Chicken Tikka Masala (red Curry) Recipe

1. Prepare Chicken

Cut the chicken breasts into 1 to 1.5-inch cubes. Pat dry with paper towels.

2. Make Marinade

In a bowl combine 1/2 cup yogurt, 1 tbsp lemon juice, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp paprika and 1 tsp kosher salt. Mix until smooth.

3. Toss chicken pieces in the marinade until evenly coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

4. When ready to cook, heat 1 tbsp vegetable oil in a large skillet or grill pan over medium-high heat. Remove excess marinade from chicken (shake off but don't wipe). Sear chicken in batches for 2–3 minutes per side until browned but not fully cooked through. Transfer seared chicken to a plate; it will finish cooking in the sauce.

5. Peel (if desired) and cut the potato into 3/4-inch cubes. Bring a small pot of salted water to a boil and parboil potato cubes for 6–7 minutes until just tender but not falling apart. Drain and set aside.

6. Core and seed the green bell pepper and cut into 1-inch pieces. Peel and thinly slice the onion into half-moons.

7. In the same skillet used for chicken (wipe if necessary), add 1 tbsp vegetable oil over medium heat. Add the parboiled potato cubes and cook, stirring occasionally, until they develop golden edges, about 6–8 minutes. Remove and set aside with the chicken.

8. Add the sliced onion to the skillet and cook 4–5 minutes until softened and translucent. Add the bell pepper and cook another 3–4 minutes until slightly softened but still bright. Season vegetables with 1/2 tsp kosher salt. Remove vegetables and set aside with chicken and potatoes.

9. In the same skillet, reduce heat to medium and add 2 tbsp butter (or ghee) and 1 tbsp vegetable oil. Once butter is melted and shimmering, add 3 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30–45 seconds until fragrant.

10. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tbsp paprika and 1/4 tsp cayenne (if using). Cook spices 45–60 seconds, stirring constantly to bloom the flavors but avoid burning.

11. Add 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly and coats the pan. Then add the 14 oz crushed tomatoes and 1/2 cup water or chicken broth, scraping up any browned bits. Bring the mixture to a gentle simmer.

12. Simmer sauce uncovered 8–10 minutes to thicken and reduce slightly. Taste and add 1 tsp salt and 1/2 tsp sugar or honey to balance acidity.

13. Stir in the seared chicken pieces, roasted potatoes and cooked vegetables. Cover and simmer gently 8–10 minutes until chicken reaches 165°F (74°C) and potatoes are tender.

14. Lower heat to low and stir in 1/2 cup heavy cream (or coconut milk) and 1/2 tsp garam masala. Simmer 2–3 minutes to heat through and meld flavors. Adjust seasoning with additional salt if needed.

15. Spoon the curry into a serving dish. Sprinkle 2 tbsp chopped cilantro over the top and serve with lemon wedges on the side.

16. Offer the minted-yogurt or tahini on the side: for minted-yogurt stir 1/2 cup plain yogurt with 1 tbsp finely chopped mint, a pinch of salt and a squeeze of lemon; for tahini sauce thin 1/2 cup tahini with 2–3 tbsp water, 1 tbsp lemon juice and a pinch of salt until smooth.

17. Serve hot with rice, naan or flatbread.