Chicken tikka masala is one of the most loved curry-house dishes: tender, spiced chicken in a creamy, orange-red tomato sauce, made for scooping up with rice or warm naan. It seems like a project, but at home it comes together in one skillet with spices you can find in any grocery store.
This version is made for two. Twelve ounces of chicken thighs marinate for 30 minutes in spiced yogurt, brown in a single batch, and then simmer in the sauce until tender. You get two generous plates and a sauce you’ll want to wipe up with every last piece of bread.
Why you’ll like this chicken tikka masala
- Made for two: the chicken browns in one batch, with no batches and no huge pot of leftovers.
- One skillet: sear the chicken, build the sauce and simmer everything in the same pan.
- Short marinade: 30 minutes is enough, and you can prep the sauce ingredients while you wait.
- Restaurant flavor: garam masala, cumin, coriander, turmeric and Kashmiri chili give it depth without fiery heat.
- Better the next day: leftovers reheat beautifully.
How to cook chicken tikka masala: the chicken
Use thighs. Boneless, skinless chicken thighs stay juicy while they simmer in the sauce. Breast works, but it dries out more easily.
Marinate in yogurt. A spiced yogurt marinade with lemon, garlic and ginger seasons the chicken and helps it brown. Thirty minutes at room temperature makes a real difference; for longer, keep it covered in the fridge, up to overnight.
Brown it hard, but briefly. The best way to cook the chicken at home is to sear the marinated pieces in a hot skillet for 3 minutes per side, just until browned in spots, then take them out. That gives you some of the char of a tandoor without overcooking the chicken.
Finish it in the sauce. The browned chicken goes back into the creamy tomato sauce for 8 minutes, where it cooks through to 165°F and soaks up the flavor.
For two, all 12 ounces fit in a 12-inch skillet in a single layer, so there is no need to cook in batches.
Ingredients for chicken tikka masala
The full amounts are in the recipe card below. Here is what each part does:
- Chicken thighs: 12 ounces, cut into 1-inch pieces.
- Yogurt and lemon juice: the base of the marinade. Whole-milk yogurt clings best.
- Garlic and ginger: used in both the marinade and the sauce. Grate them finely so they melt in.
- Spices: garam masala, Kashmiri chili powder (or sweet paprika), turmeric, cumin and coriander. Kashmiri chili gives a bright red color with gentle heat.
- Oil and butter: oil for searing, butter (or ghee) for a rich sauce.
- Onion: one small onion, cooked until soft and golden.
- Tomato puree: 1 cup of passata or plain tomato sauce makes a smooth sauce without blending.
- Heavy cream and a little sugar: they round out the acidity of the tomatoes and make the sauce silky.
- Cilantro: for a fresh finish.
How long it takes, step by step
- Marinate the chicken in spiced yogurt for 30 minutes.
- Brown the chicken in a hot skillet for 3 minutes per side and set it aside.
- Cook the onion in butter for 6 minutes, then the garlic and ginger for 1 minute.
- Toast the spices briefly, add the tomato puree and simmer for 10 minutes.
- Stir in the cream and sugar, return the chicken and simmer for 8 minutes, until it reaches 165°F.
- Finish with cilantro and serve with rice or naan.
That is about 30 minutes at the stove after the marinade. The recipe card below has the exact amounts and every step.
Common mistakes to avoid
- Crowding the pan. Packed-in chicken steams in its marinade instead of browning. Shake off the excess marinade and keep the pieces in one layer.
- Cooking the chicken all the way through at the start. It finishes in the sauce. If it is fully cooked before it goes back in, it can turn dry.
- Burning the spices. Ground spices only need a few seconds in the hot pan. Have the tomato puree ready so you can add it right away.
- Rushing the sauce. Ten minutes of simmering cooks out the raw tomato taste. The sauce should look thicker and a shade darker before the cream goes in.
- Boiling after adding cream. Keep it at a gentle simmer so the sauce stays smooth.
How to tell it’s ready
The chicken: it is done when the thickest piece reads 165°F on an instant-read thermometer. Thighs stay tender even a few degrees above that.
The sauce: it should be creamy, orange-red and thick enough to coat the back of a spoon. If it gets too thick, stir in a splash of water; if it’s thin, simmer it a minute or two longer.
The seasoning: taste before serving. A pinch of salt or a little more sugar balances the tomatoes, and a squeeze of lemon brightens it.
Swaps and variations
- Chicken breast: cut it into even pieces and simmer only until it reaches 165°F.
- Dairy-free: use coconut cream instead of heavy cream and oil instead of butter. Skip the yogurt marinade and season the chicken with the spices and lemon.
- Spicier: add a pinch of cayenne or a chopped green chili with the onion.
- Kasuri methi: crushed dried fenugreek leaves stirred in with the cream give a classic restaurant flavor.
- Add vegetables: a handful of spinach or peas can go in with the chicken.
