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Creamy Chicken Tikka Masala Recipe with Naan

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A comforting and creamy chicken tikka masala with warm spices and a rich tomato sauce, served with naan. Perfect for cozy dinners and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 1 ½ lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup (120ml) plain yogurt (Greek or regular; full-fat preferred)
  • 1 tbsp ginger-garlic paste (or freshly minced garlic and grated ginger)
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • ½ tsp salt
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 ½ cups (360ml) crushed tomatoes (canned San Marzano recommended)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper (optional)
  • 1 cup (240ml) heavy cream or full-fat coconut milk (for dairy-free option)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Store-bought naan
  • Butter or ghee, melted (for brushing naan)
  • Optional: minced garlic or nigella seeds for naan topping

Instructions

  1. In a large bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  2. Heat 1 tbsp butter in a large skillet over medium-high heat. Add marinated chicken pieces (shake off excess marinade) and cook until browned on all sides but not fully cooked, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, add remaining butter and sauté chopped onion until soft and golden, about 6 minutes. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
  4. Stir in cumin, paprika, garam masala, coriander, and cayenne pepper. Cook for 1 minute to toast spices.
  5. Pour in crushed tomatoes, stir well, and simmer for 10-12 minutes until sauce thickens and darkens slightly.
  6. Reduce heat to low and stir in cream. Return chicken to pan, coat with sauce, cover, and simmer gently for 10-15 minutes until chicken is cooked through and tender.
  7. Taste and adjust salt and pepper. Sprinkle chopped cilantro over the top before serving.
  8. Warm naan according to package instructions (skillet or oven). Brush with melted butter or ghee and sprinkle with garlic or nigella seeds if desired.
  9. Serve creamy chicken tikka masala hot with warm naan on the side.

Notes

Marinate chicken for at least 1 hour for best flavor and tenderness. Avoid high heat when adding cream to prevent curdling. Adjust spice levels by modifying chili powder and cayenne pepper. For gluten-free, serve with rice or gluten-free flatbread instead of naan. Leftovers keep well refrigerated for up to 3 days; reheat gently with added cream or water if needed.

Nutrition

Keywords: chicken tikka masala, creamy chicken curry, Indian dinner, naan, easy chicken recipe, cozy dinner, weeknight meal

Find it online: https://bitefuljoy.com/creamy-chicken-tikka-masala-recipe-with-naan-easy-cozy-dinner-idea/