A Story About Spices
My grandson once called garam masala “warm sprinkles.” I still laugh at that. It is a mix of cozy spices like cinnamon and cumin. It makes your kitchen smell like a hug.
This recipe uses it twice. You put it in the marinade and the sauce. That double dose builds the flavor deep. It matters because good food is about layers. Each layer adds its own little hello.
Why We Marinate
Letting the chicken sit in yogurt is magic. The yogurt makes it tender. The spices get a chance to move in and get cozy.
You can do this for 30 minutes. Or you can do it overnight. I like to do it in the morning. Then dinner feels easy later. What’s your favorite make-ahead trick? I love hearing new ideas.
The Heart of the Sauce
This sauce starts with onions cooking in oil. Then you add the ginger and garlic. Doesn’t that smell amazing? That smell is the start of something good.
You stir in the tomatoes and let it all bubble. Simmering mixes the flavors together. They go from separate things to one happy family. Fun fact: The word “masala” just means a mix of spices.
A Simple Trick for Chicken
We cook the chicken under the broiler. It gets little brown spots. Those spots are flavor spots. It’s easier than cooking it in a pan, I think.
Just watch it closely. Ovens can be fussy. My broiler is very fast. Does yours cook quickly or slowly? It’s good to know your oven’s personality.
Putting It All Together
Turn off the heat for the sauce. Then stir in the last bit of yogurt. This keeps it smooth and creamy. Adding yogurt to hot sauce can make it curdle if you’re not careful.
Then you fold in the chicken and cilantro. The green cilantro makes it pretty. Serving it over rice is the final step. The rice soaks up that wonderful sauce. That matters. A meal should feel complete and comforting.
Your Turn in the Kitchen
This dish seems fancy. But it is just simple steps. Anyone can make it. The best part is sharing it.
Who would you love to share this meal with? Tell me about it. I love knowing which recipes become part of your family’s story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts, boneless skinless | 2 pounds | For the Chicken & Marinade |
| Plain yogurt | 1 cup | For the Chicken & Marinade; full fat works best |
| Minced garlic | 2 teaspoons | For the Chicken & Marinade |
| Fresh ginger, grated/minced | 1 tablespoon | For the Chicken & Marinade |
| Garam masala | 2 teaspoons | For the Chicken & Marinade |
| Oil | 3 tablespoons | For the Sauce |
| Onion, diced | 1 | For the Sauce |
| Garam masala | 1 tablespoon | For the Sauce |
| Tomato paste | 1 tablespoon | For the Sauce |
| Garlic, minced | 2 teaspoons | For the Sauce |
| Fresh ginger, grated/minced | 2 teaspoons | For the Sauce |
| Kitchen ready tomatoes (canned) | 28 ounces | For the Sauce |
| Salt | 1 teaspoon | For the Sauce |
| Plain yogurt | 1/2 cup | For the Sauce; full fat works best |
| Cilantro, chopped | 1/4 cup | For the Sauce |
| Rice | As needed | For serving |
My Cozy Chicken Tikka Masala Story
My grandson first tried this dish at a restaurant. He came home buzzing about it. So we decided to make our own. The kitchen smelled like a happy adventure. I still laugh at that.
It’s simpler than you think. You just need a little time for the flavors to dance. The yogurt makes the chicken so tender. Doesn’t that smell amazing? Let’s get our bowls ready.
Step 1: Make the Marinade
Mix the yogurt, garlic, ginger, and garam masala. Cut your chicken into bite-sized pieces. Toss them in the bowl until fully coated. Cover it and let it rest in the fridge. (A hard-learned tip: Let it sit for a few hours if you can. It makes all the difference!)
Step 2: Start the Sauce
Heat oil in your big pot. Cook the diced onion until it softens. This is where the flavor begins. I always think of my own grandma here.
Step 3: Build the Flavor
Add more garam masala, tomato paste, garlic, and ginger. Stir and cook for just a minute. Your kitchen will smell wonderful. Then pour in the canned tomatoes and salt. Let it bubble gently for 15 minutes.
Step 4: Cook the Chicken
Spread your marinated pieces on a sheet pan. Broil them in the oven for about 10 minutes. Flip them halfway through. Why do we broil instead of fry? Share below!
Step 5: Finish Your Masterpiece
Turn off the heat under your sauce. Stir in the yogurt and fresh cilantro. Gently fold in the cooked chicken. Serve it all over fluffy rice. It’s pure comfort in a bowl.
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (plus marinating)
Yield: 6 servings
Category: Dinner, Comfort Food
Three Fun Twists to Try
This recipe is like a favorite story. You can tell it a new way each time. Here are some ideas from my kitchen notebook.
