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How to Make Chicken Tikka Masala

A classic, creamy Chicken Tikka Masala with charred marinated chicken and a rich, blended tomato-spice sauce.
Prep Time25 minutes
Cook Time35 minutes
Total Time4 hours
Servings: 6 servings

Ingredients

  • 2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2 inches)
  • 1 cup plain or Greek yogurt full-fat is best
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger grated, divided
  • 2 tablespoons garlic minced, divided
  • neutral high smoke point oil such as canola or coconut; do not use olive oil for chicken
  • 1 large onion chopped
  • 28 oz can fire roasted crushed tomatoes (see notes)
  • 1 tablespoon garam masala part of spice blend
  • 1 tablespoon chili powder part of spice blend
  • 1 tablespoon paprika not smoked; part of spice blend
  • 2.5 teaspoons salt
  • 2 teaspoons turmeric ground
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 0.5-1 teaspoon cayenne pepper
  • 0.25 teaspoon ground cardamom optional
  • 1 1/3 cups heavy cream use evaporated milk for lower calories
  • 1 teaspoon sugar optional, add as needed to balance acidity

Instructions

  • Make the spice blend by whisking together garam masala, chili powder, paprika, salt, turmeric, ground cumin, ground coriander, cayenne pepper and cardamom; set aside.
  • Reserve 2 1/2 tablespoons of the spice blend and place it in a large bowl or freezer bag for the marinade.
  • Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic to the reserved spice portion; whisk to combine.
  • Toss the chicken pieces into the marinade to coat evenly; marinate 30–45 minutes at room temperature or preferably overnight in the refrigerator.
  • Heat 1 1/2 tablespoons oil in a large braiser or Dutch oven over medium-high heat, add the chopped onion and sauté until softened, about 5–7 minutes.
  • Add the remaining 1 tablespoon grated ginger, 1 tablespoon minced garlic and the remaining spice blend to the onions; sauté 1 minute until fragrant.
  • Stir in the fire-roasted crushed tomatoes, bring to a boil, then reduce to a gentle simmer and cook 10 minutes, stirring often and scraping up browned bits.
  • Optional: Transfer the tomato mixture to a blender (leave a vent for steam) or use an immersion blender and purée until smooth; return to the pan. Taste and add 1–2 teaspoons sugar if needed to balance acidity.
  • Heat 2 tablespoons oil in a large cast iron skillet over high heat until smoking. In batches, add marinated chicken in a single layer and sear about 2 minutes per side until charred but not cooked through; transfer to a bowl between batches and add oil as needed.
  • Stir the heavy cream into the blended tomato sauce, then add the seared chicken. Cover and gently simmer a few minutes until the chicken is cooked through and sauce is heated; adjust seasoning with salt, sugar or cayenne to taste.
  • Serve the Chicken Tikka Masala over basmati rice and garnish with optional cilantro.

Equipment

  • Bowl
  • large braiser or Dutch oven
  • Large cast-iron skillet
  • high-powered blender or immersion blender
  • Measuring Spoons and Cups
  • Tongs or spatula

Notes

  • Use dark meat thighs, not breasts, to avoid drying out the chicken.
  • Garam masala is available with other spices at most grocery stores.
  • Adjust cayenne to control spice level; 1 tsp is medium-hot.
  • Use a high smoke point oil like canola, coconut, or grapeseed; do not use olive oil for searing.
  • Fire-roasted crushed tomatoes give the best flavor and may reduce the need for added sugar.
  • For a lighter version, substitute evaporated milk or half-and-half for heavy cream.