Chicken Tikka Masala (Printable)

Marinated chicken simmered in a creamy, spiced tomato sauce for a flavorful dish.

# What You'll 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 chopped fresh cilantro, for garnish

# How-To Steps:

01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, smoked paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss to coat. Cover and refrigerate for a minimum of 30 minutes, ideally 2 to 4 hours.
02 - Preheat the broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces evenly 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 chopped onion and sauté until golden, approximately 5 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Incorporate ground cumin, garam masala, paprika, coriander, and optional chili powder into the skillet. Cook for 30 seconds to release aromas.
05 - Pour in tomato sauce and add sugar. Simmer gently for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in heavy cream and continue simmering for an additional 5 minutes until the sauce thickens and develops a creamy texture.
07 - Add the broiled chicken pieces to the sauce. Simmer for 7 to 10 minutes until the chicken is tender and fully cooked.
08 - Sprinkle freshly chopped cilantro over the dish. Serve hot accompanied by steamed basmati rice or naan bread.

# Top Tips:

01 -
  • The sauce is absurdly creamy and rich without tasting heavy, coating every piece of chicken in pure comfort.
  • It comes together faster than you'd expect for something that tastes like it simmered all day.
  • Once you taste how the spices bloom in the butter, you'll understand why this became such a beloved classic.
02 -
  • Don't skip the marinade time—at least 30 minutes, but overnight is when the chicken becomes so tender it practically melts.
  • The broiler gives you that charred, restaurant-quality look and taste, but the sauce is what makes it tender, so don't stress about the chicken being fully cooked when it comes off the heat.
  • Taste the sauce before adding the cream and after adding it too—you can always adjust the spices, but they change character once the cream is in.
03 -
  • If you only have time for a quick marinade, even 15 minutes makes a difference, but truly plan for at least 2 hours if you can—the chicken becomes noticeably more tender.
  • The broiler char isn't just for looks; it adds a subtle smokiness that makes the whole dish more interesting and restaurant-quality.
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