Can you freeze chicken tikka masala?

Yes, it freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat slowly; the cream may look split at first but comes back together with stirring.

What can I use instead of garam masala?

A mild curry powder in the same amount. The result is rounder and less fragrant, but it is still a good curry.

Can I make it less spicy?

Leave out the chili entirely. The paprika and garam masala carry plenty of flavor without any heat.

Can the chicken be marinated ahead?

Up to 12 hours in the refrigerator, which is the easiest way to split the work. Beyond that the lemon juice starts to make the meat mealy.

Can I use chicken breast?

Yes, but add it for only the last 8 minutes of simmering and still check that it reaches 165°F (74°C).

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Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lb boneless skinless chicken thigh, about 680 g, cut into 1 1/2 inch pieces; 0.5 cup plain yogurt, whole milk; 1 tbsp lemon, juice only; 3 clove garlic, grated; 1 tbsp ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp paprika, sweet or smoked; 0.5 tsp turmeric; 1 tsp salt; 2 tbsp vegetable oil; 2 tbsp butter; 1 pieces onion, finely chopped; 3 clove garlic, finely chopped; 1 tbsp ginger, grated; 2 tsp garam masala, or mild curry powder; 1 tsp ground cumin; 1 pieces chili, seeded and finely chopped, or 1/2 tsp chili flakes; 2 tbsp tomato paste; 1 can crushed tomato, 14 oz (400 g); 0.5 cup water; 0.8 cup heavy cream; 1 tsp sugar; salt, to taste; black pepper, to taste; 1.5 cup jasmine rice, uncooked; 2.3 cup water, for the rice; 0.5 bunch cilantro, coarsely chopped; 1 pieces lemon, cut into wedges

By MiddagsarkivetOctober 11, 2026

Time: 1 h 20 min
Difficulty: Easy
Servings: 4 servings

Chicken tikka masala was invented somewhere between Punjab and Britain, and the argument over exactly where is older than most of the people having it. What is not in dispute is how it travelled: through British curry houses, into supermarket jars, and from there onto Danish, Swedish and Norwegian dinner tables, where it now sits beside meatballs and fish cakes as food nobody thinks of as foreign anymore.

In Nordic kitchens it usually arrives on a Wednesday. The spice level is dialed down, the cream is dialed up, and it is almost always served with rice rather than bread, the same way a Nordic family serves any curry. This version skips the jar. The marinade does the real work, and a hot pan does the rest.

Garam masala is sold in the spice aisle of most American supermarkets. If yours does not carry it, a mild curry powder will get you a different but perfectly good dinner.

Bowl of chicken tikka masala in a creamy orange sauce with cilantro, served with white rice and lemon wedges — AI generated image. The dish has not been photographed.

Ingredients

4 servings

For the marinade

For the sauce

To serve

1.5 cupjasmine rice, uncooked
2.3 cupwater, for the rice
0.5 bunchcilantro, coarsely chopped
1 pieceslemon, cut into wedges

How to make it

1
Marinate the chicken
Stir the yogurt, lemon juice, grated garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric and salt together in a bowl. Add the chicken pieces and turn until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
30 min
2
Cook the rice
Rinse the jasmine rice until the water runs clear, put it in a saucepan with 2 1/4 cups water and a pinch of salt, bring to a boil, then cover and cook over the lowest heat for 12 minutes. Take it off the heat and leave the lid on until serving.
12 min
3
Sear the chicken
Heat the vegetable oil in a large skillet over high heat. Lift the chicken out of the marinade, letting the excess drip off, and sear in a single layer until browned on two sides, about 4 minutes total. Work in two batches so the pan stays hot. Transfer the chicken to a plate; it does not need to be cooked through yet.
8 min
4
Build the sauce
Lower the heat to medium, add the butter to the same pan and cook the onion until soft and golden, about 6 minutes. Add the chopped garlic, grated ginger and chili and cook for 1 minute more.
7 min
5
Spices and tomato
Stir in the garam masala, ground cumin and tomato paste and fry for 1 minute, until the paste darkens. Add the crushed tomatoes and the water, scraping up everything stuck to the bottom of the pan.
2 min
6
Simmer
Return the chicken and any juices to the pan, bring to a gentle simmer and cook uncovered for 12 minutes, stirring now and then, until the sauce thickens and the chicken is cooked through. Check with an instant-read thermometer: the chicken must reach 165°F (74°C).
12 min
7
Finish
Stir in the heavy cream and the sugar and simmer for 3 minutes more. Season with salt and black pepper.
3 min
8
Serve
Scatter the cilantro over the curry and serve with the rice and lemon wedges.

A couple of tips

The sear matters more than the simmer. Get the pan properly hot and leave the chicken alone until it releases on its own, or you end up with poached chicken in tomato sauce.

Chicken thighs stay juicy through a long simmer. Breast meat works but should go in for the last 8 minutes only.

If the sauce tastes sharp, it needs another pinch of sugar rather than more cream.

What you need

An instant-read thermometer
A large skillet

Serving

Jasmine rice, lemon wedges, and a bowl of plain yogurt on the table for anyone who finds it too hot. Naan or warm pita bread is good for the sauce left in the bowl.

Storing it

Keeps 3 days covered in the refrigerator and tastes better on day two. Reheat gently over low heat, adding a splash of water if it has thickened. Store the rice separately and use it within 2 days.

Nutrition per serving

Calories	860 kcal
Fat	44 g
of which saturated	19 g
Carbohydrates	74 g
of which sugars	10 g
Fiber	4 g
Protein	39 g
Salt	3 g

Guideline values, worked out from the ingredients.

Questions and answers

Can you freeze chicken tikka masala?: Yes, it freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat slowly; the cream may look split at first but comes back together with stirring.
What can I use instead of garam masala?: A mild curry powder in the same amount. The result is rounder and less fragrant, but it is still a good curry.
Can I make it less spicy?: Leave out the chili entirely. The paprika and garam masala carry plenty of flavor without any heat.
Can the chicken be marinated ahead?: Up to 12 hours in the refrigerator, which is the easiest way to split the work. Beyond that the lemon juice starts to make the meat mealy.
Can I use chicken breast?: Yes, but add it for only the last 8 minutes of simmering and still check that it reaches 165°F (74°C).

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How it was made

This recipe was written by a language model. Below is what it cost, how long it took and when each step ran, so you can see how the archive comes about.

Cost: $0.268
Time: 1 min 44 sec
Model calls: 5
Safety check: Passed

Date	Step	Model	Usage	Time	Cost
Oct 11, 2026	Wrote the recipe	anthropic/claude-opus-5	7,777 in · 4,122 out tokens	47.8 sec	$0.142
Oct 11, 2026	Checked food safety	anthropic/claude-sonnet-5	2,677 in · 19 out tokens	1.4 sec	$0.006
Oct 11, 2026	Made the picture	bfl/flux-2-max	1 image	30.5 sec	$0.070
Oct 11, 2026	Worked out the nutrition	anthropic/claude-opus-5	1,822 in · 1,529 out tokens	18.3 sec	$0.047
Oct 11, 2026	Set the collections	anthropic/claude-sonnet-5	1,471 in · 39 out tokens	1.7 sec	$0.003

Chicken Tikka Masala

How to make it

Marinate the chicken

Cook the rice

Sear the chicken

Build the sauce

Spices and tomato

Simmer

Finish

Serve