If you’re looking for a flavorful, comforting dish that brings a vibrant mix of spices and creamy goodness to your table, this Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe is an absolute winner. It’s a vibrant take on a classic favorite, balancing the richness of yogurt with bright fresh cilantro and perfectly spiced chicken. Whether you’re a seasoned cook or a kitchen newbie, this recipe delivers bold tastes with surprisingly simple steps, making every bite a joyful celebration of Indian-inspired cuisine.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each adding layers of flavor, texture, and color that make this dish come alive. From the aromatic spices to fresh herbs and creamy yogurt, everything plays a crucial role.
- 3 tablespoons oil: Provides a flavorful base for sautéing onions and spices.
- 1 onion, diced: Adds sweetness and body to the sauce when cooked down.
- 1 tablespoon garam masala: The heart of the dish’s warm, complex spice blend.
- 1 tablespoon tomato paste: Concentrates tomato flavor and deepens the sauce color.
- 2 teaspoons garlic, minced: Offers bold, savory notes that infuse both marinade and sauce.
- 2 teaspoons fresh ginger, grated/minced: Gives a zesty, aromatic lift.
- 1 28-ounce can kitchen ready tomatoes: The saucy base, lending sweetness and acidity.
- 1 teaspoon salt: Enhances and balances all the flavors perfectly.
- 1/2 cup plain yogurt, full fat: Adds creaminess and tenderizes the chicken.
- 1/4 cup chopped fresh cilantro: Brings a bright, herbal freshness to finish the dish beautifully.
- Rice for serving: Essential for soaking up every bit of the rich sauce.
- 2 pounds boneless skinless chicken breasts: The star protein, juicy and tender after marinating.
- 1 cup plain yogurt, full fat: Used for soaking the chicken in the marinade for maximum tenderness.
- 2 teaspoons minced garlic: Added to the marinade to permeate flavor directly into the chicken.
- 1 tablespoon fresh ginger, grated/minced: Adds a fragrant brightness to the marinade.
- 2 teaspoons garam masala: Boosts the spice levels in the marinade for rich depth.
How to Make Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe
Step 1: Marinate the Chicken
Start by combining 1 cup of yogurt, minced garlic, grated ginger, and garam masala in a large bowl. Mix these ingredients thoroughly to create a flavorful marinade. Then, cut your chicken breasts into bite-sized 1-inch cubes and toss them in the marinade until each piece is fully coated. Pop the bowl in the fridge for at least 30 minutes or even overnight—this step is key to tender, intensely flavorful chicken.
Step 2: Prepare the Broiler and Begin the Sauce
Preheat your oven broiler and place a rack about 6 inches from the top heat source. This setting will give your chicken that delicious char. While that heats up, it’s the perfect time to start on your sauce.
Step 3: Sauté the Onions
Heat oil in a large pot over medium-high heat. Add the diced onions and cook for about 2 minutes until they start to soften; these add a lovely sweet base to your sauce.
Step 4: Build the Sauce Flavor
Add the garam masala, tomato paste, garlic, and ginger to the softened onions. Stir and cook for about a minute until those heady spices and aromas bloom. Pour in the canned tomatoes and salt, bring to a simmer, then reduce heat to medium-low. Cover and let it gently bubble away for 15 minutes, developing all those beautiful, layered flavors.
Step 5: Cook the Chicken Under the Broiler
While the sauce simmers, spread the marinated chicken pieces in a single layer on a sheet pan. Place the pan beneath the hot broiler and cook for 5 minutes. Give the chicken a quick toss and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165ºF. This broiling step adds that signature smoky char to the chicken, making it irresistible.
Step 6: Finish the Sauce and Combine
Turn off the heat under your sauce pot and gently stir in the remaining 1/2 cup yogurt and fresh chopped cilantro. Add the broiled chicken into the sauce and stir everything together until perfectly combined. Be careful with the yogurt—adding it off the heat prevents it from curdling and keeps the sauce luxuriously creamy.
Step 7: Serve and Enjoy
Your Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe is now ready to enjoy! Serve immediately over warm, fluffy rice or alongside traditional naan bread to soak up every bit of that exquisite sauce.
How to Serve Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe
Garnishes
Sprinkling extra fresh cilantro over the top is a simple way to brighten this hearty dish visually and flavor-wise. A dollop of creamy yogurt on the side also provides a cooling contrast to the warm, spiced sauce.
Side Dishes
Classic basmati rice is always a fantastic partner, but you can also serve this dish with buttery naan or even garlic-infused flatbreads for scooping up every delicious bite.
Creative Ways to Present
For a festive touch, serve in individual ramekins with a small wedge of lime. You could also transform leftovers into a wrap or stuffed inside warm naan for an easy lunch or picnic idea that keeps the essence of this Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe alive and exciting.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tikka Masala keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal just as delicious.
