Chicken Tikka Masala

The first time I made chicken tikka masala, I was hosting a dinner party and completely underestimated how long the marinating step would take. My guests were already arriving, smelling the spices from my neighbor's apartment, and there I was with raw chicken sitting in yogurt. We ended up ordering pizza while the chicken marinated properly, but once I finally served it the next day, I understood why patience matters here. That overnight soak transformed everything.

Last winter my sister visited during that miserable week when everyone had the flu. I made a double batch of this, something about the ginger and tomato broth felt medicinal in the best way. She sat at my counter wrapped in a blanket, dipping naan straight into the pan, and told me it was the only thing that made her throat feel human again.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier through the broiling and simmering, but if you use breasts, don't overcook them during the broil stage
• Greek yogurt: The enzymes here tenderize the meat while the fat carries those spices deep into every fiber
• Garam masala: This is your backbone spice blend, don't skip it even if you have to buy it specially
• Smoked paprika: Gives that gorgeous charred flavor without requiring a proper tandoor oven
• Tomato sauce: Use plain canned sauce without added herbs, you want the clean canvas of tomato here
• Heavy cream: This mellows the acidity and creates that restaurant quality silky finish

Instructions

Marinate the chicken:

Whisk together the yogurt, lemon juice, and all those spices until you have a vibrant orange mixture. Toss the chicken pieces until every surface is coated, then cover and let it sit in the refrigerator for at least 30 minutes, though honestly overnight is when the magic really happens.

Broil until charred:

Set your oven to broil and arrange the marinated chicken on a rack over a foil lined baking sheet. Let it cook for about 7 minutes per side until you see those gorgeous dark spots developing, the chicken should be almost cooked through but still have some give.

Build the sauce base:

While the chicken broils, melt butter with oil in a large skillet over medium heat and cook the onion until it's deeply golden, about 5 minutes. Add the garlic and ginger, stirring constantly for one minute until the raw smell fades into something warm and inviting.

Bloom the spices:

Sprinkle in cumin, garam masala, paprika, coriander, and chili powder, stirring constantly for about 30 seconds. You'll know it's working when the fragrance hits you and the spices darken slightly, this is what prevents that raw spice taste.

Simmer the tomato base:

Pour in the tomato sauce and sugar, letting everything bubble gently for 10 minutes. Season with salt and pepper, tasting as you go, the sugar here is crucial for balancing the tomato's natural acidity.

Add the cream:

Stir in the heavy cream and watch the sauce transform into that rich orange gold you recognize from restaurants. Let it simmer for another 5 minutes until it thickens enough to coat the back of a spoon.

Combine everything:

Gently fold in the broiled chicken and let it simmer together for 7 to 10 minutes. This final marriage of flavors is what makes the dish taste like it's been cooking all day.

Finish and serve:

Scatter fresh cilantro over the top and bring the whole pan to the table. Serve hot with steamed basmati rice or warm naan for soaking up every drop of that sauce.

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My daughter announced she hated spicy food until she tasted this at age eight, something about the cream making the spices approachable. Now she requests it for every birthday dinner, claiming it tastes like a hug from the inside out.

The Art of Marinating

I have learned through failed attempts that the minimum marinating time is exactly that, minimum. When I have the presence of mind to prep this in the morning, or even better the night before, the difference in depth is startling. The yogurt breaks down the proteins just enough while the spices work their way into the meat, resulting in chicken that tastes spiced through rather than just coated.

Making It Your Own

Sometimes I add a diced bell pepper along with the onions for sweetness and extra color, especially when I'm serving this to friends who find the appearance too monochromatic. The pepper softens into the sauce and adds this lovely sweetness that balances the heat beautifully.

Perfect Pairings

A dry Riesling cuts through the richness while echoing the aromatic spices, but honestly an ice cold lager works just as well. For sides, I like to serve cucumber raita and some warm naan for the full experience.

• Make extra rice the next day, the flavors meld even more beautifully overnight
• Keep extra cream on hand in case you need to adjust consistency at the end
• The sauce freezes beautifully if you want to meal prep components separately

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This recipe has become my go to for comfort and celebration alike, somehow appropriate for both quiet Tuesdays and dinner parties. Hope it finds a regular rotation in your kitchen too.

Common Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal because they stay juicy and tender during cooking. Breasts work too but may dry out slightly faster.

→ Can I make this ahead of time?

Yes. The flavors actually improve overnight. Prepare everything, then cool and refrigerate. Reheat gently on the stovetop, adding a splash of cream if needed.

→ How can I make it lighter?

Swap heavy cream for half-and-half, coconut milk, or Greek yogurt. The sauce will be slightly less rich but still delicious.

→ Is this dish spicy?

It has a mild to medium heat level. Adjust by adding more or less chili powder. Serve with yogurt on the table to cool things down.

→ What should I serve with it?

Steamed basmati rice is traditional, but naan bread, roti, or even quinoa work well. A crisp cucumber salad balances the richness beautifully.