Chicken tikka masala pairs yogurt-marinated chicken with a warmly spiced tomato sauce enriched with cream. It is a beloved Indian-inspired comfort dish made for scooping up with rice or naan.
The chicken is marinated for tenderness, browned until lightly charred, and finished in a smooth sauce built with garam masala, cumin, tomatoes, and cream.
Do not crowd the pan when browning the chicken. A little space lets the marinade caramelize and gives the finished sauce the smoky edges that make the dish taste slow-cooked.
Serving Suggestions
Serve with basmati rice, warm naan, cucumber raita, and a bright cilantro salad. A squeeze of lemon or lime at the table lifts the creamy sauce.
Recipe Notes
Marinate the chicken for at least 30 minutes or up to 24 hours. The sauce can be made one day ahead; reheat it gently and add the chicken just before serving.
Chicken Tikka Masala
Equipment
- Large bowl
- Large skillet or Dutch oven
- Tongs
- Wooden spoon
- Rice cooker or saucepan
Ingredients
Chicken Marinade
- 1 1/2 lb boneless skinless chicken thighs cut into 1-inch pieces
- 1/2 cup plain yogurt full-fat preferred
- 2 tbsp fresh lemon juice
- 4 cloves garlic finely grated or minced
- 1 tbsp fresh ginger finely grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt
Masala Sauce
- 2 tbsp ghee or unsalted butter
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper optional
- 1 can crushed tomatoes 28-ounce can
- 1 cup heavy cream
- 1 tsp kosher salt plus more to taste
- 1/4 cup fresh cilantro chopped, plus more to serve
To Serve
- 3 cups cooked basmati rice warm
- 4 whole naan warmed
Instructions
Marinate the chicken:
- Stir the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, and salt together in a large bowl.
- Add the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Char the chicken:
- Heat a large skillet over medium-high heat. Add half of the marinated chicken in a single layer and cook for 3 to 4 minutes per side, until browned and nearly cooked through.
- Transfer the chicken to a plate and repeat with the remaining chicken. Do not worry if the skillet develops browned bits.
Make the masala and finish:
- Melt the ghee in the same skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and golden.
- Add the garlic, ginger, garam masala, cumin, and cayenne. Cook for 1 minute, stirring constantly.
- Add the crushed tomatoes and salt. Simmer for 10 minutes, until slightly reduced and glossy.
- Stir in the cream and return the chicken and its juices to the skillet. Simmer for 5 minutes, until the chicken is cooked through.
- Fold in the cilantro. Serve with warm basmati rice and naan.
Notes
- Marinate the chicken for at least 30 minutes for better flavor and tenderness.
- The sauce can be made one day ahead and reheated gently before adding the chicken.
- Use less cayenne for a milder curry or add a pinch more for extra heat.