Tikka masala usually means chicken marinated and grilled on skewers, then finished in a separate saucepan. This folds it into one skillet: sear the chicken hard for char flavor, build the sauce in the fond it leaves behind, then let the chicken finish cooking right in that sauce. Fifteen minutes of marinating is enough on a weeknight — skip it if you're truly short on time and it will still work, just with a little less depth.

Skillet Chicken Tikka Masala

Scale

Method

In a bowl, stir the chicken with the yogurt, half the garlic, half the ginger, 1 teaspoon of the garam masala, and 0.5 teaspoon of the salt. Let it sit on the counter while you chop everything else — even fifteen minutes helps it take up flavor.
15 min
Heat the oil in a large skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip off, and sear in a single layer, working in batches if needed, until browned on the outside but not cooked through. Set aside.
6 min
Add the onion to the same skillet and cook, stirring occasionally, until soft and starting to turn golden at the edges.
5 min
Stir in the remaining garlic, ginger, and garam masala along with the cumin, smoked paprika, turmeric, cayenne, and remaining salt. Cook until fragrant — you'll smell the spices bloom.
1 min
Pour in the crushed tomatoes and broth, scraping up any browned bits stuck to the pan. Simmer until slightly thickened.
6 min
Return the chicken and any accumulated juices to the skillet. Stir in the cream and simmer until the chicken is cooked through (165°F/74°C at the thickest piece) and the sauce clings to a spoon rather than pooling around it.
7 min
Remove from the heat, stir in the cilantro, and taste for salt before serving.

Substitutions

Chicken thighs — Chicken breast, cut slightly smaller. Add it during the final simmer instead of searing it first — it only needs about five minutes or it dries out.
Heavy cream — Full-fat coconut milk for a dairy-free sauce. It will taste sweeter and lean more toward a curry than a masala.
Cayenne pepper — Leave it out entirely for a mild version, or double it for real heat.

Storing leftovers

Keeps four to five days in the fridge in a sealed container. Reheat gently over low heat, stirring often — a hard boil can cause the cream to split. Add a splash of broth if the sauce has thickened too much. Freezes well for up to two months; thaw in the fridge before reheating.

Questions

Can I use chicken breast instead of thighs?

Yes — cut it a little smaller and add it during the final simmer rather than searing it first, since breast dries out fast and only needs about five minutes to cook through.

Is this really tikka masala without a grill?

Traditional tikka masala chars the chicken on skewers before it hits the sauce. Searing it hard in the skillet gets you most of that flavor without a second appliance or a trip outside.

What should I serve it with?

Rice or warmed naan soaks up the sauce well. Either can be ready by the time the chicken finishes simmering.

Can I make it ahead?

Yes — the sauce actually improves overnight as the spices settle in. Reheat gently so the cream doesn't split.