5 Easy Creamy Chicken Tikka Masala Dishes(better Than Takeout) You’ll Crave Weekly

Craving that deep, velvety, spiced curry you usually only get from your favorite spot? You can totally make it at home—and honestly, it can taste even better. The sauce is silky, the chicken is juicy, and your kitchen will smell like dreams. Grab some naan, cue your favorite playlist, and let’s cook.

1. Weeknight Creamy Chicken Tikka Masala That’s Shockingly Simple

Short on time but long on cravings? This is your go-to. It hits all the classic notes—tangy yogurt marinade, smoky spice, and a luxurious tomato-cream sauce—without the fuss or hours of simmering.

Ingredients:

• 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2–1 tsp Kashmiri chili powder (or 1/2 tsp paprika + pinch cayenne)
• 1 tsp kosher salt, plus more to taste
• 2 tbsp ghee or neutral oil
• 1 medium onion, finely diced
• 1 tbsp tomato paste
• 1 (14–15 oz) can crushed tomatoes
• 1 tsp sugar (optional, to balance acidity)
• 3/4 cup heavy cream (or 2/3 cup cream + 2 tbsp milk)
• 2 tbsp unsalted butter
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice and warm naan, for serving

Instructions:

1. Marinate the chicken: In a bowl, mix yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, turmeric, chili powder, and 1 tsp salt. Add chicken, coat well, and marinate 20–30 minutes (or up to 8 hours in the fridge).
2. Sear the chicken: Heat 1 tbsp ghee in a large skillet over medium-high. Shake off excess marinade and sear chicken in two batches until browned and mostly cooked, 3–4 minutes per side. Transfer to a plate.
3. Sauce base: Add remaining 1 tbsp ghee to the pan. Sauté onion with a pinch of salt until soft and golden, 6–8 minutes. Stir in tomato paste; cook 1 minute until darkened.
4. Tomatoes + simmer: Pour in crushed tomatoes and sugar if using. Simmer 5 minutes, stirring, to thicken and mellow the acidity.
5. Make it creamy: Lower heat to medium-low. Stir in heavy cream and butter until glossy and orange-red. Season to taste.
6. Finish: Return chicken (and juices) to the pan. Simmer 5–7 minutes until cooked through and the sauce clings. Garnish with cilantro.

Serve with fluffy basmati and charred naan. Want extra smoky vibes? Stir a tiny pinch of smoked paprika at the end. For heat lovers, add a dash more chili and a squeeze of lemon before serving—bright and bold.

2. Sheet-Pan Tikka Masala: Hands-Off, Full Flavor

Hate babysitting the stove? The oven does the heavy lifting here. You’ll get roasty, lightly charred chicken and a deeply flavored sauce—all on one pan. Minimal dishes, major payoff.

Ingredients:

• 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp kosher salt
• 1 medium red onion, thickly sliced
• 1 red bell pepper, sliced (optional for sweetness)
• 2 tbsp neutral oil, divided
• 1 (14–15 oz) can tomato sauce or crushed tomatoes
• 3/4 cup heavy cream (or coconut cream for dairy-free)
• 1 tbsp butter (or vegan butter)
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat oven: Preheat to 450°F (230°C). Line a large sheet pan with foil and lightly oil.
2. Marinate: Mix yogurt, lemon, ginger, garlic, garam masala, cumin, paprika, turmeric, and salt. Toss chicken in. Rest 15–30 minutes.
3. Arrange: Spread onion and bell pepper on the sheet pan with 1 tbsp oil and a pinch of salt. Nestle marinated chicken pieces over the veggies. Drizzle remaining oil.
4. Roast: Bake 15–18 minutes until chicken is cooked and edges char. Broil 1–2 minutes for extra char if desired.
5. Pan sauce: Transfer the roasted chicken/veg and all pan drippings to a large skillet. Add tomato sauce; simmer 5 minutes.
6. Creamy finish: Stir in cream and butter. Simmer 3–4 minutes until silky and thick. Taste and adjust salt.

Serve with rice or toasted naan wedges. Want a veggie boost? Add roasted cauliflower or peas at the end. For meal prep, portion into containers with rice—it reheats like a dream.

3. Slow Cooker Creamy Chicken Tikka Masala for Cozy Nights

Set it and forget it. This slow cooker version is all about low, slow flavor-building while you do anything else. The chicken turns tender, and the sauce gets luscious without hovering over the pot.

Ingredients:

• 2 lb boneless, skinless chicken thighs, left whole
• 3/4 cup plain yogurt
• 1.5 tbsp lemon juice
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1–1.5 tsp kosher salt (to taste)
• 1 large onion, finely chopped
• 1 (15 oz) can tomato sauce or crushed tomatoes
• 1/2 cup chicken broth or water
• 1 cup heavy cream (or 3/4 cup coconut cream for dairy-free)
• 2 tbsp butter (optional, for richness)
• Fresh cilantro, chopped
• Basmati rice, naan, or cauliflower rice for serving

Instructions:

1. Marinate: In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, paprika, turmeric, and salt. Coat chicken; rest 30 minutes (or overnight in the fridge for deeper flavor).
2. Load the cooker: Add onion to the slow cooker. Place marinated chicken on top. Pour in tomato sauce and broth. Stir gently to spread.
3. Cook: Cover and cook on Low for 5–6 hours or High for 3–4 hours, until chicken is very tender.
4. Finish the sauce: Stir in cream and butter. Shred chicken into large chunks with two forks if you like. Cook 10–15 minutes more on High to thicken slightly.
5. Taste and adjust: Add salt or a pinch of sugar if the tomatoes are sharp. Garnish with cilantro.

