Chicken Tikka Masala

Be the first to rate

(No Ratings Yet)

Loading...

Tender yogurt-marinated chicken pieces simmered in a velvety, gently spiced tomato-cream sauce. This approachable version of a beloved British-Indian classic leans on pantry spices and finishes with a swirl of cream for that signature coral hue.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 12 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 9 gSugar
• 38 gProtein
• 780 mgSodium
• 820 mgPotassium
• 145 mgCalcium
• 4.5 mgIron
• 16 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1.5-inch pieces
• 3/4 cup plain whole-milk yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 1/2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1 tsp kosher salt

For the sauce

• 2 tbsp ghee or neutral oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chili powder (or 1/4 tsp cayenne)
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 tsp kosher salt, plus more to taste
• 1/2 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp sugar
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Whisk the yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, turmeric, and salt in a large bowl. Add the chicken, toss to coat, cover, and marinate for at least 20 minutes (or up to 8 hours in the refrigerator).
2. Heat 1 tablespoon of ghee in a large cast-iron skillet over medium-high heat. Add the chicken in a single layer (work in two batches if needed) and sear until lightly charred in spots, about 3 minutes per side. Transfer to a plate; it will not be cooked through.
3. Reduce heat to medium and add the remaining 1 tablespoon ghee to the same pan. Add the onion and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
4. Add the coriander, cumin, garam masala, paprika, turmeric, and Kashmiri chili, and stir constantly for 45 seconds to bloom the spices. Stir in the tomato paste and cook 1 minute, then pour in the crushed tomatoes and sugar. Simmer, stirring, until the sauce thickens and deepens in color, 8 to 10 minutes.
5. Return the chicken and any accumulated juices to the pan. Simmer gently, uncovered, until the chicken is cooked through and the sauce has reduced slightly, about 6 to 8 minutes.
6. Stir in the heavy cream and simmer 2 more minutes to warm through. Taste and adjust salt; the sauce should be richly spiced and slightly tangy.
7. Garnish with chopped cilantro and serve hot with basmati rice or warm naan.
8. For a smoother sauce, blend the cooked tomato base with an immersion blender before returning the chicken to the pan.

Cook’s Notes

• Use chicken thighs, not breasts; they stay juicy and forgiving during the simmer.
• Marinate the chicken the night before for the deepest flavor and most tender texture.
• Kashmiri chili gives vibrant red color without much heat; substitute with smoked paprika plus a pinch of cayenne if needed.
• A squeeze of fresh lemon juice at the end brightens the richness of the sauce.
• For a lighter finish, swap heavy cream for full-fat coconut milk.
• Toast whole spices and grind them yourself if you have time; the aroma is dramatically better.
• Leftover sauce keeps refrigerated for up to 3 days and tastes even better the next day.

You might also like

Asian

Royal Indian Paneer in Creamy Cashew-Tomato Sauce

Asian

Indian-Style Potato and Cauliflower Curry

Desserts

Bengali Cottage Cheese Sweet

Asian

Gujarati Spiced Mixed Vegetable Stew