Chicken Tikka Masala Classic (Printer-friendly)

Marinated chicken cooked in a creamy, spiced tomato sauce with garlic, ginger, and fragrant herbs.

# Ingredient List:

→ 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 Steps:

01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, smoked 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. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces 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.
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.
04 - Add cumin, garam masala, paprika, coriander, and chili powder if using. Cook, stirring constantly, for 30 seconds until aromatic.
05 - Pour in tomato sauce and add sugar. Allow to simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in heavy cream and simmer another 5 minutes until the sauce thickens and becomes creamy.
07 - Add broiled chicken pieces to the sauce and simmer for 7 to 10 minutes, ensuring the chicken is fully cooked and tender.
08 - Sprinkle with chopped fresh cilantro. Serve immediately with steamed basmati rice or warm naan bread.

# Expert Suggestions:

01 -
  • The yogurt marinade keeps chicken impossibly tender while spices soak deep into every piece.
  • Cream mellows the spices into a sauce that tastes restaurant-quality but comes together faster than delivery.
  • It's naturally gluten-free, impressive enough for guests, and freezes beautifully for lazy weeknight dinners.
02 -
  • Don't skip the yogurt marinade or extend it past 8 hours, or the acid will break down the chicken until it's mushy instead of tender.
  • Cold cream poured into a bubbling sauce can break; let cream come close to room temperature first or add it slowly while stirring.
  • The charred bits stuck to your broiler pan are flavor gold—scrape them into the sauce when no one's looking.
03 -
  • Make a double batch and freeze half—it reheats perfectly and tastes even better as flavors marry overnight.
  • Use good quality tomato sauce or crushed tomatoes because the sauce is built on this foundation and bad tomatoes make the whole thing taste flat.
Go Back