Chicken Tikka Masala (Printable version)

Marinated chicken in creamy spiced tomato sauce, ready in 1 hour

# Ingredients list:

→ Chicken Marinade

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 ½ 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
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

# Steps:

01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for optimal flavor.
02 - Preheat oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack. Broil for 5–7 minutes per side until lightly charred and almost cooked through. Alternatively, grill or pan-sear the chicken.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onion and sauté until golden, approximately 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Stir in ground cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds until spices become fragrant, being careful not to burn them.
05 - Add tomato sauce and sugar to the skillet. Simmer for 10 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
06 - Pour in heavy cream and stir thoroughly. Continue simmering for another 5 minutes until sauce achieves a thick, creamy consistency.
07 - Add broiled chicken pieces to the sauce. Simmer for 7–10 minutes until chicken is tender and fully cooked through. Adjust seasoning if needed.
08 - Sprinkle with chopped fresh cilantro. Serve immediately with steamed basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The heavy cream creates the most velvety restaurant-style sauce youve ever made at home
  • Marinating the chicken overnight makes it impossibly tender and flavorful throughout
  • That quick broil step adds irresistible charred edges that mimic a tandoor oven
  • This recipe freezes beautifully, so doubling it means effortless future dinners
02 -
  • The sauce will thicken as it cools, so do not panic if it looks slightly thin in the pan
  • Broiling the chicken separately is the step that most home cooks skip, but it makes all the difference
  • Garam masala blends vary by brand, so start with less and adjust to your personal heat tolerance
03 -
  • Line your baking sheet with foil before broiling—cleanup becomes absolutely effortless
  • Room temperature cream incorporates more smoothly into hot sauce without any risk of separating
  • Toast your spices in a dry pan for 30 seconds before adding them to bloom their essential oils
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