Quick Chicken Tikka Masala

There’s something undeniably comforting about a bowl of rich, tomato-forward curry with tender chicken pieces bathing in a fragrant, spiced sauce. This Quick Chicken Tikka Masala gives you that satisfying, restaurant-style experience without hours of marinating or an intimidating ingredient list. It’s weeknight-friendly, brightened with lemon and cilantro, and thickened with Greek yogurt so you get creaminess without heavy cream. Follow the step-by-step method below and you’ll have a crowd-pleasing dinner on the table in under an hour.

Why this version works

This Quick Chicken Tikka Masala balances speed and flavor. Instead of lengthy marination, a quick ginger-garlic-onion base and a smart use of spices build deep flavor fast. Crushed tomatoes create the sauce backbone, while a small amount of tomato paste and paprika bolster color and depth. Plain Greek yogurt is stirred in at the end for silkiness and a subtle tang. The recipe keeps the ingredient list tight but purposeful so you can get a classic result with minimal fuss.

Ingredients

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

Equipment

• Food processor or mortar and pestle (for ginger-garlic-onion paste)
• Large skillet or sauté pan with lid
• Spoon or spatula
• Knife and cutting board

Notes on ingredients and swaps

Garam masala is a warm, aromatic spice mix—use your favorite brand or make a simple version at home. The recipe calls for plain Greek yogurt to finish the sauce; full-fat, low-fat, or fat-free will all work, though fat content affects body. If you prefer more heat, increase cayenne; if you want milder, reduce it. The chicken is cut into 1-inch cubes for quick, even cooking.

Flavor tips

• Grate the ginger instead of finely chopping for a more integrated flavor and easier blending.
• If your crushed tomatoes are very thin, simmer a bit longer to thicken the sauce before finishing with yogurt.
• Taste and adjust salt and lemon at the end to brighten the whole dish.

Quick Chicken Tikka Masala Instructions

Follow these clear, step-by-step directions to make the recipe exactly as intended. I’ve kept the original order of actions but rewritten each step for clarity and consistency with the ingredient list.

1. Make the ginger-garlic-onion paste. Place the peeled ginger knob, 4 cloves garlic, and 1/2 large yellow onion into a food processor and pulse until finely minced and nearly paste-like. If you don’t have a food processor, grate the ginger, mince the garlic, and finely grate the onion, then mash together with the side of a knife or a spoon until it forms a cohesive paste.
2. Season the chicken. Place the 1 1/2 lbs diced boneless skinless chicken breasts into a bowl. Sprinkle 1 Tbsp of the 1 1/2 Tbsp garam masala spice blend and a generous pinch of salt over the chicken. Toss well so the chicken pieces are evenly coated with the spice and salt.
3. Heat the pan and brown the chicken. Warm 1 Tbsp of the 2 Tbsp olive oil in a large skillet over medium-high heat. Add the spiced chicken in an even layer and sear until the pieces are lightly browned on all sides, about 3–4 minutes. You do not need to cook the chicken through at this stage; you just want a browned exterior. Remove the chicken from the pan and set aside.
4. Sauté the ginger-garlic-onion paste. Reduce the heat to medium and add the remaining 1 Tbsp olive oil to the same pan. Add the prepared ginger-garlic-onion paste and cook, stirring frequently, until fragrant and softened, about 2–3 minutes. Take care to scrape up any browned bits from the bottom of the pan to build flavor.
5. Add concentrated tomato flavor and spices. Stir in 1 Tbsp tomato paste, 1 1/2 tsp ground paprika, and 1/4 tsp cayenne pepper. Cook for about 30–60 seconds, stirring constantly, until the tomato paste darkens slightly and the spices release their aroma.
6. Deglaze with crushed tomatoes. Pour in the 1 (28 oz) can crushed tomatoes and stir to combine, scraping the pan to incorporate any browned bits. Bring the mixture to a gentle simmer over medium heat.
7. Simmer the sauce. Reduce the heat to medium-low and let the tomato sauce simmer, uncovered, for 8–10 minutes. The sauce should thicken slightly and the flavors will concentrate. Stir occasionally to prevent sticking.
8. Return the chicken to the pan. Return the browned chicken pieces to the skillet, nestling them into the simmering tomato sauce. Sprinkle the remaining 1/2 Tbsp of garam masala over the top. Stir once to combine.
9. Cook the chicken through. Cover the skillet and simmer gently for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through and tender. Stir once or twice during cooking to ensure even heat distribution.
10. Finish with yogurt and lemon. Remove the pan from the heat and let the sauce cool for 1–2 minutes to avoid curdling. Stir in 1/2 cup plain Greek yogurt and 1 Tbsp fresh lemon juice until the sauce is smooth and creamy. Taste and adjust salt or lemon as needed.
11. Garnish and serve. Sprinkle 1/4 cup cilantro leaves over the top and gently fold them into the sauce. Serve the Quick Chicken Tikka Masala immediately over steamed rice, with flatbreads, or alongside sautéed vegetables.

