Chicken Tikka Masala (Printer-friendly)

Tender chicken cooked in a creamy tomato and spice blend, great with rice or naan.

# What You'll Need:

→ Chicken Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 0.75 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1.5 tsp garam masala
07 - 1 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp salt
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sauce

12 - 2 tbsp unsalted butter
13 - 1 tbsp vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp ground cumin
18 - 1 tbsp garam masala
19 - 2 tsp ground paprika
20 - 1 tsp ground coriander
21 - 1 tsp chili powder (optional)
22 - 1 can (15 oz) tomato sauce or crushed tomatoes
23 - 1 cup heavy cream
24 - 1 tsp sugar
25 - Salt and pepper, to taste
26 - 2 tbsp chopped fresh cilantro, for garnish

# How To Make It:

01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
02 - Preheat the oven broiler to high and line a baking sheet with foil, placing a rack on top. Arrange marinated chicken pieces evenly on the rack. Broil for 5 to 7 minutes per side until lightly charred and nearly cooked through. Alternatively, grill or pan-sear the chicken until tender.
03 - Heat butter and vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden, about 5 minutes. Stir in garlic and ginger and cook for 1 minute more.
04 - Add ground cumin, garam masala, paprika, coriander, and chili powder (if using). Cook for 30 seconds, stirring constantly, until spices are fragrant.
05 - Pour in tomato sauce and add sugar. Reduce heat slightly and let simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in heavy cream and continue simmering for another 5 minutes until the sauce thickens and achieves a creamy consistency.
07 - Add the broiled chicken pieces to the sauce, simmering gently for 7 to 10 minutes until chicken is fully cooked and tender.
08 - Sprinkle chopped fresh cilantro over the dish. Serve immediately, paired with steamed basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The chicken stays ridiculously tender because it's marinated and then finished gently in that silky sauce.
  • You can have dinner on the table in about an hour, and it tastes like you've been simmering it all day.
  • It's naturally gluten-free and impressive enough to serve when people are coming over, but simple enough for a solo meal.
02 -
  • Don't skip the marinade step no matter how rushed you are; the yogurt and spices genuinely change the chicken's texture and flavor in ways you can't replicate by just mixing everything at once.
  • Heavy cream added to a boiling or too-hot sauce can break or curdle, so simmer gently and stir it in slowly—if it looks grainy, lower the heat and keep stirring until it comes back together.
  • The chicken finishes cooking in the sauce, so pull it off the broiler while it's still slightly underdone or you'll end up with tough, dry pieces by the time dinner is ready.
03 -
  • Always use fresh, high-quality spices—cumin and garam masala lose their punch after a year, so if yours smell faint, upgrade before you cook.
  • Don't rush the cream in at the end; adding it cold to a hot sauce creates little grains instead of smoothness, so stir gently and be patient.
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