This chicken tikka masala with rice recipe is the perfect cozy weeknight dinner. What I love about this Chicken dinner is that it’s made with simple ingredients, comes together in under an hour, and still tastes restaurant-quality.

I’ve been making this on repeat because it makes amazing leftovers and it’s one of those rare meals my 18-month-old absolutely devours.

If you like this dish, you should try my Chicken Teriyaki Pineapple Bowl, Chicken Fajita Casserole, Shrimp Egg Roll in a Bowl or my One-Pan Chicken Enchilada Bowl.

Why You’ll Love This Recipe

Big flavor with everyday ingredients
Creamy, cozy, saucy, and perfect for dipping naan
Family-friendly (toddler-approved!)
One-pan recipe

What you need:

For the Chicken Marinade

Chicken breast – Lean protein that stays tender after marinating and cooking
Plain full-fat yogurt – Tenderizes the chicken and adds classic tikka masala flavor
Masala curry paste – Brings warm spices and depth with minimal effort (red curry paste works in a pinch)

For the Sauce

Butter – Creates a rich, flavorful base for the sauce
Yellow onion – Adds sweetness and builds the foundation of the sauce
Garlic – Enhances flavor and aroma
Crushed tomatoes – Adds body, acidity, and balance to the creamy sauce
Red curry paste – Deepens the spice profile and boosts flavor
Full-fat coconut milk – Makes the sauce creamy and cozy without heavy cream
Salt & pepper – Essential for balancing all the flavors
Smoked paprika (optional) – Adds subtle smokiness and warmth
Extra butter (optional) – For an even richer, restaurant-style finish

For Serving

Naan – Ideal for scooping and dipping into the creamy sauce
Basmati rice – Light, fluffy, and perfect for soaking up the sauce
Fresh cilantro – Adds brightness and freshness

How to Make Chicken Tikka Masala with Rice at home

Make the rice: Cook basmati rice according to package instructions or make this easy Coconut Cilantro Rice for extra flavor.

Marinate the chicken: In a bowl, toss the chicken with yogurt and masala curry paste until coated. Set aside to marinate for 20–30 minutes.

Start the sauce: Melt butter in a large pan over medium heat. Add onion and garlic and cook until softened and fragrant.

Cook the chicken: Add the marinated chicken to the pan and cook, stirring occasionally, until lightly browned.

Build the sauce: Stir in crushed tomatoes, red curry paste, salt, pepper, and smoked paprika (if using). Simmer for about 5 minutes.

Make it creamy: Pour in coconut milk and simmer until the sauce thickens. Taste and adjust seasoning as needed.

Serve: Spoon over rice and finish with fresh cilantro and warm naan.

Tips & Tricks

Want a richer sauce? Add another tablespoon of butter.
For more heat, add red pepper flakes or a spicier curry paste.
This reheats beautifully—great for next-day lunches.

How to Store

Transfer cooled leftovers to an airtight container.
Store in the refrigerator for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months.

How to Reheat

Stovetop (best texture):
Add tikka masala to a skillet and warm over medium heat for 5–6 minutes, adding a splash of water or coconut milk if the sauce has thickened.

Microwave (quickest):
Heat in 45–60 second intervals, stirring in between until warm.

If frozen:
Thaw overnight in the fridge, then reheat using the above methods.

I hope you are Over the Spoon for this recipe!
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Weeknight Chicken Tikka Masala with Rice (Easy Yogurt Marinade!)

Why You’ll Love This Recipe