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Creamy Better Than Takeout Chicken Tikka Masala Recipe with Fluffy Naan

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A creamy, flavorful chicken tikka masala paired with soft, fluffy homemade naan bread. This recipe is quick, easy, and perfect for a comforting family dinner that rivals takeout.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain yogurt (Greek yogurt recommended)
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder (adjust to taste)
  • 1 (14-ounce) can crushed tomatoes
  • 1 cup heavy cream or coconut cream (for dairy-free option)
  • ½ teaspoon sugar
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ⅔ cup warm water
  • ⅓ cup plain yogurt
  • 2 tablespoons vegetable oil or melted butter (for cooking and brushing)
  • Optional: minced garlic or nigella seeds for topping

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, salt, garlic, and ginger. Add chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes, ideally 2 hours.
  2. Prepare the Naan Dough: In a mixing bowl, whisk together flour, sugar, yeast, baking powder, and salt. Add warm water, yogurt, and vegetable oil. Mix until it forms a shaggy dough, then knead on a lightly floured surface for 6-8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  3. Cook the Chicken: Heat 1 tablespoon butter in a heavy skillet over medium heat. Remove chicken from marinade, shaking off excess, and cook in batches for 4-5 minutes until just cooked through and slightly charred on the edges. Transfer chicken to a plate and set aside.
  4. Make the Sauce: In the same skillet, add remaining butter. Sauté onions over medium heat until soft and golden, about 8 minutes. Add garlic and ginger; cook for 1 minute until fragrant. Stir in coriander, cumin, turmeric, and chili powder; cook for 30 seconds to toast spices.
  5. Add Tomatoes and Simmer: Pour in crushed tomatoes and sugar. Simmer uncovered for 10-15 minutes, stirring occasionally until sauce thickens slightly and oil begins to separate.
  6. Finish the Sauce: Reduce heat to low and stir in cream. Return cooked chicken to pan. Simmer gently for 5-7 minutes to meld flavors and heat through. Taste and adjust salt and chili powder as needed. Garnish with fresh cilantro if desired.
  7. Shape and Cook Naan: Punch down risen dough and divide into 6 equal balls. Roll each into an oval about ¼ inch thick on a floured surface. Heat cast iron or heavy skillet over medium-high heat. Cook each naan for 1-2 minutes until bubbles form, then flip and cook another 1-2 minutes until golden spots appear. Brush with melted butter or oil and sprinkle with optional garlic or nigella seeds.
  8. Serve: Plate the creamy chicken tikka masala with warm naan on the side. Use naan to scoop up the sauce and chicken.

Notes

Marinate chicken for at least 30 minutes, ideally 2 hours or overnight for best flavor. Cook chicken in batches to avoid steaming. Toast spices in butter to unlock flavor. Use warm water for yeast activation but not too hot. If sauce is too thick, add a splash of water or cream. For naan, ensure skillet is hot enough to get charred spots. Leftovers keep well for 3 days; reheat gently.

Nutrition

Keywords: chicken tikka masala, creamy chicken curry, homemade naan, Indian recipe, easy chicken curry, weeknight dinner, comfort food

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