Chicken Tikka Masala (Printable Version)

Tender chicken in a rich, creamy spiced tomato sauce with aromatic Indian flavors. Ready in just 1 hour.

# List of Ingredients:

→ 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

# Directions:

01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours for maximum flavor penetration.
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 in a single layer. Broil for 5–7 minutes per side, or until lightly charred and almost cooked through. Alternatively, grill or pan-sear the chicken if preferred.
03 - Heat butter and oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden brown, about 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds until spices become fragrant, being careful not to burn them. This step releases the essential oils and deepens the flavor profile.
05 - Add tomato sauce and sugar to the skillet. Simmer for 10 minutes, stirring occasionally to prevent sticking. The sauce will thicken slightly and the raw tomato taste will cook out. Season with salt and pepper to taste.
06 - Stir in heavy cream and simmer for another 5 minutes until the sauce is thick and creamy. The sauce should coat the back of a spoon and have a rich, velvety consistency. Adjust seasoning if needed.
07 - Add broiled chicken to the sauce and simmer for 7–10 minutes, until chicken is tender and fully cooked through. The chicken will absorb the flavors and the sauce will cling to the meat. Taste and adjust seasoning before serving.
08 - Sprinkle with chopped fresh cilantro and serve hot. Accompany with steamed basmati rice or warm naan bread to soak up the rich sauce. Pairs well with dry Riesling or chilled lager.

# Expert Advice:

01 -
  • The marinade makes the chicken impossibly tender, like something you'd order at a restaurant but better because you controlled the heat
  • The sauce comes together in one pan but tastes like it simmered all day
  • Its the perfect comfort food that feels fancy enough for dinner guests but easy enough for Tuesday
02 -
  • Broiling the chicken first creates those crispy edges that make the final dish feel authentic and textured
  • The sauce will thicken as it stands, so do not panic if it looks slightly thinner than restaurant versions
  • Greek yogurt is thicker than regular yogurt and will not separate as easily in the marinade
03 -
  • Pat the chicken dry before tossing it in the marinade so the yogurt actually sticks to the meat
  • Let the sauce cool slightly before adding the cream to prevent any separating
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