Quick Chicken Tikka Masala for Two
Indulge in the rich, aromatic flavors of India with this Quick Chicken Tikka Masala for Two—perfect for a cozy dinner night without the long preparation time. Tender chicken chunks are marinated in a spiced yogurt blend, then simmered in a luscious tomato-based curry infused with garam masala, turmeric, and a hint of optional cayenne for a customizable kick. This recipe comes together in just 30 minutes, making it a hassle-free yet elegant meal. Serve it over fluffy basmati rice or with warm naan to soak up the creamy, flavorful sauce. Ideal for busy weeknights or romantic dinners, this small-batch chicken tikka masala will bring restaurant-quality flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts or thighs, boneless and skinless
- 2 tablespoons Plain yogurt
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 cloves Garlic cloves, minced
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Vegetable oil or ghee
- 1 cup Canned crushed tomatoes
- 0.5 cup Heavy cream or coconut milk
- 1 tablespoon Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 2 servings Cooked basmati rice or naan (for serving)
Instructions
Cut the chicken pieces into bite-sized chunks and set aside.
In a medium bowl, mix the yogurt, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric, and a pinch of salt to create a marinade.
Add the chicken chunks to the marinade, ensuring they are well-coated. Let the chicken marinate for at least 10 minutes (or up to an hour if you have more time).
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for about 4-5 minutes, turning occasionally, until lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the crushed tomatoes, garam masala, and cayenne pepper (if using). Stir well and let the mixture simmer for 5 minutes.
Lower the heat to medium and pour in the heavy cream (or coconut milk). Stir to incorporate and adjust salt to taste.
Return the cooked chicken to the skillet along with any juices. Stir and simmer for another 5 minutes to ensure the chicken is cooked through and coated in the sauce.
Garnish with freshly chopped cilantro and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.0 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