Veggie Swap
Use big chunks of cauliflower and chickpeas instead of chicken. They soak up the sauce beautifully.
Extra Cozy
Stir a big spoonful of coconut milk into the sauce. It makes it extra creamy and sweet.
Summer Garden
Use fresh, ripe tomatoes from the garden in August. The flavor is bright and sunny.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
Presentation is part of the fun. I love a warm, inviting table. Steamed basmati rice is my go-to base. A side of warm, buttery naan bread is perfect for scooping. A simple cucumber salad adds a cool crunch.
For drinks, a cold glass of mango lassi is so refreshing. For the grown-ups, a crisp lager pairs nicely. It cuts through the rich sauce. Which would you choose tonight?
Keeping Your Tikka Masala Cozy for Later
Let’s talk about storing this lovely dish. Cool it completely first. Then pop it in the fridge. It will stay happy for three to four days. You can also freeze it for up to three months. I use old yogurt containers for this.
I once froze a big batch for my grandson. He said it tasted even better later! Reheat it gently on the stove. Add a splash of water or cream if it’s thick. This keeps the sauce creamy and perfect.
Batch cooking matters for busy families. It means a warm, home-cooked meal is always ready. It saves you time and money too. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Sometimes our cooking needs a little help. Here are three common issues. First, a sauce that is too thin. Just let it simmer uncovered a bit longer. It will thicken up nicely.
Second, chicken that is not flavorful. This is why the marinade matters. It builds deep, tender flavor from the inside. I remember when I rushed this step. The chicken was just okay, not wonderful.
Third, a sauce that tastes too sharp. Stirring in the yogurt at the end fixes this. It adds a cool, creamy balance. Getting these right builds your cooking confidence. It turns good food into great food. Which of these problems have you run into before?
Your Tikka Masala Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is! Just serve it with rice or gluten-free naan.
Q: Can I make it ahead? A: Absolutely. The flavor gets better the next day.
Q: What if I don’t have fresh ginger? A: Use 1/2 teaspoon of ground ginger instead. Fun fact: ginger is good for your tummy!
Q: Can I double the recipe? A: You sure can. Use your biggest pot for the sauce.
Q: Any optional tips? A: A squeeze of fresh lemon at the end is lovely. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this recipe. It brings such wonderful smells to your kitchen. Cooking for others is an act of love. It is one of my greatest joys.
I would be so thrilled to see your creation. Share a photo of your finished dish with us. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you make.
Happy cooking!
—Anna Whitmore.
Easy Chicken Tikka Masala Recipe – The Schmidty Wife: Easy Chicken Tikka Masala Recipe at Home
Description
Creamy, flavorful, and easy homemade Chicken Tikka Masala ready in under an hour. A simple, delicious dinner the whole family will love!
Ingredients
For the Chicken & Marinade:
For the Sauce:
Instructions
- To marinade the chicken add the yogurt, garlic, ginger, and garam masala in a large bowl. Mix to combine. Cut chicken into 1 inch cubes. Add the chicken to the marinade, mixing together until it is fully coated. Cover and transfer to the refrigerator to rest at least 30 minutes but as long as overnight.
- When ready to cook bring an oven rack to a slot in the oven about 6 inches from the top broiler. Turn oven to broil. While the oven is heating make the sauce.
- Heat a large pot over medium-high heat. Once hot add the oil and minced onions. Cook until they just start to soften about 2 minutes.
- Add the garam masala, tomato paste, garlic, and ginger to the onions. Stir together and cook until fragrant about 1 minute. Stir in the kitchen ready tomatoes and salt. Bring to a simmer and reduce heat to medium-low, cover and let simmer 15 minutes.
- Cook the chicken while the sauce is simmering. Transfer the marinated chicken to a sheet pan. Spread the chicken out into a single layer spread out as much as possible.
- Transfer the sheet pan under the broiler in the oven. Cook 5 minutes. Toss the chicken and cook another 5 minutes or until internal temperature reaches 165ºF.
- Let the chicken rest while you finish the sauce. Turn the heat off on the sauce. Stir in the yogurt and cilantro until mixed together. Add in the chicken, stir to combine. Serve immediately with rice and/or naan.
Notes
- Nutrition Information per serving (about 1 1/2 cups): Calories: 425, Total Fat: 14g, Saturated Fat: 3g, Trans Fat: 0g, Unsaturated Fat: 10g, Cholesterol: 132mg, Sodium: 515mg, Carbohydrates: 21g, Fiber: 3g, Sugar: 9g, Protein: 52g.
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