Slow-Cooked Chicken Tikka Masala with Fresh Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender chicken pieces simmered in a robust, spiced tomato sauce enriched with cream and traditional Indian spices. This indian-inspired chicken (gluten free) ready in about 60 minutes blends boneless chicken thighs, plain yogurt, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 boneless chicken thighs
• 1/2 cup plain yogurt
• 4, minced garlic cloves
• 2 tbsp ginger paste
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 large, finely chopped onion
• 28 oz canned crushed tomatoes
• 3/4 cup heavy cream
• 1/4 cup, chopped fresh cilantro leaves
• 1 tbsp lemon juice

Instructions

1. Step 1: In a large bowl, combine 1.5 lbs boneless chicken thighs cut into 2-inch pieces, 1/2 cup plain yogurt, 4 minced garlic cloves, 2 tbsp ginger paste, 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp garam masala, 1/2 tsp cayenne pepper, and 1 tsp salt. Mix well and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 3 tbsp vegetable oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until golden and fragrant.
3. Step 3: Add the marinated chicken pieces along with the marinade to the skillet. Cook over medium-high heat for 5-7 minutes until the chicken is lightly browned.
4. Step 4: Pour in 28 oz canned crushed tomatoes and stir well. Reduce heat to low, cover, and simmer for 25 minutes until the chicken is cooked through and the sauce thickens.
5. Step 5: Stir in 3/4 cup heavy cream and cook uncovered for an additional 5 minutes until the sauce coats the chicken evenly.
6. Step 6: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro leaves and drizzle 1 tbsp lemon juice over the dish. Stir gently and serve hot with basmati rice or naan.