The chickpeas are such a good addition here! They fit right into that creamy sauce and give you little bites of something different between the pieces of chicken (and they’re pretty good at catching all that sauce too!). You still get all those lovely tikka masala flavors, just with a little extra goodness in every spoonful. And as a nice little bonus, each serving has around 27g of protein and 4.6g of fiber.
Now, there is a little waiting involved because the chicken needs at least 30 minutes in its yogurt marinade. If you have a few hours to spare, even better haha.
But don’t worry, you don’t need to plan your whole day around it. You can use that time to chop the onion, get the spices ready and have everything waiting for when it’s time to cook!!
And once the chicken is marinated, everything comes together in the same skillet. You brown the chicken first, then make the sauce right in that pan, with all those lovely flavorful bits left behind. Add the cream, chickpeas and chicken back in, let everything simmer gently… and just wait until you see how that sauce turns out!
A Few Things Before You Start
You’ll notice that ginger, garlic and garam masala appear twice in the ingredient list. That’s on purpose! Some go into the chicken marinade and the rest into the sauce, so keep them separate as you measure everything out. Otherwise, it’s surprisingly easy to throw it all into the marinade and then wonder where your sauce spices went!
And make sure you’re using tomato passata (often sold as strained tomatoes), not tomato paste. Passata is made from smooth, strained tomatoes, while tomato paste is much more concentrated. They’re not interchangeable here! One little tip: have your passata open and ready before you start toasting the spices, because those only need a few seconds in the hot pan.
Oh, and the chickpeas should already be cooked, drained and rinsed. Canned chickpeas are perfect for this! They only need to warm through in the sauce while the chicken finishes cooking, so there’s no need to cook them separately.
Chicken & Chickpea Tikka Masala
Step-by-step photos can be seen below the recipe card.
Ingredients
For the chicken
- 1.1 lb chicken breast (500 g), cut into bite-size pieces
- 3/4 cup plain Greek yogurt approximately (180 g)
- 1 tablespoon plus 1 teaspoon lemon juice approximately (20 g)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon plus 2 teaspoons fresh ginger approximately (10 g), grated
- 2 garlic cloves finely minced
For the sauce
- 1/4 cup vegetable oil (60 ml), divided
- 1 cup yellow onion approximately (150 g), finely chopped
- 1 tablespoon plus 2 teaspoons fresh ginger approximately (10 g), grated
- 2 garlic cloves finely minced
- 2 teaspoons brown sugar approximately (10 g)
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1 cup tomato passata (strained tomatoes) approximately (250 g)
- 1 cup plus 1 tablespoon heavy cream approximately (250 ml)
- 1 1/4 cups cooked chickpeas approximately (200 g), drained and rinsed
- salt as needed
- 3 1/3–5 1/3 tablespoons water (50–80 ml), only if needed
For serving
- fresh cilantro or parsley optional
- flatbread optional
Instructions
- Place the Greek yogurt in a large bowl. Add the lemon juice, cumin, garam masala, chili powder, salt, grated ginger, and garlic.
- Mix until the marinade is smooth and evenly combined.
- Add the chicken pieces and toss thoroughly so they are well coated on all sides.
- Cover the bowl and refrigerate for at least 30 minutes. If possible, let the chicken marinate for a few hours.
- Heat about half of the vegetable oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade and arrange the pieces in the skillet without overcrowding. If necessary, cook the chicken in two batches.
- Brown the chicken for about 5-6 minutes, turning it during cooking so it colors on several sides. It does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
- Transfer the chicken to a plate and set aside.
- Add the remaining oil to the same skillet, then add the chopped onion. Cook over medium heat for about 4-5 minutes, stirring often, until softened and lightly golden.
- Add the ginger and garlic and cook for about 30 seconds.
- Add the brown sugar, ground coriander, smoked paprika, and garam masala. Stir for a few seconds, allowing the spices to toast lightly without burning.
- Pour in the tomato passata and stir well to combine with the spiced base.
- Cook over medium-low heat for about 4-5 minutes, stirring occasionally, until the sauce begins to reduce slightly.
- Add the heavy cream and stir until the sauce is smooth and creamy.
- Add the drained chickpeas and browned chicken, along with any juices left on the plate.
- Let everything simmer gently until the chicken is fully cooked through, about 8–10 minutes. If you’re using a food thermometer, the thickest pieces should reach 165°F (74°C). The sauce should be creamy and well combined.
- If the sauce becomes too thick during cooking, add a little water at a time until you reach the desired consistency.
- Taste and adjust the salt if needed.
- Serve the chicken & chickpea tikka masala hot and, if desired, garnish with fresh cilantro or parsley and serve with flatbread.
Notes
Nutrition
- Calories
- 450 kcal
- Carbohydrates
- 22 g
- Protein
- 27 g
- Fat
- 29 g
- Saturated fat
- 12 g
- Sodium
- 470 mg
- Fiber
- 4.6 g
- Sugar
- 9 g
Nutrition information is provided as an estimate and should only be used as an approximation.
