Getting dinner on the table when you’re short on time doesn’t mean sacrificing flavor. This quick Chicken Tikka Masala recipe lets you enjoy restaurant-quality Indian cuisine in just half an hour. With clever shortcuts and smart prep, you’ll be digging into tender, spiced chicken bathed in a creamy tomato sauce before you know it.
Skip the lengthy marination and sauce simmering—these seven streamlined steps will have you cooking like a pro without sweating over the stove. Ready to turn up the heat? Let’s jump into your fastest, most satisfying weeknight meal yet.
1. Gather Your Quick-Fix Ingredients
Before you fire up the stove, assemble everything you need. Having ingredients within arm’s reach speeds up the process and keeps you organized.
Essentials List
– 1½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
– 1 cup plain yogurt (for ultra-fast marinade)
– 2 tablespoons tikka masala spice blend
– 1 jar (about 14 oz) store-bought tikka masala sauce
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 tablespoons oil or ghee
– ¼ cup heavy cream or coconut milk
– Fresh cilantro for garnish
2. Marinate in Minutes
Traditional recipes call for hours of marinating, but you can get great flavor by letting the chicken sit for just 5–10 minutes while you prep other elements.
Speed Marinade
In a bowl, combine yogurt and tikka masala spice blend. Toss chicken pieces until evenly coated. The acidity in the yogurt tenderizes the meat, and the spices start to infuse immediately.
3. Prep Your Veggies and Aromatics
While the chicken marinates, chop your onion, garlic, and ginger. This mise en place approach ensures you don’t waste precious cooking time peeling and slicing mid-simmer.
Pro Tip
Use a food processor or pre-minced garlic and ginger from the store if you’re really in a crunch.
4. Sear the Chicken
Get a large skillet or sauté pan hot over medium-high heat. Add oil or ghee, then arrange chicken in a single layer.
Sear for 2–3 minutes per side until it’s browned but not fully cooked through. This step locks in juices and adds a depth of flavor that pre-cooked chicken can’t match.
5. Build the Sauce
Push the chicken to one side of the pan. In the cleared space, add chopped onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
Pour in the jar of tikka masala sauce and stir to combine with the aromatics and seared chicken. If the sauce is too thick, splash in ¼ cup water or chicken stock for desired consistency.
6. Simmer to Perfection
Reduce heat to medium-low and let the dish simmer for 5–7 minutes. This melds flavors and ensures the chicken is cooked through.
Finish with Cream
Stir in heavy cream or coconut milk in the final minute for a luscious, velvety texture. Taste and adjust seasoning with salt or a pinch of sugar to balance acidity.
7. Serve with Speedy Sides
While the masala simmers, heat up quick-cook basmati rice or microwavable rice pouches. Warm store-bought naan or flatbreads in the oven or on a pan for 1–2 minutes per side.
Garnish the Chicken Tikka Masala with chopped cilantro and a squeeze of lemon juice. Plate it up family-style or individually—for a dinner that looks as good as it tastes.
In just 30 minutes, you’ve transformed simple ingredients into a mouthwatering feast. This streamlined Chicken Tikka Masala proves that weeknight cooking can be both fast and fabulous. Gather your loved ones, dig in, and savor every creamy, spiced bite.