Chicken Tikka Masala Recipe
Tender, diced, white meat chicken tossed in a curry spiced tomato cream sauce tucked inside a flakey crust.
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Ingredients
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For the Chicken Marinade
For the Tikka Masala Sauce
For the Flaky Crust and Assembly
Method
For the Chicken Marinade
Prepare and marinate
In a medium bowl combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, kosher salt, black pepper and 2 tablespoons vegetable oil. Whisk until smooth. Add the diced chicken and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight) so the flavors penetrate and chicken tenderizes.
Cook the marinated chicken
When ready to cook, heat a large skillet or grill pan over medium-high heat and add a thin film of oil. Remove excess marinade from the chicken pieces (shake off but do not wipe dry). Sear chicken in batches so pieces get a lightly browned exterior without overcrowding, about 2–3 minutes per side until just cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a plate and set aside. The chicken will finish cooking in the sauce and stay tender.
For the Tikka Masala Sauce
Sauté aromatics
In a wide heavy-bottomed skillet or Dutch oven, heat 1 tablespoon vegetable oil and 2 tablespoons butter over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is very soft and translucent, about 8–10 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.
Bloom spices and add tomato
Stir in ground cumin, ground coriander, paprika, smoked paprika (if using), garam masala and cayenne. Cook, stirring, for 30–45 seconds to bloom the spices. Add the tomato paste and cook 2–3 minutes, stirring, until the paste darkens slightly. Pour in the crushed tomatoes and 1/2 cup water or chicken broth, stir to combine and bring to a gentle simmer.
Simmer and finish with cream
Let the sauce simmer, uncovered, 10–12 minutes to reduce and concentrate flavors. Taste and add 1 teaspoon salt and 1/2 teaspoon sugar if desired to balance acidity. Stir in heavy cream and return to a gentle simmer, 2–3 minutes, until the sauce is smooth and creamy.
Combine chicken and sauce
Add the seared chicken pieces (and any accumulated juices) into the sauce. Simmer 3–5 minutes until chicken is fully cooked and heated through and the sauce clings to the pieces. Adjust seasoning with additional salt, pepper or a pinch more sugar if needed. Stir in chopped cilantro and remove from heat.
For the Flaky Crust and Assembly
Prepare pastry
Preheat oven to 400°F (200°C). Lightly dust a work surface with flour. Unfold the thawed puff pastry sheet and roll gently to smooth seams and slightly enlarge to roughly a 10x12-inch rectangle. Trim if needed. Brush the bottom of a shallow baking dish or individual ramekins with 1 tablespoon oil or melted butter to prevent sticking.
Fill and seal
Spoon the warm chicken tikka masala into the prepared dish or into individual oven-safe bowls, leaving about 1/2 inch of rim. Transfer the puff pastry over the filling. Trim excess pastry and press the edges to seal; crimp with a fork or fold decoratively. Cut a small steam vent in the center. Brush the top with beaten egg for a golden finish.
Bake until flaky
Place the assembled dish or ramekins on a baking sheet and bake in the preheated 400°F (200°C) oven for 20–25 minutes, until the pastry is puffed and deep golden brown. If the edges brown too quickly, tent loosely with foil for the remaining time. Remove from oven and let rest 5 minutes before serving.