This post may contain affiliate links. Please read our disclosure policy.
Experience the full, rich taste of traditional Indian cooking with this single serving Chicken Tikka Masala recipe. It’s a simple dish where marinated chicken pieces are cooked in a creamy, spiced tomato sauce. This easy recipe offers a personal portion of a beloved classic that’s easy to prepare, ensuring you get a hearty and authentic meal without any fuss.
If this Chicken Tikka Masala recipe has your interest, you’ll be thrilled to discover two of our other single serving Indian dishes. Our Butter Chicken recipe promises a creamy, flavorful experience, while the Saag Paneer offers a deliciously spiced, vegetarian alternative.
Both are crafted to deliver the rich, authentic taste of Indian cuisine in just the right size for your personal feast.
Why This Recipe Works
- Easy to Manage Portions: Cooking for one can be a challenge, but this recipe is portioned perfectly for a single serving, eliminating waste and the guesswork of scaling down recipes.
- Speedy Cooking Time: Our version of Chicken Tikka Masala is streamlined for quick preparation, making it ideal for a satisfying meal on a busy day.
- Adjustable Spice Levels: You can easily tailor the heat to your preference, making it a customizable dish that’s as mild or as spicy as you like.
- Scalable for More Servings: If you decide to cook another person, this recipe doubles effortlessly. The ingredients and cooking process remain just as simple, whether you’re serving one or two.
Ingredients
For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
Marinade Ingredients
- Chicken Thigh: I recommend using an organic, free-range chicken thigh for its superior flavor and nutritional benefits, but you can certainly choose regular chicken thighs or even a chicken breast for a leaner meal. Extra chicken can be used in Chicken Cacciatore, Chicken and Rice Casserole, and Chicken Stew.
- Greek Yogurt: Full-fat, plain Greek yogurt acts as a tenderizer, ensuring the chicken is moist and absorbs the marinade’s flavors. Leftover yogurt can be used in Chicken Shawarma, a small batch of Tzatziki Sauce, or Ambrosia!
- Garlic: Imparts a sharp, aromatic flavor that is essential in Indian cooking.
- Lemon Juice: Adds acidity, brightening the dish and balancing the rich spices. Use fresh lemon juice or a good-quality bottled lemon juice.
- Garam Masala: Garam Masala is a versatile blend that adds a touch of warmth and complexity to a variety of dishes. Having this spice mix on your rack means you’re always ready to infuse your meals with the authentic essence of Indian cuisine. Grab a bottle of garam masala from the spice section at your local grocery store, or mix up your own batch at home for a personalized touch.
- Ground Turmeric, Cumin, Coriander, Chili Powder, and Ginger: This potent mix of spices is an essential part of the marinade, delivering the warmth, color, and fiery kick characteristic of Chicken Tikka Masala. The ginger, whether ground for convenience or fresh for a sharper punch, rounds out the spice blend with its distinctive heat.
Cooking Ingredients
- Olive Oil: Used for its neutral taste and high smoke point, ideal for cooking the chicken. Feel free to use vegetable oil or avocado oil if needed.
- Butter: Adds richness and a base flavor for the tikka masala sauce.
Tikka Masala Ingredients
- Onions: They create a sweet and savory foundation for the sauce. If you’re short on time, 1/4 teaspoon of onion powder can substitute for fresh onions, though it will alter the sauce’s texture.
- Garlic: Garlic adds complexity and a fragrant aroma, enriching the dish’s flavor.
- Cumin, Garam Masala, and Ginger: These spices repeat in the sauce to mirror and intensify the flavors from the marinade. Freshly grated ginger offers a stronger taste, but ground ginger can be used as an alternative.
- Chili Powder and Paprika: They contribute both color and a smoky undertone to the sauce.
- Sugar: A pinch helps balance the acidity from the tomato sauce. Feel free to use honey instead.
- Unseasoned Tomato Sauce: The tangy base of the sauce, it marries well with the cream and spices. Leftover sauce can be used in Lasagna Soup and Hamburger Casserole.
- Heavy Cream: Provides the luxurious, creamy texture characteristic of a good tikka masala. For a lighter sauce, full-fat canned coconut milk or yogurt can substitute for heavy cream. We use heavy cream in many of our single serving and small batch recipes. Consider using leftover cream in Broccoli Cheddar Soup, Mustard Chicken, and a Mini French Silk Pie.
