35-minute chicken tikka masala is the creamy, warmly spiced curry that beats takeout on a Tuesday night. Cubed chicken breast marinates in yogurt, ginger, and garam masala, browns fast in coconut oil, then simmers in a smooth tomato-cream sauce finished with butter. Rich, comforting, and only 10g carbs per serving when you skip the bread basket.
Craving that rich, creamy, and aromatic flavor of your favorite Indian restaurant but short on time? You’ve come to the right place! This 35-minute Chicken Tikka Masala is your weeknight dinner hero. We’re talking tender, yogurt-marinated chicken simmered in a luscious, spiced tomato cream sauce that’s unbelievably easy to make. Forget takeout; your new go-to comfort food is right here.
Ingredients
• For the Chicken Marinade
• 1.5 lb / 680 g boneless, skinless chicken breast, cut into 2-inch cubes
• 4 oz / 120 ml plain yogurt
• 2 tbsp / 30 ml garam masala
• 1 tsp / 5 ml grated fresh ginger
• 1 tsp / 5 ml minced garlic
• For the Sauce
• 1 tbsp / 15 ml coconut oil
• 1 medium onion, chopped
• 2 tsp / 10 ml grated fresh ginger
• 2 tsp / 10 ml minced garlic
• 1 tbsp / 15 ml ground coriander
• 2 tsp / 10 ml ground cumin
• 1 tsp / 5 ml chili powder
• ½ tbsp / 7.5 ml garam masala
• 1 can (14.5 oz / 411 g) crushed tomatoes
• ½ cup / 120 ml heavy cream
• 2 tbsp / 28 g (0.99 oz) butter
• Salt to taste
Instructions
1. In a large bowl, combine the chicken pieces, yogurt, 2 tbsp (30 ml) garam masala, 1 tsp ginger, and 1 tsp garlic. Mix until the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes.
2. While the chicken marinates, prepare the sauce. Add the chopped onion, 2 tsp (10 ml) ginger, 2 tsp (10 ml) garlic, crushed tomatoes, ground coriander, cumin, chili powder, and ½ tbsp garam masala to a blender. Blend until the mixture is completely smooth.
3. Heat the coconut oil in a large skillet or pan over medium-high heat. Add the marinated chicken, shaking off any excess marinade. Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
4. Pour the blended tomato sauce over the chicken in the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
5. Reduce the heat to low and stir in the heavy cream and butter until the butter has melted and the sauce is rich and creamy. Season with salt to your liking. Serve hot with basmati rice or naan bread.
Nutritional Information
• Calories: 450 kcal
• Protein: 42 g
• Fat: 28 g
• Carbohydrates: 10 g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• For a more tender and flavorful result, marinate the chicken for up to 8 hours or overnight.
• To control the heat, adjust the amount of chili powder. For a milder dish, use sweet paprika instead.
• For an even richer sauce, stir in a tablespoon of tomato paste along with the blended sauce in step 4.
• Garnish with a handful of fresh, chopped cilantro before serving to add a bright, herbaceous finish.
FAQ
Q: How long should I marinate the chicken for this tikka masala
A: For this recipe, marinate the chicken for at least 30 minutes. For an even more tender and flavorful result, you can marinate it for up to 8 hours or overnight in the refrigerator.
Q: Can I make this chicken tikka masala less spicy
A: Yes, you can easily control the heat. Simply reduce the amount of chili powder in the sauce, or for a milder version, substitute the chili powder with sweet paprika.
Q: How can I make the sauce even richer
A: To enhance the richness of the sauce, stir in one tablespoon of tomato paste when you add the blended tomato sauce to the skillet. The butter and heavy cream also contribute to the rich, creamy finish.
Q: What should I serve with chicken tikka masala
A: This chicken tikka masala is delicious served hot with traditional sides like fluffy basmati rice or warm naan bread to soak up the creamy sauce.
Pro Tips
- Marinate the chicken for at least 30 minutes, or up to 8 hours overnight — the yogurt tenderizes the breast and the garam masala soaks in deeper the longer it sits.
- Shake off the excess marinade before the chicken hits the coconut oil; wet pieces steam instead of browning, and the fond they leave behind is the base of the sauce.
- Blend the onion-tomato-spice mixture until completely smooth before it goes in the pan — that silky texture is what makes the masala taste restaurant-made.
- Dial the heat with the chili powder: use sweet paprika for a mild, kid-friendly curry, or add extra chili powder if you want the sauce to bite back.
- Stir the heavy cream and butter in over low heat at the very end so the sauce stays glossy and never splits, and add a spoonful of tomato paste with the blended sauce for even more depth.
Frequently Asked Questions
Can I make chicken tikka masala ahead of time?
Yes — the sauce tastes even better the next day. Cool it and refrigerate for up to 3 days, then reheat gently over low heat so the cream sauce does not separate.
Can I use chicken thighs instead of breast?
Absolutely — thighs stay juicier through the braise and suit the marinade beautifully. Cut them into the same 2-inch cubes and add a minute or two to the browning step.
Does tikka masala freeze well?
It does, especially before the cream is added. Freeze the tomato-spice base with the chicken for up to 2 months, then thaw and stir in the cream and butter when you reheat it.
What can I serve it with on keto?
Skip the basmati rice and naan and go for cauliflower rice, which catches the creamy sauce just as well. The curry itself is 10g carbs per serving with 42g protein and 28g fat.
Recipe card below.
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35-Minute Chicken Tikka Masala
Ingredients
Method
- In a large bowl, combine the chicken pieces, yogurt, 2 tbsp (30 ml) garam masala, 1 tsp ginger, and 1 tsp garlic.
- Mix until the chicken is thoroughly coated.
- Cover and marinate in the refrigerator for at least 30 minutes.
- While the chicken marinates, prepare the sauce.
- Add the chopped onion, 2 tsp (10 ml) ginger, 2 tsp (10 ml) garlic, crushed tomatoes, ground coriander, cumin, chili powder, and ½ tbsp garam masala to a blender.
- Blend until the mixture is completely smooth.
- Heat the coconut oil in a large skillet or pan over medium-high heat.
- Add the marinated chicken, shaking off any excess marinade.
- Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
- Pour the blended tomato sauce over the chicken in the skillet.
- Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream and butter until the butter has melted and the sauce is rich and creamy.
- Season with salt to your liking.
- Serve hot with basmati rice or naan bread.
- Garnish with a handful of fresh, chopped cilantro before serving to add a bright, herbaceous finish.
