Chicken Tikka Masala Recipe
Make Chicken Tikka Masala Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Sauce
Finishing & Garnish
Method
Marinade
- 1
Prepare and marinate the chicken
Cut chicken thighs into 1.5-inch pieces. In a bowl combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, kosher salt, and 1 teaspoon vegetable oil. Stir until smooth. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight preferred for best flavor).
Cook Chicken
- 2
Sear or broil the marinated chicken
Remove chicken from fridge 15 minutes before cooking. Preheat a grill, broiler, or heavy skillet to high heat. If using broiler, place marinated pieces on a rimmed baking sheet lined with foil. Lightly brush or spray with oil. Sear chicken in a hot skillet 3-4 minutes per side until browned and just cooked through (internal temp 160-165°F / 71-74°C). If broiling, broil 5-8 minutes turning once until edges char lightly. Chicken will finish cooking in the sauce; set aside.
Sauce
- 3
Sweat aromatics and toast spices
In a large skillet or sauté pan over medium heat add 2 tablespoons butter and 1 tablespoon vegetable oil. When butter melts, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 6-8 minutes. Add 3 teaspoons minced garlic and 1 tablespoon grated ginger; cook 1 minute until fragrant. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 tablespoon paprika and 1/4 teaspoon cayenne; cook 30-45 seconds to bloom the spices.
- 4
Build the tomato base
Add 2 tablespoons tomato paste to the pan and cook, stirring, 1-2 minutes until it darkens slightly. Pour in the 14 oz crushed tomatoes and 1/2 cup water or chicken stock, scraping any brown bits from the pan. Bring to a gentle simmer and cook uncovered 8-10 minutes to reduce slightly and concentrate flavors.
- 5
Finish the sauce
Stir in 1 teaspoon garam masala, 1 teaspoon salt (adjust to taste), and 1/2 teaspoon sugar or honey if desired to balance acidity. Reduce heat to low and slowly stir in 1/2 cup heavy cream until incorporated and sauce is smooth. If using, crush and add 1 teaspoon kasuri methi for additional aroma. Simmer gently 3-5 minutes to meld flavors; do not boil vigorously after adding cream to prevent curdling.
Combine & Serve
- 6
Finish the dish
Add the seared chicken (and any accumulated juices) into the simmering sauce. Stir to coat and simmer on low 5-7 minutes until chicken is cooked through and sauce is slightly thickened. Taste and adjust salt, spice, or sweetness as needed.
- 7
