Chicken Tikka Masala Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 1 to 1½-inch bite-sized pieces. Pat dry with paper towels.

Make marinade

In a bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, ground cumin, garam masala, ground coriander, smoked paprika, turmeric, and 1 tsp kosher salt until smooth.

Marinate

Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, 30 minutes will still add flavor.

Cook chicken

Heat 1–2 tablespoons vegetable oil in a large skillet or grill pan over medium-high heat. Remove excess marinade from chicken (shake off but do not wipe clean). Working in batches so pieces are not crowded, sear chicken 3–4 minutes per side until just cooked through and lightly charred at edges. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil. Reserve any juices for the sauce.

Sweat onions

In a large deep skillet or sauté pan, melt 2 tablespoons butter over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Do not let it brown heavily.

Aromatics & spices

Add minced garlic and grated ginger to the onions and cook 1 minute until fragrant. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp crushed fenugreek, and ¼ tsp cayenne. Cook, stirring constantly, for 30–45 seconds to bloom the spices.

Tomato base

Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Stir in 1 cup tomato purée (or crushed tomatoes) and ½ cup water or chicken stock, scraping any browned bits from the pan. Simmer gently for 8–10 minutes to reduce and thicken slightly.

Blend (optional for extra creaminess)

For a very smooth gravy, remove the pan from heat and let cool for a few minutes, then transfer sauce to a blender and puree until smooth. Return sauce to the pan. (If you prefer a chunkier sauce, skip this step.)

Finish sauce

Stir in ¾ cup heavy cream, ½ teaspoon granulated sugar, and ¾ teaspoon kosher salt. Simmer over low heat for 3–5 minutes, stirring, until the sauce is rich and slightly thickened. Taste and adjust salt or sugar if needed. If sauce is too thick, add 1–2 tablespoons water or stock.

Combine chicken and sauce

Add the cooked chicken pieces (and any reserved juices) into the sauce and simmer gently for 4–6 minutes to meld flavors and heat through. If you previously removed the chicken early to avoid overcooking, this step will finish cooking and coat the pieces in gravy.

Finish & garnish

Sprinkle chopped fresh cilantro and crushed kasuri methi (optional extra pinch) over the curry. Stir gently and remove from heat. Serve immediately with lemon wedges on the side to squeeze over, and steamed basmati rice or warm naan.

Plate ¾–1 cup cooked basmati rice per person or serve with warm naan. Spoon chicken tikka masala over rice or alongside naan. Garnish with additional cilantro and a lemon wedge.