A Meal That Brings Everyone Together
I love a meal that makes the whole house smell good. This chicken tikka masala does just that. It fills the kitchen with warm, happy smells. It tells everyone that a special dinner is coming.
This recipe is also a freezer superhero. I always make a double batch. One for now, and one for a busy night later. It feels like a gift to my future self. What is your favorite meal to find waiting in your freezer?
The Magic of the Marinade
Do not skip the marinating time. This is where the flavor gets into the chicken. The yogurt makes it so tender. I think the waiting is the hardest part.
My grandson once tried to cook the chicken right away. He was in a hurry. The chicken was not as tasty. We learned our lesson. Letting things take their time matters in cooking, and in life.
A Little Story About Spices
I remember buying my first jar of garam masala. I was a little nervous. I did not know what it was. Now, it is one of my favorite smells in the whole world.
It is just a mix of warm spices. Do not be afraid of it. Fun fact: “Garam” means “warm” in Hindi. It warms your body and your spirit. Which spice are you most curious to try?
Building the Sauce
This is my favorite part. You start with the whole spices in hot oil. Doesn’t that smell amazing? It is the secret start to a great sauce. Be careful not to burn them.
Then you add the onions and tomatoes. They bubble together and become friends. Blending it all makes it so creamy. I still laugh at the first time I used the blender. I forgot to put the lid on tightly. What a mess we had.
Why This Recipe Matters
This dish is more than just food. It is a chance to try something new. It might seem different at first. But new flavors can become old friends.
Sharing a meal you made with your own hands is a special thing. It is a way to show love. It connects us to people and places. Tell me, what is a new food you have tried and loved recently?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken thighs, or breasts | 2 lbs | Chopped into pieces |
| Plain Greek yogurt | 1/2 cup | For the marinade |
| Olive oil | 2 tablespoons | For the marinade |
| Garlic, minced | 4 cloves | For the marinade |
| Fresh ginger, grated | 1 teaspoon | For the marinade |
| Lime juice | 1 tablespoon | For the marinade |
| Cayenne pepper | 1/2 teaspoon | For the marinade |
| Garam masala | 1 1/2 teaspoons | For the marinade |
| Smoked paprika | 1/2 teaspoon | For the marinade |
| Salt | 1 teaspoon | For the marinade |
| Canola oil | 2 Tablespoons | For the sauce |
| Peppercorns | 4 whole | For the sauce |
| Bay leaf | 1 | Indian bay leaf if you have one, for the sauce |
| Whole cloves | 2 whole | Or 1/4 teaspoon ground cloves, for the sauce |
| Cinnamon stick | 1 | For the sauce |
| Yellow onion, chopped | 1 | About 1 1/2 cups, for the sauce |
| Fresh ginger, grated | 1 inch | For the sauce |
| Garlic, minced | 3 cloves | For the sauce |
| Bird’s eye chili or jalapeño | 1 | Chopped, optional for spicy, for the sauce |
| Diced tomatoes | 1 (14 ounce) can | Or 3 roma tomatoes, chopped, for the sauce |
| Tomato sauce | 1/2 cup | For the sauce |
| Cayenne pepper | 1/4 teaspoon | Or more, for extra spicy, for the sauce |
| Ground cumin | 1/2 teaspoon | For the sauce |
| Turmeric | 1/2 teaspoon | For the sauce |
| Ground coriander | 1 teaspoon | For the sauce |
| Salt | 1/2 teaspoon | For the sauce |
| Garam masala | 2 teaspoons | For the sauce |
| Coconut milk or heavy cream | 1 cup | For the sauce |
| Fresh chopped cilantro | 1/2 cup | For serving |
| Hot cooked Basmati rice | For serving | |
| Naan, chapati, or rotis | For serving |
My Freezer-Friendly Chicken Tikka Masala
Hello, my dear! Let’s make a cozy dinner together. This Chicken Tikka Masala is one of my favorites. It fills the whole house with the most wonderful smells.
I love that we can make a big batch and freeze some. It’s like a little gift for your future, busy self. I still laugh at the first time I made it. I used far too much cayenne pepper! We all drank a lot of milk that night.
Here is how we make it. Step 1: First, we make the marinade. Mix the yogurt and all those lovely spices in a bowl. Then add your chopped chicken pieces. Let it sit for at least half an hour. This makes the chicken so tender and full of flavor.
Step 2: Now, we cook the chicken. Heat some oil in a nice, hot pan. Cook the chicken in small batches so it gets a beautiful color. (A hard-learned tip: Don’t crowd the pan! The chicken will steam instead of browning.) Doesn’t that smell amazing already?
