Chicken Tikka Masala Recipe

Make the marinade

In a medium bowl combine 1 cup yogurt (marinade portion), 2 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp paprika or Kashmiri chili powder, 1 tsp kosher salt and 1 tbsp lemon juice. Whisk until smooth.

Add the 1 lb chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 8 hours (longer for more flavor).

When ready to cook, preheat a grill, broiler, or a cast-iron skillet over medium-high heat. Lightly brush chicken with 1 tbsp oil. Cook chicken pieces 3–5 minutes per side until well browned and cooked through (internal temperature 165°F / 74°C). Alternatively, you can pan-sear in batches in 1 tbsp oil for 6–8 minutes total, or finish in a 400°F oven for 6–8 minutes. Set cooked chicken aside.

Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium heat. Add 1 cup finely chopped onion and sauté, stirring, until golden and softened, about 8–10 minutes.

Add 1 tbsp ginger-garlic paste and cook 1 minute until fragrant.

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika and 1 tsp garam masala. Cook the spices 30–45 seconds to bloom their flavor, stirring constantly so they don't burn.

Pour in the 14 oz crushed tomatoes and 1 cup chicken stock. Bring the mixture to a simmer, reduce heat to low, and let simmer gently for 10–12 minutes to thicken and meld flavors.

Add 1 cup heavy cream and 1 tsp salt plus 1 tsp sugar or honey if desired. Simmer 3–5 minutes until sauce is smooth and slightly thickened. Taste and adjust salt or sweetness.

Add the cooked chicken into the sauce and simmer 3–5 minutes to reheat and allow chicken to absorb sauce flavors. If sauce becomes too thick, stir in up to 1/4 cup water or stock to reach desired consistency.

While sauce simmers, heat 2 tbsp oil in a small skillet over medium-high heat. Add the rinsed, patted-dry chickpeas and spread into a single layer.

Cook, stirring occasionally, until chickpeas are crisp and a little blistered, about 8–10 minutes. Sprinkle 1/2 tsp cumin, 1/2 tsp smoked paprika and 1/2 tsp salt during the last 2 minutes and toss to coat. Remove from heat and set aside.

Make the yogurt sauce by whisking together 1/2 cup plain yogurt, 1 tsp lemon juice, 2 tbsp minced cilantro and 1/4 tsp salt until smooth. Chill until ready to serve.

Roughly chop 1/4 cup fresh cilantro leaves for garnish and optionally thinly slice 1/4 cup red onion for serving.

When plating, spoon masala and chicken into bowls, sprinkle the crisp fried chickpeas over the top, add a drizzle or dollop of the cilantro-yogurt sauce, scatter fresh cilantro leaves and serve with basmati rice or naan and lime wedges.