Freezing
This recipe freezes well too. Let the dish cool completely, then store in freezer-safe containers for up to 3 months. Just remember to leave out the rice, which freezes less ideally.
Reheating
Reheat gently on the stovetop over medium heat to preserve the creamy yogurt texture, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or more yogurt to loosen it up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy and add a bit more richness to this Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe. Just adjust cooking times as needed to ensure they’re cooked through fully.
Is full-fat yogurt necessary?
Full-fat yogurt works best to keep the sauce creamy and prevent curdling, but you can use low-fat yogurt if needed—just be extra careful not to boil the sauce once it’s stirred in.
Can this recipe be made dairy-free?
Yes! Substitute the yogurt with a dairy-free alternative like coconut yogurt or cashew cream. The flavor profile will shift slightly but still be delicious.
Can I make this dish spicy?
If you like heat, feel free to add freshly chopped green chilies or a pinch of cayenne pepper to the marinade or sauce. The Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe is very adaptable to your spice preferences.
What’s the best way to serve rice with this dish?
Fluffy, steamed basmati rice is classic and perfect to soak up the sauce. Rinse the rice thoroughly before cooking to keep the grains separate and light.
Final Thoughts
This Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe has quickly become a staple in my kitchen—not just for its rich, comforting flavors but also because it’s approachable and endlessly satisfying. You’ll love how the yogurt tenderizes the chicken and how the fresh cilantro gives it a vibrant finish. Give it a try and watch your family and friends fall in love with every saucy, bite-sized piece!
Print
Easy Chicken Tikka Masala with Yogurt and Fresh Cilantro Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Broiling
- Cuisine: Indian
Description
This Chicken Tikka Masala recipe combines marinated chicken chunks broiled to perfection and simmered in a creamy, spiced tomato sauce. The dish is rich in flavor with aromatic garam masala, garlic, and ginger, served best with rice or naan for a classic Indian-inspired meal.
Ingredients
Marinade
- 1 cup plain yogurt, full fat works best
- 2 teaspoons minced garlic
- 1 tablespoon fresh ginger, grated/minced
- 2 teaspoons garam masala
- 2 pounds chicken breasts, boneless skinless, cut into 1 inch cubes
Sauce
- 3 tablespoons oil
- 1 onion, diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated/minced
- 1 28-ounce can kitchen ready tomatoes
- 1 teaspoon salt
- 1/2 cup plain yogurt, full fat works best
- 1/4 cup chopped cilantro
- Rice and/or naan for serving
Instructions
- Marinate the Chicken: In a large bowl, combine 1 cup yogurt, 2 teaspoons minced garlic, 1 tablespoon grated ginger, and 2 teaspoons garam masala. Add the cubed chicken breasts and mix thoroughly to coat. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to infuse.
- Preheat the Broiler: Position an oven rack about 6 inches from the top broiler element and turn the oven to broil. This will prepare for cooking the chicken slices quickly and evenly.
- Start the Sauce: Heat a large pot over medium-high heat. Add 3 tablespoons oil and diced onions. Sauté until onions begin to soften, about 2 minutes.
- Add Aromatics and Tomatoes: Stir in 1 tablespoon garam masala, 1 tablespoon tomato paste, 2 teaspoons minced garlic, and 2 teaspoons grated ginger with the softened onions. Cook for about 1 minute until fragrant. Then, add the canned kitchen ready tomatoes and 1 teaspoon salt. Bring to a simmer, reduce heat to medium-low, cover, and let cook for 15 minutes to develop flavors.
- Broil the Chicken: Spread the marinated chicken evenly on a sheet pan in a single layer. Place under the preheated broiler and cook for 5 minutes. Toss or flip the chicken and cook for an additional 5 minutes or until the internal temperature reaches 165ºF, ensuring the chicken is cooked through and slightly charred.
- Finish the Sauce and Combine: Remove the chicken from the oven and let rest briefly. Turn off the heat on the sauce. Stir in 1/2 cup plain yogurt and 1/4 cup chopped cilantro until smoothly combined. Then add the broiled chicken pieces back into the pot and stir to coat the chicken in the sauce.
- Serve: Serve the Chicken Tikka Masala hot over steamed rice and/or with warm naan bread for an authentic and satisfying meal.
Notes
- Marinating the chicken overnight deepens the flavor and tenderness.
- Use full-fat yogurt for a richer, creamier sauce.
- Broiling the chicken gives a nice char that mimics traditional tandoor cooking.
- Adjust spice levels by varying the amount of garam masala or adding chili powder if desired.
- Leftovers keep well refrigerated for 2-3 days and taste great reheated.
- For a gluten-free meal, serve with rice or gluten-free naan.
