Quick Easy Chicken Tikka Masala

Simple Chicken Curry Recipe Takeaway Tikka Masala

By Zelia ThorneAugust 11, 2025

Table of Contents

Recipe Introduction: Curry Night Sorted!

Fancy a curry? Ever wondered how to make a simple chicken curry recipe that tastes better than takeaway? Well, grab your apron! This is it! It has a taste of traditional Indian, a touch of British Indian Restaurant, and a whole lotta flavour!

What's the Deal With This Curry?

This Quick Chicken Tikka Masala is inspired by the classic British Indian Restaurant style. It's a creamy, tomatoey dream. Don't worry if you are a beginner, is an easy recipe!

It skips the lengthy simmering normally required. Originating from the UK's love affair with Indian food, this dish aims for convenience without compromising the taste.

Ready in under an hour, it's perfect for a weeknight treat. This recipe serves 4 hungry people.

Why You'll Love This Chicken Curry

One of the main benefits is how quick this is. It's way healthier than ordering in. It is packed with protein and flavour! Plus, you control all the ingredients.

We are sure you'll ditch the takeaway for good! This recipe is special because it delivers authentic taste without the fuss.

It's a truly homemade chicken curry experience, perfected.

Ready to Cook?

Let's get to the ingredients for this creamy chicken curry recipe . First, it is based on Chicken and Tikka Masala.

Honestly, you will be surprised that your own homemade version might just have your taste buds thanking you!

Right then, let's talk grub. We're diving into my favourite simple chicken curry recipe : a proper Quick Chicken Tikka Masala that tastes just like your favourite takeaway.

Forget those dodgy ready meals. This is the real deal.

Ingredients & Equipment

Okay, so here’s the lowdown on what you’ll need. Don't worry. You probably already have most of this stuff kicking about in your kitchen!

Main Ingredients

Chicken Thighs: 1.5 lbs (680g) , boneless, skinless, cubed. Get decent quality chicken. Honestly, it makes a difference.
Yogurt: 4 tbsp (60ml) , plain, full fat. None of that low-fat nonsense. We want creamy.
Lemon Juice: 2 tbsp (30ml) . Freshly squeezed is always better, innit?
Ginger Garlic Paste: 1 tbsp (15ml) . If you can't be bothered making it, the shop bought stuff is fine.
Garam Masala: 1 tsp (5ml) . Essential. Don’t even think about skipping this.
Ground Cumin: 1 tsp (5ml) .
Turmeric Powder: 1/2 tsp (2.5ml) .
Chili Powder: 1/4 tsp (1.25ml) (or more if you're brave).
Salt: 1 tsp (5ml) .
Vegetable Oil: 2 tbsp (30ml) .
Vegetable Oil: 2 tbsp (30ml) (Sauce).
Onion: 1 medium, chopped. About 1 cup.
Garlic: 2 cloves, minced.
Ginger: 1 inch (2.5cm), grated.
Ground Cumin: 1 tsp (5ml) .
Ground Coriander: 1 tsp (5ml) .
Turmeric Powder: 1/2 tsp (2.5ml) .
Chili Powder: 1/4 tsp (1.25ml) (or to taste).
Crushed Tomatoes: 1 (14 oz/400g) can.
Tomato Paste: 1/2 cup (120ml) .
Heavy Cream: 1 cup (240ml) . This is what makes it creamy . Can use creme fraiche.
Chopped Cilantro: 1/4 cup (60ml) , for garnish. If you’re one of those people who think cilantro tastes like soap, use parsley.
Butter: 1 tbsp (15g) (optional, for extra naughtiness).

Seasoning Notes

The spice blend is key for that British Indian Restaurant Tikka Masala flavour. Cumin, coriander, and turmeric are non-negotiable. Garam masala brings that warm, fragrant vibe.

Chili powder? Add as much or as little as you like. Want that authentic chicken curry recipe aroma?. Try frying your spices in oil before adding them to the rest of the ingredients

For flavor enhancers, a squeeze of lemon juice at the end brightens everything up. And fresh cilantro? A must.

Equipment Needed

Large Mixing Bowl: For marinating the chicken.
Large Skillet or Frying Pan: Non-stick is your friend.
Measuring Spoons and Cups: Obvs.
Cutting Board and Sharp Knife: Don’t be using blunt knives, yeah?

You don't need anything fancy. Just the basics. No slow cooker chicken curry recipes today, we are making homemade chicken curry , but you could totally adapt this for a slow cooker if you are feeling lazy!.

Honestly, that's it. See? Easy chicken curry recipe . Told ya.

Now, let's get cooking!

Cooking Method: Quick & Easy Chicken Tikka Masala

Honestly, who doesn't love a good curry? Especially a simple chicken curry recipe that tastes like it came straight from your favourite takeaway.

This Chicken Tikka Masala is just that. Forget hours of simmering, we're talking ready in under an hour . You know? Let's dive in!

Prep Like a Pro: Mise en Place Magic

Getting your mise en place sorted is crucial. It's basically having everything chopped, measured, and ready to go. Chop your onion, mince the garlic, grate the ginger, and cube the chicken.

