Chicken Tikka Masala with Naan – 180-Minute Recipe
A classic Indian favorite, this chicken tikka masala delivers a rich, creamy tomato sauce infused with aromatic spices, paired with warm, fluffy naan bread. The slow‑cooked sauce develops deep flavor, while the homemade naan adds a comforting, buttery bite. Perfect for a Sunday family dinner that never disappoints.
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 1/10 lb chicken breast
- 2 tbsp tandoori spice mix
- to taste salt
Tikka Masala Sauce
- 1 onion
- 1 tbsp ginger
- 1 tbsp garlic
- to taste spices
- 7 1/10 oz tomato puree
- 0.42 cup water
- 7 1/10 oz passata
- 7 1/10 oz tinned tomatoes
Naan Bread
- 11 oz all-purpose flour
- 1 4/5 oz plain yogurt
- 1 1/10 oz butter
- 0.18 oz active dry yeast
- 0.18 oz sugar
Instructions
- 1In a bowl, combine diced chicken, yogurt, tandoori spice mix, and salt; cover and marinate for 2–3 hours.
- 2Heat a little oil and add onion, ginger, garlic, and spices; toast until fragrant.
- 3Add tomato puree, water, passata, and tinned tomatoes; simmer on low heat for 3–4 hours, stirring occasionally.
- 4A thick red sauce is stirred into the pan with the chicken pieces.
- 5For the naan, mix flour, yogurt, and butter in a bowl; in a separate jug, dissolve yeast and sugar in warm water and let foam for 5–10 minutes.
- 6Combine the dough mixture, knead until smooth, and let proof at 86°F or room temperature until doubled in size.
- 7Dough is being kneaded by hand on a floured surface.
- 8Divide the dough into portions, roll each out with a rolling pin, and cook on medium heat for about 1½ minutes per side until golden brown.
- 9Serve the hot chicken tikka masala with freshly cooked naan.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate early
Marinate the diced chicken with yogurt, tandoori spice mix, and salt for 2–3 hours before cooking.
Stir sauce occasionally
While the sauce simmers on low heat for 3–4 hours, stir it occasionally to prevent sticking.
Proof dough until doubled
Let the naan dough proof at 30 °C or room temperature until it has doubled in size before shaping.
Cook naan briefly on each side
Cook each rolled naan on medium heat for about 1½ minutes per side until golden brown.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken Tikka Masala with Naan?
- About 3 hours in total: 30 minutes of prep and 2 hours 30 minutes of cooking.
- How many servings does this Chicken Tikka Masala with Naan recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Tikka Masala with Naan recipe come from?
- It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.