What to serve with chicken tikka masala
Fluffy basmati rice is the classic choice, and warm naan is perfect for scooping the sauce. For something fresh on the side, try a cucumber raita, a simple tomato and onion salad with lemon, or roasted cauliflower. A spoonful of mango chutney adds a sweet contrast.
Start the rice while the chicken marinates, and everything will be ready at the same time for a cozy curry night for two.
Storing and reheating leftovers
Refrigerate leftovers within two hours of cooking in a covered container and eat them within 4 days. The flavor deepens overnight, so it is a great next-day lunch. Reheat gently in a covered pan or in the microwave with a splash of water, stirring, until it is hot all the way through, to 165°F.
With a few jars from the spice shelf, a pack of chicken thighs and a carton of cream, a curry-house dinner for two is easy to make at home. Warm the naan, spoon the tikka masala over rice and enjoy it together.
Frequently asked questions
What is the best way to cook chicken for tikka masala?
Marinate boneless thighs in spiced yogurt, brown them in a hot skillet for a few minutes per side, then let them finish cooking in the sauce until they reach 165°F.
How many minutes does it take to cook chicken tikka masala?
About 30 minutes at the stove after a 30-minute marinade: 3 minutes per side to brown the chicken, 6 minutes for the onion, 10 minutes for the sauce and 8 minutes to simmer the chicken in it.
What is the difference between tikka masala and butter chicken?
Both are creamy tomato curries. Tikka masala is more tomato-forward and spiced, with chicken that is marinated and browned first. Butter chicken is milder, richer and more buttery.
Is chicken tikka masala spicy?
Not very. Kashmiri chili gives color and gentle warmth. Add cayenne or green chili if you want more heat.
Print
Chicken Tikka Masala for Two (One-Skillet Recipe)
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
Description
One-skillet chicken tikka masala for two: yogurt-marinated chicken thighs browned and simmered in a creamy, spiced tomato sauce.
Ingredients
- 12 ounces boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup plain whole-milk yogurt
- 1 teaspoon lemon juice
- 4 garlic cloves, finely grated (1 for the marinade, 3 for the sauce)
- 2 teaspoons grated fresh ginger, divided
- 1 1/2 teaspoons garam masala, divided
- 1/2 teaspoon Kashmiri chili powder or sweet paprika
- 1/2 teaspoon ground turmeric, divided
- 3/4 teaspoon salt, divided
- 1 tablespoon neutral oil
- 1 tablespoon butter or ghee
- 1 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup tomato puree (passata) or plain tomato sauce
- 1/2 cup heavy cream
- 1/2 teaspoon sugar
- Water, as needed
- 2 tablespoons chopped fresh cilantro
- Cooked basmati rice or naan, for serving
Instructions
- In a bowl, mix the yogurt, lemon juice, 1 grated garlic clove, 1 teaspoon of the ginger, 1/2 teaspoon of the garam masala, the Kashmiri chili powder, 1/4 teaspoon of the turmeric and 1/2 teaspoon of the salt. Add the chicken, stir to coat and marinate for 30 minutes at room temperature (or cover and refrigerate up to overnight).
- Heat the oil in a 12-inch skillet over medium-high heat. Shake excess marinade off the chicken and add it in a single layer. Cook for 3 minutes per side, until browned in spots; it does not need to be cooked through. Transfer to a plate.
- Lower the heat to medium and add the butter. Add the onion and cook for 6 minutes, stirring, until soft and golden. Add the remaining garlic and ginger and stir for 1 minute.
- Stir in the remaining garam masala and turmeric, the cumin and coriander and cook for a few seconds, until fragrant. Add the tomato puree and the remaining salt, scrape up the browned bits and simmer for 10 minutes, stirring now and then, until thickened and a shade darker.
- Stir in the cream and sugar. Return the chicken and any juices to the pan, cover partly and simmer gently for 8 minutes, until the sauce is thick and the thickest piece of chicken reads 165°F. Add a splash of water if the sauce gets too thick.
- Taste for salt, sprinkle with cilantro and serve with basmati rice or warm naan.
Notes
Equipment: mixing bowl, 12-inch skillet, wooden spoon, tongs, instant-read thermometer
- Chicken breast works; cut it into even pieces and simmer it only until it reaches 165°F so it stays tender.
- For a dairy-free version, use coconut cream instead of heavy cream and oil instead of butter.
- Kashmiri chili gives color with mild heat; add a pinch of cayenne for more spice.
- A teaspoon of crushed dried fenugreek leaves (kasuri methi) stirred in with the cream adds a classic restaurant flavor.
- Refrigerate leftovers in a covered container for up to 4 days; the flavor deepens overnight.
- Reheat gently in a covered pan or the microwave with a splash of water.
- Cook chicken to 165°F (USDA FSIS).
- Marinate chicken in the refrigerator if marinating longer than 30 minutes, and discard leftover marinade (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
