Quick Chicken Tikka Masala for Two

Quick Chicken Tikka Masala for Two

11 Reviews
From: EatingWell Magazine, September/October 2010

One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We've simplified it to a one-skillet dish for two and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.

Ingredients 2 servings

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  • 2 teaspoons garam masala (see Note)
  • ¼ teaspoon salt
  • ⅛ teaspoon turmeric
  • ¼ cup all-purpose flour
  • 8 ounces chicken tenders
  • 2 teaspoons canola oil, divided
  • 3 cloves garlic, minced
  • 1 small sweet onion, diced
  • 2 teaspoons minced fresh ginger
  • 1 15-ounce can diced tomatoes, undrained
  • 2 tablespoons whipping cream
  • ¼ cup chopped fresh cilantro for garnish


  • Active

  • Ready In

  1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with ¼ teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1½ teaspoons of the remaining flour.)
  2. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1½ teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
  4. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
  • Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 298 calories; 13 g fat(4 g sat); 4 g fiber; 20 g carbohydrates; 26 g protein; 50 mcg folate; 79 mg cholesterol; 6 g sugars; 0 g added sugars; 1,036 IU vitamin A; 31 mg vitamin C; 110 mg calcium; 3 mg iron; 599 mg sodium; 698 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 vegetable, 3 lean meat, 2 fat

Reviews 11

January 14, 2019
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By: nmchilecat
I've never had tikka masala before, although I love Indian food. Hubby and I thought this was fantastic! I made exactly per the recipe and will definitely make again! Served it with basmati rice and fresh green beans, parboiled and then sautéed in a little olive oil and garlic, salt and pepper. And thank you other reviewers who add what they serve things with. When making something I've never had before, it really helps to know what sides others serve with it!
July 04, 2017
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By: Pamela Kauffman
Made this for my daughter who loves Indian food and substituted the cream for 2%milk since I had no cream. Also had no canned diced tomatoes so subbed 3/4 a can of tomatoe sauce and some fresh cherry tomatoes and added an extra teaspoon of flour to thicken. I loved it but usually for go recipes that have cream due to the calories. Will definitely make this again!
December 17, 2016
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By: Itchyed
Absolutely delicious! Amazing flavors. Turned out perfect just by following the recipe. I thought about serving it over rice, but decided to forgo the extra calories and glad I did. It was very satisfying just as it is.
February 11, 2016
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By: kascat558
Sadly disappointing I was so excited to try this as I love tikka masala. The flavoring didn't taste like good tikka masala. My husband and son gave it a thumbs down. I was slightly more positive about it, but in the end, didn't really enjoy it. I even tried the leftovers the next day and it didn't help. Pros: Fast Cons: Doesn't taste like real tikka masala
November 23, 2014
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By: EatingWell User
Comfort meal Made as the recipe suggested but needed more salt. Other then that the recipe/meal was terrific. I served it over a sweet potato, would did make this meal again, Sooo good Pros: P
November 22, 2014
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By: MaxBew
Scraped our plates clean! Stuck to recipe. Wonderful aroma, flavors and quick to whip together. We only indulge in authentic Indian food one in a while ... in between time I ask Hubby to grab some quick heat-up Tikka's, from the supermarket, on the way home from work. In a re-surged effort to eat better I decided to try this tonight and we are both very glad I did - just scraped our plates clean 10mins ago! this was so good, nice thick sauce, chicken just melted in the mouth and yes there are those wonderful Tikka flavors. We both needed to add a little more salt to taste but not too much. I used diced tomatoes in a rich sauce and might try fire roasted tomatoes next time. Pros: Very Tasty & Quick Cons: None
February 08, 2013
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By: EatingWell User
Such dynamic flavors, will make again and again! This meal felt decadent and the flavor profile was impressive. I did not have garam masala on hand, much to my surprise, so I improvised based on a few google searches. I substituted: 1/2 tsp. curry powder, 1/2 tsp freshly ground coriander seeds, 1 freshly ground allspice, and 1/2 tsp smoked spanish paprika and it worked beautifully. I also served it over quinoa instead of rice, which worked really well since it doesn't get soggy under the masala sauce. Fantastic recipe!! Pros: Flavorful, Aromatic, Easy to Make Cons: Oil called for was too little, Needed more salt
May 11, 2012
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By: EatingWell User
Made As Written, Yummy Healthy Indian I followed the directions, a little heavy on the spices and cream. It needs to be salted to taste as well, I've found this to be critical when serving my favorite restaurant meals at home. You can skimp on the fat, but not salt. Served this with brown basmati rice that I cooked in a rice cooker with cinnamon sticks, bay leaf, a little Penzey's punjab mix, and cardamom pods. A real winner for a weeknight dinner. Filling and satisfying and about 1/3 of the calories of tikka masala in an Indian restaurant. Pros: Aromatic, Flavorful Cons: Not restaurant quality, but no restaurant calories either. Needs Salt
January 04, 2012
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By: EatingWell User
This was excellent and very aromatic. I used a 24 oz can of crushed tomatoes instead of what the recipe called for, and this made the dish mild and made additional sauce to accompany the rice.
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