This single serving Chicken Tikka Masala doesn’t skimp on the authentic flavors you know and love. In scaling down the recipe, we’ve meticulously preserved the array of spices typically found in this classic dish. By maintaining the integrity of the ingredient list, each bite promises the same depth of flavor as the traditional recipe, ensuring that even in a smaller serving, you’re enjoying the genuine taste of this Indian favorite.
Recipe Variations
Here are a few twists on the classic Chicken Tikka Masala that you might enjoy:
- Vegan Tikka Masala: Replace chicken with firm tofu and follow the same marinating and cooking process.
- Vegetable-Packed: Boost the nutritional content by adding a mix of diced bell peppers, spinach, or peas to the sauce. This adds color, texture, and an extra serving of veggies to your dish.
- Coconut Twist: Substitute the heavy cream with coconut milk for a dairy-free alternative that adds a slight tropical sweetness and creamy consistency.
- Fiery Heat: If you enjoy a spicier dish, increase the amount of chili powder or add fresh chopped chilies to the sauce for an extra kick.
How To Make Chicken Tikka Masala For One
These step-by-step photos and instructions help you visualize how to make Chicken Tikka Masala. See the recipe box below for ingredient amounts and full recipe instructions.
Marinate the Chicken
- Combine the marinade ingredients in a mixing bowl, blending them well to ensure even seasoning.
- Prepare the chicken by patting it dry and cutting it into bite-sized pieces. Add the chicken to your marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate.
Pro Tip: A minimum of one hour is recommended, but for a deeper flavor, marinate the chicken for at least a few hours. If time allows, letting it marinate overnight will further enhance the flavors.
Cook the Chicken
- In a 10-inch skillet over medium heat, warm the oil. Place marinated chicken pieces in the skillet, allowing space between them. Let them sear for 2 minutes until one side develops a slight char.
- Flip the pieces to char the opposite side. It’s not necessary to cook the chicken completely at this stage.
- Transfer the chicken onto a plate and cover to keep warm.
Prepare the Sauce
- Using the same skillet, melt butter. Add onions with a pinch of salt, cooking until they’re soft and golden.
- Stir in the garlic, cumin, garam masala, ginger, sugar, and paprika, sautéing for 30 seconds to release their fragrances.
- Pour the tomato sauce into the pan, allow it to come to a simmer, then lower the heat. Stir it from time to time, allowing it to thicken, which should take around three minutes.
Pro Tip: For the sauce, it’s essential to allow it to simmer on low heat; this gentle cooking process enhances the flavors, giving the spices time to meld and infuse the sauce with a deeper, more complex taste. It’s this slow simmering that contributes to the rich and layered flavor profile characteristic of a great Chicken Tikka Masala.
- Blend in the cream smoothly, then bring the mixture to a gentle simmer once more.
Combine and Cook
- Return the chicken and any accumulated juices to the pan, simmering for 5 to 8 minutes until the chicken is thoroughly cooked and the sauce reaches your desired consistency. If the sauce thickens too much, adjust it by adding a splash of water.
You may want to serve this dish with a side of basmati rice or accompanied by naan bread.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chicken Tikka Masala turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Marinate Well: The longer the chicken sits in the marinade, the better the flavor. Aim for overnight if possible.
- Fresh Ginger Recommendation: A 1-inch knob of fresh ginger, grated, is the perfect amount for this recipe, offering a zesty punch that elevates the dish’s flavor. If fresh ginger is unavailable, you can substitute with ground ginger, although the taste will be more muted.
- Balance the Heat: If you’re sensitive to spicy foods, start with a smaller amount of chili powder. You can always add more, but it’s difficult to temper the heat once it’s there. Conversely, if you love a fiery dish, feel free to ramp up the spices to suit your taste.
Serving Suggestions
Before exploring the serving suggestions, it’s worth noting that Chicken Tikka Masala is a versatile dish that pairs wonderfully with various sides. The following are some incredible options to turn your meal into a feast:
- Basmati Rice: The fluffy grains are perfect for soaking up the rich sauce.
- Naan Bread: For scooping up every last bit of this creamy, dreamy sauce.
- Cucumber Salad: A crisp, fresh salad can balance the richness of the masala.
