, layered flavor.
- Ground Coriander: Bright and slightly citrusy.
- Turmeric: Earthy and slightly bitter with a vibrant golden color.
- Cumin: Warm, nutty, and slightly smoky.
- Ground Cardamom: Just a sprinkle brings a sweet, floral, almost eucalyptus-like note that adds a little lift to the heavy spices.
- Cayenne Pepper: Provides heat. You can easily adjust the amount.
- Paprika: Mildly sweet and smoky, paprika not only boosts color but also layers in a gentle warmth without overpowering heat.
- Tomato Passata: Pureed, strained tomatoes. It’s smooth and perfect for creating a silky curry base without any tomato chunks. You can find it at most regular grocery stores.
The EASIEST Chicken Tikka Masala
- Total Time: 2 hours 40 minutes
Description
Chicken tikka masala is a rich, creamy curry made with tender, spiced chicken simmered in a deeply flavorful tomato-based sauce.
Ingredients
Chicken Marinade:
- 1 1/2 lb boneless/skinless chicken thighs, diced
- 1/2 cup Greek yogurt
- 2 tablespoons garlic, minced
- 1 1/2 tbsp ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 1 tbsp avocado oil (plus more for cooking)
- 1 teaspoon black pepper
Curry:
- 1/4 cup butter, unsalted
- 1 yellow onion, diced
- 2 tablespoons ginger, minced
- 1 tablespoon garlic, minced
- 1/2 tablespoon turmeric
- 1/2 tablespoon cumin
- 1 teaspoon garam masala
- 2 teaspoons ground coriander
- Sprinkle of ground cardamom
- 1/4 teaspoon cayenne pepper (adjust to your desired spice preference)
- 1/2 tablespoon salt
- 1 1/2 tablespoons paprika
- 1 3/4 cup tomato passata
- 1 1/2 cups water
- 1/2 cups heavy cream
- 1/2 tablespoon sugar
Instructions
- In a large bowl, combine the diced chicken thighs with all the marinade ingredients (Greek yogurt, garlic, ginger, garam masala, ground coriander, lemon juice, avocado oil, and black pepper).
- Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours (or ideally overnight for maximum flavor).
- Heat a little oil in a deep, large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook until they’re golden on the outside and cooked all the way through. Remove the chicken and set aside.
- In the same pan, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent.
- Stir in the minced ginger and garlic and cook for another minute until fragrant.
- Add the turmeric, cumin, garam masala, coriander, ground cardamom, cayenne pepper, salt, and paprika. Stir constantly for about 30 seconds to a minute to coat the diced onion in the spices.
- Pour in the tomato passata and water. Stir well to combine, then bring the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally.
- Use an immersion blender (or carefully transfer the mixture to a regular blender, and transfer back to the pot when done blending) to blend the sauce until the onions are fully pureed and the texture is smooth.
- Return the chicken to the sauce. Stir in the heavy cream and sugar. Simmer everything together for another 5 minutes.
- Serve hot over fluffy basmati rice or with naan bread. Garnish with fresh cilantro if desired.
- Prep Time: 2 hours 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
I LOVE anytime you do Indian food. Keep it coming 🙂
Yay! Thanks, Tessa! Glad you enjoyed this one 🙂
I liked that the yogurt marinade added tenderness without needing a long wait.
Hi Cora – I’m glad you loved it 🙂