Our version skips the overnight marinade. Searing the chicken in spiced yogurt still gives you those charred edges, and the sauce comes together in the same pan. That is the whole idea behind this recipe: a restaurant favorite in 40 minutes, with one pan to wash. Chicken tikka masala is one of the most-ordered takeout dishes in the country, and for good reason. Tender pieces of chicken in a creamy, gently spiced tomato sauce, spooned over fluffy rice or scooped up with warm naan, is about as comforting as weeknight food gets. Here is how we make it at home on a busy Tuesday.
Why this shortcut works
Traditional recipes often marinate the chicken in yogurt and spices for many hours, then cook it in a very hot oven before adding it to a separate sauce. Those steps build flavor, but they also mean planning a day ahead and washing several dishes. We found that a quick toss in yogurt and garam masala, followed by a hard sear in a hot pan, gets you most of the way there. The yogurt clings to the chicken and browns in spots, giving you those smoky, slightly charred edges. Then all the browned bits left in the pan become the base for the sauce.
We use boneless chicken thighs instead of breasts. Thighs have a little more fat, so they stay juicy and tender even if they simmer a few extra minutes. They are also usually cheaper, which is always welcome on a weeknight.
Ingredients
- 1 1/2 lb boneless chicken thighs
- 1/2 cup plain yogurt
- 2 tablespoons garam masala
- 1 onion, diced
- 1 tablespoon grated ginger
- 1 can (15 oz) tomato sauce
- 1/2 cup heavy cream
Add salt, a couple of tablespoons of neutral oil or butter for the pan, and rice or naan for serving. Garam masala is a warm spice blend that usually includes cumin, coriander, cardamom, cinnamon and black pepper. Every brand tastes a little different, so smell yours before you start. If it has been sitting in the cupboard for more than a year, it is worth buying a fresh jar, because ground spices lose their aroma over time.
How to make it
- Toss the chicken with the yogurt, half the garam masala and a big pinch of salt.
- Sear the chicken in a hot pan until charred in spots, then set aside.
- Soften the onion and ginger in the same pan, add the rest of the spice and the tomato sauce.
- Simmer 10 minutes, stir in the cream and chicken and cook 5 more minutes.
- Serve with rice or warm naan.
Cutting and coating
Cut the thighs into bite-size pieces, about 1 1/2 inches, so they cook evenly. Toss them in a bowl with the yogurt, half the garam masala and salt. Let them sit while you chop the onion and grate the ginger. Even 10 minutes gives the yogurt time to start tenderizing the meat.
Getting the char
Use your largest skillet or a wide, heavy pan so the chicken is not crowded. Heat a little oil over medium-high heat until it shimmers, then add the chicken in a single layer, letting excess yogurt drip off first. Leave it alone for 3 to 4 minutes before turning. It will stick at first, then release once it has browned. Work in two batches if needed. The chicken does not need to be cooked through at this stage, because it will finish in the sauce.
Building the sauce
Lower the heat to medium and add a little more oil or butter. Cook the onion and ginger for about 5 minutes, scraping up the browned bits from the bottom of the pan as the onion releases its moisture. Stir in the rest of the garam masala and cook for 30 seconds, just until it smells toasty. Blooming the spice in fat this way wakes up its flavor. Pour in the tomato sauce, bring it to a gentle simmer and let it bubble for 10 minutes to thicken and mellow. Then stir in the cream and return the chicken and any juices to the pan.
Make it your own
Stir in a handful of spinach at the very end for color and a little green.
Recipe tester Molly Grant
Molly’s spinach trick is our favorite way to sneak in some vegetables. The leaves wilt in seconds and soak up the sauce. Here are a few more ways to adjust the dish for your family:
- Milder: Use a little less garam masala and finish with an extra splash of cream.
- Spicier: Add a minced green chile with the onion, or a pinch of cayenne with the spice.
- Lighter: Swap half the cream for whole-milk yogurt, stirred in off the heat so it does not curdle.
- Dairy-free: Use coconut cream instead of heavy cream and coconut yogurt for the marinade.
- Vegetarian: Replace the chicken with cubed paneer or a couple of cans of drained chickpeas.
What to serve with it
Basmati rice is the classic partner. Start it before you begin the chicken, and it will be ready at the same time. Rinse the rice well until the water runs clear, which keeps the grains fluffy and separate. Warm naan is the other must-have for mopping up every bit of sauce. You can buy it fresh or frozen at most grocery stores and warm it in a dry skillet or directly over a gas flame for a few seconds per side.
To round out the meal, add a cool, crunchy side. A quick cucumber salad with plain yogurt, mint and a pinch of salt balances the warm spices nicely. Roasted cauliflower or green beans also work well and can share the oven if you are warming naan.
Leftovers and meal prep
Like most curries, tikka masala tastes even better the next day once the spices have had time to settle. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat with a splash of water or broth, since the sauce thickens as it chills. It also freezes well for up to 3 months without the rice. Thaw it overnight in the refrigerator before reheating.
For easy lunches, portion the curry and rice into containers on Sunday night. It is one of the most popular recipes in our weekly meal plans for exactly this reason: cook once, and you have a satisfying lunch waiting for the next few days.
A word on spice and heat
Tikka masala is a creamy, mild curry at heart, and garam masala is warm rather than fiery. That makes this one of the best curries to introduce to kids or anyone who is cautious about spicy food. The real heat in most curries comes from fresh or dried chiles, so you control it completely. If your family likes things spicy, set out a small bowl of sliced green chiles, a jar of red pepper flakes or your favorite hot sauce at the table so everyone can adjust their own bowl. We also like to finish each serving with a handful of chopped fresh cilantro and a squeeze of lime juice, which brightens the rich sauce. For a little crunch, scatter toasted cashews or sliced almonds over the top. Small finishing touches like these make a quick weeknight dinner feel like a special meal, and they take less than a minute to add.
Key takeaway: A quick yogurt coating and a hard sear give you charred, flavorful chicken without an overnight marinade.
A takeout favorite, made at home
There is something especially satisfying about making a dish you usually order in. This version is fast, forgiving and easy to adjust for every spice level at your table. Save it to your recipe box, use the servings scaler to double it for guests, and turn on cook mode so your screen stays on while you stir. Your kitchen will smell wonderful, and you will only have one pan to wash.
