This chicken tikka masala is a creamy tomato-based chicken dish made with yogurt-marinated chicken thighs, warm spices, garlic, ginger, and a finishing splash of cream. It is the kind of recipe I make when I want something hearty, saucy, and full of aroma without turning dinner into a complicated restaurant project.

This recipe is based on my YouTube video LE POULET TIKKA MASALA, with a few adjustments since publication to make the proportions clearer for home cooking. I make it this way because the yogurt marinade gives the chicken time to soften, while the second half of the spices goes directly into the sauce so the final dish tastes deep, not flat. The mistake to avoid is rushing the tomato sauce before adding the cream. It needs a little time to simmer, darken slightly, and smell less raw.

What I look for here is a sauce that coats the spoon, chicken that stays juicy, and rice that is buttery without being greasy. When the garlic hits the butter for the rice, it should smell sweet and fragrant, not sharp or burnt. That little detail makes a big difference.

Easy Chicken Tikka Masala with Garlic Butter Jasmine Rice

What Makes This Version Different

This is not the same as a quick curry, a grilled chicken recipe, or a lighter coconut-based dish. This version is creamy, tomato-forward, and built around marinated chicken thighs. If you want a softer coconut sauce, my coconut milk chicken curry goes in that direction. If you want something baked and cheesy, a chicken curry pasta gratin is a completely different comfort meal.

Here, the goal is a stovetop dinner with enough sauce to serve generously over rice. It is cozy in winter, but honestly, I would make it any time of year because the spices, tomato, lemon, and cream work well in every season.

Chicken thighs are the right choice for this recipe. They can handle the marinade, the sear, and the final simmer without drying out. Chicken breast can work, but it needs more attention and a shorter simmer.

Ingredients

For the Chicken and Marinade

2 1/4 to 2 2/3 lb boneless, skinless chicken thighs, cut into medium pieces
1 cup plain Greek yogurt
Juice of 1/2 lemon, or 1 small lemon
2 tablespoons olive oil
Half of the spice mix
Half of the chopped garlic and ginger
1 1/2 teaspoons kosher salt, or to taste

For the Spice Mix

2 tablespoons garam masala
1 1/2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons paprika
1/2 to 1 1/2 teaspoons chili powder, depending on heat level

For the Sauce

2 tablespoons olive oil
2 medium white onions, finely chopped
1 jalapeño or mild green chili, seeded and finely chopped, optional
8 to 12 garlic cloves, finely chopped, divided with the marinade
2 tablespoons fresh ginger, finely chopped, divided with the marinade
1 large can crushed tomatoes, about 28 oz
1/4 to 1/2 cup unsalted chicken broth or water, for rinsing the tomato can
1 1/4 cups heavy cream
Salt, to taste

For the Garlic Butter Jasmine Rice

1 1/2 cups jasmine rice, rinsed and well drained
2 to 2 1/4 cups unsalted chicken broth
4 to 6 garlic cloves, finely chopped
5 to 6 tablespoons butter
Salt, to taste

Step-by-Step Instructions

1. Mix the spices

In a small bowl, combine the garam masala, cumin, curry powder, paprika, and chili powder.

Divide this mixture in half. One half goes into the chicken marinade, and the other half goes into the sauce later. This matters because the marinade seasons the chicken, but the sauce still needs its own spice base.

2. Prepare the garlic and ginger

Finely chop the garlic and ginger. The smaller the pieces, the better they melt into the sauce. Big pieces of ginger can be a little aggressive, so take the extra minute and chop it fine.

Divide the garlic and ginger in half.

3. Marinate the chicken

Place the chicken pieces in a large bowl. Add the Greek yogurt, lemon juice, 2 tablespoons olive oil, half of the spices, half of the garlic and ginger, and salt.

Mix well until every piece is coated. I prefer using chicken thighs here because the texture stays tender even after simmering. Open up the thicker pieces with your fingers and rub the marinade into them.

Cover and refrigerate for at least 1 hour. If you have 3 hours, even better.

4. Start the garlic butter rice

Rinse the jasmine rice until the water is mostly clear, then drain it well. If the rice is too wet when it goes into the butter, it can turn heavy.

In a medium pot, melt the butter over medium heat. Add the chopped garlic and cook gently for 30 to 60 seconds. The garlic should smell round and sweet. Do not let it brown.

Add the rice and stir until the grains are glossy and coated with butter. Add the chicken broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes.

Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

If you like rice-based dinners, this dish sits nicely beside an easy one-pan chicken and rice skillet or homemade chicken fried rice, but the texture here is softer and more buttery.

5. Sear the chicken

Heat a large skillet or sauté pan over medium-high heat. Add the olive oil.

Add the marinated chicken with the marinade. Spread the pieces into an even layer so they can sear instead of steam too much. Cook for 3 to 4 minutes per side, until the chicken takes on color.

It does not need to be fully cooked yet. It will finish in the sauce. Remove the chicken and any juices to a bowl.

The bottom of the pan should look a little messy now. That is good. Those browned bits are flavor.

6. Build the sauce

In the same pan, add the chopped onions. If the pan looks dry, add a small splash of oil. Cook until the onions soften and turn slightly translucent, scraping the bottom of the pan as they release moisture.

Add the remaining garlic and ginger. Stir for about 1 minute. Do not walk away here because garlic can go from perfect to bitter quickly.

Add the chopped jalapeño, if using, then add the remaining spice mix. Stir for 30 to 45 seconds to wake up the spices. At this point, the pan should smell warm, toasted, and a little smoky from the paprika.

