Chicken Tikka Masala · Stovetop
Weeknight Chicken Tikka Masala
Yogurt-marinated chicken gets charred under the broiler, then simmered in a creamy, gently spiced tomato sauce. Every spice is a regular grocery-store jar.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 35 min
- Serves
- 6
- Level
- Medium
Ingredients
- Marinade
- ¾ cup plain yogurt, whole-milk ≈ 184 g
Swaps for plain yogurt
Instead of yogurt and Greek yogurt
- Greek yogurt + milk: ⅔ cup Greek yogurt + ⅓ cup milk for each cup of regular. Same texture as regular yogurt, a bit tangier.
- Sour cream: The same amount. Richer and less tangy.
- Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.
More for yogurt and Greek yogurt
Cooking for an allergy? Check every label.
- 1 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
- 2 tsp garam masala
Swaps for garam masala
Instead of garam masala
- Quick homemade blend: For 1 tsp: ½ tsp ground cumin, ¼ tsp ground coriander, ⅛ tsp ground cinnamon, a pinch each of cloves, cardamom and black pepper. Close and fragrant.
- Curry powder: The same amount. Earthier and yellow from turmeric; a different but pleasant flavor.
- 1 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
- 1 tsp paprika
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
- 1 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
- 3 cloves garlic, grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
- 1 tbsp fresh ginger, grated
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
- 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Swaps for boneless skinless chicken thighs
Instead of chicken breasts or thighs
- Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
- Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.
More for chicken breasts or thighs
Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.
- Sauce
- 2 tbsp unsalted butter
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
- 1 tbsp vegetable oil
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
- 1 large onion, finely chopped
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
- 3 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
- 1 tbsp fresh ginger, grated
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
- 2 tbsp tomato paste
Swaps for tomato paste
Instead of tomato paste
- Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
- Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.
- 2 tsp garam masala
Swaps for garam masala
Instead of garam masala
- Quick homemade blend: For 1 tsp: ½ tsp ground cumin, ¼ tsp ground coriander, ⅛ tsp ground cinnamon, a pinch each of cloves, cardamom and black pepper. Close and fragrant.
- Curry powder: The same amount. Earthier and yellow from turmeric; a different but pleasant flavor.
- 1 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
- 1 tsp paprika
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper, or more to taste
Swaps for cayenne pepper
Instead of cayenne pepper
- Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
- Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
- Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.
- 1 can crushed tomatoes, 28 oz
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
- 1 tsp sugar
Swaps for sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
- 1 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
- ¾ cup heavy cream
Swaps for heavy cream
Instead of heavy cream
- Half-and-half: The same amount. Thinner and less rich.
- Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
- Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.
Cooking for an allergy? Check every label.
- To serve
- fresh cilantro, chopped (optional)
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
- cooked basmati rice or naan
Cooking for a crowd? Pans, timing and salt for 12 to 50.
Missing something? Tap Swaps next to an ingredient, or see all substitutions.
Cook to 165°F inside (check with a thermometer).
Steps
- In a large bowl, stir together all theingredients except the chicken.
marinade (how to marinate)
Marinate Soak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy). 1. Mix the marinade in a bowl or zip-top bag.2. Add the food, turn to coat, and press out the air.3. Marinate in the fridge, never on the counter: fish 15 to 30 minutes, chicken 1 to 12 hours, beef and pork up to 24.4. Lift the food out, let the extra drip off and pat it dry so it browns. Done when: The food is coated and has soaked the time the recipe asks; longer isn't always better, as acid can turn meat mushy. Safety: Throw away marinade that touched raw meat, or boil it for a full minute before using it as a sauce. Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to marinate meat safely: mistakes to avoid - Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.⏱ Marinate: 30 min
- In a Dutch oven over medium heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and golden.⏱ Cook onion: 9 min
- Add the garlic, ginger and tomato paste and stir until the paste darkens a shade.⏱ Garlic + paste: 1 min
- Add all the sauce spices and stir constantly until fragrant.⏱ Bloom spices: 30 sec
- Pour in the crushed tomatoes, then stir in the sugar and salt.
- Bring to a bubble, turn the heat to low, set the lid ajar and⏱ Simmer sauce: 15 min, stirring now and then.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid - While the sauce simmers, move an oven rack 6 inches below the broiler and heat the broiler to high.a sheet pan with foil and set a wire rack on it.
Line (how to line a pan)
Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid - Lift the chicken out of the marinade, letting the extra drip off, and spread it on the rack in one layer. Throw away the leftover marinade and wash your hands.
