Chicken Tikka Masala Classic (Print Version)

Marinated chicken cooked in creamy, spiced tomato sauce with aromatic Indian-inspired seasonings.

# What You Need:

→ Chicken Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 0.75 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 fresh cilantro, chopped (for garnish)

# Directions:

01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger in a large bowl. Add chicken pieces and toss to coat. Cover and refrigerate to marinate for at least 30 minutes, preferably 2 to 4 hours.
02 - Preheat oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack. Broil for 5 to 7 minutes per side until lightly charred and nearly cooked through. Alternatively, grill or pan-sear the chicken.
03 - Heat butter and vegetable oil in a large skillet over medium heat. Add onion and cook until golden, about 5 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Mix in cumin, garam masala, paprika, coriander, and optional chili powder. Cook for 30 seconds to release aromas.
05 - Pour in tomato sauce and add sugar. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
06 - Stir in heavy cream and continue to simmer for 5 minutes until the sauce thickens and becomes creamy.
07 - Add broiled chicken pieces to the sauce and let simmer for 7 to 10 minutes until fully cooked and tender.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot alongside steamed basmati rice or naan bread.

# Expert Tips:

01 -
  • The marinade transforms simple chicken into something tender that practically melts on your tongue.
  • One skillet does the heavy lifting, so cleanup won't steal the joy of eating.
  • It tastes like you spent hours cooking, but the whole thing comes together in about an hour.
02 -
  • Don't skip the broiling step or rush it—those charred edges add a smoky depth that pan-searing alone won't quite achieve, and they look impressive too.
  • Marinating overnight is not excessive; it's actually when the yogurt does its most transformative work, creating chicken so tender it feels indulgent.
  • Heavy cream cannot be skipped or easily replaced without changing the whole dish—even half-and-half makes it noticeably thinner and less luxurious.
03 -
  • For a lighter version without sacrificing creaminess, use equal parts heavy cream and Greek yogurt stirred in at the end, or substitute coconut milk for a completely different but equally delicious direction.
  • If heat is what you're after, add fresh diced chili to the sauce rather than just relying on chili powder—the fresh chili gives you bursts of heat while the powder distributes it evenly throughout.
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