Chicken Tikka Masala
Juicy chicken thighs soaked in tangy yogurt, coated in warm spices, and simmered in a creamy tomato sauce—this cozy chicken tikka masala is all about big flavor and comfort. With yogurt, lemon, garlic, ginger, and just enough cream to make things luxurious, it smells amazing from the first sizzle to the final stir. Whether you’re diving in face-first with a spoon or plating it neatly over rice for dinner guests, this dish hits that perfect spot between bold and balanced.
4
servings
Ingredients
Chicken Marinade
- 1 cup (250 g) plain Greek yogurt
- 2 tbsp (30 ml) lemon juice fresh
- 1 tbsp (15 ml) olive oil
- 1 tbsp (12 g) fresh ginger grated
- 3 cloves garlic minced
- 1 tsp (3 g) Kashmiri chili powder or hot paprika
- 1 tsp (3 g) ground cumin
- 2 tsp (6 g) garam masala
- 1/2 tsp (1.5 g) turmeric powder
- 1/4 tsp (0.5 g) cayenne pepper or to taste
- 1 1/2 lbs (680 g) boneless, skinless chicken thighs cut into bite-sized pieces
Masala Sauce
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) ghee
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp (12 g) fresh ginger grated
- 2 tsp (6 g) garam masala
- 2 tsp (6 g) ground cumin
- 1 tsp (3 g) Kashmiri chili powder or hot paprika
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 can (400 g) crushed tomatoes or passata 14 oz
- 1 tsp (4 g) granulated sugar
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (80 ml) chicken stock optional, as needed to thin sauce
- salt to taste
- fresh cilantro for garnish
Equipment
- Large Skillet or Cast Iron Pan
- Mixing bowl
- wooden spoon
Instructions
- Marinate the chicken: In a large bowl, combine yogurt, lemon juice, 1 tbsp olive oil, grated ginger, minced garlic, chili powder, cumin, garam masala, turmeric, and cayenne. Add chicken and toss well to coat. Cover and refrigerate at least 3 hours, ideally overnight.
- Sear the chicken: Heat a large skillet over medium-high. Add a little olive oil. Remove chicken from marinade, letting excess drip off. Sear in batches until browned on both sides (it won’t be cooked through yet). Set aside.
- Reset the pan: Scrape up any bits stuck to the bottom and wipe the skillet clean to avoid burning.
- Make the masala sauce: Return pan to medium heat. Add remaining olive oil and ghee. Sauté the chopped onion until golden and soft, about 7 minutes. Add garlic, ginger, garam masala, cumin, chili powder, turmeric, and cayenne; stir 1–2 minutes until fragrant.
- Simmer the sauce: Add the crushed tomatoes (or passata) and granulated sugar. Cover and simmer on low heat for 10 minutes, stirring occasionally.
- Finish the curry: Return seared chicken and any juices to the pan. Stir in heavy cream and simmer gently just until chicken is cooked through and sauce is creamy and rich, about 5 minutes. Add chicken stock if sauce thickens too much.
- Season & serve: Taste and salt as needed. Garnish generously with fresh cilantro. Serve hot with rice or naan.
Notes
Chicken tikka masala keeps well in the fridge for 3–4 days, and flavors improve overnight. For dairy-free, swap the cream for coconut milk and skip yogurt for a plant-based plain yogurt. You can use chicken breast if preferred—just don’t overcook. For vegetables, sub paneer for the chicken or add peas at the end. Serve with basmati rice, naan, or a side salad. See FAQ for more tips!
Nutrition
Calories: 520kcal | Carbohydrates: 15g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 185mg | Sodium: 560mg | Potassium: 800mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1400IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 3mg