Maharaj Indian Grill-Inspired Chicken Tikka Masala

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A rich and creamy chicken tikka masala featuring tender grilled chicken pieces simmered in a spiced tomato and cream sauce, inspired by flavors from Elmhurst's Maharaj Indian Grill. This Indian-inspired chicken recipe, ready in about 45 minutes, pairs plain yogurt, garlic paste, ginger paste 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 lb boneless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain yogurt
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric powder
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 cup canned crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp fresh cilantro, chopped for garnish

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Instructions

1. Step 1: In a bowl, combine 1/2 cup plain yogurt, 1 tbsp garlic paste, 1 tbsp ginger paste, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric powder, and 1 tsp salt. Add 1 lb boneless chicken thigh cubes and marinate for at least 1 hour in the fridge.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until golden and soft.
3. Step 3: Add the marinated chicken pieces to the skillet and cook for 6-8 minutes until browned on all sides.
4. Step 4: Stir in 1 cup canned crushed tomatoes and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.
5. Step 5: Reduce heat to low and stir in 1/2 cup heavy cream. Cook for an additional 3 minutes until the sauce is creamy and coats the chicken.
6. Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or naan bread.