Serve with rice and a squeeze of lime. Want to boost veggies? Add a handful of spinach in the last 10 minutes or stir in thawed peas. Leftovers freeze well—future you will be thrilled.

4. Lighter, Creamy Skillet Tikka Masala With Greek Yogurt

Craving that creamy texture but want it lighter? This version leans on Greek yogurt and cashews for body. It still tastes indulgent, but you’ll feel good going back for seconds—trust me.

Ingredients:

• 1.25 lb boneless, skinless chicken breasts or thighs, cut into chunks
• 1/2 cup plain Greek yogurt (2% or whole)
• 1 tbsp lemon juice
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 3/4 tsp kosher salt
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 cup tomato puree (passata) or crushed tomatoes
• 1/4 cup raw cashews, soaked in hot water 20 minutes and drained
• 1/2 cup low-fat plain yogurt (for the sauce) or 1/3 cup light cream
• 1 tsp honey or sugar, to taste
• Fresh cilantro and a pinch of garam masala for finishing

Instructions:

1. Marinate: Combine Greek yogurt, lemon, ginger, garlic, garam masala, cumin, turmeric, paprika, and salt. Toss chicken and marinate 20–30 minutes.
2. Sear quickly: Heat oil in a large skillet over medium-high. Sear chicken in a single layer 2–3 minutes per side until lightly browned. Remove to a plate.
3. Onions + tomatoes: In the same pan, sauté onion with a pinch of salt until soft, 5 minutes. Add tomato puree; simmer 5 minutes.
4. Blend the body: Blend soaked cashews with 1/2 cup water until smooth. Stir into the pan. Simmer 2 minutes.
5. Finish light and creamy: Reduce heat to low. Whisk in the yogurt (or light cream) a spoonful at a time to prevent curdling. Add honey to balance.
6. Combine: Return chicken and juices; simmer 4–6 minutes until cooked through. Sprinkle a pinch of garam masala and chopped cilantro.

Great with brown basmati or cauliflower rice. Want it dairy-free? Use coconut yogurt and a splash of coconut milk. For spice lovers, swirl in green chilies or a dash of cayenne at the end.

5. Grill-Pan Tikka Masala With Smoky Char and Ultra-Creamy Sauce

If you love restaurant-style char, this one’s your hero. We’ll get those gorgeous grill marks on the chicken, then bathe it in a buttery, fragrant sauce. The contrast is unreal—smoky meets silky.

Ingredients:

• 1.75 lb boneless, skinless chicken thighs, cut into 2-inch pieces
• 3/4 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder (or 3/4 tsp paprika + pinch cayenne)
• 1 tsp kosher salt
• 2 tbsp neutral oil, divided
• 1 tbsp butter
• 1 medium onion, finely diced
• 1 green chili (serrano or jalapeño), minced (optional)
• 1 tbsp tomato paste
• 1 (15 oz) can crushed tomatoes
• 1 tsp sugar (optional)
• 1 cup heavy cream
• 1/2 tsp fenugreek leaves (kasuri methi), crushed, or 1/4 tsp maple syrup as a backup note
• Fresh cilantro and a drizzle of cream for garnish
• Basmati rice, garlic naan, or parathas for serving

Instructions:

1. Marinate: Combine yogurt, lemon, ginger, garlic, garam masala, cumin, coriander, chili powder, and salt. Coat chicken and marinate at least 30 minutes (up to 12 hours).
2. Grill-pan time: Heat a cast-iron grill pan over medium-high. Brush with 1 tbsp oil. Shake off excess marinade and grill chicken in batches, 3–4 minutes per side, until charred and just cooked. Set aside.
3. Build sauce: In a wide skillet, heat 1 tbsp oil and the butter. Sauté onion and green chili with a pinch of salt until golden, 6–8 minutes. Stir in tomato paste; cook 1 minute.
4. Simmer tomatoes: Add crushed tomatoes and sugar if needed. Simmer 6–8 minutes, stirring, until slightly reduced.
5. Creamy magic: Lower heat. Stir in heavy cream and crushed fenugreek leaves. Simmer gently 3–5 minutes until silky.
6. Combine and finish: Add grilled chicken (and juices). Simmer 5 minutes to marry flavors. Adjust salt, add a final swirl of cream, and top with cilantro.

Serve with hot naan and a chopped cucumber-tomato salad for freshness. No grill pan? Use a broiler to char the chicken on a foil-lined sheet. For a butter chicken-esque vibe, add an extra tablespoon of butter right before serving—seriously satisfying.

Pro Tips For Tikka Masala Success

Want your sauce to sing every time? Here’s what to keep in mind:

• Bloom your spices: Let them hit hot fat briefly for deeper flavor.
• Balance acidity: Tomatoes vary—add a pinch of sugar or splash of cream to smooth sharp edges.
• Don’t rush the onion: Golden onions equal sweeter, rounder sauce.
• Mind the dairy: If using yogurt in the sauce, lower heat and whisk in slowly to prevent curdling.
• Rest the chicken: A few minutes off heat keeps it tender and juicy.

What To Serve With It

Go classic: basmati rice and buttery naan. Or add sides like cumin-roasted cauliflower, a crisp kachumber salad, or garlic-lime green beans. A squeeze of lemon over the curry just before serving? Chef’s kiss.

There you have it: five ways to get that Easy Creamy Chicken Tikka Masala (Better Than Takeout) fix, no delivery app required. Pick your method—weeknight sear, sheet-pan, slow cooker, lighter yogurt, or smoky grill-pan—and get cooking. Your kitchen’s about to become your favorite curry spot.