Chicken Tikka Masala (Print-Friendly)

Tender chicken pieces in a velvety spiced tomato cream sauce.

# What You'll Need:

→ 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

# Cooking 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 maximum flavor penetration.
02 - Preheat oven broiler to high setting. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken pieces in a single layer on the rack. Broil for 5–7 minutes per side until lightly charred and almost cooked through. Alternative cooking methods include grilling or pan-searing.
03 - Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden brown, 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, stirring constantly, until spices become fragrant and release their essential oils.
05 - Pour in tomato sauce and add sugar. Simmer for 10 minutes over medium-low heat, stirring occasionally to prevent scorching. Season with salt and pepper to taste.
06 - Stir in heavy cream and continue simmering for 5 minutes until sauce thickens and develops a velvety consistency. Adjust heat as needed to maintain gentle simmer.
07 - Add broiled chicken pieces to the sauce. Simmer for 7–10 minutes until chicken is tender and fully cooked through, allowing flavors to meld.
08 - Sprinkle chopped fresh cilantro over the dish. Serve immediately accompanied by steamed basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The sauce hits that perfect balance between creamy comfort and bright spiced warmth that keeps you coming back for just one more bite
  • Once you master the spice bloom in step 4, your kitchen will smell better than any takeout restaurant
02 -
  • The broiling step creates those characteristic charred edges that restaurant tikka has, skipping it will still taste good but you will miss that essential texture contrast
  • Don't rush the spice bloom in step 4, those 30 seconds prevent that dusty raw spice flavor that ruins homemade curry
03 -
  • Use chicken thighs instead of breasts for the most succulent results, they stand up better to the broiling and simmering
  • Let your sauce rest for 5 minutes off the heat before serving, the cream settles and the flavors really come together
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