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Chicken Tikka Masala

Charred yogurt-marinated chicken folded into a silky spiced tomato cream sauce. A restaurant-style classic made easy at home.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into 1.5 inch pieces
  • 1 cup plain whole milk yogurt ​
  • 2 tbsp lemon juice freshly squeezed
  • 2 tsp garam masala ​
  • 1 tsp ground cumin ​
  • 1 tsp smoked paprika ​
  • 1 tsp kosher salt ​
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
For the sauce:
  • 2 tbsp unsalted butter or ghee
  • 1 tbsp neutral oil ​
  • 1 ​ large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp tomato paste ​
  • 1 tsp garam masala ​
  • 1 tsp ground cumin ​
  • 1/2 tsp ground turmeric ​
  • 1/2 tsp cayenne pepper optional
  • 28 oz crushed tomatoes ​
  • 1 cup heavy cream ​
  • 1 tsp kasuri methi dried fenugreek leaves, crushed, optional
  • 1/4 cup fresh cilantro chopped, for serving
  • ​ ​ Cooked basmati rice or warm naan for serving

Equipment

  • Large deep skillet or Dutch oven heavy-bottomed works best
  • Large mixing bowl for the marinade
  • Rimmed baking sheet lined with foil
  • Blender or immersion blender for a silky sauce

Method
 

  1. Marinate: In a large bowl, whisk the yogurt, lemon juice, garam masala, cumin, paprika, salt, garlic, and ginger. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes or up to 12 hours.
  2. Char the chicken: Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the chicken on a foil-lined rimmed baking sheet. Broil for 5 to 7 minutes per side, until cooked through with charred edges. Set aside.
  3. Soften the onion: Melt the butter with the oil in a large deep skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and golden.
  4. Bloom the spices: Stir in the garlic, ginger, and tomato paste and cook for 2 minutes. Add the garam masala, cumin, turmeric, and cayenne and cook for 30 seconds, until fragrant.
  5. Simmer the sauce: Pour in the crushed tomatoes and 1/2 cup water. Simmer for 12 to 15 minutes, until thickened.
  6. Blend until silky: Blend the sauce with an immersion blender until completely smooth (or carefully in batches in a countertop blender), then return it to the pan.
  7. Finish: Reduce the heat to low and stir in the cream and crushed kasuri methi. Add the chicken and any accumulated juices and simmer for 5 minutes.
  8. Serve: Taste and adjust the salt. Shower with cilantro and serve hot over basmati rice with warm naan.