Chicken Ticca Masala Recipe

Prepare marinade

In a medium bowl combine the yogurt, lemon juice, garlic (4 tsp), ginger (2 tsp), cumin (1 tsp), coriander (1 tsp), garam masala (1 tsp), smoked paprika (1 tsp), kosher salt (1.25 tsp), black pepper (0.5 tsp) and 1 tablespoon oil. Whisk until smooth.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, preferably 4–8 hours. For best flavor, marinate overnight up to 24 hours.

Cook method options

You can: a) Grill the chicken pieces over medium-high heat until nicely charred and cooked through (about 4–6 minutes per side depending on size), or b) Broil on a sheet pan 6 inches from the broiler for 6–8 minutes turning once, or c) Pan-sear in a hot skillet with 1 tablespoon oil until browned and cooked through (about 6–8 minutes total). The goal is to get some char for smoky flavor. Cooked chicken should reach 165°F (74°C). Reserve cooked pieces and any juices.

Sweat aromatics

In a large skillet or heavy saucepan over medium heat, add 2 tablespoons butter and 1 tablespoon oil. When the butter foams, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and golden, about 8–10 minutes.

Add garlic and spices

Add the garlic (3 tsp) and ginger (1 tsp) and cook 30–60 seconds until fragrant. Stir in cumin (1 tsp), coriander (1 tsp), turmeric (1/2 tsp), paprika (1 tsp) and garam masala (1 tsp). Cook the spices 1–2 minutes, stirring constantly to toast them gently and release aroma but not burn.

Tomatoes and simmer

Stir in the tomato paste (1 tbsp) and cook 1 minute. Add the tomato puree (1 cup) and chicken broth (1/2 cup). Bring to a gentle simmer, scraping any brown bits from the pan. Reduce heat to low and simmer uncovered for 10–12 minutes to thicken and concentrate flavors. Taste and add salt (start with 3/4 tsp) and sugar (1/2 tsp) if tomatoes are too acidic.

Finish sauce

Turn the heat very low. Slowly stir in the heavy cream (1/2 cup) until incorporated. If using kasuri methi, crush between your palms and add now. Simmer gently 2–3 minutes — do not boil aggressively once cream is added to avoid breaking.

Combine chicken and sauce

Add the cooked chicken pieces and any reserved juices to the sauce. Stir to coat and simmer 3–5 minutes until chicken is heated through and sauce clings to pieces. Adjust seasoning with additional salt or a squeeze of lemon if desired.

Transfer Chicken Tikka Masala to a serving dish. Garnish with chopped cilantro and an extra drizzle of cream if desired. Serve hot with basmati rice, naan or roti, and lemon wedges on the side.