Creamy Malai Chicken Tikka Masala

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken in a rich, aromatic tomato cream sauce with subtle spices, perfect for pairing with warm naan. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs boneless chicken breast, plain yogurt, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 45 min Cook: 25 min Serves 4 Indian cuisine 520 cal/serving

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Ingredients

1 lb boneless chicken breast
1/2 cup plain yogurt
2 tbsp ginger paste
2 tbsp garlic paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 cup tomato puree
1/2 cup heavy cream
1 medium, finely chopped onion
1/4 cup, chopped fresh cilantro
3 tbsp vegetable oil
1/2 tsp salt

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Instructions

Step 1: In a bowl, combine 1 lb boneless chicken breast (cut into 1-inch cubes), 1/2 cup plain yogurt, 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp garam masala. Mix well, cover, and marinate for at least 30 minutes.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and sauté for 5 minutes until golden brown and translucent.
Step 3: Add the marinated chicken along with all marinade, cook for 5 minutes until chicken is no longer pink. Stir in 1 cup tomato puree and 1/2 tsp salt, simmer for 10 minutes until sauce thickens.
Step 4: Reduce heat to low, stir in 1/2 cup heavy cream and cook for 3 minutes until creamy and heated through. Remove from heat, stir in 1/4 cup chopped fresh cilantro. Serve hot with naan.