How to Make Chicken & Chickpea Tikka Masala
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Gather all of your ingredients.
First, get everything ready! Cut the chicken into bite-size pieces, chop the onion, mince the garlic and grate the ginger. You’ll also want a large bowl for the marinade, a large skillet and a plate for the browned chicken.
Keep your marinade and sauce ingredients in separate groups so everything is ready when you need it. A little preparation now makes the cooking part so much easier!
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Marinate the chicken.
In a large bowl, mix the Greek yogurt, lemon juice, cumin, garam masala, chili powder, salt, ginger and garlic until smooth. Add the chicken and give everything a really good mix, making sure every piece is coated in that lovely spiced yogurt.
Cover the bowl and pop it into the fridge for at least 30 minutes. Got a few hours? Even better! The yogurt helps the seasonings cling to the chicken and that little bit of tang works so well with the creamy sauce we’re making later.
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Brown the chicken.
Heat about half the vegetable oil in a large skillet over medium-high heat. Lift the chicken out of the marinade, letting the excess drip off, and arrange the pieces in the hot pan.
And please don’t crowd the skillet! We want the chicken to get some nice golden color, not sit there steaming in its own juices. Cook in two batches if you need to, turning the pieces for about 5–6 minutes until browned on several sides.
Transfer the chicken to a plate and set it aside. Don’t worry if it isn’t completely cooked through yet (it’s not supposed to be!). It’ll finish cooking in the sauce.
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Make the spiced tomato sauce.
Using the same skillet, add the remaining oil and chopped onion. Cook over medium heat for about 4–5 minutes, stirring occasionally, until the onion has softened and turned lightly golden.
Add the ginger and garlic, give everything a stir for about 30 seconds, then add the brown sugar, ground coriander, smoked paprika and garam masala. Stir for just a few seconds until the spices smell wonderful. Keep an eye on them, though… we want them fragrant, not burnt!
Pour in the tomato passata (strained tomatoes) and give everything a good stir, scraping up those flavorful bits from the bottom of the pan. Lower the heat to medium-low and let the sauce cook for another 4–5 minutes, until it starts to thicken slightly.
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Add the cream, chicken and chickpeas.
Now for the creamy part! Pour in the heavy cream and stir until the tomato sauce turns smooth and creamy. Add the cooked, drained chickpeas and browned chicken, along with any juices left on the plate (don’t leave those behind!).
Gently stir everything together and let it simmer for about 8–10 minutes, until the chicken is fully cooked and the sauce has come together. Check the thickest chicken pieces with a thermometer to make sure they’ve reached 165°F (74°C).
If the sauce gets a little too thick, add a splash of the reserved water until you’re happy with the consistency. But don’t add it automatically! You might find the sauce is just right without it.
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Taste and bring it to the table.
Give the sauce one last taste and add a little salt if needed. Then finish with some freshly chopped cilantro or parsley, if you like.
Serve it nice and hot, with flatbread on the side for scooping up all that creamy, spiced sauce. Because leaving that sauce behind would be a shame!!
Serving Suggestions
There’s plenty of that creamy, spiced sauce to enjoy, so you’ll definitely want something good to go with it! Here are a few of my favorite ideas:
- Basmati rice: Fluffy white basmati rice is a classic choice and it’s perfect for soaking up all that lovely sauce.
- Naan or flatbread: Warm, soft naan is practically made for scooping up curry (because we are NOT leaving any of that sauce behind!).
- Cucumber raita: Something cool and refreshing to go with all those warm spices. The yogurt adds a lovely creamy contrast too!
- Cucumber salad: If you want something a little lighter, a simple cucumber salad adds freshness and crunch.
- Brown rice or roasted vegetables: A great and simple option if you’re looking to add some extra fiber to your meal.
Make-Ahead & Storage
Want to get a head start on dinner? You can marinate the chicken a few hours ahead and keep it covered in the fridge until you’re ready to cook. You can also chop the onion, prepare the ginger and garlic, and measure out all those lovely spices in advance. That way, when it’s time to cook, everything is ready to go!
Got leftovers? This Chicken & Chickpea Tikka Masala keeps in the fridge for 3–4 days. Just transfer it to shallow, airtight containers and refrigerate within 2 hours. And the good news? The flavors have more time to mingle, so you might enjoy it just as much the next day!!
When you’re ready to reheat, warm it gently on the stove or in the microwave, stirring occasionally until it’s piping hot all the way through (165°F / 74°C). If the sauce has thickened in the fridge, add a little splash of water to loosen it up again.
And freezing? Yes, you can freeze cooked portions for up to 3 months! Just let the curry cool promptly, transfer it to airtight, freezer-safe containers and pop it into the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove or microwave. The cream sauce might separate a little after thawing, but a good stir and a splash of water should help bring it back together.