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Chicken Tikka Masala

Creamy and delicious Chicken Tikka Masala, serve with rice for a easy to put together Indian curry. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 440kcal


  • 1 Tbsp. curry powder
  • 2 tsp. cumin
  • 2 tsp. kosher salt
  • 1 tsp. ground ginger
  • 1 tsp. cardamom
  • 1 tsp. chili powder
  • 1 tsp. pepper
  • 2 boneless skinless chicken breasts cut into 1-inch pieces
  • 2 Tbsp. vegetable oil
  • 1 large onion cut into 1-inch pieces
  • 4 garlic cloves smashed
  • 2 Tbsp. tomato paste
  • 1 13.6-oz. can coconut milk, shaken
  • Cilantro leaves and rice to serve


  • Stir together curry, cumin, salt, ginger, cardamom, chili powder, and pepper in a small bowl.
  • Add chicken to a medium bowl; add spices, and toss to coat.
  • Heat oil in a medium skillet over medium-high heat. Add chicken to skillet; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
  • Add onion and garlic; cook, stirring occasionally, about 5 minutes more.
  • Stir in tomato paste; cook until fragrant, about 2 minutes. Add coconut milk; stir to combine.
  • Bring to a simmer; reduce heat to medium-low, and gently simmer until chicken is cooked through and onion is tender, about 10 minutes.
  • Taste, and add salt, if desired. Garnish servings with cilantro; serve with rice.


  • Be sure to shake the can of coconut milk before adding it to this recipe, especially if it’s cold where you are. The coconut cream solidifies at the top of the can, so give it a good shake or run it under hot water to help the coconut milk and cream re-combine.
  • Be sure to purchase coconut milk and NOT cream of coconut, which is super sweet and typically used in drinks like piña coladas. While delicious, it’s not the right item for this recipe!
  • Check the expiration date on your curry powder; it goes stale and loses flavor, and you want the best, freshest flavor for this dish.
  • You can use chicken thighs or breasts for this recipe. Depending on your preference, chicken thighs may require a little extra home butchering to remove excess fat or connective tissue.


Calories: 440kcal | Carbohydrates: 14g | Protein: 28g | Fat: 32g | Saturated Fat: 25g | Cholesterol: 72mg | Sodium: 1186mg | Potassium: 929mg | Fiber: 4g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 7mg