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Chicken Tikka Masala

Chicken Tikka Masala

A rich and creamy chicken curry featuring tender marinated thighs simmered in a spiced tomato sauce, perfect served with basmati rice and fresh cilantro for a comforting meal.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course dinner, Main Course
Cuisine Indian
Servings 8 people
Calories 417 kcal

Equipment

  • 1 bowl
  • 1 rimmed baking sheet lined with foil or parchment paper
  • 1 skillet or Dutch oven
  • 1 microplane grater for ginger and garlic

Ingredients
  

  • 3 pounds boneless skinless chicken thighs, cut into ½ inch cubes
  • 1 ½ cups whole-milk plain yogurt
  • 2- inch piece of ginger finely grated
  • 3 garlic cloves finely grated
  • 1 ½ tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon fine sea salt
  • 1 lemon juiced
  • 3 tablespoons ghee or neutral oil e.g., avocado oil
  • 1 medium onion diced small
  • 2- inch piece of ginger finely grated
  • 5 garlic cloves finely grated
  • 1 tablespoon garam masala
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • 6 tablespoons tomato paste 85 g
  • 1 15-ounce can crushed tomatoes
  • 1 ¾ cups chicken broth 415 g
  • 1 ¾ cups heavy cream 420 g
  • Salt to taste
  • ¼ cup packed cilantro leaves for serving
  • Cooked basmati rice for serving

Instructions
 

  • Combine yogurt, ginger, garlic, garam masala, curry powder, cumin, paprika, salt, and lemon juice in a large bowl to create the marinade.
  • Add chicken cubes to the marinade and toss to coat thoroughly. Let marinate for at least 20 minutes or refrigerate up to 8 hours.
  • Preheat oven to 450°F (232°C) and line a rimmed baking sheet with foil or parchment paper.
  • In a wide skillet or Dutch oven over medium heat, melt ghee and sauté diced onions until soft and fragrant.
  • Add grated ginger, garlic, garam masala, smoked paprika, cumin, and curry powder. Stir for one more minute to release aroma.
  • Stir in tomato paste and cook for 2 to 3 minutes before adding crushed tomatoes, chicken broth, and heavy cream.
  • Whisk the sauce gently, bring it to a simmer, then reduce heat to low and cook until thickened and reduced by one third, about 30 minutes.
  • Spread marinated chicken in a single layer on the prepared baking sheet and bake until edges begin to brown, about 20 minutes.
  • Let baked chicken rest as sauce finishes simmering, then add chicken and juices to the sauce and simmer together for 5 minutes.
  • Serve the chicken tikka masala over basmati rice and garnish with fresh cilantro leaves.

Notes

  • Store leftovers in airtight containers in the fridge for up to 4 days.
  • Reheat gently on the stove to preserve sauce texture.
  • Use chicken thighs for best tenderness; chicken breast may require shorter baking time.
  • If crushed tomatoes are unavailable, blend canned whole or diced tomatoes.