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Bowls of chicken and chickpea curry served with flatbread
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Chicken & Chickpea Tikka Masala

Prep Time 20 minutes
Cook Time 35 minutes
Marinating (minimum) 30 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Tender pieces of yogurt-marinated chicken and chickpeas simmered in a rich, creamy tomato sauce with ginger, garlic and warm spices. Everything comes together in one skillet, with plenty of delicious sauce for scooping up with flatbread (trust me, you'll want some!). A comforting, protein-packed dinner that's full of flavor!
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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
 

  1. Place the Greek yogurt in a large bowl. Add the lemon juice, cumin, garam masala, chili powder, salt, grated ginger, and garlic.
  2. Mix until the marinade is smooth and evenly combined.
  3. Add the chicken pieces and toss thoroughly so they are well coated on all sides.
  4. Cover the bowl and refrigerate for at least 30 minutes. If possible, let the chicken marinate for a few hours.
  5. Heat about half of the vegetable oil in a large skillet over medium-high heat.
  6. Remove the chicken from the marinade and arrange the pieces in the skillet without overcrowding. If necessary, cook the chicken in two batches.
  7. 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.
  8. Transfer the chicken to a plate and set aside.
  9. 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.
  10. Add the ginger and garlic and cook for about 30 seconds.
  11. Add the brown sugar, ground coriander, smoked paprika, and garam masala. Stir for a few seconds, allowing the spices to toast lightly without burning.
  12. Pour in the tomato passata and stir well to combine with the spiced base.
  13. Cook over medium-low heat for about 4-5 minutes, stirring occasionally, until the sauce begins to reduce slightly.
  14. Add the heavy cream and stir until the sauce is smooth and creamy.
  15. Add the drained chickpeas and browned chicken, along with any juices left on the plate.
  16. 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.
  17. If the sauce becomes too thick during cooking, add a little water at a time until you reach the desired consistency.
  18. Taste and adjust the salt if needed.
  19. Serve the chicken & chickpea tikka masala hot and, if desired, garnish with fresh cilantro or parsley and serve with flatbread.

Notes

Marinating: Keep the chicken covered in the refrigerator for at least 30 minutes, or a few hours if possible.
Browning: Leave space between the pieces and work in batches if needed. The chicken finishes cooking in the sauce; check for 165°F (74°C) before serving.
Sauce: Use cooked, drained and rinsed chickpeas. Add the measured water gradually only if the sauce becomes too thick.

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.