Chicken Tikka Masala Delight (Printable Version)

Marinated chicken simmered in a creamy, spiced tomato sauce, ideal for serving with naan or rice.

# Ingredient List:

→ Chicken Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 1/2 tsp garam masala
07 - 1 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp salt
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sauce

12 - 2 tbsp unsalted butter
13 - 1 tbsp vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp ground cumin
18 - 1 tbsp garam masala
19 - 2 tsp ground paprika
20 - 1 tsp ground coriander
21 - 1 tsp chili powder (optional)
22 - 1 can (15 oz) tomato sauce or crushed tomatoes
23 - 1 cup heavy cream
24 - 1 tsp sugar
25 - Salt and pepper, to taste
26 - 2 tbsp fresh cilantro, chopped (for garnish)

# Steps:

01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, smoked paprika, turmeric, salt, garlic, and ginger in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
02 - Preheat oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack. Broil 5 to 7 minutes per side until lightly charred and nearly cooked through. Alternatively, grill or pan-sear the chicken.
03 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden, about 5 minutes. Add garlic and ginger and cook for 1 minute.
04 - Stir in cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds until fragrant.
05 - Add tomato sauce and sugar. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in heavy cream and simmer for an additional 5 minutes until the sauce thickens and becomes creamy.
07 - Add broiled chicken pieces to the sauce and simmer for 7 to 10 minutes until chicken is tender and fully cooked.
08 - Garnish with chopped cilantro and serve hot alongside steamed basmati rice or naan bread.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in about an hour, which feels like cheating in the best way.
  • The creamy sauce is forgiving—even if you're not confident with spices, the yogurt marinade and heavy cream smooth everything into something genuinely delicious.
  • You can prep the marinade in the morning and cook dinner without stress, making it perfect for weeknight entertaining.
02 -
  • Marinating the chicken in yogurt is non-negotiable—it's the only way to get that tender texture that makes this recipe special, so don't skip it even if you're in a hurry.
  • Blooming the spices in fat (those first 30 seconds after adding them to the skillet) unlocks their flavor in a way you can't achieve any other way—don't rush this step.
  • The sauce should be silky and cling to the chicken; if it's too thin, it's bland, but if it's too thick, it becomes heavy, so aim for that perfect middle ground.
03 -
  • If you're making this for guests and want to feel completely calm while they're there, make the sauce entirely in advance and just heat it gently with the chicken when you need it—this dish actually gets better sitting overnight.
  • The broiling step gives the chicken a slight char that adds depth, but honestly, a quick pan-sear works just as well and is less fussy if you're not in the mood to fuss with the broiler.
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