This chicken tikka masala casserole recipe is one of the most delicious and easy chicken casserole recipes around! It has all of the traditional flavors of chicken tikka masala in casserole form. Make this chicken tikka masala casserole for dinner this week!

Chicken Tikka Masala, Chicken Tikka Masala, Chicken TIKKA MASALA. WAWHOO!
You guys have been asking for a Chicken Tikka Masala recipe ever since we came out with our Meal Prep Cauliflower Tikka Masala. We totally understand why! We love tikka masala recipes because they are jam-packed with flavor. Our goal with tikka masala recipes is to make tikka accessible to you!
If you’re a tikka masala master, teach us your ways! If you are looking for easy tikka masala recipes that are approachable, delicious, and easy you’ve come to the right place! When testing this recipe, we knew that we wanted to do it CASSEROLE style. Why? Because what’s easier than throwing all of your favorite ingredients into a casserole dish and then it’s ready in an hour? Nothing!
We had a lot of fun developing this recipe and wanted to bring you along, step-by-step, in the process! Check it out below.
Step 1: Marinate the Chicken
I wanted to the chicken in this recipe to be tender and flavorful. Marinating chicken in any dairy will help tenderize the chicken. Give it a try! If you are dairy-free go ahead and skip the yogurt marinade.

Step 2: Prep your Veggies + Sauce
As for the veggies in this dish. Typically a chicken tikka masala is made with chicken tomatoes, spices, and cream. We wanted to make this a full meal by adding veggies! We went with red peppers, tomatoes, onions, and a spicy pepper. Feel free to change up the vegetables based on your favorites or what you have in your fridge.
The spiciness of this dish depends on what pepper you decide to dice up in this dish. We tested it once with a serrano and once with a spicy green chili. Go with your gut and go with whatever spice level you’re most comfortable with.
Lastly, the spices are the hero of this dish. A Garam Masala is a classic spice mix when you’re making tikka masala. We used that and after some research, we decided to give fenugreek a try! It really elevates the flavor of this dish. Fenugreek has a nutty and sweet flavor that is in some traditional tikka recipes. It can be hard to find, so do a little research before you grocery shop (we found ours at Fresh Thyme’s spice section).
If you are unable to find fenugreek, you can try celery seeds or fennel seeds as a substitute. We tested this recipe with fennel seeds and it came out a lot sweeter than the fenugreek. It was good, but just keep that in mind!
Lastly, mixing all the spices and liquids together before putting them in the casserole helps to combine all the ingredients of the sauce pre-baking. So don’t skip that part!

Step 3: Cover and Bake
Just like many Fit Foodie Finds casseroles, we covered this casserole with tin foil. It keeps the bake time low! Place your covered casserole into the oven and bake for one hour, stirring halfway! It will seem a bit soupy, but remember, there are still 30 minutes left to go.

Step 4: Enjoy your Chicken Tikka Masala Casserole
Remove your casserole from the oven and let stand for 5 minutes. Remove the tin foil and give your casserole a stir. Serve with Greek yogurt, parsley, and naan bread!

Easy Chicken Casserole Recipes
- Baked Chicken Parmesan Quinoa Casserole
- Healthy Chicken Enchilada Casserole with Brown Rice
- Cauliflower Mac and Chicken Casserole
- Southwestern Chicken Casserole
- Meal Prep Chicken Cacciatore Quinoa Bake

