Chicken Tikka Punjabi Masala Recipe

Mix marinade

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

Coat chicken

Add the chicken pieces to the marinade and toss until every piece is evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours; up to overnight for best flavor.

Bring to room temperature

Remove the marinated chicken from the refrigerator about 20–30 minutes before cooking to take the chill off so it cooks evenly.

Cook method options

You can cook the marinated chicken by broiling under high heat, grilling, or pan-searing. For broiler: arrange pieces on a lined baking sheet, lightly oil, and broil 4–6 inches from heat for 5–7 minutes per side until slightly charred and just cooked through. For grill: cook on medium-high heat 4–6 minutes per side. For stovetop: heat 1 tablespoon oil in a heavy skillet over medium-high heat and sear chicken in batches 4–6 minutes per side until browned and cooked through. Remove and set aside.

Reserve juices

If any juices collect on the resting plate, reserve them — they can be stirred into the sauce for extra flavor.

Sauté spices and onions

In a large heavy skillet or saucepan heat 2 tablespoons oil or ghee over medium heat. Add cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add the finely chopped onion and sauté, stirring occasionally, about 6–8 minutes until soft and lightly golden.

Add ginger and garlic

Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste. Cook 1–2 minutes until the raw aroma fades.

Add tomatoes and simmer

Add the chopped tomatoes and 1 tablespoon tomato paste. Cook, stirring, until the tomatoes break down and oil begins to separate from the mixture, about 8–10 minutes. If using canned crushed tomatoes it will be quicker.

Spice the sauce

Stir in ground coriander, ground cumin, turmeric, red chili powder, and 1 teaspoon salt. Cook 2–3 minutes to bloom the spices.

Adjust consistency

Pour in 3/4 cup water or low-sodium chicken stock and bring to a gentle simmer. Simmer uncovered 6–8 minutes until the sauce thickens slightly. Taste and adjust salt and heat.

Blend (optional for smooth Punjabi masala)

For a silky sauce, remove from heat and carefully transfer to a blender or use an immersion blender to purée until smooth. Return to the pan. If you prefer a chunkier texture, skip blending.

Combine chicken and sauce

Add the cooked chicken pieces (and any reserved juices) into the simmering sauce. Stir to coat and cook gently 4–5 minutes so the flavors meld and the chicken reaches an internal temperature of 165°F (74°C).

Finish with cream and butter

Lower the heat and stir in 1 tablespoon butter, 1/4 cup heavy cream, and 1/2 teaspoon crushed kasuri methi. Simmer for 1–2 minutes—do not boil vigorously—until the sauce is glossy and slightly thickened.

Garnish and serve

Turn off heat, sprinkle chopped cilantro over the top and serve with lemon wedges on the side. Serve hot with basmati rice or naan.

If you like a smokier flavor, briefly smoke the assembled dish: heat a small piece of charcoal until red hot, place it in a small heatproof bowl set inside the pan, drizzle a few drops of oil on the charcoal and cover the pan for 2–3 minutes to impart smokiness. Remove charcoal and discard safely.