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Chicken Tikka Masala

Chicken Tikka Masala

A rich and creamy chicken tikka masala, featuring tender chicken marinated in yogurt and spices, simmered in a flavorful tomato-based sauce.

50 minutesServes 4Mediumstovetopchicken
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Ingredients

Gather everything before you start cooking.

Main

  • 1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces

Marinade

  • ½ cup plain whole milk yogurt
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp red chili powder (or paprika for milder heat)
  • ½ tsp salt

Sauce

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • ¼ tsp cayenne pepper (optional, for extra heat)
  • 1 (14.5 oz) can crushed tomatoes
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • ½ tsp black pepper

Garnish

  • ¼ cup fresh cilantro, chopped

Steps

  1. 1

    Marinate the Chicken

    In a medium bowl, combine the chicken pieces with all marinade ingredients. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours for deeper flavor.

    ~30 min

  2. 2

    Sear the Chicken

    Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until browned, but not cooked through. Remove the chicken from the skillet and set aside.

    ~8 min

  3. 3

    Sauté Aromatics

    In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

    ~8 min

  4. 4

    Build the Sauce

    Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until aromatic. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.

    ~15 min

  5. 5

    Finish the Curry

    Stir in the heavy cream, sugar, salt, and black pepper. Return the seared chicken to the skillet and stir to coat in the sauce. Simmer gently for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

    ~7 min

  6. 6

    Serve

    Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.

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