Easy Chicken Tikka Masala

You’ll be craving this easy chicken tikka masala after the first bite. Quick to prepare as a deliciously cozy weeknight dinner, this is the best chicken tikka masala recipe.

Using a store-bought jar of tikka masala sauce makes this meal come together in under an hour, without sacrificing anything in the way of flavor.

Bring family and friends together—including extended family—to enjoy this ultra flavorful chicken tikka masala recipe for a pre-holiday meal or simple get-together.

This easy chicken tikka masala recipe all came together one evening when I was craving a warm, spicy flavor similar to butter chicken. I needed a flavor without heat, because I can’t tolerate anything other than no-heat. If you’ve ever been to an authentic Indian restaurant, even mild has heat.

I took a chance on buying a store-bought tikka masala simmer sauce. It is an understatement to say we were hooked from the first bite. Even just the aroma that permeated our home,  intoxicating our senses was enough to know this was going to be something special.

Ever since, it has been a meal we enjoy one to two times a week.

Ingredients

You’ll quickly notice this particular chicken tikka masala recipe does not contain an ingredients section for the tikka masala sauce itself. Instead, this recipe calls for a jar of store-bought tikka masala sauce. We use 365 organic tikka masala sauce and, while we haven’t tried them, Maya Kaimal and Brooklyn Deli may work for you.

Using jarred sauce helps this recipe come together quickly, while also maintaining a similar delectable flavor profile you would find through scratch-made sauce. 

One day, I will make a sauce recipe all my own. For now, this works very well.

Here are the ingredients you’ll need to make this chicken tikka masala recipe:

• Olive oil, 1 or 2 tablespoons - I use olive oil, but you can use your go-to cooking oil to cook the chicken. For two chicken breasts, 1 or 2 tablespoons should be plenty, though you may find you use a little more or less depending on the type of cookware you use. 
• Chicken breasts, 2, boneless, skinless - Two good size chicken breasts or three smaller chicken breasts should be enough for a family of four. Some people use chicken thighs in this recipe, though we have not ever done so. If you want to use thighs, you’ll have to gauge how many are equivalent to the same amount of chicken breasts.
• Long grain white rice, 2 cups, cooked - Rice makes up the carbs in all their starchy goodness. Basmati rice has a fragrant aroma that lends to the flavor profile of this dish and would be considered more authentic, but we use long grain white rice. You can use whichever rice you prefer.
• Potatoes, 2-3 small, boiled - Yukon Gold yellow potatoes are my absolute favorite and the type we use for this recipe. I love the buttery taste of yellow potatoes, but you can use white or red potatoes if you prefer.
• Frozen peas and carrots blend, 16 ounces - Peas and carrots help to balance the warm, spicy sauce and provide a dose of healthy vegetables in the process. We use a bag of frozen peas and carrots from Whole Foods, but you should be able to find a bag of each at the grocery store and mix them yourself to create 16 ounces for this recipe.
• Tikka masala simmering sauce, 2 12 ounce jars - We like our tikka masala sauce to be thick and hearty. One 12 ounce jar of the simmering sauce we use is 6 servings, but we use the whole jar for just the two of us. To scale this recipe to four people as I’ve done, try using two jars and see if you like it. You can change it up the next time if you find it’s too much, but I think you’ll love it as is.

Variations and Substitutions:

• Use a frozen vegetable medley such as carrots, corn, peas, and green beans, if you can’t find peas and carrots
• Include cauliflower to amp up the vegetable ratio
• Add chicken meatballs instead of breasts or thighs

Equipment Needed

For this particular dish, I believe the type of cookware does make a difference in how the meal will turn out. I recommend sticking with the equipment detailed below for the best flavor.

• Enameled cast iron pot - Years ago, we invested in a 7 ¼ quart Le Creuset enameled cast iron pot in a lovely matte white colorway. It is one of the best purchases I have ever made. No, I am not affiliated with the brand; rather, I am here to tell you quality kitchen cookware with longevity will cost more up-front, but it will pay for itself many times over, because you should only have to buy that item once in your lifetime. Families hand Le Creuset cookware down through the generations; it's that well made. In fact, their cookware is still made in France (note their bakeware is no longer made in France).

• Rice cooker - If you know how to make the perfect steamed sticky rice on the stovetop, by all means use your stove-top pot. However, if you do not, I highly recommend investing in a rice cooker. Specifically, a Zojirushi rice cooker, as the rice comes out perfect every time.
• Stainless steel pot - To boil the potatoes, we have a set of stainless steel cookware that works well. Depending on the size of the potatoes, we use either the 2 quart or 4 quart saucepan.
• Spatula and/or spoon - You’ll need a spatula or spoon to flip and stir the dish. Enameled pots call for either wood or silicone, because metal can permanently scratch the enamel coating.

Instructions

1. Clean and peel potatoes. I prefer Yukon Gold yellow potatoes, but you can use white, red or whatever variety of potatoes you like.

2. Place potatoes in a small pot and fill with water. Bring to a boil. Once boiling, reduce heat to boil gently for approximately 40 minutes.

3. Cook rice according to package directions. Time the rice to be done when the potatoes are done.

4. Add cooking oil to the pot. Place the chicken in the oiled pot and cook through, turning once or twice. You want a nice crispy layer on the chicken.

5. Once the chicken is fully cooked, use a spatula to break up the chicken into small chunks. You can also remove the chicken from the pot to cut it, placing it back in the pot after cutting it into chunks.

6. Add the peas and carrots. Stir. 

7. After 30 seconds, pour the tikka masala sauce on top. Cover and simmer on low for about 20 minutes. If the simmering process finishes before the rice and potatoes, turn off the heat and let sit covered.

8. Stir to deglaze the pot, separating cooked pieces from the bottom. After a couple minutes, stir again.

9. By now, the potatoes should be done. Serve the chicken tikka masala sauce over potatoes and rice.

Serving Suggestions

Warm and comforting chicken tikka masala can be enjoyed any time of year. 

Aside from serving this entree over a bed of rice and with a boiled potato, you can also serve with traditional naan bread. The subtle sweetness of the naan balances the spicy tikka masala.

How to Store Leftover Chicken Tikka Masala

Store any leftover chicken tikka masala in a sealed container in the refrigerator. Consume this dish within two days.

While I have not tried freezing chicken tikka masala, you may be able to freeze and store this dish in an airtight, freezer safe container for several months.

---