Chicken Tikka Masala

~A Homemade Indian Classic~

My favourite Indian dish for meal prep has to be Chicken Tikka Masala. With the magic of garam masala, turmeric, paprika, and coconut milk, this recipe brings authentic Indian flavors straight to your kitchen. Yes, there are a few ingredients involved, but trust me – each one adds a layer of flavor that makes it worth the effort.  You can use my homemade garam masala blend if you want to make it from scratch – check it out in the Exclusive Recipe section. I like it spicy, I like it aromatic, and it works great for lunch or dinner. For anyone who loves bold, flavorful dishes, this one is just… mwah – chef’s kiss!

You’ll definitely love it because it’s meal prep friendly.

The Recipe

Time: 40–50 min Difficulty: Medium Servings: 2 portions

Ingredients

For the chicken marinade:

• 100 g plain yogurt
• 3 cm piece of fresh ginger, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground paprika
• 1 tsp salt
  

For the sauce:

• 200 g tomato purée
• 200 ml coconut milk
• 3 cm piece of fresh ginger, finely chopped
• 3 garlic cloves, minced
• 1 onion, finely chopped
• 2 tsp garam masala
• 1 tbsp coconut sugar
• 1 tbsp olive oil
• ½ tsp turmeric
• ½ tsp ground paprika
• Juice of ½ lime (or to taste)
• Salt to taste
  

For serving:

• 240 g cooked rice (120 g per portion)
• Fresh coriander (optional for sure)
• A wedge of lime

Instructions

1. Cut the chicken breasts into large chunks. In a bowl, combine the chicken with yogurt, olive oil, ginger, garlic, garam masala, turmeric, paprika, and salt. Cover and marinate overnight in the fridge for best flavor.
2. Heat a non-stick pan over medium heat (no extra oil needed) and cook the marinated chicken pieces until lightly browned. Set aside.
3. In the same pan, heat olive oil and sauté the chopped onion, garlic, and ginger until softened. Add garam masala, turmeric, and paprika, stirring until fragrant.
4. Pour in tomato purée and coconut milk, then blend the sauce until smooth for a creamy texture.
5. Return the chicken to the pan, stir to coat in the sauce, and let it simmer for 5–10 minutes. Add coconut sugar, lime juice, and salt to taste.
6. Plate with 120 g cooked rice per portion. Garnish with fresh coriander and a wedge of lime if desired.

Cooking Tips

For best results, allow the chicken to marinate longer so the spices and yogurt can tenderize it and enhance the flavor. Keep in mind that garam masala is potent, so adjust the amount according to your taste. For a smooth, restaurant-style texture, blend the sauce before adding the chicken back in. Any leftovers can be stored in an airtight container in the fridge for up to three days and reheated gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with steamed basmati rice or naan bread for a complete meal.
• Add a side of roasted vegetables or cucumber raita to balance the richness.
• A wedge of lime brightens the dish and enhances the spices.
  

Nutrition 

Approximate per serving with rice: Calories: 450 kcal | Protein: 32 g | Carbohydrates: 42 g | Fat: 18 g | Fiber: 4 g

Dietary Info

Gluten-free | Dairy-free option possible (use coconut yogurt instead of plain yogurt) | Rich in protein and healthy fats