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Chicken Tikka Masala

A classic Indian dish featuring tender, marinated chicken simmered in a rich, creamy tomato sauce, perfect with basmati rice or naan.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 550 kcal

Ingredients
  

Marinade

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces Thighs are preferred for juiciness.
  • 1 cup plain whole milk yogurt Ideal for tenderizing.
  • 1 tablespoon garlic, finely grated
  • 1 tablespoon fresh ginger, finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon Kashmiri chili powder or paprika Adjust for spice level.
  • 1 teaspoon kosher salt

Sauce

  • 2 tablespoons neutral cooking oil For searing the chicken.
  • 2 tablespoons unsalted butter For sautéing the onions.
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon Kashmiri chili powder or paprika
  • 1.5 teaspoons kosher salt, divided
  • 2 cups tomato puree (passata, unsalted)
  • 1 cup heavy whipping cream
  • 1 bunch fresh cilantro, chopped, for garnish

Instructions
 

Preparation and Marinating

  • Combine chicken pieces, yogurt, grated garlic, and ginger in a large mixing bowl.
  • Add garam masala, turmeric, cumin, chili powder, and salt. Mix well to coat the chicken.
  • Cover and marinate in the refrigerator for at least 10 minutes, preferably overnight.

Cooking

  • Heat cooking oil in a large skillet over medium-high heat.
  • Sear the marinated chicken in batches, cooking for about 3 minutes on each side until browned. Transfer to a plate.
  • In the same skillet, melt butter over medium heat. Sauté diced onion for 4-5 minutes until softened and caramelized.
  • Add minced garlic and ginger, cooking for an additional 30 seconds until fragrant.
  • Whisk in coriander, cumin, garam masala, turmeric, and chili powder, stirring for about 20 seconds.
  • Pour in the tomato puree and simmer for about 10-15 minutes.
  • Mix in the heavy whipping cream and return the seared chicken to the sauce, stirring to coat.
  • Cover and simmer for an additional 8-10 minutes, adjusting salt and spices as needed.
  • Remove from heat and garnish with chopped cilantro before serving.

Notes

Serve with basmati rice or naan bread. For added freshness, include a lime or lemon wedge.
Keyword Chicken Tikka Masala, Comfort Food, Creamy Sauce, Indian Recipe, Spicy Chicken