Slow-Cooked Indian Chicken Tikka Masala

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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

Ingredients

• 1.5 pounds boneless chicken thighs
• 1/2 cup plain yogurt
• 4, 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
• 1 tsp salt
• 2 tbsp vegetable oil
• 1, finely chopped large onion
• 1 cup canned crushed tomatoes
• 3/4 cup heavy cream
• 1/4 cup, chopped fresh cilantro leaves
• 1/2 cup water

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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.