Chicken Tikka Masala Recipe
Marinated chicken in a spiced curry sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Curry Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, mix together the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, garam masala, salt, and red chili powder until well combined.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking the Curry
- 3
Cook the Chicken
In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken (discard excess marinade) and cook for about 5-7 minutes, turning occasionally until browned and cooked through. Remove the chicken from the pan and set aside.
- 4
- 5
Combine Ingredients
Pour in the crushed canned tomatoes and stir to combine. Let it simmer for about 10 minutes until the sauce thickens slightly.
- 6
Finish the Sauce
Stir in the coconut milk, salt, and sugar. Bring the mixture to a gentle simmer, then add the cooked chicken back into the pan. Cook for an additional 5 minutes, allowing the flavors to meld.
- 7
Garnish and Serve
Remove from heat and stir in the chopped cilantro. Serve hot with rice or naan.