Stovetop Chicken Tikka Masala with Creamy Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender chicken pieces simmered in a spiced, creamy tomato sauce that balances warmth and richness for an inviting Indian-inspired meal. This Indian-inspired game-day recipe (gluten free), ready in about 75 minutes, pairs boneless skinless chicken thighs, plain yogurt, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, cut into 1-inch pieces boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 14 oz canned crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp, optional red chili powder

Instructions

1. Step 1: In a medium bowl, combine 1 lb cut chicken thighs with 1/2 cup plain yogurt, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, and 1 tsp salt. Stir well to coat and marinate for at least 30 minutes at room temperature.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until softened and golden.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet; cook for 1 minute until fragrant.
4. Step 4: Stir in 14 oz canned crushed tomatoes and 1/2 tsp red chili powder if using. Simmer the sauce for 10 minutes, stirring occasionally, until thickened.
5. Step 5: Add the marinated chicken pieces to the skillet, stirring well to coat with sauce. Cover and simmer over medium-low heat for 15-20 minutes until chicken is cooked through.
6. Step 6: Reduce heat to low and stir in 1/2 cup heavy cream and 1/4 cup chopped fresh cilantro. Cook for another 3 minutes until heated through and sauce is creamy.
7. Step 7: Serve hot with steamed basmati rice or warm naan bread.