Chicken Tikka Masala Recipe

Make and marinate the chicken

In a large bowl, combine 1 cup yogurt, 2 tablespoons lemon juice, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon kosher salt, 1 teaspoon paprika and 1 tablespoon vegetable oil. Stir until smooth. Add the 1 lb chicken pieces and toss until fully coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

If short on time, marinate at least 30 minutes; remove chicken from fridge 20 minutes before cooking to take off chill.

Cook the marinated chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil. Remove excess marinade from the chicken (shake off but don't wipe completely). Working in batches if needed, add chicken pieces and sear until browned on all sides and just cooked through, about 4–6 minutes depending on size. Transfer seared chicken to a plate; it will finish cooking in the sauce. Do not overcrowd the pan to ensure browning.

Sauté aromatics

Lower heat to medium. In the same pan, add 2 tablespoons butter. When melted, add 1 medium finely chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and lightly golden, about 6–8 minutes. Add 3 minced garlic cloves and 1 tablespoon grated ginger and cook 1 minute until fragrant.

Bloom the spices

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon garam masala and 1 teaspoon chili powder or cayenne. Cook, stirring constantly, 30–60 seconds to bloom the spices without burning.

Build the tomato base

Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the 14 oz crushed tomatoes and 1 cup chicken broth, stirring to combine. Scrape any browned bits from the pan. Bring to a gentle simmer and let cook, partially covered, 10–12 minutes to thicken and for flavors to meld.

Finish the sauce

Taste the sauce and stir in 3 tablespoons heavy cream, 2 tablespoons Greek yogurt or additional cream (optional) for extra richness, and 1 teaspoon sugar or honey to balance acidity. Season with 1 teaspoon salt, adjusting to taste. Simmer gently 2–3 minutes more.

Combine chicken and sauce

Return the seared chicken and any accumulated juices to the pan. Stir to coat and simmer uncovered 5–7 minutes until the chicken is fully cooked (internal temperature 165°F/74°C) and the sauce is thickened to your liking. If sauce is too thick, add up to 2–4 tablespoons water or broth; if too thin, simmer a few extra minutes.

Stir in chopped cilantro (2 tablespoons) just before serving. Adjust seasoning (salt, sugar, heat) to taste.

Serve hot over cooked basmati rice or with warmed naan. Garnish with additional cilantro and lemon wedges. Recommended portion: this recipe yields about 4 servings.

Leftovers: refrigerate in an airtight container up to 3 days; reheat gently on the stove adding a splash of water or cream if the sauce has thickened.