Quick Chicken Tikka Masala

Serving 4 people

45 min


  • 1 (28 oz) can crushed tomatoes
  • 1/4 tsp cayenne pepper, more or less to taste
  • 1/4 cup cilantro leaves
  • Cooked jasmine or basmati rice, for serving
  • 4 cloves garlic, peeled
  • 1 1/2-inch knob ginger, peeled
  • 1/2 cup plain Greek yogurt (I used fat-free, any kind will work fine though)
  • 1 1/2 tsp ground paprika
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp olive oil, divided
  • Salt
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 1/2 Tbsp garam masala spice blend, divided (see notes)
  • 1 Tbsp tomato paste
  • 1/2 large yellow onion, peeled
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How to make it

  1. Pulse ginger and garlic in a food processor until finely chopped.
  2. Add onion and pulse until finely chopped. Toss chicken with 1 1/2 tsp garam masala and 1 tsp salt.
  3. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
  4. Add chicken and cook, rotating halfway through cooking, until cooked through, about 6
  5. 7 minutes total.
  6. Transfer chicken to a plate.
  7. Heat remaining 1 Tbsp olive oil in same skillet over medium-high heat.
  8. Add chopped onion mixture and saute until onions have softened, about 3 minutes.
  9. Add tomato paste, remaining 1 Tbsp garam masala, the paprika, and cayenne and cook, stirring constantly, 30 seconds.
  10. Add crushed tomatoes, season with salt to taste, and cook stirring occasionally until mixture is hot, about 2 minutes (you can let it simmer longer if needed if the canned tomatoes used were watery. If the canned tomatoes were thick you can add a few Tbsp of water if needed to thin the sauce mixture). Return chicken to pan and cook 1 minute longer.
  11. Remove from heat, stir in Greek yogurt and lemon juice.
  12. Serve warm over rice topped with cilantro.Recipe source: adapted with changes from Epicurious