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Chicken Tikka Masala Skillet

This Chicken Tikka Masala Skillet is bursting with bold flavors and comes together easily in one pan for a comforting, creamy, and spiced dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

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.