Spiced Chicken Tikka Masala with Greek Yogurt

Finding a weeknight dinner that’s both comforting and doesn’t require a trip to the specialty spice store can feel impossible. Let’s be honest – we all love the rich, creamy flavors of chicken tikka masala, but most recipes call for ingredients that aren’t exactly pantry staples, and the cooking process can take hours.

That’s where this simplified version comes in: it delivers all the warm, satisfying flavors you’re craving using Greek yogurt as the base, plus ingredients you probably already have in your kitchen. It’s ready in about 30 minutes and tastes like you spent all day in the kitchen.

What Kind of Chicken Should I Use?

Both chicken breasts and thighs work great for tikka masala, but they each bring something different to the table. Chicken thighs tend to stay more tender and juicy during cooking since they have a bit more fat, while chicken breasts are leaner and cook a little faster. If you’re using breasts, just keep an eye on them so they don’t overcook and dry out. Either way, cutting your chicken into uniform 1/2-inch pieces helps ensure everything cooks evenly. And here’s a pro tip: if your chicken pieces are really different sizes, add the larger chunks to the pan first, then add the smaller ones a minute or two later.

Options for Substitutions

This chicken tikka masala is pretty forgiving when it comes to swaps – here’s what you can change up:

• Greek yogurt: Regular plain yogurt works fine, or you can use heavy cream instead. If using regular yogurt, add it at the end and don’t let it boil to prevent curdling. Coconut milk is also a great dairy-free option that adds nice richness.
• Chicken breasts or thighs: Either cut works great, but thighs stay more tender and juicy. You can also use chicken tenderloins – just cut your cooking time down a bit since they’re smaller.
• Fresh ginger and garlic: In a pinch, use 1 teaspoon ground ginger for every tablespoon of fresh, and 1/8 teaspoon garlic powder for each fresh clove. The flavor won’t be quite as bright, but it’ll still taste good.
• Garam masala: Curry powder works as a substitute, or make your own blend with equal parts cumin, coriander, and cinnamon plus a pinch of cardamom and cloves.
• Tomato sauce: Crushed tomatoes work perfectly, or you can use a 14.5 oz can of diced tomatoes – just blend them up a bit if you want a smoother sauce.
• Basmati rice: Any long-grain rice works well, or serve it over jasmine rice, quinoa, or even with naan bread for scooping.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken tikka masala is adding the Greek yogurt directly to the hot sauce, which can cause it to curdle and ruin the smooth texture – instead, temper the yogurt by whisking a few spoonfuls of the warm sauce into it first, then gradually stir this mixture back into the pan.

Another common error is not marinating the chicken long enough, so give it at least 30 minutes (or up to 4 hours) to let those spices really penetrate the meat for maximum flavor.

Don’t rush the onion base either – cook those onions until they’re golden and soft, about 8-10 minutes, as this creates the foundation for your sauce’s rich taste.

Finally, resist the urge to cook the chicken on high heat, which can make it tough and dry; medium heat ensures the chunks stay tender and juicy while developing a nice golden color.

What to Serve With Chicken Tikka Masala?

This creamy, spiced chicken dish is perfect served over fluffy basmati rice, which soaks up all that rich tomato sauce beautifully. I love adding some warm naan bread on the side for scooping up every bit of the sauce – you can buy it from the store or make your own if you’re feeling ambitious. A simple cucumber raita (just diced cucumber mixed with yogurt, mint, and a pinch of salt) makes a cool, refreshing contrast to the warm spices. For a complete Indian-inspired meal, try adding some roasted vegetables like cauliflower or green beans seasoned with a little cumin and turmeric.

Storage Instructions

Refrigerate: This chicken tikka masala actually tastes even better the next day! Store it in the fridge in an airtight container for up to 4 days. The flavors really have time to meld together, making it perfect for meal prep or leftovers.

Freeze: You can freeze this curry for up to 3 months in freezer-safe containers or bags. I like to freeze it in individual portions so I can thaw just what I need. Just make sure to cool it completely before freezing to maintain the best texture.

Warm Up: Gently reheat your tikka masala on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems too thick after storing, just add a splash of water or broth to loosen it up. The microwave works too – just use medium power and stir every minute or so.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1350
• Protein: 110-130 g
• Fat: 38-47 g
• Carbohydrates: 65-80 g

Ingredients

For the marinated chicken:

• 1 1/2 lb boneless skinless chicken breast or thigh, diced to 1/2-inch pieces
• 1/3 cup plain greek yogurt (5% or 2% fat preferred)
• 1 tbsp fresh lemon juice
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp paprika

For the sauce:

• 2 tbsp canola oil, divided
• 1 medium onion, chopped
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1 1/2 tsp garam masala or curry powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp black pepper or crushed red pepper flakes
• 3 tbsp tomato paste
• 1 can (14.5 oz) tomato sauce or crushed tomatoes
• 1/3 cup plain greek yogurt or heavy cream
• 2 tbsp unsalted butter (optional)

For serving:

• Cooked basmati rice (white or brown)
• Chopped fresh cilantro or parsley

Step 1: Marinate the Chicken

• 1 1/2 lb boneless skinless chicken breast or thigh, diced to 1/2-inch pieces
• 1/3 cup plain Greek yogurt (5% or 2% fat preferred)
• 1 tbsp fresh lemon juice
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp paprika

In a large bowl or gallon-size plastic bag, combine 1/3 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon grated ginger (or 1 teaspoon ground ginger), 3 garlic cloves (minced), 1 teaspoon kosher salt, 1 teaspoon ground cumin, and 1/2 teaspoon paprika.

