Authentic Chicken Tikka Masala
This vibrant, rich chicken tikka masala features tender, yogurt-marinated chicken bites simmered in a velvety, aromatic tomato-cream sauce. Perfect for a cozy weeknight dinner or impressing weekend guests.
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 4
Ingredients
Chicken & Marinade:
1.5 lbs (700g) chicken thighs or breasts, cut into bite-sized pieces
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp minced garlic
1 tbsp freshly grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
½ tsp chili powder (adjust for heat)
1 tsp salt
Tikka Masala Sauce:
2 tbsp ghee or vegetable oil
1 large yellow onion, finely diced
1 tbsp minced garlic
1 tbsp freshly grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 can (14 oz / 400g) tomato sauce or crushed tomatoes
1 cup heavy cream (or full-fat coconut milk)
Fresh cilantro, chopped for garnish
Instructions
Marinate the Chicken: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, spices, and salt. Add chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes (or up to 6 hours).
Sear the Chicken: Heat 1 tablespoon of ghee or oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer (cook in batches if necessary to avoid crowding). Sear for 3–4 minutes per side until browned and slightly charred on the edges. Remove chicken from the pan and set aside (it does not need to be cooked through yet).
Build the Spice Base: In the same skillet, melt the remaining tablespoon of ghee. Add diced onions and cook on medium heat for 5–6 minutes until soft and golden brown. Add garlic and ginger, stirring constantly for 1 minute until fragrant.
Toast the Spices: Stir in the garam masala, cumin, coriander, and paprika. Toast the spices with the onion mixture for 30–60 seconds.
Simmer the Sauce: Pour in the crushed tomatoes and bring to a gentle simmer. Reduce heat to medium-low and let the sauce thicken for 10 minutes, stirring occasionally.
Combine and Finish: Stir in the heavy cream until smooth. Return the seared chicken and any accumulated juices back into the skillet. Simmer gently for 8–10 minutes until the chicken is tender and cooked through to an internal temperature of 165°F (74°C).
Serve: Garnish with fresh cilantro and serve hot over basmati rice or alongside warm naan bread.
Recipe Tips for Your Readers
Dairy-Free Swap: Substitute heavy cream with full-fat canned coconut milk and use coconut yogurt for the marinade.
Make Ahead: The sauce flavor deepens overnight, making this an ideal dish for meal prep or making a day in advance.
