Chicken Tikka Masala Recipe

Mix marinade

In a bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, paprika, turmeric, salt and 1 tsp oil. Stir until smooth and well combined.

Marinate chicken

Add the chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours. For best flavor, overnight is fine.

Cook the chicken (grill or broil)

Preheat oven to 450°F (230°C) or prepare a hot grill. Thread or spread chicken on a rimmed baking sheet lined with foil. Shake off excess marinade. Cook for 10–12 minutes until edges char slightly and interior is nearly cooked. Optionally broil 2–3 minutes to develop char. The chicken will finish cooking in the sauce; set aside.

Temper whole spices

Heat 3 tbsp oil and 1 tbsp butter in a deep skillet or heavy saucepan over medium heat. Add bay leaf, crushed cardamom and cinnamon stick. Sauté 30–45 seconds until fragrant.

Cook onions

Add the finely chopped onion and a pinch of salt. Cook, stirring often, 8–12 minutes until the onion is deeply softened and beginning to brown. Reduce heat if onions brown too quickly.

Add ginger & garlic and dry spices

Stir in 1 tsp ginger paste and 1 tsp garlic paste; cook 30–60 seconds. Add ground coriander, ground cumin and chili powder; stir and cook 1–2 minutes to bloom the spices, preventing burning.

Add tomato puree

Pour in 1 cup tomato puree, stir to combine, and bring to a gentle simmer. Cook uncovered 6–8 minutes, stirring occasionally, until the raw tomato smell fades and the oil begins to separate slightly from the sauce.

Simmer with liquid

Add 1/2 cup water or stock and 1 tsp salt. Reduce heat to medium-low and simmer 5 minutes to marry flavors.

Blend for smoothness (optional)

For a silky gravy, remove the bay leaf and cinnamon, cool slightly, and carefully puree the sauce with an immersion blender or in a regular blender until smooth. Return to the pan and reheat gently.

Finish sauce with cream and fenugreek

Stir in 1/2 cup heavy cream and 1 tsp crushed kasuri methi. Simmer 2–3 minutes on low, taste and adjust salt and chili as needed.

Add cooked chicken to gravy

Add the partially cooked tikka pieces and any accumulated juices into the simmering sauce. Stir to combine and cook gently 5–7 minutes until chicken is cooked through and the flavors meld. If sauce is too thick, add 1–2 tbsp water to reach desired consistency.

Final seasoning and garnish

Turn off heat and stir in chopped cilantro. Optionally swirl 1 tsp butter and 1 tsp cream on top before serving.