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This single serving Chicken Tikka Masala is a rich and flavorful dish made with tender marinated chicken simmered in a spiced tomato-cream sauce. It’s quick to make and full of classic Indian flavors.
Featured Comment
“This was fabulous! Fun to make, too.”
– Kerry
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one person, no need to scale down or worry about leftovers.
- Quick & Easy: Cooks in around 20 minutes with simple steps and minimal prep.
- Customizable Heat: Easily adjust the spice level to suit your taste.
- Doubles Easily: Want to make two servings? Just double the ingredients.
I’m so excited to share this Chicken Tikka Masala recipe with you. It’s one of those dishes that feels special every time I make it. Even though this version is perfectly sized for one, it’s packed with all the bold, rich flavors you’d expect from the classic dish.
I didn’t hold back on the spices. Every ingredient was carefully chosen to make sure this single serving still delivers that warm, layered depth you’d find in a restaurant-style tikka masala. This one is truly worth making.
If you enjoy this chicken tikka masala recipe, be sure to try our single serving butter chicken and single serving saag paneer. Both dishes are rich, flavorful, and made with authentic Indian spices, just like this one.
Ingredients
If you have any ingredients leftover from this single serving chicken tikka masala recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Thigh: A boneless, skinless chicken thigh is tender and flavorful. You can use a chicken breast instead, but the thigh yields juicier results. Extra chicken? Use it in chicken cacciatore for one, mini chicken and rice casserole, and single serving chicken stew.
- Greek Yogurt: Acts as a marinade base and tenderizer. Use plain, full-fat yogurt for the best texture and flavor. Use leftover yogurt in chicken shawarma for one, a small batch of tzatziki sauce, or single serving ambrosia.
- Garlic & Ginger: These build bold flavor in both the marinade and the sauce. Use a 1-inch piece of fresh ginger, grated (about 1 tablespoon), for the best flavor. Ground ginger can be used instead, use 1/4 teaspoon for a similar effect, though the flavor will be milder.
- Lemon Juice: Adds brightness and helps tenderize the chicken.
- Spices: Homemade garam masala, cumin, turmeric, coriander, chili powder, and paprika bring warmth, color, and heat.
- Butter & Olive Oil: Used for cooking and building richness in the sauce.
- Onion: Adds a sweet and savory base. Can be substituted with onion powder in a pinch.
- Tomato Sauce: Provides the tangy foundation of the tikka masala sauce. Use store-bought or homemade tomato sauce. Leftover sauce can be used in lasagna soup for one or a small hamburger casserole.
- Heavy Cream: Creates a rich, creamy sauce. You can use coconut milk or yogurt for a lighter option. Use leftover leftover cream in single serving broccoli cheddar soup, single serving mustard chicken, or a mini french silk.
- Sugar: Balances the acidity of the tomato sauce.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try one of these simple ways to change up your chicken tikka masala:
- Vegan Version: Use firm tofu instead of chicken and follow the same marinade and cooking steps.
- Add Vegetables: Stir in bell peppers, spinach, or peas for extra color and nutrition.
- Coconut-Based: Swap heavy cream with canned coconut milk for a dairy-free option with a hint of sweetness.
- Spicy: Add more chili powder or toss in chopped fresh chilies for extra heat.
How To Make Chicken Tikka Masala
These photos and instructions help you visualize how to make this small chicken tikka masala recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Marinate the Chicken
- In a mixing bowl, stir together the marinade ingredients.
- Pat the chicken dry and cut into bite-sized pieces.
- Add the chicken to the marinade and toss to coat.
- Cover and refrigerate for at least 1 hour. For the best flavor, marinate for several hours or overnight.
- Cook the Chicken
- In a 10-inch skillet over medium heat, heat the oil.
- Add the marinated chicken in a single layer and sear for about 2 minutes until one side is lightly charred.
- Flip and sear the other side. The chicken does not need to be fully cooked yet.
- Transfer to a plate and cover to keep warm.
- Make the Sauce
- In the same skillet, melt the butter.
- Add the chopped onions and a pinch of salt. Cook until soft and golden.
- Stir in the garlic, cumin, garam masala, ginger, sugar, and paprika. Cook for 30 seconds.
- Add the tomato sauce and bring to a simmer. Reduce heat and cook for about 3 minutes, stirring occasionally, until slightly thickened.
- Finish the Dish
- Stir in the cream and bring the sauce back to a gentle simmer.
- Return the chicken and any juices to the skillet. Simmer for 5 to 8 minutes, until the chicken is cooked through and the sauce has thickened.
