Chicken Tikka Masala
This Chicken Tikka Masala delivers rich, aromatic restaurant-quality flavors right in your own kitchen in just 35 minutes. Tender chicken thighs are seared to golden perfection, then simmered in a silky, spiced tomato-cream sauce that's perfectly balanced with warmth, tang, and richness — no tandoor oven or hours of marinating required.
Equipment
- Large skillet or Dutch oven with lid
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Box grater or Microplane grater For grating fresh ginger
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs 680g, cut into bite-sized pieces
- salt and pepper to season chicken
For the Sauce
- 2 tbsp ghee or vegetable oil divided; ghee preferred for richer flavor
- 1 large onion finely diced
- 4 garlic cloves minced
- 1 tbsp fresh ginger grated; about a 1-inch knob
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp turmeric
- 0.25 tsp cayenne pepper adjust to taste; omit for mild version
- 15 oz crushed tomatoes 1 can, about 425g
- 1 tbsp tomato paste
- 1 cup heavy cream 240ml; at room temperature
- 0.5 cup plain Greek yogurt 120g; at room temperature
- 1 tsp salt plus more to taste
For Serving
- fresh cilantro chopped, for garnish
- cooked basmati rice for serving
Instructions
- Pat chicken pieces dry with paper towels, season with salt and pepper, then sear in 1 tablespoon hot ghee over medium-high heat for 3–4 minutes per side until golden brown. Remove to a plate and set aside.
- Reduce heat to medium, add remaining ghee, and cook the diced onion for 5–6 minutes until softened. Add garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
- Add garam masala, cumin, coriander, paprika, turmeric, and cayenne to the pan and stir continuously for about 1 minute until very fragrant and slightly darkened. Add a splash of water if spices begin to stick.
- Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and salt. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste mellows.
- Reduce heat to low and stir in heavy cream and Greek yogurt until the sauce is smooth and uniform. Return the seared chicken to the pan and nestle it into the sauce.
- Cover and simmer on low for 12–15 minutes until chicken reaches an internal temperature of 165°F (74°C), stirring gently halfway through. Add a splash of water or broth if the sauce thickens too much.
- Remove from heat, rest for 5 minutes, then top with freshly chopped cilantro and serve hot over fluffy basmati rice.
Notes
- Use chicken thighs over breasts — they stay juicier and more forgiving if slightly overcooked.
- Don't skip searing the chicken; the golden crust adds significant depth of flavor to the final dish.
- Always use fresh ginger — ground ginger powder lacks the same bright, zingy flavor.
- Let cream and yogurt sit at room temperature for 20 minutes before adding to prevent curdling.
- Always add dairy over low heat and stir constantly to keep the sauce from separating.
- For a dairy-free version, substitute full-fat coconut milk for the heavy cream.
- To reduce heat, omit cayenne and reduce garam masala to 1 teaspoon; increase cream for a milder sauce.
- This dish tastes even better the next day as the flavors deepen — great for meal prep.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- When reheating, warm gently over low heat with a splash of cream or water; avoid boiling to prevent sauce separation.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 14gProtein: 38gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 185mgSodium: 720mgPotassium: 680mgFiber: 3gSugar: 7gVitamin A: 35IUVitamin C: 25mgCalcium: 12mgIron: 20mg
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