Go Back
–+ servings
A copper bowl of chicken tikka masala with charred chicken in creamy tomato sauce, basmati rice, naan, and cilantro.

Chicken Tikka Masala

Tender yogurt-marinated chicken cooked in a smoky, spiced tomato cream sauce and served with basmati rice or naan.
Servings 4 servings
Prep Time 25 minutes
Cook Time 35 minutes
Minimum Marinating Time 30 minutes
Total Time 1 hour

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
US Customary - Metric

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.

Nutrition

Calories: 590kcalCarbohydrates: 38gProtein: 39gFat: 32gSaturated Fat: 15gCholesterol: 190mgSodium: 1040mgFiber: 4gSugar: 9g
Calories: 590kcal
Course: Main Course
Cuisine: Indian
Keyword: Chicken Tikka Masala, Curry Chicken, Indian Curry