Chicken Tikka Masala Bake

6 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Chicken Tikka Masala Bake is the easiest recipe ever! Simply prepare the sauce, pour over chicken thighs, and bake in the oven for Tikka Masala in 1 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!

Chicken Tikka Masala Bake in baking dish


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 are needed to make this tasty Indian dish. A simple flavorful sauce poured over chicken then baked for an easy main dish finished hands off while you prepare your favorite sides.

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 trap 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!

Chicken Tikka Masala Bake in baking dish

This Chicken Tikka Masala Bake has all the rich flavors that you love in traditional Tikka Masala, but without any special purchases. Instead of garam masala spice blend, this recipe uses pantry spices you probably have on hand like paprika, coriander, and turmeric. 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.

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.


  • Chicken: Chicken Tikka Masala Bake is best with bone in chicken like chicken legs or chicken quarters. If you use boneless chicken, reduce the cooking time and marinate the chicken to keep it from drying out.
  • 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.
  • Coconut Milk: Instead of heavy cream, you can use a can of coconut milk. Add the coconut milk to the sauce after is has baked with the chicken, before serving.
  • 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.

Slow Cooker Chicken Tikka Masala

  • In a skillet, toast the spices in butter until very fragrant, about 30 seconds.
  • Stir in the garlic cloves and ginger, cooking 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 room temperature heavy cream into the sauce, cover and cook for 30 minutes longer.



  • Serve: Chicken Tikka Masala Bake can be at room temperature for up to 2 hours before it should be refrigerated.
  • Store: Place cooled Chicken Tikka Masala Bake in an airtight container and refrigerate for up to 3 days.
  • Freeze: Cool Chicken Tikka Masala Bake completely before freezing 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.

Chicken Tikka Masala Bake in baking dish

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Chicken Tikka Masala Bake

Chicken Tikka Masala Bake is the easiest recipe ever! Simply prepare the sauce, pour over chicken thighs, and bake in the oven for Tikka Masala in 1 hour!
Yield 6 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian
Author Sabrina Snyder


  • 6 chicken thighs , bone in, skin on
  • 1 tablespoon 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
  • 1 can crushed tomatoes (14 ounces)
  • 1/2 cup heavy cream
  • 1 can chickpeas , drained and rinsed
  • 1/2 onion , chopped


  • 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 13x9 casserole dish.
  • Stir the chickpeas and onions into the sauce and pour sauce over the chicken.
  • Bake for 40-45 minutes, until internal temperature of chicken reaches 165 degrees.


Calories: 443kcal | Carbohydrates: 10g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 174mg | Sodium: 327mg | Potassium: 609mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1246IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 3mg

Chicken Tikka Masala Bake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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