Chicken Tikka Masala

Introduction

Chicken Tikka Masala is arguably the world's most popular curry — and for good reason. Succulent pieces of yogurt-marinated chicken are charred under the broiler, then simmered in a rich, silky tomato sauce perfumed with garam masala, cumin, and a touch of cream. This recipe delivers restaurant-quality results every time.

Why You'll Love It

• The yogurt marinade makes the chicken impossibly tender
• The sauce is rich, creamy, and deeply spiced without being overly hot
• Ready in about an hour, including marinating time

Ingredients

• 2 lbs Boneless, skinless chicken thighs, cut into chunks
• 1 cup Plain full-fat yogurt
• 2 tbsp Lemon juice
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Smoked paprika
• 1 tsp Kashmiri chili powder (or mild chili powder)
• 3 tbsp Butter or ghee
• 1 large Onion, finely diced
• 5 cloves Garlic, minced
• 1 inch Fresh ginger, grated
• 1 can (14 oz) Crushed tomatoes
• ¾ cup Heavy cream
• 1 tsp Sugar
• Fresh cilantro For garnish
• To taste Salt

Equipment

• Large oven-safe skillet or sheet pan
• Heavy-bottomed pot or Dutch oven
• Blender or immersion blender

Instructions

1. Marinate the chicken — Combine yogurt, lemon juice, garam masala, cumin, turmeric, paprika, chili powder, and 1 tsp salt. Add chicken chunks and coat thoroughly. Marinate at least 30 minutes, or overnight in the fridge for maximum flavor.
2. Char the chicken — Thread chicken onto skewers or spread on a sheet pan. Broil on high for 10-12 minutes, turning once, until edges are charred and slightly blackened. The char is essential for authentic flavor.
3. Build the masala sauce — Melt butter in a heavy pot over medium heat. Sauté onion until deeply golden, about 8 minutes. Add garlic and ginger, cook 1 minute until fragrant. Add crushed tomatoes and simmer 15 minutes until reduced and thick.
4. Blend and finish — Blend the sauce until smooth (or use an immersion blender). Return to pot, stir in cream and sugar. Add the charred chicken pieces and any juices. Simmer gently 10 minutes until chicken is cooked through and sauce clings to every piece.
5. Serve — Taste and adjust salt and spices. Garnish generously with fresh cilantro. Serve with steamed basmati rice and warm naan bread.

Tips

• Use chicken thighs, not breasts — they stay juicy and tender in the sauce.
• Kashmiri chili powder gives color without extreme heat. Regular chili powder works too.

Variations

• Paneer Tikka Masala: Replace chicken with cubed paneer for a rich vegetarian version. Char the paneer the same way under the broiler.
• Extra Spicy Version: Add 2-3 minced green chilies to the sauce and increase chili powder to 2 tsp.

Storage

Fridge: Keeps beautifully for 3-4 days. Flavor actually improves overnight.

Freezer: Freezes well for up to 3 months in airtight containers.

Reheat: Reheat gently on stovetop, adding a splash of cream to restore the silky texture.

Nutrition (per serving)

• Calories: 420 kcal
• Fat: 22 g
• Carbs: 16 g
• Protein: 38 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 720 mg

FAQ