Marinara Makeover Chicken Tikka Masala

Marinara meets curry in this shortcut version of Indian tikka masala. And since the jarred sauce is already cooked (and packed with flavor) you don't have to simmer the dish for long.
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  • Level: Easy
  • Total: 4 hr 35 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 cups whole milk yogurt

3 tablespoons hot curry powder

1 heaping tablespoon grated fresh ginger

6 cloves garlic, minced

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons unsalted butter

1 medium onion, chopped

One 24-ounce jar marinara

1 1/2 cups half-and-half

Kosher salt

Chopped fresh cilantro, for serving

Steamed basmati rice or naan, for serving


  1. Whisk together the yogurt with half of the curry powder, ginger and garlic in a large bowl. Coat the chicken in the curried yogurt mixture, cover and refrigerate for at least 4 hours and up to overnight.
  2. Preheat the broiler to high. Line a rimmed baking sheet with foil. Arrange the chicken on the prepared baking sheet and broil until blackened in spots and about three-quarters of the way cooked through, about 10 minutes.
  3. Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and remaining curry powder, ginger and garlic. Cook, stirring, until the onion turns translucent, soft and fragrant, about 5 minutes. Add the broiled chicken, any collected juices from the baking sheet and the marinara and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in the half-and-half and season to taste with salt.
  4. Sprinkle with cilantro and serve with basmati rice or naan.
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