Chicken Tikka Masala
This recipe delivers the full restaurant-style experience with tender, yogurt-marinated chicken that's charred to perfection and then simmered low and slow in an aromatic, spiced sauce.
Equipment
- Cast iron skillet or heavy-bottomed stainless steel pan - For charring the chicken
- Large Dutch oven or deep saucepan - For the sauce
- Immersion blender or countertop blender - Optional, for a smoother sauce
- Mixing bowls - At least 2
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Grater or microplane - For fresh ginger
- Tongs
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs - 900g, cut into 1.5-inch cubes
- 1 cup plain Greek yogurt - 240ml, full-fat preferred
- 2 tbsp fresh lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder - or smoked paprika, for color and mild heat
- 1 tsp salt
- 1 tbsp neutral oil
For the Masala Sauce
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 large yellow onion - finely diced
- 5 cloves garlic - minced
- 1 tbsp fresh ginger - grated, or 1 tsp ginger paste
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder - or smoked paprika
- 1/2 tsp cayenne pepper - optional, for extra heat
- 2 tbsp tomato paste
- 14 oz crushed tomatoes - 400g can
- 1 cup heavy cream - 240ml
- 1 tsp sugar - optional, to balance acidity
- 1 tsp dried fenugreek leaves - kasuri methi, rubbed between palms before adding
- salt - to taste
For Serving
- fresh cilantro - chopped, for garnish
- basmati rice - for serving
- garlic naan bread - for serving
Instructions
- Cut chicken thighs into 1.5-inch cubes. Combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, salt, and oil in a bowl. Add chicken and coat thoroughly.
- Cover and refrigerate for at least 1 hour, or up to 24 hours for best results. Remove from fridge 20 minutes before cooking.
- Heat a cast iron skillet over high heat until smoking. Add oil and chicken in a single layer, working in batches. Cook undisturbed for 2-3 minutes until charred, then flip and cook 2-3 minutes more.
- Transfer charred chicken to a plate and set aside. The chicken will finish cooking in the sauce.
- In a Dutch oven, melt butter with oil over medium heat. Add onion and cook 10-12 minutes until soft and golden. Add garlic and ginger, cook 1-2 minutes until fragrant.
- Add garam masala, cumin, coriander, turmeric, chili powder, and cayenne. Stir constantly for 1-2 minutes to bloom spices. Add tomato paste and cook 2-3 minutes until darkened.
- Add crushed tomatoes, salt, and sugar. Bring to a boil, reduce heat, and simmer uncovered for 15-20 minutes until thickened and oil separates.
- Optional: Blend sauce with an immersion blender until smooth for a restaurant-style texture. Return to low heat.
- Slowly stir in heavy cream and rubbed kasuri methi. Add charred chicken with any juices and simmer 8-10 minutes until chicken is cooked through.
- Taste and adjust salt. Garnish with fresh cilantro and serve with basmati rice and garlic naan.
Notes
- Marination is essential: One hour is the minimum, but overnight marinating produces noticeably more tender and flavorful chicken. The yogurt's acidity gently breaks down the protein.
- Use full-fat Greek yogurt: Low-fat or regular yogurt has more water content, making the marinade too thin to cling properly to the chicken.
- Get the pan smoking hot: This is the only way to achieve proper charring. If the pan is too cool, the chicken steams and turns gray instead of developing a golden crust.
- Cook chicken in batches: Overcrowding the pan is the most common mistake. Leave at least 1 inch of space between each piece.
- Bloom your spices in fat: Always add ground spices to the butter and oil before adding any liquid. This step is non-negotiable for deep, complex flavor.
- Rub the kasuri methi: Rubbing the dried fenugreek leaves between your palms releases essential oils and makes a surprisingly big difference in aroma and taste.
- Taste and adjust: A pinch of extra salt or a squeeze of lemon at the very end can brighten everything up and balance the flavors perfectly.
- Make it dairy-free: Replace the heavy cream with full-fat coconut milk for a dairy-free version with a subtle tropical note.
- Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavors deepen significantly after a night in the fridge.
- Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water or cream if the sauce has thickened too much. Do not boil or the cream may separate.