Step 3: Time for the magic sauce! Heat oil and add the whole spices like peppercorns and the cinnamon stick. They will sizzle and pop. Then add your onions, ginger, and garlic. This is the heart of the sauce. Let it all cook until the onions are soft.
Step 4: Now, add the tomatoes and the rest of the sauce spices. Let it simmer for about 15 minutes. Then, take out the bay leaf and cinnamon stick. Carefully blend the sauce until it’s smooth. Stir in the creamy coconut milk last.
Step 5: Finally, add the chicken back into that beautiful, creamy sauce. Let it all get to know each other for five minutes. Stir in some fresh cilantro at the end. Do you prefer naan or rice with your saucy dishes? Share below!
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (plus marinating)
Yield: 6 servings
Category: Dinner, Freezer Meal
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change things up sometimes. Here are a few fun ideas if you feel like experimenting in the kitchen.
Veggie Power: Swap the chicken for big chunks of cauliflower and sweet potato. They soak up the sauce so nicely. It’s a wonderful, hearty meal all on its own.
Extra Cozy: Use heavy cream instead of coconut milk. It makes the sauce incredibly rich and silky. This is perfect for a cold winter night.
Summer Garden: Stir in a handful of fresh spinach at the very end. It wilts right into the warm sauce. You get a lovely pop of green in every bite.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, for the best part. Let’s talk about how to serve your delicious creation. A meal is more than just food on a plate. It’s a feeling.
I always serve mine over a big bed of fluffy basmati rice. The rice soaks up that creamy sauce perfectly. Warm, buttery naan bread is a must for scooping up every last bit. A little sprinkle of fresh cilantro on top makes it look so pretty.
What should we drink with it? A cold, crisp lager tastes wonderful with the spices. For a non-alcoholic treat, I love a tall glass of sweet mango lassi. It cools your tongue if the spice is just a bit too warm. Which would you choose tonight?
Your Make-Ahead Magic: Storing and Reheating Tips
This chicken tikka masala is a freezer dream. Let the cooked dish cool completely first. Then pop it into a freezer-safe container for up to three months.
I remember my first time freezing a big batch. It saved our busy week. Having a homemade meal ready is a true gift.
Thaw it overnight in your fridge for best results. Reheat it gently on the stove over low heat. Stir in a splash of cream or water if it gets too thick.
Batch cooking like this saves you time and money. It means a good meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your sauce too thin? Let it simmer a bit longer without a lid. The extra liquid will cook off and thicken it up nicely.
I once added my spices too fast and they burned. Now I am very careful. Adding them to the hot oil for just 20 seconds wakes up their flavor.
If your dish is too spicy, stir in more coconut milk or cream. This cools down the heat. Do not add more salt right away.
Getting the spices right makes the whole dish sing. It turns a simple meal into something special. Which of these problems have you run into before?
Your Tikka Masala Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is. Just serve it with rice instead of naan.
Q: Can I make it ahead? A: The flavors get even better the next day.
Q: What if I do not have garam masala? A: A mix of cumin, coriander, and a pinch of cinnamon works.
Q: Can I double the recipe? A: Absolutely. It is perfect for feeding a crowd or freezing.
Q: Is the chili optional? A: Yes, leave it out for a milder, kid-friendly dish. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope this recipe brings warmth to your table. Cooking for people is an act of love. It fills your home with wonderful smells.
*Fun fact: The word “masala” simply means a mix of spices.* Sharing your cooking wins makes me so happy. I would love to see your creation.
Have you tried this recipe? Tag us on Pinterest! Let’s build a community of joyful cooks together.
Happy cooking!
—Grace Ellington.
Freezer Friendly Creamy Chicken Tikka Masala
Description
A rich and flavorful Indian-inspired curry with marinated, grilled chicken in a creamy, spiced tomato and coconut milk sauce. Perfect for making ahead and freezing.
Ingredients
Chicken Marinade:
Sauce:
For Serving:
Instructions
- Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces and set aside to marinate for 30 minutes (or refrigerate for up to 1 day, stored in the fridge).
- Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.
- Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic and saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices and mix well. Cover and simmer for 10-15 minutes.
- Blend: Discard bay leaves, cinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.
- Simmer: Return the chicken to the pot and simmer for 5 more minutes. Garnish with cilantro.
- Serve over hot cooked basmati rice, with a side of naan.
Notes
- This dish freezes exceptionally well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.