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    Home » Recipes

    Easy Chicken Tikka Masala

    Published: Oct 2, 2023 · Author: Tiffany Aasted · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    chicken tikka masala served over rice with boiled yellow potato

    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.

    chicken tikka masala served over rice with boiled yellow potato

    You’ll love this easy chicken tikka masala, because it’s:

    • quick to make, even on a busy weeknight
    • balanced with protein, vegetables and carbs
    • offers a warm, spice-filled flavor, perfect any time of year
    chicken tikka masala served over rice with boiled yellow potato

    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.

    cooked chicken tikka masala in cast iron pot

    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.
    jar of tikka masala simmering sauce

    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).
    cooked chicken tikka masala in cast iron pot
    • 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.
    chicken tikka masala served over rice with boiled yellow potato

    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.
    two yellow potatoes peeled
    1. 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.
    boiling potatoes
    1. Cook rice according to package directions. Time the rice to be done when the potatoes are done.
    rice cooker
    1. 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.
    raw chicken in white enameled cast iron pot
    cooked chicken breast in white cast iron pot
    1. 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.
    cut up cooked chicken in white cast iron pot
    1. Add the peas and carrots. Stir. 
    cooked chicken with peas and carrots
    1. 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.
    cooked chicken with tikka masala sauce
    1. Stir to deglaze the pot, separating cooked pieces from the bottom. After a couple minutes, stir again.
    cooked chicken tikka masala in cast iron pot
    1. By now, the potatoes should be done. Serve the chicken tikka masala sauce over potatoes and rice.
    chicken tikka masala served over rice with boiled yellow potato

    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.

    chicken tikka masala served over rice with boiled yellow potato

    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.

    cooked chicken tikka masala in cast iron pot

    chicken tikka masala served over rice with boiled yellow potato

    Easy Chicken Tikka Masala

    Author: Tiffany, Mornington Lane
    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 recipe using jarred tikka masala sauce.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Indian
    Servings 4

    Ingredients
      

    • 1-2 tablespoons olive oil
    • 2 chicken breasts, boneless, skinless
    • 2 cups long grain white rice, cooked
    • 16 ounces frozen peas and carrots
    • 2 12 ounce jars tikka masala sauce

    Instructions
     

    • Clean and peel potatoes. I prefer Yukon Gold yellow potatoes, but you can use white, red or whatever variety of potatoes you like.
    • 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.
    • Cook rice according to package directions. Time the rice to be done when the potatoes are done.
    • 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.
    • 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 up.
    • Add the peas and carrots. Stir.
    • 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.
    • Stir to deglaze the pot, separating cooked pieces from the bottom. After a couple minutes, stir again.
    • By now, the potatoes should be done. Serve the chicken tikka masala sauce over potatoes and rice.

    Notes

    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
     
    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.
    Keyword chicken tikka masala, chicken tikka masala recipe, easy chicken tikka masala, easy chicken tikka masala recipe
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    Mornington Lane's author Tiffany Aasted

    Hello, I’m Tiffany, author, founder and photographer behind the blog. Here you’ll find home decorating tips, DIY projects, entertaining ideas, home organizing solutions, and recipes. I love timeless design and classic style, mixing high-end and budget-friendly decor, and sharing where to buy the most beautiful finds for your home. I’m so excited to share all things home with you! Read more


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