Name: Easy Tikka Masala Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g boneless chicken breast, cut into bite-size pieces; 2 tablespoons plain yogurt; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 400g canned tomato sauce; 120ml heavy cream; Salt and pepper, to taste; Fresh cilantro, chopped, for garnish

So, Let’s Talk About Tikka Masala (And Why My Smoke Alarm Doesn’t Approve)

Honestly, I didn’t even try making tikka masala until my brother gifted me a hilariously tiny spice kit (”for your birthday, so you stop ordering in”). Fair warning: the first time I tried, I somehow set off my smoke alarm. Twice. But now, I’ve found my groove. There’s something downright cozy about the whole process—the onion chopping, the aroma sneaking around corners, my partner popping in saying, ”Is it ready yet or are you burning things again?” (We have a running joke about my kitchen experiments.) Anyway, if you’re after something easy but big on flavor, this recipe’s been my answer, even for those weeknights when all I want is my slippers and a comfy chair.

Why I Keep Coming Back To This

Here’s the thing: I make this when I want something impressive but not too fussy. My family goes absolutely nuts for it (even my picky cousin who always claims he doesn’t like ”spicy food,” though this one’s actually pretty mild—unless you double the chili…which, okay, I sometimes do for a kick). Oh, and cleanup’s a cinch; well, unless you count all the cutting boards I leave around like breadcrumbs. But it’s worth it, pinky swear. Sometimes the sauce doesn’t thicken up exactly like in restaurants, but nobody at my table has ever complained—if anything, they’re too busy asking for more naan to mop it up.

What You’ll Need (And Actually Use)

2 large chicken breasts (or thighs, honestly, thighs stay juicier; or use paneer if you’re skipping meat—my best friend always does)
150g plain yogurt (or Greek yogurt if that’s all you’ve got, just use a splash more lemon juice)
1.5 tablespoons garam masala (sometimes I’ll just mix cinnamon and cumin if I’m out, but proper garam masala is better)
3 garlic cloves, squished & minced (or use the jarred stuff, I won’t tell)
One thumb-sized piece of ginger, peeled & grated (or a spoon of ginger paste; my gran swears by fresh, but she’s retired and has free time)
1 big onion, chopped (red or yellow, whichever is hanging about)
1 teaspoon paprika (sometimes I add a half spoon smoked paprika for a weirdly good twist)
1/2 teaspoon chili powder (optional; more if you like it spicy like I do on gloomy days)
400g can of chopped tomatoes (or blitz fresh ones in a pinch)
150ml double cream (or coconut milk if you’re dairy-free—turned out surprisingly great once!)
2 tablespoons vegetable oil or ghee (but honestly, any neutral oil)
1 teaspoon salt (ish; to taste, really)
Handful of chopped fresh cilantro (or parsley if cilantro tastes like soap to you, I get it)

How I Usually Throw It Together

Marinate the chicken. Mix the yogurt, half the garam masala, half the garlic and ginger, and some salt. Toss in the chicken pieces. Leave it for at least 15 minutes—sometimes I just do it while chopping everything else. Or, overnight if you’re a pro-planner (not me, but aspire to be).
Sear the chicken. Heat 1 tbsp oil in a big pan. Add chicken pieces (let a bit of marinade cling on), fry until golden, about 4 mins per side. Doesn’t have to be cooked through, just browned a bit. Pop onto a plate. (This is where I sneak a bite, just to ”test.”)
Start the sauce. Add more oil if the pan’s looking sad. Chuck in the onion. Sauté till soft and starting to brown. Add rest of garlic, ginger, and all your spices. Fry for a minute—should smell incredible, like you want to eat it right now, but don’t.
Add tomatoes. Tip in the tomatoes, scraping up all that stuck-on goodness. Simmer for ten minutes; don’t worry if it looks a bit weird at this stage—it always does… the color sorts itself out.
Creamy business. Stir in the cream (or coconut milk) and bring gently to a bubble. Add salt to taste.
Finish with chicken. Return those browned chicken pieces to the pan, along with any juices (don’t skip the juice, that’s where the flavor hides). Simmer, lid cracked, for 10–15 minutes or until chicken’s cooked through and sauce is thickened the way you like. I tend to stir often because I’m impatient and like the kitchen to smell like dinner ASAP.
Serve & scatter herbs. Sprinkle over a handful of cilantro (I sometimes overdo it, no regrets) and serve.

Things I Picked Up Along The Way

If the sauce is too thin, I let it bubble a couple minutes longer, uncovered. If you accidentally scorch it, just call it ”caramelized” and act confident.
Marinating overnight makes it tastier, but don’t sweat if you forget—I’ve done the ”five-minute special” and lived to tell the tale.
Washing up one pan is easier… but if you like your chicken extra-charred, grill it separately (just more dishes, alas).

Stuff I’ve Tried, For Better Or Worse

Swapping in tofu works, just press it first or it turns to mush. Paneer’s lovely and bounces back flavor really well.
I once tried adding peas on a whim. Would not repeat (unless you really like peas, then by all means!).
Coconut milk instead of cream—shockingly good and dairy-free.
Skimping on the onion? Doesn’t taste right; I missed it, big time.

The Gear I (Sort Of) Use

I reckon a heavy-bottomed pan is the bee’s knees for this. But you can use any frying pan or even a big soup pot if that’s all you’ve got. Didn’t have a garlic press for ages—just chopped it as tiny as I could, problem solved.

Keeping Leftovers (If You Have Any… Ha!)

Store it in an airtight container in the fridge. Good for 2-3 days (though honestly, in my house it never lasts more than a day; someone always nicks the last bit for lunch the next day). Reheat gently—if the sauce’s too thick, add a splash of water or milk.

How To Dish It Up Just Right

If we’re feeling proper, we make basmati rice and warm naan (sometimes I just use toasted pita triangles; call it fusion!). My little tradition is a wedge of lemon on the side for squeezing. It’s not standard but livens things up. Occasionally I go rogue and throw a spoonful of this mango chutney (this recipe’s great) next to it. I also sometimes add a green salad if it’s too hot outside for heavy food.

Those Not-So-Secret Pro Tips

I once tried to rush the simmering—it ended up tasting raw and just okay, not wow. Give it time, let it blip away merrily.
Do taste as you go; it helps, especially with salt. One time I totally forgot to add salt—never again.
If you want a super-smooth sauce, blitz it with a stick blender before adding the chicken back. But honestly, I usually just go rustic (less washing up, too).

FAQ (I Swear These Are the Questions I Get The Most!)

Q: Can I make vegetarian tikka masala?
A: Absolutely! Paneer’s my favorite swap, but tofu works if you press it well. Or try chickpeas if you’re in a pinch—I’ve done that too when the fridge is empty except for random cans.

Q: Is this recipe super spicy?
A: Not unless you want it to be! I keep it fairly mild (unless my brother’s over, then I heap in the chili for payback). Adjust to your liking—or just serve more yogurt on the side.

Q: Can it be frozen?
A: Yes, in theory. Personally, I find the sauce texture changes a bit when you thaw it, but it’s totally edible. Just reheat gently, maybe stir in a splash of cream or stock to freshen it up.

Q: Do I need special spices?
A: Just garam masala, which lots of supermarkets actually carry now. If you want to make your own, here’s a recipe I found useful (Indian Healthy Recipes). But most off-the-shelf brands do the trick.

Q: Can I use pre-cooked chicken?
A: You can, but it’s drier and not quite as nice. If I must, I shred it and just warm it briefly in the sauce so it doesn’t get chewy. Not my favorite, though.

Q: What if I don’t have cream?
A: Milk works, or honestly, extra yogurt plus a splash of water. It might be a little tangier, but that’s not a bad thing, is it?

Anyway, once you’ve made this a couple of times, you’ll probably start messing around with ingredients too—go wild! If you need some quirky naan ideas, I love these whole wheat naan recipes too (not traditional, but so tasty).