Chicken Tikka Masala Recipe

Prep and marinate

Cut the chicken thighs into 1- to 1.5-inch pieces and place in a mixing bowl. Add the plain yogurt, lemon juice, minced garlic (4 cloves), grated ginger (1 tbsp), ground cumin (1 tsp), ground coriander (1 tsp), garam masala (1 tsp), smoked paprika (1 tsp) and 1 tsp salt. Stir to coat thoroughly, cover, and refrigerate for at least 1 hour and up to 8 hours (overnight yields best flavor).

Cook the chicken

Heat 2 tbsp vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat until shimmering. Remove excess marinade from the chicken (shake off but do not wipe) and add pieces to the hot pan in a single layer without crowding. Sear 3–4 minutes per side until browned and just cooked through (internal temperature ~165°F/74°C). Work in batches if necessary. Transfer seared chicken to a plate and set aside. (Alternatively, broil under high heat 5–7 minutes, turning once.)

Sauté aromatics

In the same large skillet, add 2 tbsp butter and 1 tbsp vegetable oil over medium heat. Add the finely chopped onion and sauté 6–8 minutes, stirring occasionally, until softened and lightly golden. Add 3 minced garlic cloves and 1 tbsp grated ginger and cook 1–2 minutes more until fragrant.

Toast spices

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika and 1 tsp garam masala. Cook the spices with the aromatics for 30–45 seconds, stirring constantly, to bloom their flavor but avoid burning.

Simmer with tomatoes

Pour in the 14 oz crushed tomatoes, scraping up any browned bits from the pan. Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken and concentrate the flavors. Taste and add 1 tsp sugar and 1 tsp salt, or adjust to preference.

Finish the sauce and combine

Reduce heat to low. Stir in 1 cup heavy cream in a slow steady stream to prevent curdling, then return the seared chicken and any accumulated juices to the pan. Simmer gently 6–8 minutes until the chicken is heated through and the sauce is glossy and slightly thickened. Taste and adjust seasoning, adding more salt or a pinch of sugar if needed. Stir in 2 tbsp chopped cilantro just before serving.

Cook jasmine rice

Rinse 1 cup jasmine rice under cold water until the water runs clear. In a small saucepan bring 1.5 cups water and a pinch of salt to a boil. Add the rice, stir once, cover tightly, reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Serve the chicken tikka masala over the warm jasmine rice, garnish with extra cilantro and lime wedges if desired.