Serving suggestions

This Quick Chicken Tikka Masala is a perfect match for fluffy basmati rice or warm flatbreads. For a complete meal, plate it with a cucumber-yogurt salad or simple roasted cauliflower. Leftovers keep well in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave—add a splash of water if the sauce tightens up.

Make-ahead and storage

You can prep the ginger-garlic-onion paste and cut the chicken up to a day ahead to save time on the day you plan to cook. Store cooked curry in a sealed container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat over low heat until warmed through.

Notes

• Garam masala: 1 1/2 Tbsp is divided—1 Tbsp for the chicken and 1/2 Tbsp added to the sauce when the chicken returns to the pan.
• Greek yogurt: Use the yogurt to finish the sauce off-heat to keep it smooth and prevent separation.
• Heat level: The recipe uses 1/4 tsp cayenne; increase or decrease depending on your preference.

Final thoughts

Quick Chicken Tikka Masala is a weeknight hero: aromatic, saucy, and deeply satisfying. This version keeps the technique straightforward—brown the chicken, build flavor with a simple ginger-garlic-onion paste, add tomatoes and spices, then finish with yogurt and lemon for balance. The result is a bright, creamy, and spiced curry that feels like a treat but comes together fast.

Enjoy this stovetop favorite with a fresh squeeze of lemon and a scattering of cilantro. It’s dependable, flexible, and perfect for sharing—your new go-to when you want comfort without the fuss.

Quick Chicken Tikka Masala

A quick, stovetop chicken tikka masala with a creamy tomato sauce ready in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 inch knob ginger, peeled about 1 to 1 1/2 inches
• 4 cloves garlic, peeled
• 1/2 large yellow onion, peeled
• 1 1/2 lb boneless skinless chicken breasts diced into 1-inch cubes
• 1 1/2 Tbsp garam masala spice blend divided (see notes)
• salt to taste and 1 tsp for chicken
• 2 Tbsp olive oil divided
• 1 Tbsp tomato paste
• 1 1/2 tsp ground paprika
• 1/4 tsp cayenne pepper more or less to taste
• 1 28 oz can crushed tomatoes
• 1/2 cup plain Greek yogurt see notes (fat-free or other)
• 1 Tbsp fresh lemon juice
• 1/4 cup cilantro leaves for topping

Equipment

• food processor or knife
• Large Skillet
• Spatula or tongs
• Measuring Spoons
• Measuring Cups

Method

 

1. Pulse the peeled ginger and garlic in a food processor until finely chopped, then add the peeled onion and pulse until finely chopped as well; alternatively finely mince by hand.
2. Toss the diced chicken with 1 1/2 tsp garam masala and 1 tsp salt until evenly coated.
3. Heat 1 Tbsp olive oil in a large skillet over medium-high heat, add the chicken in a single layer, and cook, turning once, until cooked through about 6–7 minutes total; transfer the chicken to a plate.
4. Heat the remaining 1 Tbsp olive oil in the same skillet over medium-high heat, add the chopped onion mixture, and sauté until softened, about 3 minutes.
5. Add the tomato paste, the remaining 1 Tbsp garam masala, paprika, and cayenne; cook while stirring constantly for about 30 seconds to toast the spices.
6. Stir in the crushed tomatoes, season with additional salt to taste, and cook, stirring occasionally, until the sauce is hot and slightly thickened, about 2 minutes (longer if tomatoes are watery).
7. Return the cooked chicken to the skillet and cook for 1 more minute to heat through.
8. Remove the pan from the heat, stir in the Greek yogurt and lemon juice until smooth, then taste and adjust seasoning.
9. Serve warm over basmati rice and sprinkle with cilantro leaves.

Notes

• Make the recommended garam masala by whisking cumin, coriander, black pepper, cardamom, cinnamon, and nutmeg.
• For a richer sauce, substitute 1/4 cup heavy cream for 1/4 cup of the yogurt.
• If canned tomatoes are watery, simmer longer to thicken.
• If tomatoes are very thick, add a few tablespoons of water to thin the sauce.