Weeknight Chicken Tikka Masala

Indiana boy goes Indian for this Weeknight Chicken Tikka Masala. It’s a solid versatile sauce; don’t be afraid to skip the chicken for veggies or tofu!
This Chicken Tikka Masala recipe is easy, can be made in the Instant Pot, and is beyond flavorful!

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5 from 4 votes

Chicken Tikka Masala

Indiana boy goes Indian
Course Main Course
Cuisine American, Indian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 Servings
Author Jim


  • 4 cloves garlic minced
  • 1 inch fresh ginger peeled and minced
  • 1 shallot minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon garam masala
  • 3 cups fire-roasted tomatoes
  • 1 cup coconut milk
  • 2 pounds chicken thighs
  • 3 cups cooked rice


  • In a large saucepan, combine shallot, garlic, and ginger. Saute for 2 minutes, then add in all spices and salt/pepper. Cook for another minute.
  • Once spices are cooked out, add in tomato and coconut milk. Simmer for 20 minutes.
  • As sauce cooks, place large frying pan over high heat. Sear chicken thighs again with a bit of sauté oil for 5 minutes a side. Once cooked, nestle in with the sauce to finish cooking.
  • Once chicken is cooked and sauce simmered, serve hot over rice.


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Serving: 4People | Calories: 584kcal

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