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Creamy Authentic Chicken Tikka Masala Recipe with Fluffy Naan Made Easy

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A quick and easy recipe for creamy authentic chicken tikka masala paired with fluffy naan, perfect for busy weeknights or casual gatherings. This dish features tender marinated chicken in a rich, silky tomato sauce with warm naan for soaking up every bite.

Ingredients

Scale
  • 1 ½ lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (240 g) plain yogurt (Greek yogurt recommended)
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • Salt to taste
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 ½ cups (360 ml) canned crushed tomatoes
  • 1 cup (240 ml) heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro leaves for garnish (optional)
  • 2 cups (250 g) all-purpose flour (or gluten-free flour mix)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • ¾ cup (180 ml) warm water
  • 2 tbsp plain yogurt
  • 2 tbsp vegetable oil or melted butter
  • Optional: minced garlic and chopped cilantro for garlic naan

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  2. Prepare the Naan Dough: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture, yogurt, and oil. Mix until soft dough forms. Knead on floured surface for 6–8 minutes until smooth and elastic. Place in greased bowl, cover with damp cloth, and let rise for 1 hour or until doubled.
  3. Cook the Chicken: Heat butter and oil in heavy skillet over medium heat. Add marinated chicken (shake off excess marinade) and cook 5–7 minutes, turning occasionally, until cooked through and slightly charred. Remove chicken and set aside.
  4. Make the Sauce: In same pan, add chopped onions and sauté 5 minutes until golden and soft. Add garlic and ginger, cook 1 minute until fragrant. Stir in coriander, smoked paprika, garam masala, and cumin; toast spices 1 minute. Pour in crushed tomatoes, simmer 10 minutes until thickened and oil separates. Lower heat and stir in cream. Season with salt and pepper.
  5. Combine Chicken and Sauce: Return chicken to pan, coat with sauce, and simmer 5 minutes to meld flavors. Adjust seasoning. Garnish with cilantro if using.
  6. Shape and Cook Naan: Punch down dough and divide into 6 balls. Roll each into ¼ inch thick teardrop or oval shape. Heat dry skillet over medium-high heat. Cook each naan 1–2 minutes until bubbles form, flip and cook another 1–2 minutes. Optionally brush with butter or garlic butter after cooking.
  7. Serve: Plate chicken tikka masala with warm fluffy naan. Enjoy immediately.

Notes

Marinate chicken for at least 1 hour, preferably overnight for best tenderness and flavor. Avoid overcrowding pan when cooking chicken to get a nice char. Simmer sauce gently after adding cream to prevent curdling. For smokier flavor, broil cooked chicken briefly or use a grill pan. Naan dough should be soft but not sticky; add flour gradually if needed. Cooking naan on hot pan quickly creates bubbles and charred spots.

Nutrition

Keywords: chicken tikka masala, creamy chicken tikka, naan bread, Indian recipe, easy chicken curry, weeknight dinner, authentic chicken tikka masala

Find it online: https://evabake.com/creamy-authentic-chicken-tikka-masala-recipe-with-fluffy-naan-made-easy/