Go Back

Creamy Chicken Tikka Masala with Grilled Peach & Burrata Salad

A quick, creamy chicken tikka masala served with a sweet grilled peach and burrata salad—STRONG flavors, SIMPLE prep, and a perfect summer pairing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Poultry
Calories: 380
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 4 oz boneless skin‑free chicken breast or thigh cut into bite‑size pieces
  • 1 cup plain yogurt for marination
  • 1 cup tomato sauce or crushed tomatoes
  • 1/2 cup heavy cream or coconut milk for sauce richness
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 small onion, diced
  • 1 tbsp fresh cilantro, chopped for garnish
  • 2 peaches ripe peaches, halved and pitted for grilling
  • 1 cup burrata cheese for salad
  • 2 cups arugula or mixed greens
  • 2 tbsp balsamic glaze for dressing
  • 1 tbsp olive oil for grilling peaches
  • 1/2 cup toasted almonds optional, for crunch

Method
 

Steps
  1. Marinate the chicken with yogurt, garam masala, cumin, coriander, red chili powder, minced garlic, grated ginger, and a pinch of salt for at least 30 minutes, up to overnight.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat. Add the marinated chicken and cook until browned and cooked through, about 5–7 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Add the crushed tomatoes and simmer for 5 minutes, allowing the flavors to meld.
  4. Stir in the heavy cream or coconut milk, and let the sauce thicken slightly, about 2 minutes. Taste and adjust seasoning if needed.
  5. Return the cooked chicken to the skillet, coat with the sauce, and heat through for another 2 minutes. Remove from heat and stir in chopped cilantro.
  6. While the sauce simmers, heat a grill or grill pan over medium heat. Brush peach halves with olive oil and grill cut‑side down for 3–4 minutes, then flip and grill the other side until caramelized.
  7. To assemble the salad, toss arugula with balsamic glaze, a drizzle of olive oil, and toasted almonds. Place a generous scoop of burrata on top, then arrange grilled peach halves.
  8. Serve the creamy chicken tikka masala over a bed of rice or naan, and plate alongside the vibrant grilled peach and burrata salad.

Notes

Marinate the chicken overnight for deeper flavor. Store cooked sauce and chicken separately in the fridge for up to 3 days. Reheat gently to keep sauce silky. The grilled peaches can be kept in the fridge for 2 days—reheat briefly before serving.