Slow-Cooked Indian Chicken Tikka Masala

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a rich tomato-based sauce with warming spices and cream, perfect for a comforting meal. This indian-inspired curry ready in about 55 minutes pairs pounds boneless chicken thighs, plain yogurt, minced garlic cloves 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.

Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds boneless chicken thighs cut into 1-inch pieces with 1/2 cup plain yogurt, 2 minced garlic cloves, 1 tbsp ginger paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp garam masala, 2 tsp paprika, 1/2 tsp turmeric powder, and 1 tsp salt. Mix well, cover, and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1 finely chopped large onion and sauté for 7-8 minutes until golden and translucent.
  3. Step 3: Add the remaining 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup canned crushed tomatoes and cook for 5 minutes, stirring occasionally, until the sauce thickens and darkens.
  4. Step 4: Add the marinated chicken pieces along with the marinade to the skillet and cook for 5 minutes, turning occasionally until the chicken starts to brown.
  5. Step 5: Pour in 1/2 cup water, cover, and simmer on low heat for 20 minutes until the chicken is cooked through and tender.
  6. Step 6: Stir in 3/4 cup heavy cream and cook uncovered for another 5 minutes until the sauce is creamy and slightly thickened.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro leaves before serving with basmati rice or naan bread.

Frequently asked questions

How long does Slow-Cooked Indian Chicken Tikka Masala take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Indian Chicken Tikka Masala?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Slow-Cooked Indian Chicken Tikka Masala?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Indian Chicken Tikka Masala for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Indian Chicken Tikka Masala?

Indian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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