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Chicken Tikka Masala Recipe

Name: Yats Chicken Tikka Masala Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken breast; 1 cups plain yogurt (full-fat or Greek); 1 tbs ginger paste; 1 tbs garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; 1 tsp ground paprika (sweet); 1 tsp kosher salt; 1 tbs lemon juice; 1 tsp vegetable oil; 6 pcs skewers (wooden, soaked 30 min or metal); 1 tsp neutral oil for brushing; 3 tbs unsalted butter; 1 tbs vegetable oil; 1 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (sweet) or Kashmiri paprika for color; 1 tsp garam masala; 1 cups tomato puree (passata) or crushed tomatoes; 1 tbs tomato paste; 1 cups chicken stock or water; 1 cups heavy cream; 1 tsp sugar (optional, to balance acidity); 1 tsp salt; 2 tbs fresh cilantro, chopped (for garnish)

Inspired by Yats

Time1h 15m

Serves4

Boneless chicken breast, marinated in yogurt & spices, roasted on the skewer, sauteed in tomato & butter sauce.

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Ingredients

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For the chicken marinade

1 lb boneless skinless chicken breast

1 cups plain yogurt (full-fat or Greek)

1 tbs ginger paste

1 tbs garlic paste

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

1 tsp Garam masala

1 tsp ground paprika (sweet)

1 tsp kosher salt

1 tbs ReaLemon lemon juice

1 tsp Tuscany sunflower oil

For roasting/grilling

6 pcs skewers (wooden, soaked 30 min or metal)

1 tsp neutral oil for brushing

For the masala sauce

3 tbs Unsalted butter

1 tbs Tuscany sunflower oil

1 cups yellow onion, finely diced

2 tsp Garlic, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp paprika (sweet) or Kashmiri paprika for color

1 tsp Garam masala

1 cups tomato puree (passata) or crushed tomatoes

1 tbs tomato paste

1 cups chicken stock or water

1 cups Heavy cream

1 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

2 tbs fresh cilantro, chopped (for garnish)

For finishing & serving

4 pcs lemon wedges

4 servings cooked basmati rice or naan

Method

For the chicken marinade

Trim chicken breasts of excess fat and cut into 1 to 1 1/2-inch cubes. Place in a bowl.

In a separate bowl, whisk together yogurt, ginger paste, garlic paste, ground cumin, ground coriander, turmeric, garam masala, paprika, salt, lemon juice, and 1 tsp vegetable oil until smooth.

Add the chicken cubes to the marinade, toss to coat thoroughly. Cover and refrigerate at least 1 hour, ideally 4–6 hours or overnight for best flavor penetration.

For roasting/grilling

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (about 425°F / 220°C) or preheat broiler with oven rack 6 inches from heat.

Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.

Brush skewered chicken lightly with the neutral oil. Grill or broil the skewers 4–6 minutes per side, turning once, until chicken is cooked through and slightly charred at the edges (internal temp 165°F / 74°C). Remove from heat and set aside. If cooking indoors without skewers, you can roast on a rimmed baking sheet at 450°F / 230°C for 10–12 minutes, turning halfway.

Reserve any juices released during resting and set aside to add into the sauce later for extra flavor.

For the masala sauce

In a large sauté pan or skillet over medium heat, melt 2 tbs butter with 1 tbs oil. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Do not let it brown heavily.

Add minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Stir in ground cumin, ground coriander, paprika, and garam masala. Toast spices for about 30 seconds to bloom their aroma, stirring constantly to avoid burning.

Add tomato paste and cook 1 minute, then pour in the tomato puree (passata) and the reserved chicken juices (if any). Stir to combine and bring to a gentle simmer.

Pour in the chicken stock, reduce heat to low, and simmer the sauce uncovered for 10–12 minutes to reduce slightly and concentrate flavors. Add sugar if tomatoes are very acidic.

Using an immersion blender, carefully puree the sauce in the pan until smooth, or transfer to a blender and puree then return to the pan. (If you prefer a chunkier sauce, skip pureeing.)

Stir in the heavy cream and remaining 1 tbs butter, simmer gently 3–4 minutes. Taste and adjust salt and seasoning.

Add the grilled chicken pieces (remove from skewers) into the simmering sauce and stir to coat. Cook together 2–3 minutes so chicken finishes absorbing sauce flavors.

Finishing & serving

Sprinkle chopped cilantro over the finished Chicken Tikka Masala. Serve hot with lemon wedges and alongside basmati rice or warm naan.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened.