Name: Easy Chicken Tikka Masala Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tbsp vegetable oil or ghee; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 can (14 oz) diced tomatoes; 1/2 cup heavy cream or coconut cream; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp smoked paprika; 1/4 tsp chili powder (adjust to taste); Salt and black pepper to taste; Fresh cilantro, chopped, for garnish; Cooked basmati rice or naan, for serving

Description

This quick and flavorful chicken tikka masala brings restaurant-quality Indian cuisine to your kitchen in just 30 minutes. Perfect for weeknight dinners or cozy family meals, it features tender chicken in a creamy, spiced tomato sauce that pairs beautifully with rice or naan.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp vegetable oil or ghee
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 can (14 oz) diced tomatoes
1/2 cup heavy cream or coconut cream
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp chili powder (adjust to taste)
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Cooked basmati rice or naan, for serving

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Instructions

Season chicken pieces with a pinch of salt, black pepper, and 1 tsp garam masala. Set aside.
Heat oil or ghee in a large skillet over medium heat. Add chopped onions and sauté until soft and translucent, about 3-4 minutes.
Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
Add diced tomatoes, cumin, coriander, turmeric, smoked paprika, and remaining garam masala. Simmer for 5 minutes to develop the flavors.
Add chicken pieces to the sauce, stirring to coat evenly. Cook for 8-10 minutes until the chicken is fully cooked.
Reduce heat and stir in heavy cream or coconut cream. Simmer for another 2-3 minutes until the sauce is creamy and smooth. Adjust seasoning with salt, pepper, or additional spices as desired.
Garnish with chopped cilantro and serve hot over basmati rice or with naan.

Notes

Chicken thighs stay juicier than breasts, but both work well.
Coconut cream can replace heavy cream for a dairy-free option.
Adjust chili powder or paprika for spiciness preference.
Pre-chop onions, garlic, and ginger to save time.
Store leftovers in the fridge for up to 3 days; reheat gently to maintain creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes