Chicken Tikka Masala Recipe: Rich & Flavor-Packed

This Chicken Tikka Masala Recipe is a creamy, high-protein dish with 25 grams of protein per serving. It combines tender chicken, Greek yogurt, and a spiced tomato sauce for a bold, Indian-inspired flavor. I made this for a family dinner, and everyone loved the rich, warm taste! Ready in about 45 minutes, it’s perfect for weeknight meals or special occasions. This stovetop dish brings restaurant-quality flavors to your kitchen with ease.

Why You’ll Love This Chicken Tikka Masala Recipe

This dish is easy to make with simple ingredients and one pan for quick cleanup. It delivers 25 grams of protein from chicken and yogurt, making it a filling meal. The blend of spices and creamy sauce creates a comforting, flavorful experience. I love how you can adjust the spice level to your taste. It’s ideal for family dinners or impressing guests.

Health Benefits of Chicken Tikka Masala

Chicken provides lean protein for muscle health and energy. Greek yogurt adds protein and probiotics for gut health. Tomatoes offer vitamin C and antioxidants for immune support. Spices like turmeric and cumin may reduce inflammation. This dish is a nutritious, satisfying option for a hearty dinner.

Ingredients for Chicken Tikka Masala

For the Marinade:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup canned crushed tomatoes
• 1/2 cup heavy cream (or coconut milk)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

For Garnish (Optional):

• 1 tbsp fresh cilantro, chopped
• 1 tbsp heavy cream drizzle

Substitutions: Use coconut milk instead of heavy cream for a dairy-free option. Swap chicken with tofu for a vegetarian version. Replace chili powder with paprika for less heat. Use canned diced tomatoes if crushed are unavailable.

Notes: Marinate the chicken for at least 30 minutes for best flavor. Use fresh ginger for a brighter taste.

How to Make Chicken Tikka Masala

Marinate the Chicken

In a bowl, mix Greek yogurt, lemon juice, cumin, coriander, garam masala, turmeric, salt, and pepper; add chicken cubes and coat well. Let it marinate in the fridge for 30 minutes or up to 4 hours for deeper flavor.

Cook the Chicken

Heat 1 tbsp olive oil in a large skillet over medium heat; add marinated chicken and cook for 5-7 minutes until browned. Remove chicken and set aside while preparing the sauce.

Prepare the Sauce Base

In the same skillet, heat 1 tbsp olive oil; add onion, garlic, and ginger, cooking for 3-4 minutes until softened. Stir frequently to prevent burning and blend flavors.

Add Tomatoes and Spices

Stir in crushed tomatoes, cumin, coriander, garam masala, chili powder (if using), and salt; simmer for 5 minutes to thicken. This creates a rich, spiced tomato base for the dish.

Combine Chicken and Sauce

Return the cooked chicken to the skillet; stir in heavy cream and simmer for 5-7 minutes until the chicken is fully cooked and the sauce is creamy. Stir occasionally to coat the chicken evenly.

Finish and Garnish

Stir in fresh cilantro; taste and adjust seasoning with extra salt or spices, if needed. Garnish with extra cilantro and a drizzle of cream for a polished look.

Serve the Dish

Serve hot with rice, naan, or steamed vegetables for a complete meal. Keep warm in a covered dish if serving at a gathering.

Cooking Tips

Marinate the chicken longer for more intense flavor. I let mine sit for 2 hours, and it was amazing. Refrigerate the marinade to keep it fresh.

Use a large skillet to cook the chicken evenly. This prevents overcrowding and ensures browning. I used a 12-inch skillet, and it worked perfectly.

Add chili powder gradually to control the spice level. Start with 1/4 tsp and taste before adding more. I did this for a milder dish.

Stir the sauce frequently to prevent it from sticking to the pan. This keeps the texture smooth. I stirred every minute, and it was creamy.

Use fresh garlic and ginger for a bold flavor. Pre-minced versions can be less potent. I grated fresh ginger, and it made a big difference.

Cook chicken until just browned to avoid drying it out. It will finish cooking in the sauce. I checked the internal temperature to ensure it was done.

Simmer the sauce on low to blend flavors without burning. This thickens it nicely. I kept it on low for 7 minutes, and it was perfect.

Variations and Substitutions

Swap chicken for shrimp for a seafood twist. Shrimp cooks faster, so reduce cooking time. I tried shrimp, and it was delicious.

Use coconut milk instead of heavy cream for a dairy-free version. This adds a slight coconut flavor. I used it, and the sauce was still creamy.

Add diced bell peppers for extra color and crunch. This boosts the veggie content. I mixed in red peppers, and it added a nice touch.

Replace garam masala with curry powder for a different spice profile. This creates a unique flavor. I tried curry powder, and it worked well.

Use tofu instead of chicken for a vegetarian option. Press tofu to remove excess water. I made it with tofu, and it soaked up the sauce.

Add 1/4 cup spinach for a nutrient boost. This wilts into the sauce easily. I added spinach, and it was a healthy addition.

Make it spicier with 1 tsp cayenne pepper. This gives a bold kick for spice lovers. I tried it, and it was perfect for heat fans.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; reheat in a skillet or microwave with a splash of water. Freeze for up to 2 months, thawing overnight before reheating, but note sauce may separate slightly.

Frequently Asked Questions About Chicken Tikka Masala Recipe

Here are answers to common questions about this dish.

1. Why is my sauce too thin?
   Simmer longer to thicken, or add 1 tbsp tomato paste. I simmered for 7 minutes, and it was perfect.
   
2. Can I use chicken thighs?
   Yes, thighs are juicier and work well. I used thighs, and the flavor was great.
   
3. How do I make it dairy-free?
   Use coconut milk instead of cream and yogurt. I tried this, and it was still creamy.
   
4. Can I skip the marinade?
   Yes, but marinating enhances flavor. I marinated for 30 minutes, and it made a difference.
   
5. How do I increase the protein?
   Add 1/4 cup Greek yogurt or extra chicken. I added more chicken, and it hit 30 grams.
   
6. Can I make this in advance?
   Yes, prepare up to a day ahead, refrigerate, and reheat before serving. I prepped it the night before, and it saved time.
   

Serving Suggestions

Serve with basmati rice or naan for a classic pairing. Pair with a cucumber salad for a refreshing side. Enjoy with a mango lassi for a sweet, cooling drink. I served it with naan, and it was a perfect combo. It’s great for family dinners, potlucks, or date nights.

Nutrition Info for Chicken Tikka Masala

Per serving (1 cup, 4 servings):

• Calories: 380 kcal
• Protein: 25g
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 6g
• Fat: 20g
• Saturated Fat: 8g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Chicken Tikka Masala Recipe is a creamy, high-protein dish with bold, comforting flavors. Its straightforward prep makes it perfect for weeknights or special occasions. What’s your favorite way to serve this dish? Let us know in the comments!