Chicken Tikka Masala Bake is a hands-off way to enjoy bold, comforting, Indian flavors! Enjoy a hearty, flavorful dinner in about an hour!
Chicken Tikka Masala is one of the most popular Indian Recipes both on this site and in Indian restaurants all over the world. This easy version is perfect for busy weeknights whenever a craving hits!
Sabrina’s Chicken Tikka Masala Bake Recipe
This recipe is one of the easiest ways to make Chicken Tikka Masala ever! No marinating chicken, no fancy spices, and only an hour of your time is all you need to make this tasty Indian dish. Instead of a garam masala spice blend, this recipe uses pantry spices you probably have on hand. If you are expanding your spice cabinet, you should definitely look into getting some garam masala; it adds depth and warmth to any curry, bean, or soup dish.
Recipe Card
Ingredients
- 6 chicken thighs , (bone in, skin on)
- 1 tablespoon unsalted butter
- 1 tablespoons cumin
- 1 tablespoons paprika
- 3/4 tablespoons ground coriander
- 3/4 teaspoons ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 6 cloves garlic , minced
- 2 tablespoons ginger , minced
- 14 ounces crushed tomatoes , (1 can)
- 1/2 cup heavy cream
- 1 can chickpeas , drained and rinsed
- 1/2 yellow onion , chopped
Instructions
- Preheat oven 375 degrees.
- Mix the cumin, paprika, coriander, turmeric, cayenne pepper, and salt into a small bowl.
- In a large saucepan on medium high heat, add the butter and the spices, stirring well for 30 seconds until you can smell them well.
- Add in the garlic and ginger and stir an additional 30 seconds.
- Add in the crushed tomatoes and heavy cream, stir and let simmer on a low-medium heat for 7-10 minutes.
- Arrange chicken thighs in a 13×9-inch casserole dish.
- Stir the chickpeas and onions into the sauce, then pour sauce over the chicken.
- Bake for 40-45 minutes, until internal temperature of chicken reaches 165 degrees.
Nutrition
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Chef’s Note
This dish is juicy and tender when done right! It’s best with bone-in chicken, like chicken legs or chicken quarters. If you use boneless chicken, make sure to reduce the cooking time and marinate the chicken to keep it from drying out. Another great ingredient choice you can make is to use a can of coconut milk instead of the cream, just add the coconut milk after cooking and before serving. Enjoy!
Table of Contents
About this Recipe
Baked Chicken Tikka Masala is made with bone-in, skin-on chicken thighs instead of the traditional boneless, skinless chicken breasts. The dark meat of chicken thighs plus the skin traps moisture, so you don’t have to worry about it drying out with the longer baking time. This also means you can skip the yogurt-spiced marinade and still get juicy chicken!
What to Serve With
Tikka Masala is usually served with basmati rice, which can be a little trickier for home cooks to master. This dinner is all about ease, so serve Chicken Tikka Masala Bake with Steamed White Rice, Roasted Red Potatoes, or easy mashed potatoes. For veggies, serve a side of sautéed green beans. Don’t forget dinner rolls or Naan for the extra sauce.
How to Serve and Store
- Serve: Chicken Tikka Masala can be at room temperature for up to 2 hours before refrigeration
- Store: Place cooled chicken in an airtight container and refrigerate for up to 3 days.
- Freeze: Cool completely before freezing chicken in a sealed container or freezer-safe bag for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 350 degrees until hot, about 20 minutes.
Slow Cooker Version
- In a skillet, toast the spices in butter until very fragrant, about 30 seconds.
- Stir in the garlic cloves and ginger, cooking for an extra 30 seconds. Remove from heat.
- Add the spice mixture and the remaining ingredients, except the heavy cream, to the slow cooker and stir to combine.
- Cover with lid and cook for 6-8 hours on low or 3-4 hours on high. Stir the room-temperature heavy cream into the sauce, cover, and cook for 30 minutes longer.
Variations
- Marinade: Marinate chicken for up to 24 hours in the same spice blend as the recipe. Double all spices (except ginger) and season chicken with half, reserving the rest for the sauce. Place chicken in a bag with 1 cup Greek yogurt and ¼ cup lemon juice. Mix around and refrigerate at least 1 hour.
- Veggies: Some traditional curry vegetables you can add to your bake are diced red or gold potatoes, frozen peas, or sliced carrots. Peel and dice the potatoes into ½ inch pieces to cook in the sauce with chicken, like a casserole.
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These photos were used in a previous version of this post:
I was surprised by how easy this recipe was considering how much flavor it has. The chicken came out tender and the sauce was rich, creamy, and perfectly spiced. I served it with rice and naan and it felt like a cozy takeout meal at home. Definitely adding this to my weekly rotation.
Thanks Igor for the five star review.