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Chicken Tikka Masala

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A cozy, creamy curry with tender spiced chicken in a rich tomato sauce, perfect for weeknights or special occasions.

Ingredients

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  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3/4 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (or Kashmiri chili)
  • 1/2 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 2 tablespoons oil (for broiling rack or skillet)
  • 2 tablespoons ghee or butter (or neutral oil)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground coriander
  • 1.5 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon paprika (plus a pinch of cayenne, optional)
  • 1/2 teaspoon turmeric
  • 1 can (15 oz) tomato sauce or passata
  • 2 tablespoons tomato paste (optional)
  • 1 cup heavy cream (or full-fat coconut milk)
  • 1 teaspoon sugar or honey (optional)
  • 1/2–1 teaspoon kosher salt, to taste
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon butter to finish (optional)
  • Cooked basmati rice and warm naan, for serving
  • Lime or lemon wedges, for serving

Instructions

  1. In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt. Add chicken and coat well. Cover and chill 30 minutes (up to overnight for best flavor).
  2. Set your oven to Broil (High) and place a rack 6 inches from the heat. Line a sheet pan with foil and set a lightly oiled rack on top. Or heat a large oiled skillet over medium-high.
  3. Arrange marinated chicken on the rack (or thread onto skewers). Let excess marinade drip off. Discard leftover marinade.
  4. Broil 8–10 minutes, turning once, until lightly charred and the thickest pieces reach 165°F. If using a skillet, sear 6–8 minutes total until browned and cooked through. Set chicken aside.
  5. Make the sauce: in a wide pan, heat ghee over medium. Cook onion 6–8 minutes until soft and golden. Stir in garlic and ginger for 1 minute. Add coriander, cumin, garam masala, paprika, turmeric, and cayenne (if using). Stir 30 seconds until fragrant.
  6. Stir in tomato sauce and tomato paste. Simmer on medium-low 8–10 minutes, stirring often, until slightly thick. Lower heat, add cream, sugar (optional), and salt. Simmer 3–5 minutes more until silky.
  7. Add cooked chicken and any juices to the sauce. Simmer 3–5 minutes so flavors blend. Finish with butter (optional) and cilantro. Taste and adjust salt, heat, and lemon. Serve hot with rice and naan.

Notes

For tender chicken, marinate for at least 30 minutes; overnight is best. For char, use the broiler or a hot cast-iron skillet; do not crowd the pan.

Nutrition

Find it online: https://diyprzepisy.com/chicken-tikka-masala/

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