Chicken Tikka Masala

Chicken Tikka Masala is one of the most beloved Indian dishes worldwide, combining tender, yogurt-marinated chicken pieces with a silky, spiced tomato cream sauce. Though its origins are debated between India and the UK, this dish has become a global comfort food favorite. The aromatic blend of garam masala, ginger, and garlic creates an irresistible warmth that pairs perfectly with fluffy basmati rice or buttery naan bread.

Why You’ll Love This Recipe

• Restaurant-quality flavor you can make at home with simple ingredients
• Creamy, rich sauce with the perfect balance of spices and tanginess
• Tender chicken that’s been marinated for maximum flavor
• Great for meal prep and tastes even better the next day

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt

For the Masala Sauce:

• 3 tablespoons butter
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream
• 1 teaspoon sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, cayenne, and salt. Add chicken pieces and mix well. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Cook the Chicken: Preheat broiler to high. Thread chicken onto skewers or arrange on a baking sheet. Broil for 10-12 minutes, turning once, until chicken is cooked through with charred edges. Set aside.
3. Make the Sauce: In a large skillet, melt butter over medium heat. Add onions and cook until soft and golden, about 8 minutes.
4. Add Aromatics: Stir in garlic and ginger, cooking for 1 minute until fragrant. Add garam masala, cumin, paprika, and turmeric. Cook for 30 seconds.
5. Build the Sauce: Pour in tomato sauce and bring to a simmer. Cook for 10 minutes, stirring occasionally.
6. Finish with Cream: Reduce heat to low. Stir in heavy cream and sugar. Add the cooked chicken and any accumulated juices. Simmer for 5 minutes. Season with salt to taste.
7. Serve: Garnish with fresh cilantro. Serve hot with basmati rice and warm naan bread.

Pro Tips

• Don’t Skip the Marinade: Marinating overnight makes the chicken incredibly tender and flavorful.
• Get Some Char: The broiled edges on the chicken add authentic tandoor-style flavor.
• Make it Ahead: This dish tastes even better the next day as the flavors meld together. Store in the refrigerator for up to 3 days.

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