Chicken Breast Recipe

Prepare and marinate

Trim any excess fat from the chicken breasts. If breasts are thick, slice them horizontally to make 2 thinner cutlets or pound gently to an even 3/4" thickness so they cook evenly. Cut into 1- to 1.5-inch pieces if you prefer bite-sized (for serving) or leave whole for slicing after cooking.

In a medium bowl, combine the yogurt, ginger garlic paste, lemon juice, ground cumin, ground coriander, garam masala, turmeric, paprika, kosher salt, black pepper and 1 tablespoon vegetable oil. Whisk until smooth.

Add the chicken to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes; ideally 2–6 hours. If you marinate longer than 6 hours, reduce yogurt acidity by using less lemon juice to avoid overly tenderized meat.

Remove chicken from the refrigerator 20 minutes before cooking to come closer to room temperature.

While the chicken marinates (or after marinating), heat 2 tablespoons butter or ghee in a large skillet or sauté pan over medium heat.

Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes.

Add 1 tablespoon ginger garlic paste and cook 1 minute until fragrant.

Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon paprika and 1 teaspoon garam masala. Cook 30–45 seconds to bloom the spices.

Add the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Then add the crushed tomatoes and 1/4 cup water or chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan.

Reduce heat to low and simmer the sauce 10–12 minutes to thicken and meld flavors. Taste and add 1 teaspoon salt and 1/2 teaspoon sugar or honey if tomatoes are very acidic.

Stir in 1/2 cup heavy cream and cook 2–3 minutes until the sauce is smooth and slightly thickened. Keep sauce warm on low while you cook the chicken.

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil. When shimmering, sear the marinated chicken pieces in a single layer (do not overcrowd). Cook until well browned and cooked through, about 3–5 minutes per side for cutlets or pieces (internal temp 165°F / 74°C). If cooking whole breasts, allow 6–8 minutes per side depending on thickness. Work in batches if necessary.

In the last 3–4 minutes of cooking the chicken (or in a separate pan), add the sliced green bell pepper to the pan and sauté until slightly tender but still crisp, about 3–4 minutes. Toss with the chicken in the final minute so peppers pick up flavors.

If you prefer charred edges, finish chicken and peppers under a broiler 1–2 minutes, watching carefully.

Transfer the cooked chicken and peppers into the warm tikka masala sauce. Stir to coat and simmer together 2–3 minutes so the sauce clings to the chicken and everything is heated through.

Taste the finished dish and adjust seasoning with more salt or a splash of lemon juice if desired.

Garnish with chopped cilantro and serve immediately with lemon wedges. Recommended accompaniments: steamed basmati rice, naan, or a simple cucumber salad.