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Costco Chicken Tikka Masala with Rice

A shortcut chicken tikka masala using Costco boneless chicken, canned tomatoes, and heavy cream — on the table in 45 minutes and better than most takeout.

Prep Time
20 min
Cook Time
35 min
Servings
5
Cost / Serving
$5.20

Quick Answer

Marinate Costco chicken thighs in yogurt and spices for 15 minutes, char in a skillet, then simmer in butter, tomatoes, ginger, garam masala, and cream for 20 minutes. Better than most takeout in 55 minutes; serves 5 with rice and Stonefire naan.

Chicken tikka masala is one of the most universally loved dishes in the world — and it's much more achievable at home than most people think. This version uses Costco chicken thighs marinated in yogurt and spices, pan-seared, and simmered in a silky tomato-cream sauce. Made with pantry spices and Costco ingredients, it rivals restaurant versions at a fraction of the cost. Serve with Stonefire naan from Costco.

Instructions

  1. 1

    Marinate chicken: mix yogurt, lemon juice, 1 teaspoon garam masala, ½ teaspoon turmeric, salt. Add chicken, toss to coat. Marinate 15 minutes (or up to overnight).

  2. 2

    Heat 1 tablespoon butter in a large skillet over high heat. Sear marinated chicken in batches 2–3 minutes per side until charred spots form. Remove and set aside.

  3. 3

    Reduce heat to medium. Add remaining butter and cook onion until golden and soft, about 7 minutes.

  4. 4

    Add garlic and ginger. Cook 2 minutes. Add remaining garam masala, remaining turmeric, coriander, cumin, paprika, and cayenne. Toast spices for 1 minute.

  5. 5

    Add crushed tomatoes and salt. Simmer 10 minutes, stirring, until sauce darkens slightly. Use an immersion blender for a smooth sauce, or leave it chunky.

  6. 6

    Stir in heavy cream and add the seared chicken. Simmer on medium-low for 10–12 minutes until chicken is cooked through and the sauce is rich.

  7. 7

    Serve over basmati rice with warm naan. Garnish with fresh cilantro.

Frequently Asked Questions

What's the difference between chicken tikka masala and butter chicken?+
They're very similar, but chicken tikka masala has a more complex, slightly spicier spice profile, and the chicken is traditionally marinated and charred (tikka-style) before going into the sauce. Butter chicken (murgh makhani) is milder, creamier, and sweeter. Both use a tomato-cream base. This recipe bridges both styles.
Can I skip the yogurt marinade?+
You can, but the marinade serves two purposes: the yogurt tenderizes the chicken, and the acids help the char develop during searing. If skipping, at least season the chicken with salt and the spices before searing. The charred exterior is essential to the authentic tikka masala flavor.
Can I make chicken tikka masala in a slow cooker?+
Yes. Sear the chicken first (don't skip this), then cook on LOW for 4–5 hours with the sauce ingredients. Add the heavy cream in the last 30 minutes. The flavor is excellent, though you won't get the charred tikka notes without the stovetop sear.
What's the best rice to serve with tikka masala?+
Basmati rice is traditional and ideal — its long, aromatic grains soak up the sauce without becoming clumpy. Rinse basmati before cooking to remove excess starch, which prevents stickiness. A 1:1.5 rice-to-water ratio and a tight-fitting lid produces perfectly separated grains.
Can I make chicken tikka masala dairy-free?+
Yes. Substitute full-fat coconut cream for the heavy cream (same amount) and use a coconut or almond yogurt for the marinade. Replace butter with coconut oil. The sauce takes on a slight coconut flavor that actually works very well with the spice profile.

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