Chicken Tikka Masala Recipe
Grilled boneless chicken tikka cubes in an incredibly rich creamy curry masala.
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Ingredients
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Chicken Marinade
Masala Sauce
Finishing & Serving
Method
Chicken Marinade
- 1
Prepare and marinate
In a bowl combine 1 cup plain yogurt, 2 tbs ginger-garlic paste, 1 tbs lemon juice, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp kosher salt and 1 tbs vegetable oil. Whisk until smooth. Add the 1 lb chicken thigh cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4–8 hours or overnight for best flavor and tenderness.
- 2
Cook the chicken (grill or broil)
Remove chicken from fridge about 20 minutes before cooking. Preheat a grill or broiler to high. Thread onto skewers or spread on an oiled sheet pan. Grill or broil for 6–8 minutes per side until lightly charred at edges and internal temperature reaches 165°F (74°C). Avoid overcooking. Alternatively, pan-sear in 1–2 tbs oil over high heat in batches until charred and cooked through, about 6–8 minutes total per batch. Set cooked chicken aside on a plate; reserve any juices.
Masala Sauce
- 3
Sauté aromatics
Heat 2 tbs vegetable oil and 1 tbs unsalted butter in a large skillet or saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring occasionally, until soft and lightly golden, about 8–10 minutes. Add 1 tbs ginger-garlic paste and sauté 1–2 minutes until fragrant, stirring to prevent burning.
- 4
Build the tomato base
Stir in 2 tbs tomato paste and cook 2 minutes to deepen flavor. Add the 14 oz crushed tomatoes, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder and 1 tsp garam masala. Bring to a gentle simmer, reduce heat to low, and cook, uncovered, for 10–12 minutes to thicken and mellow the acidity, stirring occasionally.
- 5
Finish and adjust
Taste the sauce and add 1 tsp sugar if needed, plus 1 tsp salt (adjust to taste). Stir in 3 tbs heavy cream and 2 tbs plain yogurt (or extra cream) and 1/2 cup water or chicken stock to reach desired consistency. Simmer gently 3–5 minutes more until sauce is silky. If you prefer an ultra-smooth sauce, use an immersion blender for 20–30 seconds to blend; return to heat after blending.
Combine & Serve
- 6
Combine chicken and sauce
Add the grilled chicken pieces (and any accumulated juices) to the simmering masala sauce. Stir to coat and simmer gently 3–5 minutes so flavors meld and chicken heats through. If sauce is too thick, add up to 2–4 tbs additional water or stock to loosen.
- 7