Chicken Tikka Masala Recipe

Prepare and marinate

Trim excess fat from chicken thighs and cut into 1 to 1-1/2 inch pieces. In a medium bowl combine yogurt, minced garlic (2 cloves), grated ginger (1 tbs), ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1/2 tsp), garam masala (1 tsp), paprika (1 tsp), kosher salt (1 tsp), lemon juice (1 tbs) and 1 tsp vegetable oil. Stir until smooth. Add chicken pieces, toss to coat thoroughly, cover and refrigerate at least 1 hour — preferably 4 hours or overnight for best flavor.

Cook aromatics and spices

Heat 2 tablespoons butter or oil in a large heavy skillet or sauté pan over medium heat. Add finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 8–10 minutes. Add minced garlic (3 cloves) and grated ginger (1 tbs) and cook 1 minute until fragrant. Add ground cumin (1 tsp), ground coriander (1 tsp), paprika (1 tsp) and cayenne (1/4 tsp, optional). Stir and cook the spices 30–45 seconds to bloom their flavor.

Add tomato components

Stir in tomato paste (2 tbs) and cook 1–2 minutes, pressing it into the pan so it darkens slightly. Add the crushed tomatoes (14 oz can), bring to a gentle simmer, scraping up any browned bits. Reduce heat to low and simmer, uncovered, 10–12 minutes to thicken and concentrate flavors.

Finish sauce

Stir in garam masala (1 tsp), sugar or honey (1/2 tsp) if using, salt (1 tsp) and black pepper (1/4 tsp). Taste and adjust seasoning. Reduce heat to very low, then slowly stir in heavy cream (1/2 cup) until fully incorporated and the sauce is silky. Keep sauce warm on lowest heat while you cook the chicken.

Sear or broil the chicken

Remove chicken from marinade, letting excess drip off (discard used marinade). Two methods: a) Sear: Heat 1–2 tablespoons oil in a large skillet over medium-high heat. In batches, add chicken pieces without crowding and cook until well browned and cooked through, about 3–4 minutes per side (internal temp 165°F/74°C). Transfer cooked pieces to a plate. b) Broil/Grill: Arrange marinated pieces on a foil-lined sheet and broil 4–6 minutes per side or grill on high until charred at edges and cooked through.

Combine chicken and sauce

Add cooked chicken pieces into the simmering sauce and stir to coat. Simmer gently 5–8 minutes so flavors meld and chicken finishes cooking. If sauce is too thick, add 2–4 tablespoons water to reach desired consistency.

Taste and adjust: Stir in optional 1/4 tsp extra garam masala and 1 tablespoon butter for sheen and richness. Garnish with chopped cilantro (2 tbs). Serve hot with lemon wedges and accompany with steamed basmati rice or warm naan.