Having all your ingredients prepped can save a tonne of time, especially on a busy weeknight. For this easy chicken curry recipe , efficiency is key.

step-by-step Simplicity: Curry in a Hurry

Alright, here's the down low on how to nail this Quick Chicken Tikka Masala :

Marinate: Mix chicken with yogurt, lemon juice, ginger garlic paste, and spices. Let it sit for at least 30 minutes .
Cook Chicken: Heat oil in a skillet and cook chicken until browned. Set aside.
Sauté: Cook onions until softened, then add garlic and ginger.
Spice Time: Add cumin, coriander, turmeric, and chilli powder. Cook for 30 seconds .
Sauce It Up: Stir in crushed tomatoes and tomato paste. Simmer for 10 minutes .
Creamy Dreamy: Add heavy cream and simmer for 5 minutes .
Chicken Reunion: Add cooked chicken to sauce and simmer for 5- 10 minutes .
Taste Test: Season with salt. Garnish and serve!

Pro Tips for Curry Kings (and Queens!)

Marinating is non-negotiable. It makes the chicken so much more tender and flavourful. Don't skip it! Also, be careful not to burn your spices.

Burnt spices equal bitter curry nobody wants that! If you're feeling fancy, a knob of butter at the end adds a lovely richness.

This is a perfect British Indian Restaurant Tikka Masala .

Looking for a Slow Cooker Chicken Curry version? Just toss all the ingredients except the cream into the slow cooker and cook on low for 6- 8 hours .

Then, stir in the cream before serving. Slow Cooker Curry recipes are fantastic for a Homemade Chicken Curry .

Recipe Notes: Making Your Curry Shine!

This simple chicken curry recipe is pretty forgiving. But here are a few notes and tweaks to make it truly your own.

Think of these as little bonuses. They help elevate your homemade chicken curry game.

Serving It Up Right

Okay, so presentation matters. Honestly, plating is key! I love serving this Quick Chicken Tikka Masala in a shallow bowl.

Then, I top it with a swirl of cream and fresh cilantro. A side of fluffy basmati rice is a must.

Don't forget some warm naan bread for scooping up every last drop of that delicious sauce! To drink? A cold beer or a refreshing mango lassi would be perfect.

Storage Solutions

Got leftovers? Lucky you! This creamy chicken curry recipe tastes even better the next day. Just pop it in an airtight container and refrigerate for up to three days .

For longer storage, you can freeze it. Use a freezer safe container for up to three months . When reheating, thaw it overnight in the fridge.

Then, gently warm it on the stovetop or in the microwave. Add a splash of water or cream if it seems a bit dry.

Curry Customisation

Want to change things up a bit? Go for it. This is where you can truly make it your own authentic chicken curry recipe .

If you're avoiding dairy, coconut cream makes a fab substitute for the heavy cream. It adds a lovely richness. For a vegetarian version, try using chickpeas or paneer instead of chicken.

A Slow Cooker Chicken Curry is also an awesome alternative for easy cooking.

A Bit About the Good Stuff

While I’m no nutritionist, here's the lowdown. This British Indian Restaurant Tikka Masala is a good source of protein. Chicken keeps you full and builds muscles.

It also has vitamins and minerals. The spices like turmeric and cumin have anti inflammatory properties. This recipe is pretty rich, though, so enjoy it in moderation.

This easy chicken curry recipe is also great for using up ingredients in the fridge. Don't be afraid to use frozen chicken breast instead of Chicken Thighs, or a vegetable.

Alright, get cooking, you brilliant chefs! This slow cooker curry adaptation offers convenience without compromising on flavor. It's all about having fun and making something delicious. Enjoy!

Frequently Asked Questions

Can I make this simple chicken curry recipe spicier? I like a bit of a kick!

Absolutely! If you're after a curry that packs a punch, increase the amount of chili powder in both the chicken marinade and the masala sauce. Alternatively, you could add a finely chopped fresh chili (like a Bird's Eye) to the sauce while it's simmering. A pinch of cayenne pepper will also do the trick.

What's the best way to store leftover chicken tikka masala? And how long will it last?

Leftover chicken tikka masala is even better the next day, like a good Sunday roast! Store it in an airtight container in the refrigerator. It will typically last for 3-4 days. Make sure to reheat it thoroughly before serving a gentle simmer on the stovetop is ideal to maintain that creamy texture, but a microwave will do in a pinch.

I'm vegetarian. Can I adapt this simple chicken curry recipe?

Definitely! This recipe is super adaptable. Simply substitute the chicken with paneer (Indian cheese) or chickpeas for a protein packed vegetarian version. If you're after a vegan version, replace the chicken with tofu or mixed vegetables and swap the heavy cream for coconut cream or cashew cream.

You won’t be disappointed!

What can I serve with this simple chicken curry?

The classics are always a winner! Serve your chicken tikka masala with fluffy basmati rice or warm naan bread for dipping. A side of cooling raita (yogurt dip) or sweet mango chutney provides a lovely contrast to the richness of the curry.

If you're feeling fancy, a crisp Indian beer or a refreshing glass of lemonade pairs beautifully.

Help! My sauce is too thin. How do I thicken it?

Don't panic, it happens to the best of us! If your sauce is too runny, simmer it for a little longer, uncovered, to allow some of the liquid to evaporate. You can also mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce and simmer until thickened.

Alternatively, a tablespoon of tomato paste will add body and flavour.

Can I use chicken breast instead of chicken thighs in this simple chicken curry recipe?

You can, but chicken thighs are generally recommended for curries. Thighs are more forgiving and stay tender and juicy during cooking. Chicken breast can become dry if overcooked. If you do use breast, make sure not to overcook it and consider reducing the cooking time slightly.

Also, ensure you cut the chicken breast into even sizes so they all cook at the same rate.