- ⏱ Broil side 1: 5 minuntil the chicken is charred in spots.
Broil (how to broil)
Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoid - Turn the pieces with tongs and broil until the second side is spotty and browned. It doesn't need to be cooked through yet.⏱ Broil side 2: 4 min
- Stir the cream into the sauce, then add the chicken and any juices from the pan.
- Simmer gently, uncovered, until the largest piece of chicken reads 165°F (74°C) on an instant-read thermometer.165°F⏱ Simmer chicken: 8 min
- Taste and add salt or cayenne if you like. Sprinkle with cilantro and serve with rice or naan.
Tap an underlined word for how to do it, or see all techniques.
Tips
- Whole-milk yogurt clings and chars better than nonfat. Greek yogurt works; thin it with 2 tablespoons of water.
- For a dairy-free sauce, swap the butter for oil and the cream for full-fat coconut milk. The marinade still needs yogurt or a dairy-free yogurt.
Storage
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, adding a splash of water if thick.
Make ahead
Marinate the chicken the night before, or make the whole dish 2 days ahead; it tastes even better.
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals
How long leftovers keep, and freezing and reheating: leftovers and storage.
Quick answers
- Can I freeze it?
Yes. Refrigerate up to 4 days or freeze up to 3 months.
- Can I make it ahead?
Marinate the chicken the night before, or make the whole dish 2 days ahead.
- What can I swap?
- Instead of yogurt and Greek yogurt: Greek yogurt + milk.
- Instead of lemon juice: Lime juice, the same amount.
For a dairy-free sauce, swap the butter for oil and the cream for full-fat coconut milk.
Answered from this recipe's own storage, make-ahead and swap notes.
Estimated nutrition per serving
- Calories
- 430 1,800 kJ
- Protein
- 35 g
- Carbohydrates
- 19 g
- Fiber
- 5 g
- Sugars
- 11 g
- Fat
- 25 g
- Saturated fat
- 12 g
- Sodium
- 1,000 mg
Whole recipe, 6 servings: about 2,600 calories.
Estimate from USDA FoodData Central; not medical or dietary advice. Based on 25 of 25 ingredients.
How we estimate
We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 6 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.
Not counted: fresh cilantro, cooked basmati rice or naan (to taste or as needed).
Estimated cost
About $2.45 a serving
About $14.75 for the recipe as written (6 servings).
Estimate; prices vary by store and region. U.S. average prices for September 2026 from BLS Average Price Data and USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 11 of 25 ingredients, 97% by weight.
How we estimate
Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.
- boneless skinless chicken thighs $8.40 BLS
- crushed tomatoes $2.60 ERS
- heavy cream $1.40 ERS
- plain yogurt $1.30 BLS
- onion $0.50 ERS
- unsalted butter $0.25 BLS
- garlic $0.10 ERS
- garlic $0.10 ERS
- lemon juice $0.10 ERS
- vegetable oil $0.10 ERS
- sugar $0.05 BLS
Not priced (no official average price we can match, so not in the total): garam masala, ground cumin, paprika, kosher salt, fresh ginger, tomato paste, ground coriander, ground turmeric, cayenne pepper.
Not counted: fresh cilantro, cooked basmati rice or naan (optional, or to taste).
More dishes for less: cheap eats.
Goes well with
Picked by our pairing rules: the same kind of kitchen, room in the oven and on the stove, ready in time, and a balance of starch, vegetables and richness.
- Side Garlic Butter Green Beans 25 min Cooks on the stove while the chicken tikka masala is in the oven. Ready in 25 min, inside the main's 1 hr 35 min. Brings the vegetables the chicken tikka masala doesn't have.
- Side Air Fryer Brussels Sprouts with Balsamic Honey Glaze 25 min Ready in 25 min, inside the main's 1 hr 35 min. Brings the vegetables the chicken tikka masala doesn't have. Fresh and sharp next to a rich main.
- Dessert Creamy Stovetop Cinnamon Rice Pudding 1 hr Something plain and light after a rich main. Make it ahead, so it's ready when dinner is.
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- See price on Amazon: Enameled Dutch oven (opens Amazon)
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Sheet pan with rack
The rack lifts the chicken so it chars instead of steaming.
Suggested: Nordic Ware
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Cleanup score 3/5 (some cleanup): 3 things to wash, Dutch oven, sheet pan and rack, mixing bowl.
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