Chicken Tikka Masala
intro
Tender charred marinated chicken simmered in a rich, spiced creamy tomato sauce, this iconic comforting curry is a beloved global favorite.
Ingredients
Steps
In a large mixing bowl, combine 600 grams of 4cm chicken thigh chunks, 150 grams full-fat Greek yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon kosher salt. Stir until every chicken piece is fully coated in the spiced yogurt, then let it rest at room temperature for 20 minutes to marinate.
Heat 1 tablespoon vegetable oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat (190°C/375°F). Working in 2 batches to avoid crowding the pan, add marinated chicken pieces in a single layer, and cook for 3 minutes per side until lightly charred on the edges and 80% cooked through (internal temperature 70°C/158°F). Transfer seared chicken to a clean plate and set aside.
Reduce the pan heat to medium (160°C/320°F), add 30 grams unsalted butter to the same pan, using the leftover chicken drippings for extra flavor. Once butter is fully melted, add 150 grams finely diced yellow onion, and sauté for 5 minutes until soft and translucent. Add 10 grams minced fresh garlic and 15 grams grated fresh ginger, stirring constantly for 30 seconds until fragrant, taking care not to burn the garlic.
Add 1 teaspoon ground coriander, the remaining 0.5 tablespoons garam masala, and the remaining 1 teaspoon kosher salt to the aromatic onion mixture, stirring for 10 seconds to toast the spices and unlock their flavor. Pour in 400 grams canned crushed tomatoes, stir to fully combine, then bring the sauce to a gentle simmer. Reduce heat to medium-low (130°C/265°F), cover the pan, and cook for 10 minutes, stirring occasionally, until the sauce thickens and a thin layer of oil separates from the tomato mixture.
Return the seared chicken pieces and any accumulated juices from the holding plate to the pan with the tomato sauce, stirring to coat all pieces evenly. Pour in 120 ml heavy whipping cream, stir until fully incorporated into a smooth, uniform mixture, then let the curry simmer uncovered for 8 minutes over medium-low heat, until the chicken is fully cooked (internal temperature 75°C/165°F) and the sauce is a warm, creamy orange color.
Turn off the stovetop heat. Take 1 tablespoon dried fenugreek leaves, crush them firmly between your palms to release their aromatic oils, then sprinkle them into the curry and stir to combine. Garnish with 2 tablespoons chopped fresh cilantro, and serve hot alongside fluffy basmati rice or warm naan bread.
Tips
2.Always crush dried fenugreek leaves (kasuri methi) between your palms before adding them to the finished curry; this releases their signature sweet, nutty aroma that defines authentic restaurant-style flavor.
3.Avoid overcrowding the pan when searing chicken, as excess moisture will cause the chicken to steam instead of developing the desirable lightly charred edges; cook in two batches if your pan is small.
OMG this recipe is a total game changer! I was a little intimidated by the medium difficulty rating since I usually stick to 30-minute weeknight meals, but I followed the steps exactly and it turned out perfect. My two picky kids ate seconds, my husband asked if we could add this to our weekly meal prep rotation, and even my teen who swears he hates 'takeout Indian food' went back for thirds. The creamy sauce is SO good, not too spicy, just the right amount of tang from the yogurt. Way better than the tikka masala we get from our local spot that charges $18 a plate! 10/10 will definitely make this for our next neighborhood potluck too.
Made this last night for date night with my girlfriend, and she thought I ordered from that fancy downtown Indian restaurant we’ve been wanting to try. Quick note: I used boneless skinless thighs instead of breast like I usually do for curries, and the chicken stayed so juicy even after simmering in the sauce. Cook time was right around 50 minutes total like the recipe said, no weird hidden steps or hard-to-find ingredients. Only thing I’ll tweak next time is add a little extra garam masala because I love that warm, spiced kick. Solid recipe, no other notes.
Quick question for folks who’ve made this — I threw this together yesterday and the sauce ended up a little thinner than I expected? I used full fat coconut milk like the recipe called for, but it didn’t thicken up to that rich, creamy consistency I see in the recipe photos. Flavor was still incredible, don’t get me wrong, I just want to nail the texture next time I make it! Also, did anyone else’s kitchen smell absolutely amazing for hours after cooking this? Worth every single minute of prep and cook time tbh.
Absolute staple for my Sunday meal prep! I batch cook this on Sundays, portion it out with basmati rice and a side of roasted veggies, and it holds up perfectly all week in the fridge. I was worried the creamy sauce would get weird when reheated in the office microwave, but it’s just as good on day 4 as it was night one. Pro move: top with a handful of fresh cilantro and a squeeze of lime right before eating to make it taste fresh, even midweek. 10/10, already shared this link to my work group chat because everyone kept stopping by my desk to ask what I was eating that smelled so good at lunch.