Meal Manager
Chicken Tikka Masala

Chicken Tikka Masala

A cozy, crowd-pleasing Chicken Tikka Masala with tender marinated chicken in a creamy, spiced tomato sauce—perfect for an easy stovetop dinner!
Serves: 4
Dinner
Meat
Prep: 20
Cook: 35
Comfort Food
Crowd Pleaser
Stovetop
Cuisine: Indian
Skill level:
N/A
884 kcalCalories
22 gCarbs
16 gNet Carbs
43 gProteins
69 gFats
6 gFibers
  • Marinate the chicken. In a bowl, combine yogurt, lemon, garlic, ginger, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Add chicken and coat well. Rest 15–30 minutes (or up to overnight).
    Ginger: 15 g
    Black Pepper: 0.5 tsp
    Cumin: 1.5 tsp
    Garam Masala: 2 tsp
    Coriander Powder: 1 tsp
    Turmeric: 1 tsp
    Chilli Powder: 0.5 tsp
    Salt: 1 tsp
    Chicken Thighs: 6 thighs
    Yoghurt: 200 g
    Lemon: 0.5 lemons
    Garlic: 4 cloves
  • Sear the chicken. Heat oil in a large skillet over medium-high. Shake excess marinade off chicken and sear until lightly charred and mostly cooked through. Remove to a plate.
    Vegetable Oil: 2 tbsp
  • Build the sauce base. Add a little more oil or a knob of butter if needed, then add onion and sauté until soft and golden.
    Onion: 1 onion
    Butter: 15 g
  • Bloom spices. Stir in paprika (optional), garam masala, cumin, coriander, turmeric, and chili powder. Cook 30–45 seconds until fragrant.
    Turmeric: 0.25 tsp
    Cumin: 0.5 tsp
    Paprika: 1 tsp
    Coriander Powder: 0.5 tsp
    Garam Masala: 1 tsp
    Chilli Powder: 0.25 tsp
  • Simmer the tomato sauce. Stir in tomato paste and tinned tomatoes, a pinch of sugar, and a pinch of salt. Simmer 10–15 minutes, stirring occasionally, until thickened.
    Tomato Paste: 1 tbsp
    Sugar: 0.5 tsp
    Salt: 1 pinch
    Tomatoes (tinned): 400 g
  • Finish the curry. Reduce heat to low. Stir in cream and remaining butter. Return chicken (with juices) and simmer 5–8 minutes until cooked through and saucy. Adjust salt and pepper. Garnish with chopped coriander and serve.
    Cream: 150 ml
    Butter: 15 g
    Black Pepper: 1 pinch
    Coriander: 10 g
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