Add the crushed tomatoes. Rinse the can with a small amount of chicken broth or water and add that too. Bring to a simmer and cook for about 15 minutes, stirring from time to time.

The sauce should reduce slightly and look darker than when it first went in. That is the cue that it is ready for the cream.

7. Finish with cream and chicken

Lower the heat and stir in the heavy cream. The sauce should turn a deep orange color.

Return the chicken and all its juices to the pan. Since the marinade touched raw chicken, the sauce needs to simmer until the chicken is fully cooked. Keep it at a gentle bubble for about 15 minutes, stirring occasionally.

The chicken is ready when it reaches 165°F internally and the sauce is thick enough to coat the back of a spoon. If the sauce gets too thick, add a splash of broth or water. If it tastes flat, add a little salt or a few drops of lemon juice.

What to Serve With It

The garlic butter jasmine rice is the natural pairing because it catches the sauce without competing with it. You could also serve this with naan, roasted vegetables, or a simple cucumber salad.

For a bigger chicken dinner rotation, this recipe pairs well on the site with crispy General Tso’s chicken, sweet and sour chicken, or sticky soy chicken drumsticks when you want another saucy chicken option with rice.

If you are building a week of easy dinners, the easy 30-minute chicken dinners collection is useful, especially for nights when you want something quicker than a marinated dish.

Substitutions

Chicken thighs can be replaced with chicken breast, but cut the breast into larger pieces and simmer more gently so it does not dry out.

Greek yogurt can be replaced with plain regular yogurt. If it is thinner, the marinade will be looser, but it still works.

Heavy cream gives the smoothest sauce. You can use half-and-half, but the sauce will be lighter and slightly less rich. Add it on lower heat to reduce the chance of splitting.

Crushed tomatoes can be replaced with tomato passata. The sauce will be smoother and slightly more elegant.

If you do not like spicy food, skip the jalapeño and use only a small pinch of chili powder. If you like heat, keep the jalapeño and increase the chili powder.

For a dairy-free direction, this recipe is not the best starting point because both yogurt and cream are central. A better option would be a coconut-style sauce, closer to a creamy coconut chicken curry.

FAQ

Can I marinate the chicken overnight?

Yes. Overnight works very well. Keep it covered in the fridge and give it a good stir before cooking.

Can I use chicken breast?

Yes, but thighs are more forgiving. If using breast, avoid a hard boil once the chicken goes back into the sauce.

Is this recipe spicy?

It is more aromatic than spicy if you use the lower amount of chili powder and remove the jalapeño seeds. For more heat, increase the chili powder or leave a few seeds in the chili.

Can I make it ahead?

Yes. The sauce tastes even better the next day. Reheat gently over low heat and add a splash of water or broth if it thickens in the fridge.

Can I freeze it?

Yes, but cream sauces can sometimes look slightly separated after freezing. Reheat slowly and stir well. The taste will still be good.

What other chicken recipes are similar?

For another creamy chicken dinner, try creamy mushroom chicken thighs or creamy Tuscan chicken pasta. They are creamy too, but they are more French-Italian inspired instead of spice-based.

Easy Chicken Tikka Masala with Garlic Butter Jasmine Rice

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Prep Time 25

Cooking Time 39

Category Main Dish

Cuisine Indian

Portions 6 portions

Calories 720 kcal

Ingredients

Chicken and Marinade
2 1/4 to 2 2/3 lb boneless skinless chicken thighs, cut into medium pieces
1 cup plain Greek yogurt
Juice of 1/2 lemon or 1 small lemon
2 tablespoons olive oil
1/2 of the spice mix
1/2 of the chopped garlic and ginger
1 1/2 teaspoons kosher salt or to taste
Spice Mix
2 tablespoons garam masala
1 1/2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons paprika
1/2 to 1 1/2 teaspoons chili powder
Sauce
2 tablespoons olive oil
2 medium white onions finely chopped
1 jalapeño or mild green chili seeded and finely chopped, optional
8 to 12 garlic cloves finely chopped and divided
2 tablespoons fresh ginger finely chopped and divided
1 large can crushed tomatoes about 28 oz
1/4 to 1/2 cup unsalted chicken broth or water
1 1/4 cups heavy cream
Salt to taste
Garlic Butter Jasmine Rice
1 1/2 cups jasmine rice rinsed and well drained
2 to 2 1/4 cups unsalted chicken broth
4 to 6 garlic cloves finely chopped
5 to 6 tablespoons butter
Salt to taste

Instructions

Mix the garam masala, cumin, curry powder, paprika, and chili powder in a bowl. Divide the spice mix in half.
Finely chop the garlic and ginger. Divide in half.
In a large bowl, mix the chicken with Greek yogurt, lemon juice, olive oil, half of the spices, half of the garlic and ginger, and salt. Cover and refrigerate for at least 1 hour.
For the rice, melt butter in a pot over medium heat. Add garlic and cook gently without browning. Add rinsed rice and stir to coat. Add chicken broth and salt. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Turn off the heat and let rest 10 minutes.
Heat oil in a large pan. Add the marinated chicken and cook 3 to 4 minutes per side. Remove the chicken and juices to a bowl.
In the same pan, cook the onions until softened. Add the remaining garlic and ginger, then the jalapeño and remaining spices. Stir 30 to 45 seconds.
Add crushed tomatoes and a splash of broth or water. Simmer 15 minutes, stirring occasionally.
Lower the heat and stir in the cream. Return the chicken and juices to the sauce. Simmer about 15 minutes, until the chicken reaches 165°F and the sauce is thick and creamy.
Adjust salt and serve hot over the garlic butter jasmine rice.

Video

Notes

FAQ