- Wine Pairing: Elevate your Chicken Tikka Masala with the perfect wine pairing. Consider an off-dry Riesling for its fruitiness against the masala’s heat or a robust Chardonnay to match the creaminess. If you’re more of a fan of red wines, consider a Grenache.
Storage And Reheating Tips
Storing Your Chicken Tikka Masala: To keep your Chicken Tikka Masala tasting fresh, store it in an airtight container and place it in the refrigerator. It should maintain its quality for 3 to 4 days. If you’ve made extra and would like to save it for a later date, this dish freezes well. Just make sure it’s cooled to room temperature before transferring it to a freezer-safe container or bag. It can be stored in the freezer for up to 2 months.
Reheating: When you’re ready to enjoy your Chicken Tikka Masala again, reheat it gently over medium-low heat on the stovetop, adding a splash of water or cream to loosen the sauce if needed. Stir occasionally to ensure it heats evenly. If you’re reheating from frozen, it’s best to let it thaw overnight in the refrigerator before reheating. For a quick option, use the microwave, covering the dish and heating it in intervals of 30 seconds, stirring in between to distribute the heat.
Frequently Asked Questions
You can substitute the Greek yogurt for a plant-based yogurt, use canned full-fat coconut milk instead of heavy cream, and use a plant-based butter substitute.
Yes, it’s easily scalable. Just double the ingredient amounts and cook in a larger pan.
Absolutely! You can marinate the chicken and even prepare the sauce in advance. Store them separately in the refrigerator, then simply cook the chicken and combine it with the sauce when ready to serve.
While each spice adds to the complexity of the dish, you can use a pre-mixed tikka masala spice blend instead.
If you find yourself without garam masala, no need to worry. We have a fantastic homemade garam masala recipe available on our website that’s simple to follow and will give you that authentic, warm spice blend crucial for the dish. Making it yourself not only adds a personal touch but ensures your Chicken Tikka Masala is as flavorful as possible.
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
For the marinade
- 1 (4 to 6 ounce) boneless, skinless chicken thigh , cut into 1 inch cubes
- 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 tikka masala 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
- Hot cooked basmati rice
- Naan
Instructions
Marinate the chicken
- Combine the marinade ingredients in a mixing bowl, blending them well to ensure even seasoning.
- Add the chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate.Pro Tip: A minimum of one hour is recommended, but for a deeper flavor, marinate the chicken for at least a few hours. If time allows, letting it marinate overnight will further enhance the flavors.
Cook the chicken
- In a 10-inch skillet over medium heat, warm the oil. Place marinated chicken pieces in the skillet, allowing space between them. Let them sear for 2 minutes until one side develops a slight char.
- Flip the pieces to char the opposite side. It’s not necessary to cook the chicken completely at this stage.
- Transfer the chicken onto a plate and cover to keep warm.
Prepare the sauce
- Using the same skillet, melt butter. Add onions and salt to the pan, cooking until the onions are soft and golden.
- Stir in the garlic, cumin, garam masala, paprika, chili powder, ginger, and sugar, sautéing for 30 seconds to release their fragrances.
- Pour the tomato sauce into the pan, allow it to come to a simmer, then reduce the heat to medium-low. Stir it from time to time, allowing it to thicken, which should take around three minutes.
- Stir in the cream, then bring the mixture to a gentle simmer once more.
Combine and cook
- Return the chicken and any accumulated juices to the pan, simmering for 5 to 8 minutes until the chicken is thoroughly cooked and the sauce reaches your desired consistency. If the sauce thickens too much, adjust it by adding a splash of water.
- Serve this dish with a side of basmati rice or accompanied by naan bread.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chicken Tikka Masala turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Marinate Well: The longer the chicken sits in the marinade, the better the flavor. Aim for overnight if possible.
- Fresh Ginger Recommendation: A 1-inch knob of fresh ginger, grated, is the perfect amount for this recipe, offering a zesty punch that elevates the dish’s flavor. If fresh ginger is unavailable, you can substitute with ground ginger, although the taste will be more muted.
- Balance the Heat: If you’re sensitive to spicy foods, start with a smaller amount of chili powder. You can always add more, but it’s difficult to temper the heat once it’s there. Conversely, if you love a fiery dish, feel free to ramp up the spices to suit your taste.
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.
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.