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    Home > Main Courses > Main Dishes Chicken > Easy Chicken Tikka Masala

    Easy Chicken Tikka Masala

    Published: Mar 27, 2011 · Modified: May 23, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chicken Tikka Masala served with a side of rice

    This manageable recipe for easy chicken tikka masala . Chicken is marinated in yogurt and spices and then served in a tomato cream sauce. The end result is the most flavor packed sauce ever and beautifully tender chicken.

    Easy chicken tikka masla served with rice on a leaf shaped bowl.

    …without the tikka or the tandoori.

    I’ve recently signed up for emails from America’s Test Kitchen and so far I’m impressed and engaged with the content. The latest included a clip from a television segment featuring an easy Chicken Tikka Masala recipe. 

    I felt the excitement and adventure of a challenge since I’ve never had Tikka Masala and couldn’t resist the project.

    ATK tells us that Tikka Masala is the most popular dish ordered in Indian Restaurants and assures us that after testing many recipes, this Test Kitchen version will yield tender chunks of chicken in a flavorful aroma of seasonings without skewering and can be prepared in our American kitchens without the need of a tandoori oven or vessel.

    How to make Easy Chicken Tikka Masala

    Let’s get started.

    Spices to make easy chicken tikka masala.

    Using a mixture of cumin, ground coriander, cayenne and salt…

    Two chicken breasts seasoned to make chicken tikka masala.

    Sprinkle over both sides of  boneless, skinless chicken breasts. Cover with plastic wrap and refrigerate for 30 minutes. ATK assures us that the addition of salt and plastic wrap will vibrantly flavor the chicken in this short time.

    Yogurt marinade for Chicken Tikka Masala

    Mix together plain yogurt, chopped garlic, grated ginger and some vegetable oil. Stir together and let rest so that the flavors can marry while the chicken is flavoring in the refrigerator.

    Chicken breasts coated with lemon yogurt marinade.

    At the end of 30 minutes, remove chicken from refrigerator and slather generously with the yogurt mixture.

    Spices needed to make chicken tikka masala.

    Heating some oil in a sauce pan stove top, add finely chopped garlic, a seeded and deveined Serrano pepper, tomato paste, garam masala, grated ginger and chopped onion. Stirring, cook over medium heat until chile and onion are tender and flavors have become fragrant.

    A can of crushed tomatoes.

    Add some crushed tomatoes and continue to simmer on low. Whisk in some cream and keep warm until you add the chicken.

    Broiled chopped chicken breasts to  make tikka masala.

    Broil the slathered chicken breasts about six minutes per side, until thermometer reads 160 degrees. Transfer to a cutting board and let rest for five minutes and then chop into bite sized pieces. Stir the chicken into the tomato sauce and remove from heat immediately so that chicken will not cook any further. Serve alongside basmati rice.

    The verdict: 

    • Just as promised, I was surprised how flavorful the chicken tasted from its short visit with the spices in the refrigerator sealed under that plastic wrap.
    • I was impressed with how the yogurt and olive oil mixture beautifully browned the chicken just as promised.
    • It was very good, but never having Tikka Masala before and not being able to compare…we thought the sauce lacked that burst of flavor we were expecting.
    • It was somewhat of a lengthy process so I would not recommend this for a weeknight fix.

    Recipe for Easy Chicken Tikka Masala

    I hope you give this recipe for Chicken Tikka Masala a try, and if you do, please come back and give the recipe a star rating. And leave a comment about the experience you had with the recipe.

    And if you have an easy Indian chicken recipe, let me know, I’d  love to give it a try.

    More Easy Chicken Dinner Recipes

    • Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce
    • Easy Greek Yogurt Sauce For Chicken Thigh Kabobs
    • Easy Baked Chicken Parmesan
    • Latin Chicken and Black Beans with Jalapeno Orange Sauce
    Easy chicken tikka masla served with rice on a leaf shaped bowl.

    Easy Chicken Tikka Masala

    Chicken is marinated in yogurt and spices and then served in a tomato cream sauce. The end result is the most flavor packed sauce ever and beautifully tender chicken.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 683kcal
    Author: Lea Ann Brown

    Ingredients

    • Chicken Tikka:
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon table salt
    • 2 pounds chicken breast boneless, skinless trimmed of fat
    • 1 cup plain whole-milk yogurt
    • 2 tablespoons vegetable oil
    • 2 medium garlic cloves about 2 teaspoons, minced or pressed through a garlic press
    • 1 tablespoon grated fresh ginger
    • Masala Sauce:
    • 3 tablespoons vegetable oil
    • 1 medium onion about 1-1/4 cups, diced fine
    • 2 medium garlic cloves about 2 teaspoons, minced or pressed through a garlic press
    • 2 teaspoons grated fresh ginger
    • 1 Serrano chile ribs and seeds removed, flesh minced
    • 1 tablespoon tomato paste
    • 1 tablespoon garam masala
    • 28 ounces crushed tomatoes canned
    • 2 teaspoons sugar
    • 2/3 cup heavy cream
    • 1/4 cup cilantro leaves chopped, fresh
    • 1/2 teaspoon table salt
    Prevent your screen from going dark

    Instructions

    • FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
    • FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
    • While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
    • Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

    Notes

    This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

    Nutrition

    Calories: 683kcal | Carbohydrates: 25g | Protein: 55g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 207mg | Sodium: 1474mg | Potassium: 1625mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1320IU | Vitamin C: 25.7mg | Calcium: 191mg | Iron: 3.8mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Design Wine and Dine says

      March 30, 2011 at 7:45 am

      WOW, what a wonderful post! My Kitchen in the Rockies (Kristin) has a truly awesome blog! I may have to make this now too, LOVE Indian food!

