If you’re craving a dish that’s bursting with bold flavors and comes together in one skillet, this Chicken Tikka Masala Skillet recipe is your new go-to. Perfectly tender chicken breast pieces swim in a creamy, spiced tomato sauce that’s rich without being heavy. This recipe is ideal for busy weeknights or weekend dinners when you want something impressive yet simple. Plus, it pairs wonderfully with fluffy rice or warm naan, making it a comforting meal the whole family will love.
Why You’ll Keep Making It
There’s something about the combination of fragrant spices and creamy coconut milk that makes this Chicken Tikka Masala Skillet irresistible. It’s a one-pan wonder, which means less cleanup and more time to enjoy your meal. The balance of spices — garam masala, cumin, paprika, and turmeric — brings warmth and depth without overwhelming your palate. Whether you’re a seasoned cook or just starting out, this recipe is straightforward, adaptable, and consistently delicious. Once you try it, you’ll find yourself making it again and again.
Gather These Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or any neutral oil you prefer)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Equipment Breakdown
- Large skillet or sauté pan: Essential for cooking the chicken and simmering the sauce all in one place.
- Sharp knife: For chopping the onion and cutting the chicken into bite-sized pieces.
- Grater or microplane: To grate fresh ginger for the best flavor.
- Wooden spoon or spatula: For stirring and scraping up all those delicious browned bits.
- Measuring spoons: To get the spice quantities just right.
Chicken Tikka Masala Skillet, Made Easy
Step 1: Prep Your Chicken and Aromatics
Pat your chicken breast pieces dry and set them aside. Heat the vegetable oil in your skillet over medium-high heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes.
Step 2: Build the Flavor Base
Add the minced garlic and grated ginger to the skillet. Cook for about 1 minute until fragrant. Then stir in the garam masala, ground cumin, paprika, and turmeric. Toast the spices for about 30 seconds to release their aroma — this step brings all the flavors to life.
Step 3: Cook the Chicken
Add the chicken pieces to the skillet. Stir well to coat the chicken in the spices and onion mixture. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
Step 4: Simmer the Sauce
Pour in the diced tomatoes with their juices and the coconut milk. Stir everything together, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly.
Step 5: Season and Serve
Taste the sauce and season with salt as needed. Sprinkle fresh cilantro over the top for a burst of color and freshness. Serve your Chicken Tikka Masala Skillet hot with fluffy rice or warm naan bread to soak up every bit of that delicious sauce.
Budget & Availability Swaps
- Chicken thighs: Swap chicken breast for bone-in or boneless chicken thighs for a juicier and often more affordable option.
- Tomato sauce or puree: If diced tomatoes aren’t available, use tomato sauce or puree, adjusting the quantity to your taste.
- Yogurt instead of coconut milk: Use plain yogurt for a tangier sauce, but add it at the end of cooking to prevent curdling.
- Pre-made garam masala: If you don’t have garam masala, combine cinnamon, cloves, cardamom, and nutmeg for a homemade blend.
Notes on Ingredients
- Garam masala: This warming spice blend is the star of the dish, so try to use a fresh batch from a reputable source.
- Coconut milk: Adds creaminess and a subtle sweetness that balances the spices beautifully.
- Fresh ginger: Grated fresh ginger gives a bright and zesty flavor that dried ginger can’t quite match.
- Chicken breast: Cut into bite-sized pieces ensures quick cooking and tender results.
- Fresh cilantro: Garnishing with cilantro adds a fresh herbal note that brightens the dish.
Leftovers & Meal Prep
This Chicken Tikka Masala Skillet reheats beautifully and tastes even better the next day as the flavors meld. Store any leftovers in an airtight container in the fridge for up to 3 days. You can warm it gently on the stove or in the microwave. For meal prep, portion it over rice or pack it with naan for an easy lunch option. If you’re looking for more meal ideas, try the Curry Chicken Salad for a fresh twist on leftover chicken flavors or the comforting Instant Pot Chicken Stew for a hearty alternative.
Chicken Tikka Masala Skillet Q&A
Can I use other cuts of chicken?
Absolutely! Chicken thighs work wonderfully in this recipe because they stay juicy and tender during cooking. Just adjust the cooking time slightly to ensure they’re cooked through. Bone-in cuts will take longer and may require simmering with the lid on.
Is this recipe spicy?
The heat level is mild to moderate thanks to the garam masala and paprika. If you prefer more spice, add a pinch of cayenne pepper or some chopped fresh chili peppers along with the garlic and ginger.
Can I make this dairy-free?
Yes! This recipe uses coconut milk instead of cream or yogurt, making it naturally dairy-free while still creamy and rich.
What should I serve with Chicken Tikka Masala Skillet?
Serve it over steamed basmati rice or with warm naan bread to soak up the sauce. You can also pair it with roasted vegetables or a simple cucumber salad for a refreshing contrast.
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Let’s Eat
This Chicken Tikka Masala Skillet is the perfect blend of convenience, comfort, and flavor. Its beautiful sauce and tender chicken make it a dish you’ll want to add to your regular rotation. Whether you’re serving it for a family dinner or a casual gathering, it’s sure to impress. So grab your skillet, gather your ingredients, and get ready to enjoy a flavorful meal that’s as satisfying as it is simple. Bon appétit!
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Chicken Tikka Masala Skillet
Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons vegetable oil (or any neutral oil you prefer)
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Pat your chicken breast pieces dry and set them aside. Heat the vegetable oil in your skillet over medium-high heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet. Cook for about 1 minute until fragrant. Then stir in the garam masala, ground cumin, paprika, and turmeric. Toast the spices for about 30 seconds to release their aroma.
- Add the chicken pieces to the skillet. Stir well to coat the chicken in the spices and onion mixture. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
- Pour in the diced tomatoes with their juices and the coconut milk. Stir everything together, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Taste the sauce and season with salt as needed. Sprinkle fresh cilantro over the top for a burst of color and freshness. Serve your Chicken Tikka Masala Skillet hot with fluffy rice or warm naan bread to soak up every bit of that delicious sauce.
Equipment
- Large skillet or sauté pan
- Sharp Knife
- Grater or microplane
- Wooden Spoon or Spatula
- Measuring Spoons
Notes
- For a juicier option, swap chicken breast with bone-in or boneless chicken thighs.
- If diced tomatoes are unavailable, use tomato sauce or puree adjusting quantity to taste.
- Use plain yogurt instead of coconut milk for a tangier sauce; add it at the end to avoid curdling.
