June 6, 2025

In India, tikkas are simply small pieces of anything, and in this much-loved curry it's chicken. Traditionally the chicken pieces marinate in spices for hours and are then grilled in a clay oven and added to a rich tomato-based sauce. But to make the process simpler and quicker, we skip the marinating, brown the seasoned chicken in a hot skillet, and simmer it in the masala mixture. For authentic color and flavor, plan ahead to have the Kashmiri chili and fenugreek leaves on hand. Or skip them; the dish will still taste great. The recipe is a Yummly original created by Prerna Singh.

$2.67 / Serving Star

$1.78 - $3.55

Estimated Price / Serving

17 Ingredients

EASY

Pictures Video Bite

Recipe

Quick Chicken Tikka Masala

Yummly

Ingredients

Warning0 allergens identified

Quick Chicken Tikka Masala

1 ½ inch fresh ginger

10 cloves garlic

1 pound boneless chicken thighs

⅓ cup plain yogurt(preferably whole-milk)

1 teaspoon ground coriander(for chicken)

½ teaspoon salt

¼ teaspoon ground turmeric

1 ½ teaspoon canola oil(for chicken)

1 Teaspoon Kashmiri red chili powder(buy at Indian markets and online; or use three-quarters paprika and one-quarter cayenne)

1 Tbsp canola oil(for masala)

1 Tbsp ground coriander(for masala)

1 teaspoon ground cumin

1 diced tomatoes(14.5 oz. per can)

2 Tbsps heavy cream

¾ cup water(or half-and-half)

1 ½ Teaspoon dried fenugreek leaves(kasuri methi, optional; buy at Indian markets or online)

steamed basmati rice

Instructions

Scrape the peel from the ginger with a spoon, then coarsely chop ginger. Blend the ginger and garlic into a smooth paste using a mini food processor. Alternately, finely grate the ginger, mince the garlic, and combine. (You'll have enough for this recipe plus extra for another use.) Set 1 1/2 teaspoon, and 1 tablespoon of ginger-garlic paste aside and refrigerate leftovers, covered, for up to one week.

Cut the chicken into 2-inch pieces. In a large bowl, combine chicken with the 1 1/2 teaspoon of reserved ginger-garlic paste, the yogurt, coriander, salt, turmeric, oil, and Kashmiri chili.

Heat a large cast-iron skillet over high heat. Add the chicken mixture and cook, turning occasionally, until lightly charred (chicken may not be quite cooked through), about 5 minutes. Transfer to a large bowl.

Reduce heat to medium-low. Add the oil and reserved 1 tablespoon of ginger-garlic paste. Cook, stirring, until slightly softened, 10-15 seconds.

Add the coriander and cumin and stir until sizzling, then stir in the tomatoes. Continue to cook over medium-low until tomatoes have softened and most of the liquid has cooked off, 5-8 minutes.

Transfer the tomato mixture to a blender and add the cream. Blend into a smooth paste. Add the water and blend again.

Return tomato mixture to the skillet, add the chicken, and stir well to combine. Cover and cook over medium-high heat until chicken is cooked through and flavors are blended, 3-5 minutes.

Remove chicken from the heat. Sprinkle the fenugreek on top, if using. Let chicken stand, covered, 5-10 minutes before serving for flavors to blend. Serve with basmati rice.

Video Tutorial Bite Tutorial