      Reply
      • Lea Ann says

        March 30, 2011 at 5:08 pm

        Kirsten’s blog is great! As always thanks for stopping by.

        Reply
    2. Lindsey Mendenhall says

      March 28, 2011 at 10:02 pm

      Great site with adventurous recipes! Can’t wait to try one! Nice to meet you on Sat. And thanks for visiting The Bakery Box! YOUR site is soooo cute!

      Reply
      • Lea Ann says

        March 29, 2011 at 5:13 am

        Thanks Lindsey. I love our meetups. Thanks for stopping by.

        Reply
    3. dan says

      March 28, 2011 at 7:23 pm

      wow! looks great. plus the name sounds cool, which is important.

      Reply
      • Lea Ann says

        March 29, 2011 at 5:14 am

        As always, enjoy your comments Dan!

        Reply
    4. Karen says

      March 28, 2011 at 1:11 pm

      I love how nice and brown the chicken is. I might have to slather my chicken in yogurt next time I make it. Love your leaf-shaped bowl, this recipe sounds delish!

      Reply
      • Lea Ann says

        March 28, 2011 at 4:54 pm

        I’m thinkin the same thing Karen. 🙂

        Reply
    5. biz319 says

      March 28, 2011 at 9:14 am

      I love chicken tikka masala – my version is mostly on the stove top – and the heavy cream is worth it! 😀

      http://mybizzykitchen.com/2010/03/09/more-indian-food/

      Reply
      • Lea Ann says

        March 29, 2011 at 5:23 am

        I’m convinced I’ll try it again. I’d love to go to a good Indian Restaurant before I do, and see what it’s supposed to taste like. 🙂

        Reply
    6. Boulder Locavore says

      March 28, 2011 at 8:57 am

      Love Chicken Tikka! Hope you loved the end result. It looks delicious and love the photos!

      Reply
      • Lea Ann says

        March 29, 2011 at 5:23 am

        Thanks Toni

        Reply
    7. pam says

      March 28, 2011 at 7:40 am

      This sounds wonderful and I totally love that first picture!!! Also, I wanted to stop by and thank you for your sweet comments about Scrappycat.

      Reply
      • Lea Ann says

        March 28, 2011 at 7:47 am

        Thanks Pam, I was pretty proud of that photo. Again, so sorry about Scrappy…even with all the memories, you’re going to miss her dearly.

        Reply
    8. Karen Harris says

      March 28, 2011 at 6:39 am

      I used to always make Chicken Korma for our Indian nights, but we are now stuck on Chicken Tikka Masala. I have seen the episode of ATK when they make this recipe and was wondering how good it was. Thanks so much for your review. I love love love Madhur Jaffrey’s recipe above all others (forgive me ATK). It is a lot of trouble but SO worth it. If you ever feel like tacklng this dish again, give it a try. You can find it on my blog or you can Google it, but don’t give up on this classic. Beautiful photos!

      Reply
      • Lea Ann says

        March 28, 2011 at 6:57 am

        Thank you Karen. When I read this, I ran for my only Jaffrey cookbook and the recipe isn’t there. I don’t want to give up and look forward to preparing hers…which I’m sure is the “real deal”. And thanks for the photo compliment…I was pretty proud of a couple of them.

        Reply
    9. Mary says

      March 28, 2011 at 6:00 am

      It sounds like you were not completely happy with the results. Would you make this again? It looks wonderful. I hope you have a great day. Blessings…Mary

      Reply
      • Lea Ann says

        March 28, 2011 at 6:18 am

        I’m not sure I’d make it again. Like I said, it was good, but I’ve got other Chicken recipes I’d rather tackle if reserving that much time for a meal. I want to have it at a restaurant and then make my decision to try it again or not…and adjust flavors.

        Reply
    10. My Carolina Kitchen says

      March 28, 2011 at 4:00 am

      Thanks for your honest assessment Lea Ann. I don’t have much experience with Indian food, but I love, love, love that palm leaf plate.
      Sam

      Reply
      • Lea Ann says

        March 28, 2011 at 5:37 am

        Thanks Sam. I have a small collection of various leaf plates. Whenever I see one I like, I grab it. I don’t have any experience with Indian food and have an Indian client who reads my blog. I’m going to call her tody and see what she thinks about the recipe.

