This chicken tikka masala delivers all the rich, comforting flavours of the classic dish without the hassle of a long ingredient list or hours in the kitchen. By taking a few clever shortcuts, it’s transformed into a quick, high-protein meal perfect for busy days.
Using a good-quality tikka masala paste, this recipe keeps the spices to a minimum while still achieving that authentic, bold taste. Combined with tender chicken, creamy tomato sauce, and a touch of cream cheese, it offers a perfectly balanced, indulgent flavour in every bite.
This one-pan wonder is not only easy to make but also versatile. Pair it with rice, naan, or both for a satisfying meal that feels like dining out. With just 280 calories per portion and over 37g of protein, it’s a nutritious choice that’s both comforting and guilt-free.
Perfect for weeknight dinners or as a meal prep option, this tikka masala proves that delicious doesn’t have to mean difficult.
What Is ‘Tikka Masala’
Tikka Masala is a rich, creamy, and spiced tomato-based curry that originated in the UK and is one of the most popular dishes in British cuisine. It’s inspired by Indian flavours but was created to suit British tastes—often said to be a fusion between Indian and Western cooking.
Tikka” means chunks—usually boneless meat (often chicken) marinated in spices and yoghurt, then grilled or pan-fried. “Masala” means spice mix—the sauce typically includes tomato, cream or yoghurt, garlic, ginger, and a blend of warm spices like cumin, coriander, and garam masala. It’s loved for being comforting, mild but full of flavour, versatile (you can make it with meat, fish, tofu, or chickpeas)
Tips
- Marinate if you have time: For even more flavour, marinate the chicken in the tikka masala paste for 15–30 minutes before cooking. It’s not essential, but adds depth.
- Simmer low & slow (if time allows): Let the sauce simmer gently for 10–15 minutes after adding the tomato and stock. It will thicken and the flavours will deepen.
- Add cream cheese last: Stir in the cream cheese after taking the pan off the heat to avoid curdling and keep the sauce silky.
Serve With
Serve your chicken tikka masala with:
- Basmati rice – light and fluffy, perfect for soaking up the sauce
- Warm naan – ideal for scooping
- Or both if you’re feeling hungry!
For a lighter or gluten-free option, try it with: - Cauliflower rice
- A side of roasted vegetables
- A crisp cucumber and yoghurt salad for extra freshness
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Defrost in the fridge overnight before reheating.
Reheating: Warm gently in a pan or microwave until piping hot. You may want to add a splash of water or extra tomato sauce to loosen the curry if it thickens too much.
More Curry Recipes
Quick & Easy Chicken Tikka Masala
Ingredients
- 320 g chicken mini fillets chopped
- 1 pot of good quality tikka masala paste
- 2 tbsp light cream cheese
- 1 can of good quality tomato sauce
- 1 tsp of garlic powder
- 1 tsp onion powder
- 1 tsp grated fresh ginger
- 1 chicken stock cube diluite in 50ml of hot water
Serve with
- Naan or rice or both
- Chopped coriander
Instructions
- Add the curry paste into the pan with a bit of water. Add garlic and onion powder and the ginger. Cook for 1 minute.
- Add the chicken and pan fry until the chicken is cooked, it should take 6- 10 mins.
- Once the chicken is ready add the tomato sauce and stock.
- Cook until the sauce reduced down.
- Now you can add the cream cheese and mix.
- Finish off with a sprinkle of coriander. Serve with naan bread or rice… or both!