Hi friends! If you’ve ever wanted to make Chicken Tikka Masala but felt overwhelmed by all the spices and steps, I’ve got good news. This recipe is a faster, simpler version that still brings that delicious, cozy, restaurant-style flavor we all love.
It’s a one-pan wonder that’s full of protein, made with fewer ingredients, and perfect for busy weeknights. Whether you’re new to cooking or just short on time, this recipe is going to be your new favorite dinner go-to!
Method
Start the Sauce
To begin, place a large frying pan or deep skillet on medium heat. Add the tikka masala paste into the pan along with a small splash of water just enough to loosen the paste and make it easier to stir. This step helps bring the spices to life. Then sprinkle in the garlic powder, onion powder, and freshly grated ginger. Stir everything well and let it cook for about one minute. This will let the fragrant spices blend together and create a rich base for your sauce.
Cook the Chicken
Next, add your chopped chicken mini fillets straight into the pan. Stir to coat all the pieces in the spiced paste. Cook the chicken for about 6 to 10 minutes, depending on the size of the pieces. Make sure to stir every few minutes so the chicken cooks evenly on all sides. You’ll know it’s ready when it turns white all the way through and you don’t see any pink left in the middle.
Add the Tomato Sauce and Stock
Once the chicken is fully cooked, pour in the can of good-quality tomato sauce. Then add the chicken stock that you’ve already prepared by dissolving a stock cube in 50ml of hot water. Stir everything together so the sauce mixes nicely with the chicken and spices. Let this simmer for a few minutes so the flavors can come together. As it cooks, the sauce will start to thicken and reduce, becoming more flavorful and rich.
Creamy Finish
When the sauce has thickened slightly, it’s time to stir in the light cream cheese. This is the magic step that makes the tikka masala extra creamy and smooth without needing heavy cream. Mix it in gently until it melts into the sauce and gives it a silky texture. Be sure to wait until this step to add the cream cheese if you put it in too early, it might make the sauce too thin.
Serve It Up
Now that your chicken tikka masala is ready, it’s time to plate it up! Sprinkle some freshly chopped coriander on top for a pop of color and fresh flavor. Serve it warm with fluffy cooked rice, soft naan bread or both if you’re really hungry! This dish goes great with a cool side like cucumber yogurt or some steamed vegetables to round out the meal.
Necessary Tools
- A large frying pan or deep skillet
- Measuring spoons
- Chopping board and knife
- Wooden spoon or spatula
- Small bowl (for dissolving the stock cube)
🥘 Quick & Easy Chicken Tikka Masala
Cuisine: IndianDifficulty: Easy3
servings10
minutes15
minutes25
minutesIngredients
Here’s what you need to make the chicken tikka only (not including rice or naan):
320g chicken mini fillets, chopped
1 pot of good-quality tikka masala paste
2 tablespoons light cream cheese
1 can of good-quality tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon grated fresh ginger
1 chicken stock cube (dissolved in 50ml hot water)
To Serve:
Naan bread or cooked rice (or both!)
Chopped fresh coriander (optional but tasty!)
Directions
- Start the Sauce: In your pan, add the tikka masala paste with a splash of water. Add garlic powder, onion powder, and fresh ginger. Cook and stir for 1 minute to let the flavors come out.
- Cook the Chicken: Add the chopped chicken fillets. Cook them on medium heat for 6 to 10 minutes until they’re fully cooked and no longer pink.
- Add the Tomato Sauce and Stock: Pour in the tomato sauce and the chicken stock mixture. Stir everything together and let it simmer until the sauce thickens a bit.
- Creamy Finish: Once the sauce has reduced, stir in the cream cheese. It will make your curry smooth and creamy.
- Serve it up: Sprinkle some chopped coriander on top. Serve with warm naan, fluffy rice or both if you’re extra hungry!
Notes
- Don’t rush cooking the chicken if it’s undercooked, it won’t taste right and won’t be safe to eat.
- Make sure the stock cube is fully dissolved before adding it to the pan.
- Wait to add the cream cheese until the sauce is thickened if you add it too early, it may become too watery.
Serving Suggestions
- Serve it in a bowl with a side of cucumber yogurt for a cool touch.
- Add steamed vegetables like peas or broccoli for extra color and nutrition.
- Try scooping it up with naan like a taco it’s fun and tasty!
Fun Fact
Did you know Chicken Tikka Masala was actually invented in the UK? It’s a mix of Indian spices and British-style creamy sauce. So it’s like two cultures in one bite!
Conclusion
Chicken Tikka Masala doesn’t have to be hard or full of hard-to-find spices. With this quick and easy recipe, you get all the flavor in less time and with fewer steps. It’s a warm, hearty meal that’s great for any night of the week. Try it once, and I promise it’ll be a regular on your dinner menu!
