Chicken Tikka Masala Recipe

Prep and Marinate

Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. In a bowl, combine Greek yogurt, minced garlic, grated ginger, lemon juice, ground cumin, ground coriander, garam masala, paprika, kosher salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate at least 1 hour, preferably 4 hours or overnight for best flavor.

Sear or Grill

Remove marinated chicken from the fridge and let sit 10–15 minutes. Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon oil. Shake off excess marinade and add chicken in a single layer, working in batches if needed. Sear 3–4 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and set aside. (Alternatively, broil on a sheet pan for 6–8 minutes, flipping once.)

Sauté Aromatics

In the same large skillet, reduce heat to medium and add remaining 1 tablespoon oil and 1 tablespoon butter. Add finely chopped onion and a pinch of salt. Sauté 6–8 minutes until soft and translucent, stirring occasionally.

Add Garlic, Ginger and Spices

Add minced garlic and grated ginger to the onions and cook 30–45 seconds until fragrant. Stir in ground cumin, ground coriander, turmeric, paprika, and chili powder/cayenne and cook 1 minute to bloom the spices, stirring constantly to prevent burning.

Tomato Base

Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the crushed tomatoes and 1/2 cup water or broth, scraping up any browned bits from the pan. Bring to a gentle simmer and cook uncovered for 10–12 minutes to thicken and concentrate the flavors.

Finish Sauce

Stir in heavy cream, remaining 1/2 teaspoon garam masala, salt, and sugar/honey if using. Simmer 3–4 minutes until the sauce is smooth and slightly reduced. Taste and adjust seasoning.

Combine Chicken and Sauce

Return the cooked chicken and any accumulated juices to the skillet, stirring to coat with the sauce. Simmer together 4–6 minutes so the chicken warms through and absorbs the sauce flavors.

Garnish

Turn off heat and stir in chopped cilantro. If desired, swirl an extra tablespoon of butter or a splash of cream for richness. Serve immediately over cooked basmati rice with naan and lime wedges.

Spoon cooked basmati rice onto plates or a serving platter, ladle chicken tikka masala over the rice, garnish with additional cilantro, and serve with warm naan and lime wedges on the side.