Mix well.

Add the diced chicken pieces and stir to coat evenly.

Cover and marinate in the refrigerator for at least 1 hour, or ideally 2-3 hours for best flavor.

Step 2: Cook the Marinated Chicken

• marinated chicken from Step 1
• 1 tbsp canola oil

Heat 1 tablespoon canola oil in a large skillet over medium-high heat.

Remove the chicken from the marinade (discard any excess marinade) and add to the pan.

Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through.

Once done, remove the chicken from the pan and keep warm by placing it in a bowl covered with foil.

Step 3: Prepare the Sauce Base

• 1 tbsp canola oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp garam masala or curry powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp black pepper or crushed red pepper flakes

In the same pan, add the remaining 1 tablespoon of canola oil.

Add the chopped onion and cook for 3-4 minutes until softened.

Stir in 3 garlic cloves (minced), 1 tablespoon grated fresh ginger, 1 1/2 teaspoons garam masala or curry powder, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons turmeric, 1 teaspoon paprika, 1 teaspoon ground cumin, and 1/4 teaspoon black pepper or crushed red pepper flakes.

Cook for 30 seconds until fragrant.

I love how the spices bloom their flavor when briefly cooked like this.

Step 4: Simmer the Tomato Sauce

• 3 tbsp tomato paste
• 1 can (14.5 oz) tomato sauce or crushed tomatoes

Stir in 3 tablespoons tomato paste; the mixture will be very thick.

Add the can of tomato sauce or crushed tomatoes and bring the mixture to a simmer while scraping the bottom of the pan to loosen any stuck-on bits.

Once simmering, reduce the heat to medium-low and cook for 3-5 minutes, until the sauce is slightly thickened.

Step 5: Combine Chicken and Sauce

• 1/3 cup plain Greek yogurt or heavy cream
• cooked chicken from Step 2
• 2 tbsp unsalted butter (optional)

Stir in 1/3 cup plain Greek yogurt or heavy cream until the sauce is smooth.

Return the cooked chicken (with any juices from Step 2) to the pan and stir well to combine.

Let everything simmer together over low heat for a couple of minutes.

For an extra creamy finish, stir in 2 tablespoons unsalted butter, if desired.

Step 6: Season, Garnish and Serve

• cooked basmati rice (white or brown)
• chopped fresh cilantro or parsley

Taste the sauce and season with salt and pepper as needed.

Serve the chicken curry hot over cooked basmati rice, and garnish with chopped fresh cilantro or parsley.

I like to add a generous handful of cilantro for a fresh, vibrant finish.

Spiced Chicken Tikka Masala with Greek Yogurt

Delicious Spiced Chicken Tikka Masala with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 32 minutes mins

Total Time 2 hours hrs 17 minutes mins

Servings 4

Calories 1250 kcal

Ingredients

  

For the marinated chicken:

• 1 1/2 lb boneless skinless chicken breast or thigh, diced to 1/2-inch pieces
• 1/3 cup plain Greek yogurt (5% or 2% fat preferred)
• 1 tbsp fresh lemon juice
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp paprika

For the sauce:

• 2 tbsp canola oil, divided
• 1 medium onion, chopped
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1 1/2 tsp garam masala or curry powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp black pepper or crushed red pepper flakes
• 3 tbsp tomato paste
• 1 can (14.5 oz) tomato sauce or crushed tomatoes
• 1/3 cup plain Greek yogurt or heavy cream
• 2 tbsp unsalted butter (optional)

For serving:

• cooked basmati rice (white or brown)
• chopped fresh cilantro or parsley

Instructions

 

• In a large bowl or gallon-size plastic bag, combine 1/3 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon grated ginger (or 1 teaspoon ground ginger), 3 garlic cloves (minced), 1 teaspoon kosher salt, 1 teaspoon ground cumin, and 1/2 teaspoon paprika. Mix well. Add the diced chicken pieces and stir to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or ideally 2-3 hours for best flavor.
• Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard any excess marinade) and add to the pan. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through. Once done, remove the chicken from the pan and keep warm by placing it in a bowl covered with foil.
• In the same pan, add the remaining 1 tablespoon of canola oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in 3 garlic cloves (minced), 1 tablespoon grated fresh ginger, 1 1/2 teaspoons garam masala or curry powder, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons turmeric, 1 teaspoon paprika, 1 teaspoon ground cumin, and 1/4 teaspoon black pepper or crushed red pepper flakes. Cook for 30 seconds until fragrant. I love how the spices bloom their flavor when briefly cooked like this.
• Stir in 3 tablespoons tomato paste; the mixture will be very thick. Add the can of tomato sauce or crushed tomatoes and bring the mixture to a simmer while scraping the bottom of the pan to loosen any stuck-on bits. Once simmering, reduce the heat to medium-low and cook for 3-5 minutes, until the sauce is slightly thickened.
• Stir in 1/3 cup plain Greek yogurt or heavy cream until the sauce is smooth. Return the cooked chicken (with any juices from Step 2) to the pan and stir well to combine. Let everything simmer together over low heat for a couple of minutes. For an extra creamy finish, stir in 2 tablespoons unsalted butter, if desired.
• Taste the sauce and season with salt and pepper as needed. Serve the chicken curry hot over cooked basmati rice, and garnish with chopped fresh cilantro or parsley. I like to add a generous handful of cilantro for a fresh, vibrant finish.