Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 2 tablespoons fresh gingerroot, minced; 1 tablespoon cumin; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon cinnamon; 1/4 teaspoon ground turmeric; 1 (14 ounce) can tomato sauce; 1 cup heavy whipping cream; 2 teaspoons paprika; 1 tablespoon white sugar; 1 more tablespoon canola oil; 4 boneless skinless chicken breast halves, cut into bite-size pieces; 1/2 teaspoon curry powder; 1/2 teaspoon salt (optional); 1 teaspoon white sugar (optional)

Servings: persons

2 tablespoons canola oil
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh gingerroot, minced
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 more tablespoon canola oil
4 boneless skinless chicken breast halves, cut into bite-size pieces
1/2 teaspoon curry powder
1/2 teaspoon salt (optional)
1 teaspoon white sugar (optional)

1
Heat 2 tablespoons oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic and ginger; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
2
Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Transfer sauce to a crockpot.
3
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Cook on high for 2 hours or on low for 4 hours.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 large onion, finely chopped, 4 garlic cloves, minced, 2 tablespoons fresh gingerroot, minced, and more.

Yes, Chicken Tikka Masala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tikka Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions