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A complete Indian dining spread featuring a central ceramic bowl of rich chicken tikka masala topped with charred chicken pieces, cream swirls, and cilantro. Alongside it is a copper bowl filled with yellow saffron basmati rice and a dark plate holding folded, warm garlic naan on a wooden table in front of a bright window.

Chicken Tikka Masala

Tender yogurt marinated chicken with charred edges, simmered in a rich, deeply spiced creamy tomato sauce this chicken tikka masala recipe delivers genuine restaurant style flavor at home in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: British-Indian, Indian
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless skinless chicken thighs Cut into 2 inch pieces
FOR THE MARINADE
  • 1 cup Whole milk plain yogurt Not low fat fat carries spice compounds better
  • 1 tbsp Fresh lemon juice
  • 4 Garlic cloves Freshly minced
  • 1 tbsp Fresh ginger Grated
  • 1 tsp Garam masala
  • 1 tsp Kashmiri chili powder Or mix of paprika and cayenne
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Kosher salt
  • 1/2 tsp Turmeric
FOR THE SAUCE
  • 2 tbsp Ghee Or unsalted butter
  • 1 Large onion Finely diced
  • 5 Garlic cloves Minced
  • 1 tbsp Fresh ginger Grated
  • 2 tbsp Tomato paste Cook in pan until caramelized
  • 1 tsp Garam masala
  • 1 tsp Kashmiri chili powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Turmeric
  • 1 can Crushed tomatoes 14 oz
  • 1/2 cup Heavy cream Added at the end
  • 1 tsp Kasuri methi Dried fenugreek leaves - do not skip
  • 1 tsp Kosher salt Adjust to taste
  • 1/2 tsp Sugar Balances acidity if needed
  • Fresh cilantro For garnish

Equipment

  • 1 Large heavy bottomed skillet Cast iron or stainless steel for sauce
  • 1 Rimmed sheet pan For broiling marinated chicken
  • 1 Wire rack Place on sheet pan for broiling
  • 1 Instant-read thermometer Chicken should reach 165F
  • 1 Blender or immersion blender Optional for smoother sauce

Method
 

  1. Marinate the chicken Combine all marinade ingredients in a bowl and whisk until smooth. Add chicken pieces and toss to coat every surface. Cover and refrigerate for 2 to 4 hours minimum overnight produces the best results. The yogurt lactic acid gently tenderizes the chicken while the spices penetrate the meat.
    A gloved hand mixing and coating chicken pieces in a thick, vibrant orange yogurt marinade within a ceramic bowl, surrounded by small glass prep bowls of spices on a dark slate counter.
  2. Broil the chicken Preheat broiler to high. Place marinated chicken pieces on a wire rack set over a rimmed sheet pan. Broil on the top rack for 8 to 10 minutes, turning once halfway, until the chicken has charred edges and is cooked through at 165F. The char is essential it adds smokiness that defines chicken tikka masala. Set aside.
    Marinated chicken tikka pieces arranged on a wire rack over a baking sheet, broiling under the glowing upper heating elements of an oven with char marks developing.
  3. Caramelize the onions Heat ghee in a large heavy-bottomed skillet over medium heat. Add diced onion and cook, stirring frequently, for 12 to 15 minutes until deeply golden not just soft. This step builds the sweet flavor base of the entire sauce. Do not rush it.
    A metal spatula lifting a portion of golden-brown sautéed onions from a seasoned cast-iron skillet on a gas stove, with steam rising and prep bowls in the blurred background.
  4. Add aromatics and tomato paste Add minced garlic and grated ginger to the golden onions. Stir for 60 seconds until fragrant. Add tomato paste and stir constantly for 2 to 3 minutes until it darkens slightly and loses its raw edge. This caramelization step is what gives the sauce its depth.
    Freshly minced garlic and ginger being stirred into a rich, bubbling mixture of caramelized onions in a heavy black cast-iron skillet, with steam rising under warm kitchen lighting.
  5. Add spices and tomatoes Add all the sauce spices garam masala, Kashmiri chili, cumin, coriander, turmeric and stir for 30 seconds until fragrant. Pour in crushed tomatoes. Stir to combine, bring to a simmer, and cook uncovered for 10 minutes until the sauce has thickened and darkened.
    A hand pours smooth red tomato puree from a ceramic bowl into a seasoned cast-iron skillet containing caramelized onions and warm spices on a gas stove.
  6. Add cream Reduce heat to low. Stir in heavy cream. Simmer gently for 5 minutes do not boil after adding cream. Crush kasuri methi between your palms and stir in. Taste and adjust salt. Add sugar if the sauce tastes too acidic.
    A close-up shot in a moody kitchen shows a home cook pouring heavy cream from a small dark ceramic pitcher into a simmering cast-iron skillet. The skillet holds a rich, bubbling spiced tomato and onion sauce for chicken tikka masala. Simultaneously, dried herbs are being sprinkled from above into the cream, while a large metal spoon rests in the mixture.
  7. Add chicken and simmer Add the broiled chicken pieces to the sauce. Stir gently to coat every piece. Simmer for 5 minutes over low heat to allow the chicken to absorb the sauce flavors. The chicken is already cooked this step is about combining flavors, not cooking further.
    A person uses serving utensils to lift a piece of charred chicken tikka from a large bowl filled with rich tikka masala sauce and basmati rice, with a bowl of saffron rice and flatbread nearby on a dark surface.
  8. Serve Spoon chicken tikka masala over basmati rice or serve with warm naan. Garnish with fresh cilantro. Serve immediately with cucumber raita on the side if desired.
    A beautiful, dark ceramic bowl filled with fluffy basmati rice and rich, creamy chicken tikka masala, topped with charred chicken pieces, a cream drizzle, and fresh cilantro. In the background are a copper bowl of raita and a piece of garlic naan on a wooden board.

Notes

  • Kasuri methi is essential: dried fenugreek leaves added at the end give chicken tikka masala its recognizable restaurant flavor. Available at South Asian grocery stores and online.
  • Kashmiri chili powder: milder than regular chili but gives the vivid red orange color. Substitute with 2 parts paprika + 1 part cayenne.
  • Ghee vs oil: ghee adds richness and handles high caramelization heat better than vegetable oil.
  • Char on chicken: some black at the edges is not a mistake it is the point.
  • Cream goes in last: sauce must reduce before cream is added or it will be thin and pale.
  • Do not boil after adding cream: gentle simmer only or sauce can separate.
  • Make ahead: sauce improves significantly overnight spices develop and deepen.
  • Storage: airtight container, fridge up to 4 days. Flavors improve on day 2.
  • Reheat: saucepan over medium-low with splash of water, stir frequently, do not boil.
  • Freeze: up to 3 months. Sauce freezes better than chicken for texture.