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Chicken Tikka Masala

Tender, juicy pieces of charred chicken simmered in a rich, spiced creamy tomato sauce. A homemade Indian-inspired classic that rivals your favorite restaurant and comes together in under an hour.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 15 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 667
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain yogurt or Greek yogurt Full-fat Greek yogurt recommended
  • 2 tbsp fresh lemon juice
  • 1.5 tsp cumin For marinade
  • 1 tsp garam masala For marinade
  • 0.5 tsp red chili powder Not cayenne pepper
  • 1 tsp salt For marinade
  • 2 tsp fresh ginger Grated, for marinade
  • 2 tsp garlic Finely minced, for marinade
  • 1.5 lb boneless skinless chicken breast Cut into small bite-sized pieces
  • 2 tbsp vegetable oil For sauce
  • 2 tbsp butter Unsalted preferred
  • 1 large sweet onion Finely diced
  • 2 tsp fresh ginger Grated, for sauce
  • 2 cloves garlic Finely minced, for sauce
  • 2 tsp brown sugar
  • 1 tsp ground coriander
  • 1 tsp cumin For sauce
  • 1 tsp smoked paprika
  • 1 tsp garam masala For sauce
  • 8 oz tomato sauce Canned, unseasoned
  • 1.25 cup heavy cream Full-fat recommended
  • 0.25 cup water Only if needed to thin the sauce
  • fresh cilantro Chopped, for garnish
  • naan bread For serving
  • cooked basmati rice For serving

Equipment

  • Cast iron skillet
  • Large mixing bowl
  • Whisk
  • Chef knife
  • Cutting board

Method
 

  1. In a large bowl, whisk together yogurt, lemon juice, cumin, garam masala, red chili powder, salt, ginger, and garlic. Add chicken pieces and toss until fully coated. Cover and marinate for at least 1 hour, or overnight in the refrigerator for best results.
  2. Warm vegetable oil in a large cast iron skillet over medium-high heat. Once shimmering, add chicken in batches without crowding the pan. Let sit untouched for 1 minute to develop a crust, then saute until browned, about 5 more minutes. Set aside and keep warm.
  3. Melt butter in the same skillet over medium heat. Add diced onion and saute until soft and translucent, about 3 minutes, scraping up any browned bits from the bottom of the pan.
  4. Add minced garlic and grated ginger. Saute for 30 seconds until fragrant.
  5. Stir in brown sugar, coriander, cumin, smoked paprika, and garam masala. Stir constantly for about 15 seconds until spices bloom and become fragrant.
  6. Pour in the tomato sauce. Simmer gently for 3 to 5 minutes, stirring occasionally, until sauce thickens and deepens in color.
  7. Stir in the heavy cream until fully incorporated and the sauce turns a smooth orange-pink color.
  8. Return the partially cooked chicken and its resting juices to the pan. Cook for 8 to 10 minutes until chicken reaches an internal temperature of 165 degrees F and sauce is thick and bubbling. Add up to 1/4 cup water only if the sauce becomes too thick.
  9. Serve over hot basmati rice with warm naan bread. Garnish generously with freshly chopped cilantro.

Notes

Chicken breast requires at least 1 hour of marinating; chicken thighs need a minimum of 15 minutes. Use a cast iron skillet for the best charred results. Cook chicken in batches to prevent steaming. Do not skip any spices. Store leftovers separately from rice in an airtight container for up to 3 days, or freeze for up to 3 months.