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Creamy Chicken Tikka Masala

This creamy, perfectly spiced Chicken Tikka Masala recipe is surprisingly easy to make at home and ready in about 30 minutes! Forget takeout; you won't believe how delicious and simple this classic Indian dish is to prepare from scratch. Serve it with fluffy rice and fresh cilantro for a complete meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Masala Paste
  • 2 large Onions roughly chopped
  • 5 cloves Garlic
  • 2 inch Fresh Ginger peeled and roughly chopped
  • 3 tablespoons Garam Masala
  • 1 tablespoon Chili Powder
  • 1 tablespoon Turmeric
  • 1 tablespoon Cumin
  • 0.5 teaspoon Ground Cloves
  • 2 teaspoons Kosher Salt
  • 0.5 teaspoon Cayenne Pepper
  • 0.25 cup Cilantro Stems packed
  • 1 whole Lemon juice of one lemon
Main Ingredients
  • 2 pounds Boneless Skinless Chicken Breasts cut into bite-sized pieces
  • 0.25 cup Masala Paste reserved from paste recipe
  • 0.5 cup Plain Yogurt
  • 2 tablespoons Vegetable Oil
  • 2 cups Tomato Puree
  • 1 cup Heavy Cream or one 14-ounce can regular coconut milk for dairy-free
  • 2 teaspoons Kosher Salt or to taste
  • 0.25 cup Fresh Cilantro chopped, for garnish
  • 2 cups Basmati Rice for serving

Method
 

Masala Paste Preparation
  1. Combine all ingredients for the masala paste (onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, ground cloves, salt, cayenne pepper, cilantro stems, and lemon juice) in a food processor. Pulse until a smooth paste forms. Set aside 0.25 cup of the paste for this recipe. The remaining paste can be frozen for future use.
Chicken Tikka Masala Steps
  1. Cut the chicken breasts into bite-sized pieces. In a bowl, marinate the chicken with 1.5 tablespoons of the prepared masala paste and the plain yogurt. Mix well to coat and refrigerate for at least 30 minutes.
  2. While the chicken marinates, start cooking your basmati rice according to package directions. In a large, deep nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken in batches (do not overcrowd the pan) and cook, undisturbed, until each piece is nicely browned on the outside. Remove the chicken from the pan and set aside. The chicken does not need to be fully cooked through at this stage.
  3. Add 2.5 tablespoons of the reserved masala paste to the same skillet. Stir-fry for a few minutes until fragrant. Pour in the tomato puree and return the browned chicken to the pan. Bring to a simmer and cook for 10-15 minutes, or until the chicken is fully cooked through and tender.
  4. Stir in the heavy cream (or coconut milk). Season with additional kosher salt to taste. Let the sauce simmer gently for a few more minutes to thicken slightly. Serve the chicken tikka masala immediately over the cooked basmati rice, garnished with fresh chopped cilantro. Enjoy!

Notes

For a spicier kick, add more cayenne pepper to the masala paste. This recipe also works well with boneless, skinless chicken thighs if preferred. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.