Chicken Tikka Masala

The smell of cumin and paprika hitting hot butter still takes me back to my tiny first apartment kitchen where I accidentally set off the smoke alarm while making this for the first time. My neighbor knocked to check on me and ended up staying for dinner, which turned into a weekly tradition. Something about this dish just brings people together.

I made this for my fathers birthday last winter and he actually put down his fork to tell me it was better than the version from his favorite Indian place downtown. The secret is really in getting those chicken pieces nicely charred before they hit the cream sauce.

Ingredients

• Chicken thighs: Thighs stay juicier than breasts through the high heat broiling and dont dry out in the sauce
• Greek yogurt: The acidity tenderizes the protein while the thickness helps the spices cling to every surface
• Garam masala: This warm spice blend is the backbone of the whole dish so buy fresh if you can
• Heavy cream: Creates that luxurious restaurant texture that coats the back of your spoon beautifully
• Tomato sauce: Use plain canned sauce not something with herbs already added to keep the flavors clean
• Fresh ginger: Grated fresh gives a bright zing that ground spice can never quite replicate

Instructions

Marinate the chicken:

Combine all the marinade ingredients in a bowl and add your chicken pieces. Use your hands to really work the spices into every nook and cranny. Let it sit for at least 30 minutes but honestly overnight is when the magic really happens.

Char the chicken:

Get your broiler screaming hot and arrange the marinated chicken on a rack over a lined baking sheet. Let it get those gorgeous dark charred spots on each side about 5 to 7 minutes per side. The pieces should be almost cooked through but will finish in the sauce.

Build the sauce base:

Melt butter with oil in your biggest skillet and cook the onions until theyre golden and sweet. Add the garlic and ginger and let them bloom for just a minute before dumping in all your ground spices. The kitchen should smell incredible right now.

Create the creamy sauce:

Pour in the tomato sauce with that pinch of sugar and let it bubble and reduce for about 10 minutes. Stir in the heavy cream and watch the sauce turn that perfect pale orange color. Let it thicken for another 5 minutes before adding the chicken.

Finish together:

Add those charred chicken pieces to the sauce and let everything get cozy together for 7 to 10 minutes. The chicken will finish cooking and absorb all that sauce flavor. Shower with fresh cilantro and serve immediately.

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This recipe became my go to for dinner parties after my friend Priya told me it reminded her of cooking with her grandmother in Mumbai. Now whenever I make it the whole house feels warmer somehow.

Making It Your Own

Once youve made this a few times start playing with the spice levels. I add extra chili powder when I want something with more kick or dial back the garam masala for a milder version. You can also swap coconut milk for cream if you want to go dairy free.

Perfect Pairings

Warm naan bread is non negotiable here because you need something to scoop up every last drop of that sauce. Basmati rice cooked with a pinch of salt and a cardamom pod or two makes this feel like a complete meal.

Meal Prep Success

This actually tastes better the next day so dont hesitate to double the batch. The spices have time to meld and mellow into something even more delicious than when it was fresh. Portion it into containers and youll thank yourself all week.

• Reheat gently with a splash of cream or water to loosen the sauce
• The chicken firms up slightly in the fridge but stays incredibly tender
• Freeze portions for up to three months without any texture loss

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Theres something deeply satisfying about making a dish that tastes like it came from a restaurant but knowing exactly what went into it. Enjoy every bite.

Recipe FAQs

→ Can I make this dish ahead of time?

Absolutely. In fact, the flavors deepen and improve when made ahead. Prepare everything up to 2 days in advance, refrigerate, and reheat gently on the stove. You may need to add a splash of cream or water when reheating to restore the sauce's consistency.

→ What's the best cut of chicken to use?

Chicken thighs are ideal because they stay tender and juicy through broiling and simmering. Breasts work too but can dry out more easily. Cut either into uniform 1-inch pieces so they cook evenly and absorb the marinade.

→ Can I make this dairy-free?

Yes. Substitute full-fat coconut milk for both the yogurt in the marinade and the heavy cream in the sauce. The flavor will shift slightly with coconut notes, but it remains delicious. Use coconut oil instead of butter as well.

→ How can I adjust the spice level?

The recipe includes optional chili powder for heat. Start without it for a mild version, or add ½-1 teaspoon for moderate warmth. For more kick, increase the chili powder or add diced fresh jalapeño when cooking the onions. Remember you can always serve hot sauce on the side.

→ Do I have to broil the chicken first?

Broiling creates authentic charred edges and deeper flavor, but you can skip it. Simply add the marinated raw chicken directly to the simmering sauce and cook until done, about 12-15 minutes. You'll lose the slight smokiness but still enjoy a creamy, comforting result.

→ What should I serve with chicken tikka masala?

Steamed basmati rice is the classic choice—it balances the rich sauce perfectly. Warm naan or roti bread is essential for scooping up every bite. Simple sides like roasted cauliflower, cucumber raita, or a fresh green salad with lemon dressing round out the meal nicely.