If you’re craving something flavorful, cozy, and just a little bit indulgent, these Chicken Tikka Masala Bowls are your new go-to! This recipe balances tender marinated chicken in a creamy tomato sauce with fluffy rice and fresh toppings—it’s like a hug in a bowl. Perfect for weeknights or meal prep, I’ll walk you through every step so you can nail this Indian-inspired dish even if it’s your first time trying it. Let’s dive in!
Why You Will Love This Recipe
This Chicken Tikka Masala recipe is all about big flavor without complicated steps. The creamy sauce pairs perfectly with spicy, smoky chicken, and you can customize the toppings to suit your taste. Plus, leftovers taste even better the next day! I’ve also included shortcuts and tips so you can adapt it for busy schedules or picky eaters. Trust me—it’ll become a regular in your rotation!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt (Greek or regular)
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne (adjust for spice)
- 1 large onion, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp butter or oil
- Cooked basmati rice (for serving)
- Fresh cilantro, chopped (optional)
Ingredient Prep Guide
Chicken: Trim any excess fat from the thighs before marinating. If using breasts, slice them into strips for quicker cooking.
Yogurt: Use full-fat yogurt for the creamiest marinade. If it’s watery, strain it in a sieve for 10 minutes first.
Onion & Garlic: Dice the onion finely or pulse it in a food processor for a smoother sauce. Crush the garlic instead of chopping for deeper flavor.
Spices: Toast whole spices (like cumin seeds) in a dry pan for 30 seconds if you have them—this boosts their aroma. But pre-ground works too!
Equipment & Tools
- Large mixing bowl (for marinating)
- Skillet or Dutch oven (heavy-bottomed is best)
- Blender or immersion blender (optional, for smoother sauce)
- Tongs or spatula
- Measuring spoons/cups
Step-by-Step Instructions
1. Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, garlic, ginger, garam masala, smoked paprika, cumin, turmeric, and cayenne. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours for extra flavor).
2. Cook the Chicken: Heat a tablespoon of oil in your skillet over medium-high. Shake excess marinade off the chicken and cook for 5-6 minutes per side until lightly charred. It won’t be fully cooked yet—that’s fine! Remove and set aside.
3. Make the Sauce: In the same skillet, melt the butter. Add the onion and cook until golden (about 5 minutes). Stir in any remaining marinade and the crushed tomatoes. Simmer for 10 minutes, scraping up any browned bits from the pan.
4. Finish the Dish: Slice the chicken into bite-sized pieces and add it to the sauce. Pour in the heavy cream and simmer gently for 8-10 minutes. Taste and add salt as needed.
Key Details
Total Time: 1 hour (Prep: 20 mins | Cook: 40 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowl, blender (optional)
Serving Suggestions
Serve the Chicken Tikka Masala over steaming basmati rice with a side of warm naan or flatbread. For brightness, top with fresh cilantro, a squeeze of lime, or thinly sliced cucumber. If you want more veggies, roasted cauliflower or sautéed spinach are great additions. This dish works for casual dinners, meal prep lunches, or even as the star of a weekend feast!
Pro Tips
Marinating Magic: For maximum flavor, marinate the chicken overnight. The yogurt tenderizes the meat and helps the spices penetrate deeply. If pressed for time, 30 minutes still works!
Safer Sauce: If the tomato sauce tastes too acidic, add a pinch of sugar or a tablespoon of honey to balance it. Stir in a splash of water if it’s too thick.
Char for Depth: Don’t skip browning the chicken—the caramelized bits add smoky depth. If your skillet isn’t big enough, cook in batches to avoid overcrowding.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion the cooled tikka masala into freezer bags and store for up to 3 months. Reheat gently on the stovetop over low heat, stirring in a splash of water or cream to loosen the sauce. Avoid microwaving at high power, which can make the chicken rubbery.
Troubleshooting
Sauce Too Thin? Let it simmer uncovered for an extra 5-10 minutes. For a thicker texture, mix 1 tsp cornstarch with 2 tbsp water and stir it in.
Chicken Dry? Thighs stay juicier than breasts, but if using breasts, don’t overcook them in the skillet. They’ll finish cooking in the sauce.
Too Spicy? Add more cream or a dollop of yogurt to cool it down. If it’s bland, sprinkle in a pinch of salt or garam masala.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use coconut milk instead of heavy cream and a dairy-free yogurt for the marinade. The sauce will be slightly sweeter but still delicious.
What if I don’t have garam masala?
Mix 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, and 1/2 tsp black pepper as a substitute. It won’t be identical, but adds warmth.
Can I cook this in a slow cooker?
Absolutely. Sear the chicken first, then add everything except the cream to the slow cooker. Cook on low for 4-5 hours, stir in the cream, and serve.
Chicken Tikka Masala Bowls
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup plain yogurt Greek or regular
- 2 tbsp lemon juice
- 4 garlic cloves minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne adjust for spice
- 1 large onion diced
- 1 can 14 oz crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp butter or oil
- Cooked basmati rice for serving
- Fresh cilantro chopped (optional)
Instructions
- Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, garlic, ginger, garam masala, smoked paprika, cumin, turmeric, and cayenne. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours for extra flavor).
- Cook the Chicken: Heat a tablespoon of oil in your skillet over medium-high. Shake excess marinade off the chicken and cook for 5-6 minutes per side until lightly charred. Remove and set aside.
- Make the Sauce: In the same skillet, melt the butter. Add the onion and cook until golden (about 5 minutes). Stir in any remaining marinade and the crushed tomatoes. Simmer for 10 minutes, scraping up any browned bits from the pan.
- Finish the Dish: Slice the chicken into bite-sized pieces and add it to the sauce. Pour in the heavy cream and simmer gently for 8-10 minutes. Taste and add salt as needed.
