Chicken Tikka Masala (Printable)

Tender chicken in a creamy spiced tomato sauce, ready in one hour.

# What You’ll Need:

→ Chicken Marinade

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 ½ 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
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:

01 - Whisk together yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger in a large bowl. Add chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for optimal flavor penetration.
02 - Set oven broiler to high heat. Line a baking sheet with foil and place a wire rack on top. Arrange chicken pieces in a single layer on the rack. Broil for 5–7 minutes per side until lightly charred and nearly cooked through. A grill or hot skillet can be used as alternatives.
03 - Melt butter with oil in a large skillet over medium heat. Add chopped onion and cook, stirring frequently, until golden brown and softened, approximately 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add cumin, garam masala, paprika, coriander, and chili powder to the skillet. Stir constantly for 30 seconds to bloom the spices and release their essential oils.
05 - Pour in tomato sauce and sugar. Reduce heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
06 - Stir in heavy cream and continue simmering for 5 minutes until sauce thickens and achieves a rich, velvety consistency.
07 - Add broiled chicken pieces to the sauce. Simmer gently for 7–10 minutes until chicken is completely tender and cooked through. The sauce should coat the chicken generously.
08 - Sprinkle with fresh chopped cilantro. Serve immediately over steamed basmati rice or with warm naan bread for soaking up the sauce.

# Expert Advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender almost like its been braised for hours
  • The sauce comes together faster than delivery but tastes restaurant quality every single time
02 -
  • Dont skip the broiling step because the char is what gives this dish its authentic tandoori flavor
  • The sauce will look thinner than you expect but it thickens beautifully once the cream simmers
03 -
  • Line your baking sheet with foil for cleanup because the marinade will burn onto the pan
  • Room temperature chicken marinades more evenly so take it out of the fridge 20 minutes before cooking
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