Chicken Tikka Masala with Tomato and Ginger

Name: Chicken Tikka Masala with Tomato and Ginger
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 4 servings
Cuisine: Indian-inspired
Ingredients: 500 g boneless chicken breast, cubed; 100 g sour cream; 4 whole ripe tomatoes, chopped; 1 whole onion, diced; 20 g fresh ginger, grated; 3 whole garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 1/2 tsp garam masala; 1/4 tsp chili powder; 2 tbsp vegetable oil; 3/4 tsp salt; 120 ml water

Chicken cubes marinate in sour cream, ginger, garlic and warm spices before simmering in a fresh tomato sauce.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 50 minMakes 4 servings

Jump to Recipe

Chicken cubes marinate in sour cream, ginger, garlic and warm spices before simmering in a fresh tomato sauce. Brown the chicken in batches so the pan stays hot, then cook it through gently in the sauce. Measured cumin, coriander and garam masala replace the vague source quantities. Serve the creamy, spiced chicken with basmati rice or naan and a fresh herb garnish. Mix sour cream, ginger, garlic, cumin, coriander, half the garam masala and salt; coat chicken and refrigerate 1 to 2 hours. Heat oil in a wide pan; lift chicken from marinade and brown in batches, then transfer to a plate. Cook onion until golden, add tomatoes and chili and simmer 10 minutes until pulpy.

Chicken Tikka Masala with Tomato and Ginger

How to tell when it is ready

Stir in remaining garam masala, taste for salt and serve hot.

Tips

Mix sour cream, ginger, garlic, cumin, coriander, half the garam masala and salt.
Heat oil in a wide pan.
Cook onion until golden, add tomatoes and chili and simmer 10 minutes until pulpy.
Return chicken and remaining marinade with water.

Troubleshooting

If sauce is thin, simmer uncovered longer.
If dairy separates, keep the final simmer gentle.

Substitutions

Use plain yogurt for sour cream.
Use boneless chicken thighs and cook to the same temperature.

Variations

Add extra chili for more heat.
Blend the tomato sauce before returning chicken.

Serving suggestions

Serve with basmati rice.
Offer warm naan.
Add cucumber raita.
Scatter fresh cilantro.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days and reheat until steaming hot.

Storage

Refrigerate up to 3 days and reheat until steaming hot.

Food safety

Marinate chicken in the refrigerator and cook it to 74°C (165°F); avoid using raw marinade as an uncooked sauce.

Frequently asked questions

How do I know chicken tikka masala with tomato and ginger is ready?

Stir in remaining garam masala, taste for salt and serve hot.

How should I store chicken tikka masala with tomato and ginger?

Refrigerate up to 3 days and reheat until steaming hot.

Serve with basmati rice. Refrigerate up to 3 days and reheat until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Chicken Tikka Masala with Tomato and Ginger