Chicken
Chicken Tikka Masala
Charred yogurt-marinated chicken tikka folded into a velvety tomato masala layered with toasted spices, ginger, garlic, cream, and kasuri methi.
Inspired by Indian restaurant-style chicken tikka masala
Prep
40 min + marinating
Cook
45 min
Serves
6 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 24 ingredients
- • 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- • 3/4 cup plain whole-milk Greek yogurt
- • 2 tablespoons fresh lemon juice
- • 1 tablespoon finely grated fresh ginger
- • 4 garlic cloves, finely grated
- • 2 teaspoons garam masala
- • 1 teaspoon ground cumin
- • 1 teaspoon ground coriander
- • 1 teaspoon Kashmiri chile powder or sweet paprika
- • 1/2 teaspoon ground turmeric
- • 2 teaspoons kosher salt, divided
- • 2 tablespoons neutral oil
- • 1 large yellow onion, finely diced
- • 1 tablespoon finely grated fresh ginger
- • 4 garlic cloves, minced
- • 2 tablespoons tomato paste
- • 1 teaspoon garam masala
- • 1 teaspoon ground cumin
- • 1 teaspoon ground coriander
- • 1 can (28 ounces) crushed tomatoes
- • 3/4 cup heavy cream
- • 1/2 cup water, plus more as needed
- • 1 tablespoon unsalted butter
- • 2 tablespoons chopped cilantro
View ingredient-by-ingredient match
- 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch piecesMissing
- 3/4 cup plain whole-milk Greek yogurtMissing
- 2 tablespoons fresh lemon juiceMissing
- 1 tablespoon finely grated fresh gingerMissing
- 4 garlic cloves, finely gratedMissing
- 2 teaspoons garam masalaMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon ground corianderMissing
- 1 teaspoon Kashmiri chile powder or sweet paprikaMissing
- 1/2 teaspoon ground turmericMissing
- 2 teaspoons kosher salt, dividedMissing
- 2 tablespoons neutral oilMissing
- 1 large yellow onion, finely dicedMissing
- 1 tablespoon finely grated fresh gingerMissing
- 4 garlic cloves, mincedMissing
- 2 tablespoons tomato pasteMissing
- 1 teaspoon garam masalaMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon ground corianderMissing
- 1 can (28 ounces) crushed tomatoesMissing
- 3/4 cup heavy creamMissing
- 1/2 cup water, plus more as neededMissing
- 1 tablespoon unsalted butterMissing
- 2 tablespoons chopped cilantroMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Chicken tikka masala should taste layered rather than like plain tomato cream chicken. Broiling the marinated pieces separately creates the roasted tikka character, while cooking tomato paste and crushed tomatoes until their raw acidity mellows builds the masala. Kasuri methi adds the distinctive savory, slightly bittersweet restaurant finish.
Planning, storage, and serving
Storage and reheating
Cool in shallow containers and refrigerate within 2 hours for up to 4 days. Reheat gently to 165°F, adding a splash of water or cream if the sauce thickens; freeze airtight portions for up to 2 months, expecting the dairy sauce to need whisking after thawing.
Make-ahead tips
Marinate chicken overnight and prepare the tomato masala through the blending step up to 2 days ahead. Broil the chicken and finish with cream, butter, and kasuri methi near serving for the best char and freshest spice aroma.
What to serve with it
- - Steamed basmati rice
- - Warm naan or roti
- - Cucumber raita and sliced onion
Equipment needed
- - Rimmed sheet pan with oven-safe rack
- - Wide Dutch oven
- - Immersion blender and instant-read thermometer
Difficulty explained
The dish uses familiar sautéing and simmering techniques, but developing charred tikka and a properly reduced, balanced masala in separate stages requires organization.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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Half-and-half
Use an equal amount of half-and-half for a lighter cream sauce.
Evaporated milk
Use an equal amount of evaporated milk when you want dairy richness with less fat.
Boneless skinless chicken breasts
Use the same weight of chicken breasts when a leaner cut is preferred.
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Pitfalls to Watch Out For
- Simmering raw marinated chicken directly in the sauce skips the browned tikka character, so cook it under high heat first.
- Adding cream before the tomatoes reduce leaves a thin, sharply acidic sauce; cook the tomato base until concentrated first.
- A hard boil after adding cream can separate the sauce and flatten the spice aromas, so finish over gentle heat.
Nutrition Context
- Chicken thighs supply protein and remain juicy under the broiler; cream and butter account for much of the saturated fat.
- Serving the masala with a measured portion of rice plus cucumber raita creates a balanced plate while keeping the richly flavored sauce central.
FAQ
Is chicken tikka masala the same as butter chicken?
They are related but distinct. Tikka masala emphasizes separately roasted chicken and a brighter, more spiced tomato sauce; butter chicken is generally butterier and often milder.
Why is my sauce too acidic?
The tomatoes probably need more reduction. Simmer longer before adding cream, then balance with a small extra spoonful of cream rather than a large amount of sugar.
Do I need kasuri methi?
It is optional, but crushed dried fenugreek leaves add a recognizable restaurant-style aroma that is difficult to replace exactly.
Can I grill the chicken tikka?
Yes. Thread pieces onto skewers and grill over medium-high heat until charred and 165°F, then fold them into the finished masala.
How thick should the sauce be?
It should coat the chicken and flow slowly from a spoon. Add water a tablespoon at a time if it sits in stiff mounds.
What sides pair best with this dish?
Basmati rice, warm naan, cucumber raita, and simply dressed onion provide starch, cooling contrast, and freshness.