Chicken Tikka Masala Casserole
Ingredients
Chicken Marinade
- 1 lb. boneless, skinless chicken breast
- zest of one lemon
- juice of one lemon
- 2 tablespoons nonfat Greek yogurt
Casserole
- 2 cups red potatoes chopped into 1.5-inch cubes
- 1 serrano pepper mined
- 1 15-oz. can tomato sauce
- 1 1/4 cup chicken broth separate
- 1 15-oz. can full-fat coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 red pepper chopped
- 1/2 cup white onion chopped
- 4 garlic cloves mashed and minced
- 1.5 cups minute rice
Instructions
- Preheat the oven to 400ºF and spray a casserole dish with cooking spray.
- Place red potatoes in the casserole dish with 1/4 cup chicken broth and place in the oven and roast for 25 minutes.
- Next, cut the chicken into 1-inch squares and place it in a medium bowl. Add ingredients for the marinade to the bowl and mix well. Let chicken sit in the marinade for ten minutes.
- While the potatoes are roasting prepare the sauce. Add tomato sauce, 1 cup chicken broth, coconut milk, ginger, chili powder, turmeric, garam masala, and salt into a large mixing bowl. Whisk together until well combined. Set aside.
- When potatoes are done roasting remove the casserole from the oven and turn the oven temperature to 375ºF.
- Add the red pepper, serrano pepper, onion, garlic, minute rice, and marinated chicken to the casserole dish with the potatoes.
- Pour the sauce mixture over the vegetables and chicken. Mix well and cover with aluminum foil.
- Place in the oven and bake for 45 minutes at 375ºF, stirring at 30 minutes and placing back into the oven.
Tips & Notes
- This recipe was modified and updated on January 28th 2021.
I made this recipe with a few modifications to the sauce with some Indian ingredients I had on hand and it was fantastic. I added about 1tsp of asafetida, 1tsp of Punjabi Chana masala spice, and 1 tsp of red chili powder. I also let the casserole rest for about 30 mins with the tinfoil on the casserole dish. It was great. You know what made it better? Wrapping it in a tortilla. Taste like an indaritto a la Hot Indian in Minneapolis
Just made this and this recipe needs to be taken down IMMEDIATELY. It is AWFUL. Believe the comments! I cooked for two hours and it still wasn’t done. This is not an oven issue or a potato size issue. Plus 3 TBSP of garam masala is way too much for any dish!! GROSS. Now it’s an hour after we expected to eat, we have no dinner and we wasted all that food! You almost lost me forever with this one. Please do better!
Truly Great Recipe. I’ll try at home.
Is anything I could use if I don’t have broth on hand?
Ok. Not as flavorful as I had hoped and definitely not a tikka masala flavor that I’m used to…. was really hoping for something different. That creamy potato flavor I love. But it’s ok. Also, website wasn’t specific on how to cut things and everything was in a weird order. Hard to view on mobile devices so many ads and huge pics mean long load times. Ingredients should be at the very top, how to cook after. I don’t know what the beginning part was… just confusing and redundant. You just need one section on how to prep and cook,
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Having new cuisines or dishes in the basket of a catering is a very good matter. Your great article really has done this to my case and It’s so much useful and mindful to me. Thank you all. Continue good job.
Hi team, the article was really so much helpful on the topic on which for so much long time I have been looking around. Thank you all team. Nice. Great job. Resume good job.
Hi team, the article was really so much helpful on the topic on which for so much long time I have been looking around. Thank you all team. Nice. Great job. Resume good job.
This recipe has a lot of faults. And quite frankly its inedible, I wish I did my homework before making it. I suspect that this is a copy and paste and the op has not even tasted this, if they did they would have adjusted it immediately.
I have loved Tika but it’s been a long time, I had to look up other recipe’s to be sure. This is NOT a Tika Masala by any stretch.
1. There is no way the potatoes or rice will cook in that time, they need to be microwaved for 8 min at 1000w before adding.
2. A Tika has a base flavour of tomato and garam masala, complimented with cumin, corriander ginger and garlic. Your missing ingredients.
3. What gave you the idea that 3 tablespoons (should be teaspoons) of garam masala would taste balanced or even palatable. It overpowers all other flavours except for the chicken and potatoes. Once again it’s not a Tika, is a mush tasting like garam masala.
4. If your going to give advice to multiply people that are saying the food is undercooked don’t tell them to make the portions smaller, provide real advice like pre cook etc… Your lack of knowledge in response is the nail on the coffin that this is a cut and paste, you haven’t eaten this yourself.
Dang I wish have read this before I made it, definitely would have helped. Thank you!
We have also had problems with the rice and potatoes in this recipe. Yes we used Jasmine rice and yes we used red potatoes (cut smaller than you advised); it has still not cooked. 60 minutes was not long enough. We have swapped it now into the slow cooker because we banked on your timeframe but we had to go out. So hopefully it will sort itself whilst we are out
Rice was still hard after an hour. Yes, I stirred half way through and brought the rice from the bottom to the top. I also did my potatoes in 1″ cubes and they were barely done (used red potatoes). Takes way too long to bake during the week. Prep time also took a while. Flavor was pretty good but won’t be making this again.
The flavor of this recipe is great but as with the other readers who left comments my potatoes were not cooked through, nor was the rice cooked evenly. I added extra baking time to accommodate and will be sure to stir super well half way next time. Also – just an FYI – chicken marinaTes in marinaDe. Thanks for the recipe!
Hello Carla! I am sorry you had an issue with the bake time! What kind of potatoes did you use? Next time, try chopping your potatoes into smaller cubes (1.5-inch cubes). As for the rice, what kind of rice did you use? Different rice brands and types all have a slightly different cook time (gosh dangit). Make sure you are stirring your casserole thoroughly halfway through bake time, making sure you are bringing rice from the bottom of the casserole to the top and vice versa. If that still doesn’t do the trick, you may want to add a little bit more broth to your casserole. Thank you for the grammar reminder. 😉
Hi. I made this tonight, and after an hour the potatoes were still hard. Would this suggest that I had the oven too hot or that I cut the potato too large? Or simply need more cooking? Flavors are yummy, it’s just the potatoes!
I had the same issue with the potatoes – I sliced them pretty thin too.
Hello SaRah! So sorry you had issues with the potatoes. What kind of potatoes did you use? Try cutting them into smaller chunks next time and make sure they are submerged into the broth and tomato sauce!
Hi Jen! So sorry you had an issue with the potatoes. Next time, try cutting them into smaller chunks (1.5-inch cubes). Ours were pretty large, but all ovens are different so give the potato size a try and let me know if it works!
You marinATE chicken w a marinADE! duh…
LOL. Thank you for the grammar check-in. All fixed. 😉
This looks so delicious! I see you specified full fat coconut milk, but can light be used? Will that affect the recipe?
Thank you!
Hi Keri! Light coconut milk should be fine!