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A single plate of chicken tikka masala in a thick tomato sauce with cilantro

Easy Chicken Tikka Masala

Easy chicken tikka masala made in one skillet: yogurt-marinated chicken seared until charred, then simmered in a spiced tomato and onion sauce finished with cream. The photos show the thicker, less-cream finish described in the notes, served over basmati rice with cilantro.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings 4 servings
Author Nayla
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Ingredients
 

Chicken Marinade

  • 1 1/2 lb boneless, skinless chicken thighs or breast, cut into pieces a little bigger than an inch
  • 1 cup plain Greek yogurt full fat
  • 2 tbsp lemon juice fresh
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 1 tsp Kashmiri chili powder or hot paprika
  • 1/2 tsp ground turmeric plus 1/4 teaspoon cayenne if you like heat
  • 1 teaspoon salt

Masala Sauce

  • 2 tbsp ghee or butter with a splash of oil, plus 1 tablespoon oil for searing
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp garam masala
  • 1 tsp Kashmiri chili powder or hot paprika
  • 14 ounces crushed tomatoes one can, or passata
  • 1 tsp ground cumin plus 1/2 teaspoon turmeric and 1/4 to 1/2 teaspoon cayenne
  • 1 tsp granulated sugar
  • 1/2 cup heavy cream 1/4 cup for the thicker finish pictured
  • 1/3 cup chicken stock optional, to thin the sauce
  • 1 handful fresh cilantro chopped, plus salt to taste

Equipment

  • Large Skillet or Cast Iron Pan
  • Mixing bowl
  • wooden spoon

Instructions
 

Marinate the Chicken

  1. Add the yogurt. Put the chicken pieces into a large bowl and add the Greek yogurt, lemon juice, ginger, garlic and olive oil.
    Thick yogurt tipped from a glass bowl onto cubed raw chicken in a white bowl
  2. Add the spices. Sprinkle over the garam masala, cumin, Kashmiri chili powder, turmeric, cayenne if using, and the salt.
    Ground spices poured from a small wooden dish onto the yogurt and chicken
  3. Marinate. Stir until every piece is coated, cover, and refrigerate for at least 3 hours, or overnight.
    The cubed chicken stirred with a wooden spoon until coated in the spiced yogurt marinade

Sear the Chicken

  1. Sear in batches. Heat 1 tablespoon oil in a large heavy skillet or cast-iron pot over medium-high heat until it shimmers. Lift the chicken out of the marinade, letting the excess drip off, and sear in a single layer for 2 to 3 minutes a side, until charred in spots. It will not be cooked through. Set aside on a plate and repeat with the rest.
    Marinated chicken pieces searing in a black cast-iron pot with tongs

Make the Sauce

  1. Cook the onion. Reduce the heat to medium and add the ghee. Cook the onion for 7 to 8 minutes, until soft and golden, scraping up the browned marinade from the bottom of the pan.
  2. Bloom the spices. Stir in the garlic, ginger, garam masala, chili powder, cumin, turmeric and cayenne and cook for 1 minute, until fragrant.
  3. Simmer the tomatoes. Pour in the crushed tomatoes and the sugar. Cover and simmer over low heat for 10 minutes, stirring now and then.

Finish and Serve

  1. Return the chicken. Add the seared chicken and any juices to the sauce and stir in the cream. Simmer gently, uncovered, for 5 to 8 minutes, until the chicken reaches 165°F and the sauce coats a spoon. Add the stock only if the sauce is thicker than you like. For the thicker finish pictured, see the notes.
  2. Season and serve. Taste and add salt, scatter over the cilantro, and serve hot over basmati rice or with naan.

Notes

Pictured version: the thicker, less-cream finish. After the chicken goes back into the sauce, leave out the stock and simmer uncovered for 10 to 12 minutes, stirring, until the sauce reduces by about a third and clings to the chicken. Take it off the heat and stir in 1/4 cup cream instead of 1/2. The chicken pictured is breast, cut into pieces a little bigger than an inch.
Doneness: the largest piece of chicken reads 165°F, and the sauce coats a spoon.
Make ahead: better the next day. Marinate up to 24 hours; make the sauce through the tomato simmer up to 3 days ahead.
Storage: refrigerate up to 4 days. Freeze up to 3 months, ideally before the cream goes in, and add the cream when reheating.
Substitutions: coconut milk for the cream; paneer or cauliflower for the chicken; hot paprika for the Kashmiri chili powder. Leave out the cayenne for mild.
Nutrition values are an estimate.

Nutrition

Calories: 520kcal | Carbohydrates: 15g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 185mg | Sodium: 760mg | Potassium: 800mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1400IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 3mg
Nayla
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