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Quick Chicken Tikka Masala Recipe with Creamy Sauce and Naan Tutorial

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A fast and flavorful chicken tikka masala with a creamy sauce paired with warm naan, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil or ghee (for cooking)
  • Salt and pepper, to taste
  • 1/2 cup (120 g) plain yogurt (Greek or regular)
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter or ghee
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon tomato paste
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • 4 pieces of naan bread (store-bought or homemade)
  • Optional: lemon wedges for squeezing

Instructions

  1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 15 minutes.
  2. Heat 1 tablespoon of oil or ghee in a skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for about 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. In the same skillet, melt butter or ghee over medium heat. Add chopped onions and sauté until translucent and soft, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking another 1-2 minutes until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes. Pour in crushed tomatoes, chili powder, coriander, and a pinch of salt. Let simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens.
  5. Return the cooked chicken to the skillet. Stir to coat the chicken well with the sauce. Reduce heat to low and simmer for 5 minutes.
  6. Slowly stir in the heavy cream or coconut milk, blending until the sauce is silky and creamy. Adjust salt and pepper to taste. Simmer for another 2-3 minutes.
  7. While the sauce simmers, warm naan bread in a dry skillet over medium heat for 1-2 minutes per side or wrap in foil and heat in a preheated 350°F (175°C) oven for 5-7 minutes until soft and warm.
  8. Spoon the chicken tikka masala into bowls, garnish with chopped cilantro if desired, and serve alongside warm naan. Optionally, squeeze lemon juice over the top.

Notes

Marinate chicken at least 15 minutes for best flavor. Avoid overcrowding the pan when cooking chicken to get a good sear. Warm naan in oven wrapped in foil or in a dry skillet. For dairy-free, use coconut yogurt and coconut milk. Adjust chili powder to taste. A pinch of sugar can balance acidity if sauce tastes sharp.

Nutrition

Keywords: chicken tikka masala, quick chicken tikka, creamy sauce, naan, Indian recipe, easy dinner, weeknight meal

Find it online: https://tempotaste.com/quick-chicken-tikka-masala-recipe-with-creamy-sauce-and-naan-tutorial/