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–+ servings
Creamy Chicken Tikka

Creamy Chicken Tikka

Indulge in the rich flavors of Creamy Chicken Tikka Masala. This easy recipe combines tender chicken with a spiced tomato sauce for a comforting meal. Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g boneless, skinless chicken cut into bite-sized pieces
  • 2 tbsp plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 1 tbsp garam masala
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • ¼ tsp salt

Equipment

  • Large Skillet
  • Mixing Bowl
  • Sharp Knife
  • Wooden Spoon or Spatula
  • Cutting Board

Method
 

  1. Mix all marinated chicken ingredients in a bowl until smooth and coat the chicken pieces. Let sit for at least 20 minutes.
  2. Heat a skillet over medium-high heat and cook marinated chicken until slightly charred, about 2–3 minutes per side. Set aside.
  3. In the same skillet, melt butter and sauté onions until golden brown. Add chili, garlic, ginger, and spices, stirring for a minute.
  4. Pour in crushed tomatoes and return cooked chicken to the skillet. Stir and bring to a gentle boil. Simmer for 10 minutes.
  5. Stir in heavy cream, fenugreek leaves (if using), and final garam masala. Season with salt to taste.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Don’t skip the marination step—it’s crucial for juicy chicken.
Adjust spice levels to your preference; use jalapeño for milder heat.
Use ripe tomatoes for a fresher-tasting sauce.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently and add a splash of water or cream if the sauce thickens.
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