Weeknight Chicken Tikka Masala
A weeknight chicken tikka masala in about 40 minutes: charred yoghurt-marinated chicken in a rich, creamy tomato sauce, all in one pan. Rice essential.
A proper tikka masala on a Tuesday sounds like a project, but the restaurant version’s long marinade and tandoor are doing less work than you would think. What actually matters is blooming the spices in fat, building a tomato sauce with real body, and finishing with cream and a knob of butter. All of that fits into about forty minutes, most of it hands-off.
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This is a one-pan version designed for weeknights: the chicken is marinated while the sauce starts, browned in the same pan, then simmered in the sauce until tender. Serve it with basmati rice or warm naan for the sauce — there is a lot of sauce, deliberately.
Why this recipe works
The ten-minute yoghurt marinade is not just for flavour; the yoghurt clings to the chicken and chars in little spots in the hot pan, and those charred edges are where the tandoori character comes from in a home kitchen. Meanwhile the spice blend goes into the onions early and fries in the fat, which wakes the spices up far more than adding them to a finished sauce.
Passata rather than chopped tomatoes keeps the sauce smooth and lets it reduce quickly to the right, spoon-coating consistency. A pinch of sugar balances the tomato acidity — taste before you add it, as passata varies.
The key ingredients
Garam masala is the backbone; if yours has been open for a year, replace it, because ground spices fade and no amount of technique compensates. Chicken thigh fillets stay juicy through the simmer where breast can turn dry, so they are the better choice here. Full-fat yoghurt only, for the marinade and the finish — low-fat yoghurt splits in hot sauce.
Tips for a takeaway-style finish
Let the sauce reduce until it leaves a trail when you drag a spoon across the pan, then take it off the heat before stirring in the cream and butter. Boiling after the cream goes in dulls the colour and risks splitting. Scatter coriander at the table, not in the pan, so it stays bright. Leftovers make an excellent packed lunch; for another fast pan dinner, see our one-pan-sausage-and-white-bean-bake.
Storage and reheating
Keeps in the fridge for three days and freezes well for up to three months. Reheat gently on the hob until piping hot, adding a splash of water if the sauce has thickened too far, and stir a spoonful of yoghurt through at the end to freshen it.
Frequently asked questions
Can I make it spicier or milder?
The chilli powder is the dial. Leave it out entirely for a mild, child-friendly version, or add a fresh chopped chilli with the garlic for real heat. The cream and yoghurt soften the edges either way.
Why did my sauce split?
Usually the sauce was boiling when the yoghurt or cream went in, or the yoghurt was low-fat. Take the pan off the heat, use full-fat dairy, and stir it in gradually.
Can I use chicken breast instead?
Yes — cut it into larger chunks, brown it well, and simmer for 12-15 minutes rather than 20 so it stays tender.
Weeknight Chicken Tikka Masala
Ingredients
- 600 g chicken thigh fillets, cut into large chunks
- 150 g full-fat Greek yoghurt, plus extra to serve
- 2 tbsp tikka or tandoori spice paste (or 1 tbsp garam masala + 1 tsp smoked paprika)
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2.5 cm piece of ginger, finely grated
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp chilli powder (to taste)
- 400 g passata
- 1 tsp caster sugar (to taste)
- 150 ml double cream
- 25 g butter
- Fresh coriander, basmati rice and naan, to serve
Instructions
- Stir the chicken with the yoghurt, spice paste and a good pinch of salt. Set aside for at least 10 minutes while you start the sauce (or up to 24 hours in the fridge).
- Heat the oil in a large, deep frying pan over a medium heat. Soften the onion for 8 minutes until golden at the edges.
- Stir in the garlic, ginger, garam masala, cumin and chilli powder and fry for 1 minute until fragrant.
- Add the passata and sugar, season, and simmer for 10 minutes until thickened and darkened slightly.
- Meanwhile, scrape most of the marinade off the chicken and brown the pieces in a hot second pan (or push the sauce to one side) for 4-5 minutes, getting charred edges.
- Add the chicken and any juices to the sauce and simmer gently for 15-20 minutes until cooked through and tender.
- Take off the heat, stir in the cream and butter until glossy, and rest for 2 minutes. Serve with rice or naan, coriander and an extra spoonful of yoghurt.
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