Murgh Tikka Masala Recipe

Marinate chicken

In a large bowl, combine yogurt, ginger paste, garlic paste, ground cumin, ground coriander, garam masala, paprika, turmeric, kosher salt, black pepper, vegetable oil, and lemon juice. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

Cook chicken

Preheat your oven broiler or grill to high (or preheat a grill to medium-high). Thread chicken pieces onto skewers if grilling, leaving small gaps between pieces. If using a broiler, place pieces on a rimmed baking sheet lined with foil and a wire rack. Brush or spray lightly with oil. Cook under broiler or on the grill until charred at edges and cooked through, about 6–8 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Remove chicken from heat and set aside. Alternatively, pan-sear in a very hot cast-iron skillet with 1 tablespoon oil for 3–5 minutes per side until charred and cooked through.

Reserve juices

Reserve any juices from the resting chicken to add to the sauce for extra flavor.

Sweat onions

In a large skillet or heavy saucepan, heat butter and 1 tablespoon oil over medium heat. Add the finely chopped onion and a pinch of salt, and cook, stirring occasionally, until the onion is soft and golden, about 8–10 minutes. Do not rush—well-caramelized onions add depth of flavor.

Add aromatics & spices

Add the minced garlic and minced fresh ginger to the onions and cook for 1–2 minutes until fragrant. Stir in ground cumin, ground coriander, paprika, mild chili powder, and garam masala. Cook the spices for 30–60 seconds, stirring constantly, to bloom their flavors without burning.

Tomato base

Add the tomato paste and cook for 1–2 minutes, stirring, to remove any raw tomato taste. Pour in the crushed tomatoes (or passata) and the reserved chicken juices (if any). Stir to combine, bring to a gentle simmer, then add 1/2 cup water or chicken stock to reach your desired consistency.

Simmer

Reduce heat to low and simmer the sauce, uncovered, for 10–12 minutes to thicken slightly and allow flavors to meld. Taste and adjust salt. If the tomatoes are very acidic, stir in up to 1/2 teaspoon sugar, small spoonfuls at a time, until balanced.

Finish with cream

Stir in the heavy cream and optional Greek yogurt (if using) and gently heat through without boiling to prevent curdling—about 2–3 minutes. Taste again and adjust seasoning with salt and a little more garam masala if desired.

Add the cooked chicken pieces to the sauce and gently stir to coat. Simmer together for 3–5 minutes so the chicken absorbs the sauce flavors and warms through. If sauce is too thick, add 1–2 tablespoons water or stock to loosen.

Turn off heat and stir in 1 tablespoon butter for shine and richness (optional). Sprinkle chopped cilantro over the top. Serve immediately with basmati rice or warm naan and lemon wedges on the side.