        Reply
    11. Barbara | VinoLuciStyle says

      March 27, 2011 at 10:06 pm

      I made something similar recently…because when I saw the individual ingredients I realized I had all everything I needed. I sort of expected I would have to shop for exotic spices. Nope, Just mix some I already had. Makes me want to make it again seeing this…I love it.

      Have you had basmati rice? If you make more Indian dishes you must try it. Or wait, I got mine at Costco…I could give you a pound or five!

      Reply
      • Lea Ann says

        March 28, 2011 at 5:53 am

        I was surprised I had all those spices on hand too Barb. I think all I had to buy was the chicken and crushed tomatoes. I have used basmati and jasmine rice for years. Love the flavor of both. I don’t buy mine at Costco…I’ve seen those huge bags and don’t know where on earth I’d store it. 🙂

        Reply
    12. Vickie says

      March 27, 2011 at 8:39 pm

      First of all, this is one of Dana’s favorite dishes and he only gets it when we travel since there are no Indian restaurants here. Secondly, I keep forgetting to look for a recipe and then you just put one right in front of me. And your photographs are great! My two favorites are the first one and the one of the browned chicken. I’m going to surprise Dana with this one. 🙂

      Reply
      • Lea Ann says

        March 28, 2011 at 5:58 am

        Please let me know what he thinks. Like I said, I’ve never had it, so don’t know if it’s “right” or not. You may have to adjust the spices. Thanks for the compliment on the photos. That first shot was taken during a colorful sunset. And since I don’t have a lighting set up and haven’t learned the camera all that well yet, I’m at the mercy of nature. Which this time turned out beautifully. My little point and shoot would have turned out a bad photo with this lighting. Besides the photo, didn’t that chicken brown beautifully? Thanks Vickie

        Reply
    13. Lea Ann says

      March 27, 2011 at 7:11 pm

      You’re so very welcome Ann. Thanks for stopping by.

      Reply
    14. Ellie (Almost Bourdain) says

      March 27, 2011 at 6:19 pm

      Tikka masala is one of my faovurite curry dish. Your first picture is beautiful!

      Reply
      • Lea Ann says

        March 27, 2011 at 6:49 pm

        Thank you so much Ellie. I’m so nervous with my new camera, I so much appreciate your comment.

        Reply
    15. My Kitchen in the Rockies says

      March 27, 2011 at 5:38 pm

      Thank you for the shout out, Lea Ann.
      You got me hungry now. Fish is on the menu tonight, but I would rather eat your Indian dish. May I can change my plans and add the fish to something Indian inspired? Or I’ll make the Masala sauce and add the fish, should work. Yes, that’s what I will do. Off to the kitchen!

      Reply
      • Lea Ann says

        March 27, 2011 at 6:50 pm

        Well you’re so welcome Kirstin. As always look forward to your meal and photos.

        Reply
    16. UrMomCooks says

      March 27, 2011 at 5:03 pm

      I would love to try this! I have made another version a long time ago, and all I remember is that it took a VERY long time – have not made it again! This flavor profile sounds delicious and ur pics look scrumptious!

      Reply
      • Lea Ann says

        March 27, 2011 at 6:52 pm

        Well this one, that was advertised as being simple did indeed take about an hour and a half. I’m not sure I’d make this again…but it was tasty. Thank you so much for the compliment on my photos. I’m so nervous with my new camera.

        Reply
    17. Cooking with Michele says

      March 27, 2011 at 4:27 pm

      I have a cooking philosophy that I’m thinking of naming something like global improv – I look for the key flavor ingredients in various ethnic dishes then set about creating a recipe that’s “close enough” to the real thing, but less work and time. Since Tikka Masala is my favorite Indian dish (along with everyone else I now see!), I’m might have to work on that – will let you know what I come up with!

      Reply
      • Lea Ann says

        March 27, 2011 at 7:14 pm

        Michele, thanks so much for stopping by and the comment. Love your global improv idea. Please work on Tikka Masala and share the recipe with me! Please. 🙂

        Reply
    18. larry says

      March 27, 2011 at 4:08 pm

      If you said let’s go to an Indian restaurant, I’d go, but if I were picking it would be something else, so I think I’ll just wait for the makes your eyes roll back in your head dish. 🙂

      Reply
      • Lea Ann says

        March 27, 2011 at 6:53 pm

        LOL…Love it Larry…couldn’t agree more.

        Reply
    19. Carol @ There's Always Thyme to Cook says

      March 27, 2011 at 3:55 pm

      Your chicken looks so good, so flavorful! And a nice change from the chicken dishes we usually have!

      Reply
      • Lea Ann says

        March 27, 2011 at 7:12 pm

        It is a nice change Carol…not sure I’d make it again though.

        Reply
    20. Russ says

      March 27, 2011 at 3:21 pm

      Sounds wonderful — even though I really hate yogurt.

      Reply
      • Lea Ann says

        March 27, 2011 at 3:23 pm

        Have you ever had Greek Style Yogurt???? Ohmygoodness good.

        Reply
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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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