Easy Chicken Tikka Masala is a hearty meal that is sure to make your heart and belly happy! Why order in when you can whip up this delicious flavorful meal in no time! A combination of cubed chicken, potatoes, and onions infused with spices like curry, coriander, and cumin in a creamy tikka masala simmered sauce. Protein-packed, flavorful, and oh-so-satisfying!
Homemade Chicken Tikka Masala
Served over rice, cozy up and enjoy a warm bowl for days since it makes a perfect left over meal or as a meal prep for the week! Using ingredients you most likely have on hand like chicken, potatoes, onions, and tikka masala sauce jars, you can whip this hearty flavor packed meal in no time and skip ordering in. You can choose to add mushrooms, peas, bamboo shoots, or colored peppers if you like.
Variations of Tikka Masala
Chicken masala recipe is sure to be a huge hit but did you know you can make change it up and make it seafood style tikka masala or beef chunks? Instead of chicken you can add shrimp, scallops or bass fish.
How Else Can You Prepare this Dish?
Chicken:
Have some chicken breast in the freezer? Great! Thaw it out and cut it up into cubes to sauté it! No frozen chicken breast and you don’t want to buy any? No problem, you can substitute them for chicken tenders if you have a bag or package lying around in your freezer. Fry them up and sauté them lightly with the other ingredients! Just as flavorful just adding different textures! Don’t like chicken breast? Go for boneless chicken thighs! It makes the dish a little more savory and adds extra broth to the sauce!
Onion:
Lots of recipes call for onions. Have you ever found yourself asking: which kind? Usually any kind of onion you have on hand will do. But, it is good to know how the type of onion you use affects the flavor of your dish. Sweet onions are mild in flavor and won’t overpower your dish. They work great in a dish like tikka masala if your focus is on capturing the flavors of the masala sauce. White onions are very similar as well, very light flavor and merge well with other flavors.
Yellow onions work well too, as they offer a cinch more flavor than other onions and have a higher heat intensity level. This means they can be cooked for a while and not fall apart! Red onions are strongest in flavor and are usually used more raw like in salads or salsas. They can work in a dish like tikka masala if you like that extra kick of flavor!
Potatoes:
You’ll notice most recipes don’t include potatoes. This is a personal touch my family and I enjoy. It adds more texture and starchiness which keeps the sauce creamy. Also, it makes every bite chunky, wholesome, and helps absorb the flavor of the yummy curry spices!
Tikka Masala Sauce:
I used store-bought tikka masala jars that I think are the perfect balance of flavors. Buy your favorite brand and keep it in your pantry for recipes like this or many others! Want to go homemade all the way? Go for it! The sauce isn’t that difficult but it has specific ingredients you may not always have on hand like garam masala. But basically it’s an aromatic tomato sauce with curry!
Coconut Milk:
This is also another optional ingredient that I love adding. Usually the tikka masala sauce has thick or heavy cream to create a balance in flavor and add some creaminess to the texture. Adding the coconut milk also helps to add thickness to the sauce and brings a nice flavor to the stew.
Frequently Asked Questions
Yes! Omit the chicken and add the traditional chickpeas that you can sauté until golden and a little crisp for extra texture and flavor as your source of protein!
Of course! You can either sauté chicken and veggies a day before and refrigerate. Then, the next day you can add the sauce and simmer together. Or, you can measure out spices and wash and chop up veggies the night before for less prep steps the next day!
In an airtight container for up to 4 days in the fridge. You can also freeze it in a freezer-safe container for about a month and a half.
Though it’s not a requirement for this recipe, it adds a balance by toning down the spiciness of the tikka masala sauce. It also thins out the sauce a little which is great because the sauce grows in volume. That means more for dipping your bread into!
Tips:
Preparing Chicken Tikka Masala
- For added flavor and tenderness if using chicken breast, marinate in yogurt.
- Use a cast iron skillet if you have one, if not, a regular pan will do.
- You can cook them in a pot, instant pot, or crockpot.
- If you want a juicier chicken piece, use thighs instead of chicken breast.
- Add or remove spices to your liking. This dish tastes great with a zing to it, so feel free to add chili flakes, fresh chili pieces, or cayenne pepper.
- Garnish with fresh coriander, shallots, basil, or parsley.
Serve Chicken Tikka Masala with:
- White basmati or jasmine rice (or rice of your choice)
- Naan or Flat Bread (spread some garlic sauce or garlic and herb sauce on either bread for a perfect combo of flavors)
- A refreshing salad of your choice
- Garlic bread
- Samosas
How to make Easy Chicken Tikka Masala with Coconut Milk
Ingredients
- chicken breast or chicken tenders cubed
- medium potatoes; cubed
- medium onions; diced
- olive oil or avocado oil
- Tikka Masala jars
- canned coconut milk
- tomato paste
- sour cream optional
- curry spice
- cumin spice
- coriander
- salt to taste
Instructions
- Cube the chickens into 1 inch sized cubes then add into a medium size pot on high heat. Sear for about 5-6 minutes then drain any water released by the chicken then place pot back onto stove top.
- Add in the diced potatoes, diced onion and sauté’ for about 3-4 minutes. Add in the 2 jars of tikka masala sauce, 1 can of coconut milk, curry spice, cumin, coriander, tomato paste, and sour cream.
- Allow to boil for a few minutes then simmer for 20- 30 minutes covered. Add salt to taste and enjoy over a warm bed of rice.
Recipe you may want to try
- SKILLET-SAUTÉED POTATOES AND ONIONS
- CAJUN SALMON RICE WITH TAHINI SALAD
- CHICKEN AND BROCCOLI FETTUCINE ALFREDO
- THE TASTIEST PHILLY CHEESESTEAK SLIDERS
- BRAISED GREEN BEANS- LOUBIEH BZEIT
- CREAMY CHICKPEA CURRY STEW
- CARROT AND SWEET POTATO THAI SOUP
- GRILLED LIME AND CILANTRO SHRIMP
- LEMON MINT GARLIC CHICKEN STEW
- HEARTY KAFTA AND POTATO STEW
Easy Chicken Tikka Masala with Coconut Milk
Equipment
Ingredients
- 2 lbs chicken breast or chicken tenders cubed
- 4 medium potatoes cubed
- 2 medium onions diced
- ¼ cup olive oil or avocado oil
- 2 15 oz Tikka Masala jars
- 2 13.6 oz canned coconut milk
- 2 Tablespoons ginger and garlic paste
- 3 tablespoons tomato paste
- 2 tablespoons sour cream optional
- 2 tablespoons curry spice
- 1 tablespoon cumin spice
- 2 teaspoons coriander
- salt to taste
Instructions
- Cube the chickens into 1 inch sized cubes then add into a medium size pot on high heat. Sear for about 5-6 minutes then drain any water released by the chicken then place pot back onto stove top.
- Add in the diced potatoes, diced onion and sauté’ for about 3-4 minutes. Add in the 2 jars of tikka masala sauce, 2 cans of coconut milk, curry spice, cumin, coriander, tomato paste, and sour cream.
- Allow to boil for a few minutes then simmer for 20- 30 minutes covered. Add salt to taste and enjoy over a warm bed of rice.
Susan says
Wow this chicken tikka masala stew was delicious. On point with flavors and the addition of curry
Lama says
Happy to hear you enjoyed this meal!
Jeanne says
It it one or two cans of coconut milk??? Its says 2 on recipe ingredients, but one in direction?
Lama says
Hi Jeanne! It is 2 cans of coconut milk. Thanks for the heads up, I will change that!
Tala says
Wow! There is so much flavor in this recipe! I have never tried to make any Indian cuisine before, but this was a great one. My husband and kids loved it. It seems to be a fantastic add to the dinner rotation. Thank you so much!
Lama says
I tell you, we have this meal very often since it is so hearty and delicious! Glad you enjoyed this!
Karen says
Outstanding!!! This recipe tastes exactly like the chicken tikka masala that I order from the local Indian restaurant. Also made Basmati Rice and your garlic Naan bread.
Lama says
What an great compliment! Super exciting to hear this 🙂
Perla says
This recipe turned out just perfect! The taste is so authentic and real! Will def make it again
Carol Chatterton says
Tried a version of less quantity and with the ingredients I can get locally in Chile. Had to replace several of the prepared “spices” but used the actual ingredient. Used electric frypan so no mess and the whole family enjoyed it.
Lama says
Hi Carol! I am so happy you enjoyed it despite the changes in the spices 🙂