Chicken Tikka Masala Recipe

Prepare and marinate chicken

Cut chicken thighs into 1- to 1.5-inch pieces. In a medium bowl combine yogurt, lemon juice, minced garlic (4 tbs), grated ginger (1 tbs), cumin, coriander, turmeric, garam masala, kosher salt, black pepper and 1 tbs oil. Stir to a smooth marinade. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 4 hours or overnight for best flavor.

Sear or cook the chicken

When ready to cook, heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs neutral oil. Remove excess marinade from chicken (shake off but don’t completely wipe) and add pieces in a single layer (work in batches if needed). Sear chicken 2-3 minutes per side until browned but not fully cooked through. Transfer seared chicken to a plate; set aside. Alternatively, you can broil on a sheet pan 4-6 minutes per side until lightly charred.

Sweat aromatics

Lower heat to medium and add 2 tbs butter and 1 tbs oil to the same skillet. Add the finely chopped onion (1 cup) and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6-8 minutes. Scrape any browned bits from the bottom of the pan into the onions.

Add garlic, ginger and spices

Add 3 tbs minced garlic and 1 tbs grated ginger to the onions and cook 30-60 seconds until fragrant. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 0.25 tsp cayenne (optional) and 1 tsp garam masala. Cook the spices with the aromatics 1 minute to bloom the flavors.

Tomato base

Add 2 tbs tomato paste and cook, stirring, 1-2 minutes until it darkens slightly. Pour in the 14 oz crushed tomatoes and 1/2 cup water or chicken broth, scraping up any stuck bits. Bring to a gentle simmer and let cook uncovered 8-10 minutes to thicken and develop flavor.

Finish sauce and combine chicken

Reduce heat to low. Stir in 1/2 cup heavy cream and 2 tbs sour cream or Greek yogurt (if using). Add salt (1 tsp), black pepper (1/2 tsp) and 1 tsp crushed kasuri methi. Taste and adjust seasoning. Return the seared chicken and any accumulated juices to the sauce, stirring to coat. Simmer gently 6-8 minutes until chicken is cooked through (internal temp 165°F / 74°C) and the sauce is slightly thickened. If sauce is too thick, add up to 2 tbs water or broth to reach desired consistency.

Finish

Stir in chopped cilantro (2 tbs) and 1 tbs butter if desired for gloss. Let rest 2 minutes off heat. Garnish with extra cilantro and a sprinkle of kasuri methi if available.

Serve the Chicken Tikka Masala hot over cooked basmati rice or with warm naan. Provide lemon wedges to squeeze on the side. Leftovers will keep refrigerated up to 3 days; reheat gently on the stove, adding a splash of water or cream to loosen the sauce.