If you like a mild tomato based curry with juicy, flavour packed chicken, then this super simple chicken tikka masala is right up your alley! Plus, it's a hit with the little ones, and you'll only need one pan to whip it up.
What I love about this recipe is just how easy it is to make! While it looks like a lot of spices to start with, you can use the same spices to make my mild butter chicken recipe that has rave reviews from fellow mums.
Ingredients
Once you make this Chicken Tikka Masala from scratch, you'll never make it from a packet or jar again! It's just as good as what you would order from an Indian take away restaurant.
Chicken
- chicken breasts
- plain yoghurt
- lemon juice
- minced garlic
- cumin
- garam masala
- paprika
- salt
Cooking Sauce
- olive oil
- brown onion
- minced garlic
- minced ginger
- cumin
- turmeric
- ground coriander
- paprika
- garam masala
- tomato paste
- tomato passata (tomato puree)
- water
- thickened cream
- If you want some spice to the curry, chilli powder
Optional for Serving
- fresh coriander
- cooked rice
- naan bread
See the recipe card below for quantities.
Instructions
Combine chicken with the yoghurt, lemon juice, garlic, ginger, cumin, garam masala, paprika and salt in a bowl.
Mix until coated and put in the fridge for at least an hour (24 hours is best if you have time).
Preheat the oven to 200°c. Remove chicken from the fridge and thread the diced chicken on wooden or metal skewers.
Bake skewers on a baking tray in the oven for 15-20 minutes or until chicken is cooked through.
In a large frypan on a medium high heat, add the oil. Brown the onion and garlic for 2 minutes until tender.
Add the cumin, turmeric, ground coriander, paprika, garam masala and optional chilli powder and stir for 30 seconds until fragrant. Add the tomato paste and stir through.
Add the tomato passata and water, and bring to the boil. Reduce the heat to a simmer for 5 minutes. Stir through the thickened cream.
Remove the chicken from each skewer and add to the sauce. Cook for a further 5 minutes.
Variations
You can make thsi curry as mild or as spicy as you like by simply adjusting the chilli powder content.
- Kid friendly - add NO chilli powder
- Mild - add ¼ teaspoon of chilli powder
- Med - add ½ teaspoon of chilli powder
- Spicy - Add a full teaspoon of chilli powder. You can always add more at the end of the dish if you want it more spicy.
Storage
Freezing Chicken Tikka Masala:
- Cool the Dish: Allow the chicken tikka masala to cool completely before freezing. Hot food can raise the temperature in the freezer, potentially affecting the quality of other frozen items.
- Portion it Out: Divide the chicken tikka masala into meal sized portions. This makes it easier to defrost only what you need.
- Use Airtight Containers: Place each portion in airtight containers. Make sure to remove as much air as possible to prevent freezer burn.
- Label and Date: Clearly label each container or bag with the date of freezing. This helps you keep track of how long it has been in the freezer.
- Freeze Quickly: Place the containers in the freezer immediately to maintain the best quality.
Defrosting Chicken Tikka Masala:
- Refrigerator Method (Recommended):
- Transfer the frozen chicken tikka masala to the refrigerator.
- Allow it to thaw slowly and evenly over 24 hours or longer. The refrigerator keeps the food at a safe temperature and helps preserve its texture and flavor.
- Microwave Method (Not Ideal):
- If you're in a hurry, you can use the defrost setting on your microwave. However, be cautious, as this can cause uneven defrosting, leading to overcooked or partially cooked areas.
- Reheat Properly: Once the chicken tikka masala is fully thawed, reheat it in a saucepan on the stovetop or in the microwave. Ensure it is heated to a safe internal temperature, which 75°c for chicken dishes.
Remember that the refrigerator method is the safest and best for preserving the quality of your chicken tikka masala. Plan ahead and allow enough time for it to thaw. Enjoy your pre-prepared meal!
Recipe Ideas!
Looking for other recipes like this? Try these:
Easy Chicken Tikka Masala
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Ingredients
Chicken Marinade
- 800 chicken breasts, diced approx. 3 chicken breasts
- ¾ cup plain yoghurt
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon salt
Cooking Sauce
- 3 tablespoons olive oil
- 1 brown onion, diced
- 3 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1 tablespoon tomato paste
- 3 cups tomato passata (tomato puree)
- 1 ¼ cups water
- 1 cup thickened cream
- ½ teaspoon OPTIONAL: chilli powder if you want spice in your curry
Optional for Serving
- ¼ cup coriander
- 4 cups rice
- naan bread
Instructions
Chicken
- Combine chicken with the yoghurt, lemon juice, garlic, ginger, cumin, garam masala, paprika and salt in a bowl. Mix until coated and put in the fridge for at least an hour (24 hours is best if you have time).
- Preheat the oven to 200°c. Remove chicken from the fridge and thread the diced chicken on wooden or metal skewers. Bake skewers on a baking tray in the oven for 15- 20 minutes or until chicken is cooked through.
Sauce
- In a large frypan on a medium high heat, add the oil. Brown the onion and garlic for 2 minutes until tender.
- Add the cumin, turmeric, ground coriander, paprika, garam masala and optional chilli powder and stir for 30 seconds until fragrant. Add the tomato paste and stir through.
- Add the tomato passata and water, and bring to the boil. Reduce the heat to a simmer for 5 minutes. Stir through the thickened cream.
- Remove the chicken from each skewer and add to the sauce. Cook for a further 5 minutes.
- Serve over rice topped with fresh coriander and naan bread.
Video
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Pairing
These are my favorite dishes to serve with [this recipe]:
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