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Easy Chicken Tikka Masala that can be ready in under 30 minutes!


  • 1 ½ tablespoons canola oil

  • 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces

  • 1 ½ cups chopped yellow onion (from 1 medium onion)

  • 5 medium garlic cloves, chopped

  • 1 tablespoon grated fresh ginger

  • 2 tablespoons canned no-salt-added tomato paste

  • 1 ½ teaspoons ground turmeric

  • 1 ½ teaspoons garam masala

  • ¼ teaspoon cayenne pepper

  • 1 15-ounce can no-salt-added tomato puree

  • 1 cup unsalted chicken stock

  • ¼ cup heavy cream

  • ¾ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 2 tablespoons chopped fresh cilantro

  • 2 cups cooked long-grain brown rice


Step 1:

Heat oil in a large, heavy pot over high heat. Add chicken and cook, turning chicken occasionally, until browned for 5 to 6 minutes. Grab and add your onion, garlic and ginger; cook, and stir constantly for 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook and stir constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer, while stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro and serve over rice.

Nutrional Facts (per serving)

Calories: 514

Fat: 19g

Carbs: 45g

Protein: 41g

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