Name: Chicken Tikka Masala
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lb boneless skinless chicken breasts; 0.75 cup plain yogurt; 1 tbsp fresh ginger; 4 clove garlic; 2 tsp garam masala; 1 tsp smoked paprika; 0.5 tsp cayenne pepper; 1 tsp salt; 2 tbsp vegetable oil; 1 medium yellow onion; 2 tbsp tomato paste; 14.5 oz canned crushed tomatoes; 0.75 cup heavy cream; 0.25 cup coconut milk; 1 tsp cumin; 1 tsp coriander; 1 tsp honey; 0.25 cup cilantro; 0.5 whole lime

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385 cal38g protein12g carbs19g fat650mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut25 min active

+1 · garam masala

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Chicken Tikka Masala

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Comfort50 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastscut into 1.5-inch chunks1.5 lb

plain yogurt0.75 cups

fresh gingerminced1 tbsp

garlicminced4 cloves

garam masala2 tsp

smoked paprika1 tsp

cayenne pepper0.5 tsp

salt1 tsp

vegetable oil2 tbsp

yellow onionsliced thin1 medium

tomato paste2 tbsp

canned crushed tomatoes14.5 oz

heavy cream0.75 cups

coconut milkoptional, for richness0.25 cups

cumin1 tsp

coriander1 tsp

honey1 tsp

cilantroGarnishfresh, chopped0.25 cups

limefor finishing0.5 whole

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Mix yogurt, minced ginger, minced garlic, garam masala, paprika, cayenne, and salt in a bowl. Add the chicken chunks and stir to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).

2Heat a grill pan or cast iron skillet over medium-high heat and brush lightly with oil. Working in batches if needed, grill the chicken pieces for 2–3 minutes per side until charred and cooked through (internal temp 165°F). Set aside.

3In the same skillet or another large skillet, heat 2 tbsp oil over medium heat. Add sliced onion and cook until golden and soft, about 5 minutes.

4Stir in tomato paste and cook for 1 minute until it darkens slightly. Add crushed tomatoes, cumin, coriander, and a pinch of salt. Simmer for 5 minutes to meld flavors.

5Stir in cream and coconut milk (if using). Return the grilled chicken to the skillet and simmer gently for 5–8 minutes until the sauce thickens slightly and the chicken is heated through.

6Taste and adjust seasoning with salt, cayenne, or honey to balance heat and sweetness. Finish with fresh lime juice and top with cilantro.

7Serve over jasmine rice or with warm naan bread.