Chicken Tikka Masala

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

This indian-inspired chicken ready in about 100 minutes pairs cubed chicken breasts, plain yogurt, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cubed chicken breasts
• 1 cup plain yogurt
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 large, diced onion
• 4 cloves, minced garlic
• 1 inch, grated ginger
• 14 oz can crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp butter
• for garnish fresh cilantro

Instructions

1. Step 1: In a large bowl, combine 1 cup plain yogurt, 1 tbsp garam masala, 1 tsp turmeric, and 1 tsp cumin. Add 1.5 lbs cubed chicken breasts, ensuring each piece is well-coated. Cover and refrigerate for 1 hour, turning occasionally, until the chicken is well-infused and slightly firm to the touch. Tip: For best results, marinate overnight if time allows.
2. Step 2: Preheat oven to broil (high heat) or heat a large skillet over medium-high heat. Place chicken pieces on a baking sheet or in the skillet, ensuring they’re not overcrowded. Cook for 12–15 minutes, turning once halfway, until the chicken is lightly charred on the edges and reaches an internal temperature of 165°F (74°C). Tip: For pan-searing, use a nonstick skillet and avoid moving the chicken until it develops a golden crust.
3. Step 3: In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add 1 large diced onion and sauté for 8–10 minutes, stirring occasionally, until the onion is golden brown and soft, with a sweet aroma. Tip: If the butter starts to brown too quickly, reduce heat slightly to prevent burning.
4. Step 4: Add 4 minced cloves garlic and 1 inch grated ginger to the pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the ginger is aromatic but not browned. Tip: Remove from heat immediately if garlic begins to turn golden—overcooking will make it bitter.
5. Step 5: Stir in the remaining 1 tbsp garam masala, then add 14 oz crushed tomatoes. Use a wooden spoon to break up the tomatoes slightly, then bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the sauce thickens and the tomatoes are softened, with a rich, slightly caramelized flavor. Tip: For a smoother texture, mash the tomatoes with a fork before adding them.
6. Step 6: Reduce heat to low. Pour in 1/2 cup heavy cream, stirring gently to combine. Add the cooked chicken pieces, ensuring they’re fully submerged in the sauce. Simmer for 10 minutes, stirring occasionally, until the chicken is tender and the sauce is glossy and well-coated. Tip: Avoid boiling the sauce after adding cream to prevent curdling.
7. Step 7: Taste and adjust seasoning with additional salt, pepper, or garam masala if needed. Remove from heat and stir in fresh cilantro. Serve immediately, garnished with additional cilantro, alongside basmati rice or warm naan. Tip: For a spicier version, add 1/2 tsp cayenne pepper or a chopped green chili to the sauce.