A creamy, spicy, flavor-packed dish that comes together in just 30 minutes, this easy chicken tikka masala with garlic naan brings bold Indian flavors to my kitchen without any hassle. Marinated, charred chicken is simmered in a luscious tomato-cream sauce and served with buttery, garlic-infused naan made right on the stovetop.

Why You’ll Love This Recipe

I love this recipe because it’s a simplified version of a restaurant classic that doesn’t compromise on flavor. The chicken turns out tender and charred with a bold spice profile, while the creamy tomato masala sauce is deeply comforting. Making naan at home might sound complicated, but I use store-bought pizza dough, making it incredibly easy to prepare fresh, fluffy garlic naan right on the stovetop. It’s my go-to dish when I’m craving something warm, rich, and satisfying—perfect for cozy nights or when I want to impress guests with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken kabobs (tikka):

• 1 cup plain yogurt

• 2 tablespoons Ginger-Garlic Paste (or 1 tablespoon minced ginger + 1 tablespoon minced garlic)

• 1 tablespoon garam masala

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon kosher salt

• 1 pound boneless, skinless chicken breasts or thighs, cut into large bite-sized chunks

For the masala (sauce):

• 2 tablespoons butter

• 2 teaspoons olive oil

• 1/2 cup minced onion

• 1 jalapeno pepper, minced

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 cup diced tomatoes

• 2 tablespoons tomato paste

• 1 tablespoon garam masala

• 1 teaspoon paprika (optional)

• 1 teaspoon kosher salt

• 1 cup water

• 1/2 cup heavy cream or sour cream

• Minced fresh cilantro, for garnish

For the garlic naan:

• Small pizza dough

• 4 cloves garlic, minced

• 2 tablespoons melted butter

Directions

Marinate the Chicken:
I start by mixing the yogurt, garlic and ginger, garam masala, cayenne, black pepper, and salt in a bowl. I add the chicken and toss to coat everything well. Then I cover and refrigerate it for at least 30 minutes or overnight if I’m planning ahead.

Cook the Chicken:
Once the chicken is marinated, I thread the pieces onto skewers. I prefer to broil them in a preheated 450°F oven for about 15-20 minutes, but I’ve also grilled them on a griddle pan or outdoor grill. The goal is that beautiful char on the outside and juicy tenderness on the inside.

Prepare the Masala Sauce:
While the chicken’s cooking, I get started on the sauce. In a large pan, I heat butter and olive oil, then sauté the onions until golden. I stir in the jalapeno, garlic, and ginger, cooking just until fragrant. Then I add tomatoes, tomato paste, garam masala, paprika, and salt. After letting that simmer for a bit, I pour in the water and let it cook for about 15 minutes. Finally, I stir in the cream and let it simmer for another few minutes before adding the cooked chicken. I make sure to coat every piece in that rich sauce.

Make the Garlic Naan:
I mix melted butter with minced garlic in a small bowl. Then I divide the pizza dough into 8 equal portions, roll them out into circles, and cook each on a hot, lightly greased skillet. As soon as bubbles and browned spots appear, I flip it and brush on that delicious garlic butter. It puffs up beautifully and makes the perfect side for scooping up the tikka masala.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total—10 minutes of prep and 30 minutes of cooking time. It’s ideal for a weeknight dinner that feels special without the stress.

Variations

When I want to switch things up, I sometimes use coconut milk instead of cream for a dairy-free version with a slightly tropical twist. For a spicier kick, I add more cayenne or an extra jalapeno. If I’m out of naan, I’ve even served this with basmati rice or roti. The chicken marinade also works great with tofu or paneer for a vegetarian option.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken tikka masala gently on the stovetop over medium heat or in the microwave in short bursts, stirring often. I keep the naan wrapped in foil and warm it in the oven or on a pan until soft again.

FAQs

How do I make this dish vegetarian?

I like to swap the chicken for tofu or paneer. I marinate and grill it the same way and then toss it in the masala sauce. It’s still packed with flavor.

Can I use canned tomatoes instead of fresh?

Yes, I often use canned diced tomatoes when I don’t have fresh ones on hand. They work perfectly and save me some prep time.

What if I don’t have skewers for the chicken?

No problem—I lay the marinated chicken pieces directly on a foil-lined baking sheet and broil them. They still get that nice char and stay juicy.

Can I freeze the leftovers?

I don’t usually freeze the naan since it’s best fresh, but the chicken tikka masala sauce freezes well. I let it cool completely, then store it in freezer-safe containers for up to 2 months.

Is the garlic naan dough homemade?

No, I use store-bought pizza dough to keep things simple. It saves time and still turns out delicious and fluffy.

Conclusion

This easy chicken tikka masala with garlic naan is one of those meals I make again and again. It’s bold, creamy, and comforting with just the right balance of spice. The fact that I can whip it up in under an hour—naan included—makes it a true weeknight winner. Whether I’m cooking for guests or just treating myself, this dish never fails to hit the spot.