Chicken Tikka Masala – 65-Minute Recipe
A fragrant Chicken Tikka Masala featuring tender chicken pieces in a creamy tomato‑coconut sauce, served with fluffy rice and warm flatbreads. The blend of spices and yogurt‑marinade delivers authentic Indian flavor in under an hour.
Recipe by Tyler Butt - Nutrition & Home Cooking· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 5 3/10 oz rice
Chicken Marinade
- 4 chicken breasts
- 5 3/10 oz Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger & garlic paste
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oil
Masala Sauce
- 1 tbsp oil
- 1 onion
- 2 garlic cloves
- 1 inch ginger
- 1 tbsp tomato paste
- 14 oz chopped tomatoes
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 can coconut milk
- 0.85 cup cream
- 1 tbsp butter
- 1 tsp sugar
- to taste fresh coriander
Flatbread
- 8 4/5 oz plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp Greek yogurt
- a glug olive oil
Instructions
- 11. In a large bowl, combine chicken pieces with Greek yogurt, lemon juice, ginger‑garlic paste, garam masala, cumin, coriander, paprika, turmeric, salt, black pepper, and 1 tbsp oil; mix well, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
- 22. Pre‑heat a large skillet over medium heat and add 1 tbsp oil.
- 33. Add the finely chopped onion and sauté for 8–10 minutes, stirring occasionally, until the onion is soft and lightly golden.
- 44. Stir in the minced garlic, minced ginger, and tomato paste; cook for 2 minutes, stirring constantly, then blend the mixture with a hand blender until smooth.
- 55. Increase the heat to medium‑high and add the marinated chicken pieces; sear for about 5 minutes per side until the exterior is nicely browned but not fully cooked through.
- 66. Remove the chicken and set aside; add the chopped tomatoes to the pan, scraping up any browned bits, and cook for 2 minutes.
- 77. Return the blended onion‑garlic‑tomato mixture to the pan, then add the coconut milk, cream, remaining garam masala, cumin, coriander, turmeric, chili powder (if using), salt, butter, and sugar; stir to combine.
- 88. Bring the sauce to a gentle simmer, reduce heat to low, and let it cook for 10 minutes.
- 99. Return the chicken to the pan, nestling the pieces into the sauce; continue to simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened.
- 1010. While the sauce simmers, rinse the rice under cold water until the water runs clear; place rice in a saucepan with water level reaching the first knuckle above the rice, bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.
- 1111. After 10 minutes, turn off the heat and let the rice steam, covered, for 5 more minutes.
- 1212. For the flatbread dough, combine plain flour, 0.5 tsp salt, baking powder, 2 tbsp Greek yogurt, and a glug of olive oil in a mixing bowl; knead until a smooth, workable dough forms.
- 1313. Divide the dough into 6–8 equal balls, place each between two sheets of parchment or baking paper, and flatten with a rolling pin or the bottom of a saucepan to about ¼‑inch thickness.
- 1414. Heat a dry skillet or flat griddle over medium‑high heat; cook each flatbread for 2–3 minutes per side, until golden spots appear and the bread puffs slightly.
- 1515. Serve the chicken tikka masala over the steamed rice, garnish with fresh coriander, and accompany with the warm flatbreads.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Combine chicken with yogurt, spices, lemon juice and oil, then refrigerate for at least 1 hour before cooking.
Blend onion‑garlic‑tomato mix
After sautéing onion, garlic, ginger and tomato paste, blend the mixture to a smooth paste before adding tomatoes.
Steam rice after cooking
Once the rice has boiled for 10 minutes, turn off the heat and let it steam, covered, for an additional 5 minutes.
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Frequently asked questions
- How long does it take to make 45-Minute Chicken Tikka Masala?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this 45-Minute Chicken Tikka Masala recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this 45-Minute Chicken Tikka Masala recipe come from?
- It was shared by Tyler Butt - Nutrition & Home Cooking on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.