- If the sauce becomes too thick, add a splash of water to adjust.
Expert Tips
- Read Before You Start: Review the full recipe and Ingredient Notes, and check the step-by-step photos. This will help everything come together smoothly.
- Marinate for Flavor: The longer the chicken marinates, the better. Overnight is ideal for deep flavor.
- Adjust the Heat: Start with less chili powder if you’re sensitive to spice. Add more if you prefer a hotter dish.
Serving Suggestions
Pair your chicken tikka masala with one or more of these simple sides to round out the meal:
- Single Serving Baked Rice: Fluffy and light, ideal for soaking up the flavorful sauce.
- Naan Bread: Great for scooping up every bite.
- Single Serving Cucumber Salad: Adds a cool, refreshing contrast to the rich sauce.
- Wine Pairing: Try an off-dry Riesling to balance the heat, a creamy Chardonnay, or a smooth Grenache if you prefer red.
Frequently Asked Questions
It has a mild to medium heat. You can easily adjust the chili powder to make it milder or spicier.
Store in an airtight container in the refrigerator for 3 to 4 days. Reheat leftovers gently on the stovetop over medium-low heat, adding a splash of water or cream if the sauce is too thick. You can also use the microwave in 30-second intervals, stirring in between.
Yes. Let it cool to room temperature, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made easy Chicken Tikka Masala recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chicken Tikka Masala For One
Equipment
Ingredients
- 1 (4 to 6 ounce) boneless, skinless chicken thigh -cut into 1 inch cubes
For the Marinade
- ½ cup plain Greek yogurt
- 2 cloves garlic -finely minced
- ½ tablespoon lemon juice
- ½ tablespoon garam masala
- ½ tablespoon ground turmeric
- ½ tablespoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground coriander
- ⅛ teaspoon chili powder
- ½ tablespoon freshly grated ginger -or use ⅛ teaspoon ground ginger
For Cooking the Chicken
- ½ tablespoon olive oil
For the Sauce
- 1 tablespoon salted butter
- ½ cup chopped onions
- ¼ teaspoon salt
- 1 clove garlic -minced
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon paprika
- ⅛ teaspoon chili powder
- ½ tablespoon freshly grated ginger -or use ⅛ teaspoon ground ginger
- ¾ teaspoon sugar
- 1 cup unseasoned tomato sauce
- ¼ cup heavy cream
For Serving
- cooked basmati rice
- naan (optional)
Instructions
Marinate the Chicken
- In a mixing bowl, combine all marinade ingredients. Add the chicken and coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Cook the Chicken
- In a 10-inch skillet over medium heat, heat the oil. Add the marinated chicken in a single layer and sear for 2 minutes, until lightly charred on one side.
- Flip the chicken pieces and sear the other side. The chicken does not need to be fully cooked yet. Transfer to a plate and cover to keep warm.
Make the Sauce
- In the same skillet, melt the butter. Add the onions and salt. Cook until the onions are soft and golden.
- Stir in the garlic, cumin, garam masala, paprika, chili powder, ginger, and sugar. Cook for 30 seconds to release their flavors.
- Add the tomato sauce and bring to a simmer. Reduce the heat to medium-low and cook for about 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cream and return the sauce to a gentle simmer.
Finish the Dish
- Return the chicken and any juices to the skillet. Simmer for 5 to 8 minutes, until the chicken is fully cooked and the sauce reaches your desired consistency. If the sauce is too thick, add a splash of water.
- Serve with rice or naan bread.
Notes
- Read Before You Start: Review the full recipe and Ingredient Notes, and check the step-by-step photos. This will help everything come together smoothly.
- Marinate for Flavor: The longer the chicken marinates, the better. Overnight is ideal for deep flavor.
- Adjust the Heat: Start with less chili powder if you’re sensitive to spice. Add more if you prefer a hotter dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love your website! I made the Chicken Tikka Masala for my daughter and she thought the recipe was amazing. Perfect for single people or doubled for a guest.
Thank you so much!
This was really good.
This was fabulous! Fun to make, too. Recipe resulted in a generous portion using a chicken breast and I had naan and rice, so all told enough for a second serving for next night’s dinner. Couldn’t make it last that long. I dove in at lunch and had the rest. Soooo good!
I’m so happy you enjoyed it!
Really tasty. I substituted canned, diced tomatoes as I live in New Zealand where the type of tomato sauce in the recipe isn’t available. There is left over Tikka Masala sauce which I will use tomorrow over a piece of fried fish. Bonus!
Good recipe.
Thank you.