Chicken Tikka Masala Classic (Print version)

Spiced chicken pieces cooked in creamy tomato sauce with aromatic herbs and spices, ideal with rice or naan.

# Required ingredients:

→ Chicken Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 3/4 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 make it:

01 - In a large bowl, combine Greek yogurt, lemon juice, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, salt, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Cover and refrigerate to marinate 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 the marinated chicken pieces on the rack. Broil for 5 to 7 minutes per side until lightly charred and almost cooked through. Alternatively, grill or pan-sear until nearly done.
03 - In a large skillet, heat butter and vegetable oil over medium heat. Add the finely chopped onion and sauté until golden, about 5 minutes. Stir in minced garlic and grated ginger, cooking for an additional minute.
04 - Incorporate ground cumin, garam masala, paprika, ground coriander, and optional chili powder. Cook for 30 seconds until the spices release their aroma.
05 - Pour in the tomato sauce and add sugar. Simmer on low heat for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in the heavy cream and continue to simmer for 5 more minutes until the sauce thickens and becomes creamy.
07 - Add the broiled chicken pieces to the sauce and simmer for 7 to 10 minutes, ensuring the chicken is fully cooked and tender.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot alongside steamed basmati rice or naan.

# Expert Advice:

01 -
  • The yogurt marinade turns tough cuts tender while soaking up every spice, so even chicken thighs become silky and nuanced.
  • One pan creates a sauce so creamy and complex that people will think you spent the whole day cooking, when really you were done in under an hour.
  • It tastes like restaurant quality because you're building flavors in layers instead of dumping everything in at once.
02 -
  • Don't skip the marinade time; I learned this the hard way by trying to rush and ending up with chicken that tasted fine but not transcendent, while marinated chicken tastes like it was cooked at a proper restaurant.
  • Brown your onions properly instead of adding everything at once; this one thing separates a good tikka masala from a forgettable one because you're building depth instead of just mixing spices with tomato sauce.
  • Taste before you finish; the sauce can handle adjustments right up until the end, but once cream is in, fixing it becomes harder.
03 -
  • Broiling the chicken instead of grilling or pan-searing is the secret to even cooking with minimal fussing; the rack keeps it from stewing in its own juices while the direct heat creates char.
  • Buy whole spices and toast them yourself if you have time; pre-ground spices lose potency sitting in jars, but if you're short on time, good quality ground spices work perfectly fine.
Return