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Chicken Tikka Masala – Creamy Indian-Inspired Chicken in a Rich Tomato Spiced Sauce for an Easy Homemade Dinner

Chicken Tikka Masala is the definition of comfort with character—tender chicken, warm spices, and a luxuriously creamy tomato sauce that wraps every bite in bold flavor. This beloved Indian-inspired dish is famous for its balance: aromatic but not overpowering, rich yet approachable, and deeply satisfying without being heavy. This homemade version is designed for real life. It skips complicated steps while keeping the soul of the dish intact. You’ll build layers of flavor with pantry spices, garlic, ginger, tomatoes, and cream—no special equipment, no long marinating times, and no hard-to-find ingredients. The result is a restaurant-style curry you can confidently serve on a weeknight or for guests. Whether you spoon it over fluffy rice or enjoy it on its own, this Chicken Tikka Masala delivers cozy, crowd-pleasing comfort—made simple, consistent, and repeatable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
For the Masala Sauce
  • 2 tbsp olive oil or unsalted butter
  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp tomato paste
  • 1 15-oz can tomato sauce or crushed tomatoes
  • 1½ tsp garam masala
  • 1 tsp curry powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp chili powder optional, for heat
  • 1 tsp sugar
  • 1 cup heavy cream
  • Salt to taste
Optional for Serving
  • Cooked rice
  • Chopped fresh parsley or cilantro
  • These ingredients create a sauce that is bold balanced, and creamy—with layers of spice that develop gently as it simmers.

Equipment

  • Large skillet or deep sauté pan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Mixing bowl

Method
 

Step 1: Season the Chicken
  1. Place the chicken pieces in a mixing bowl. Add salt, black pepper, paprika, cumin, and coriander. Toss until every piece is evenly coated. Set aside while you start the sauce.
Step 2: Sauté the Onion
  1. Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and lightly golden.
Step 3: Add Garlic and Ginger
  1. Stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant, being careful not to burn.
Step 4: Build the Tomato Base
  1. Add the tomato paste to the pan and stir continuously for 1 minute. This step deepens the tomato flavor and adds richness to the sauce.
Step 5: Bloom the Spices
  1. Add garam masala, curry powder, smoked paprika, cumin, turmeric, chili powder (if using), sugar, and a pinch of salt. Stir well so the spices coat the onions and tomato paste evenly.
Step 6: Add Tomatoes
  1. Pour in the tomato sauce or crushed tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pan.
Step 7: Simmer the Sauce
  1. Bring the sauce to a gentle simmer. Reduce heat to medium-low and cook for 8–10 minutes, stirring occasionally, until slightly thickened and aromatic.
Step 8: Cook the Chicken in the Sauce
  1. Add the seasoned chicken directly into the simmering sauce. Stir to coat the chicken completely.
Step 9: Cover and Simmer
  1. Cover the pan and simmer for 12–15 minutes, stirring once or twice, until the chicken is cooked through and tender.
Step 10: Finish with Cream
  1. Lower the heat and slowly stir in the heavy cream. The sauce will turn smooth, rich, and vibrant.
Step 11: Final Simmer
  1. Let the curry simmer uncovered for another 3–5 minutes to thicken slightly. Taste and adjust salt or spice as needed.
Step 12: Rest and Serve
  1. Remove from heat and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

🧊 Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze in portioned containers for up to 2 months.
Reheating
Reheat gently on the stovetop or in the microwave.
Add a splash of water or cream if the sauce thickens.
🥄 Variations
Milder version: Skip chili powder entirely.
Extra creamy: Add an additional ¼ cup cream.
Juicier chicken: Use chicken thighs instead of breasts.
Tomato-forward: Add another tablespoon of tomato paste.
Dairy-lighter: Reduce cream slightly and add more tomato sauce.
Each variation keeps the dish comforting, balanced, and approachable.
❓ 10 FAQs
Is Chicken Tikka Masala spicy?
It’s mildly spiced; heat is adjustable.
Can kids eat this?
Yes—omit chili powder for a gentle version.
Is marinating required?
No, seasoning is enough for great flavor.
Can I make it ahead?
Yes, it tastes even better the next day.
Does it freeze well?
Very well.
Why add sugar?
It balances the acidity of the tomatoes.
Can I double the recipe?
Yes, just use a larger pan.
Is this authentic?
It’s a simplified, home-friendly version.
What makes it creamy?
Heavy cream stirred in at the end.
What pairs best with it?
Rice, vegetables, or enjoyed on its own.
🏁 Conclusion
Chicken Tikka Masala is the kind of dish that earns a permanent place in your recipe rotation. Creamy, warmly spiced, and deeply comforting, it delivers bold flavor without complexity. Whether you’re cooking for family, guests, or just yourself, this recipe guarantees consistent, satisfying results every time.
Once you make it at home, it’s hard to go back.