Easy Chicken Tikka Masala : Quick Dinner Recipe for Busy Families

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If you’ve been seeking a meal that’s bursting with authentic flavor yet simple enough for a busy night, you’ve just found it! Chicken Tikka Masala checks every box: high in protein, adaptable for healthy eating, easy to make at home, and full of creamy, spiced comfort. Whether you’re looking for healthy dinner ideas, cheap dinners for a family, or simply a new twist for your easy weeknight dinners, this guide has you covered.

Why You’ll Love This Recipe

• Bursting with bold, restaurant-quality flavor
• Easily adapted for quick dinner ideas
• Kid-friendly and customizable for busy families
• Affordable ingredients with big impact
• Uses common kitchen equipment see our recommendations for air fryers, electric mixers, and more with affiliate links

Ingredient List

Make meal prep effortless by gathering everything you need. Here’s a handy table for easy shopping:

Best enjoyed with basmati rice and flatbread.

Equipment Recommendations

Get seamless results every time using the right kitchen tools helps bring authentic flavor to life!

• Air fryer
• Electric mixer
• Food processor
• Pots
• Frying pans
• Kitchen utensils
• Cutting board
• Chef’s knives
• Measuring cups and spoons set
• Mixing bowls
• Blender
• Baking sheets
• Electric can opener
• Colander strainer basket
• Peeler
• Meat tenderizer
• Garlic press
• Rolling pin
• Steamer insert
• Weight kitchen scale

Step-by-Step Instructions

Chicken Tikka

1. In a large bowl, combine yogurt, garlic, ginger, garam masala, salt, cumin, coriander, paprika, oil, cayenne (if using), black pepper, and lemon juice.
2. Add cubed chicken, mixing well to coat. Cover and marinate in the fridge overnight, or at least 3 hours.
3. Heat 1 tablespoon oil in a non-stick frying pan (frying pans) over high heat until smoking. Add half the chicken and sear for 2 minutes until charred. Flip and char the other side; it’s fine if not fully cooked inside. Remove to a bowl.
4. Clean the pan. Repeat with second batch if needed.

Curry Sauce

5. Wipe the skillet or use a new pot (pots). Add oil and butter, melting over medium-high.
6. Sauté onion, ginger, and salt; stir constantly for 5-7 minutes until onions are sweet-smelling and ginger is golden.
7. Turn heat down to medium; add garlic and paprika. Cook for 2 minutes.
8. Stir in curry sauce spices (turmeric, garam masala, coriander, cumin, cardamom, cayenne). Cook another 2 minutes.
9. Add tomato passata and water; bring to a gradual simmer. Cover, reduce heat, and cook for 15 minutes, stirring occasionally.
10. Pour sauce into a bowl; puree with a blender until smooth.
11. Return sauce to skillet. Add cream, sugar, and remaining butter; stir and melt.
12. Add seared chicken; simmer until cooked through.
13. Optionally, sprinkle more garam masala before serving.
14. Serve with basmati rice and fresh coriander; try with flatbread or naan for extra comfort.

Pro Tips

• Marinating chicken overnight creates more tender, flavorful pieces.
• Substitute Greek yogurt for extra creaminess.
• A rice cooker makes prepping basmati rice easy and consistent.
• For quicker prep, use a food processor to chop onions and garlic.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?
Yes just reduce the cooking time to prevent dryness.

How mild or spicy is this dish?
The recipe is mild but you can increase cayenne for extra heat.

Is Chicken Tikka Masala freezer-friendly?
Absolutely! Cool completely before freezing in airtight containers.

try it tonight

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Easy Chicken Tikka Masala : Quick Dinner Recipe for Busy Families

Print Recipe

Authentic, family-friendly Chicken Tikka Masala with tender marinated chicken in a creamy spiced curry sauce.

• Author: Marie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

600g / 1.2lb chicken thigh, boneless skinless

1/2 cup plain yoghurt, full fat best (Greek is fine)

6 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp garam masala

1 tsp salt

1 tsp cumin

1 tsp ground coriander

1 tsp paprika (sweet/normal/smokey)

1 tbsp vegetable oil

1/8 tsp cayenne pepper (optional)

Pinch black pepper

2 tsp lemon juice

1–2 tbsp oil for cooking

2 tsp turmeric

1 tbsp garam masala

2 tsp coriander

1 tsp cumin

1/8 tsp cardamom powder

1/8 tsp cayenne pepper

3 tbsp vegetable oil

30g / 2 tbsp unsalted butter OR ghee

1 onion, finely chopped

1 tsp salt

2 tbsp fresh ginger, grated

6 cloves garlic, crushed/grated

1 tbsp paprika (not smoked)

1 2/3 cups (400ml) tomato passata (puree)

1 2/3 cups (400ml) water

100 ml (1/3 cup + 1 tbsp) cream

1 tsp sugar

50g / 3 tbsp unsalted butter or ghee

Basmati rice to serve

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Instructions

1. Combine all marinade ingredients in a bowl, add chicken, marinate at least 3 hours or overnight.

2. Heat 1 tbsp oil in pan, add half the chicken, char both sides, remove, repeat as needed.

3. Wipe pan, lower heat, add oil and butter, saute onions, ginger, salt 5–7 minutes.

4. Add garlic, paprika, saute 2 more minutes.

5. Stir in curry spices, cook 2 minutes.

6. Add passata and water, simmer 15 minutes covered.

7. Puree sauce smooth and return to skillet.

8. Add cream, sugar, butter, heat through.

9. Return chicken to sauce and simmer until cooked.

10. Serve over basmati rice, garnish with cilantro.

Notes

Marinate chicken overnight for extra flavor.

Adjust cayenne for desired spice level.

Recipe can be doubled to serve a crowd.

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