Chicken Tikka Masala
Equipment
- Large rimmed baking sheet
- Large heavy-bottomed skillet or Dutch oven
- Mixing bowls
- Wooden spoon or silicone spatula
- Microplane or fine grater
Ingredients
For the Chicken Marinade
- 2 lbs boneless skinless chicken thighs cut into 2-inch chunks
- 1 cup full-fat plain yogurt
- 1 tbsp fresh lemon juice
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder or mild chili powder
- 1 tsp turmeric
- 1 tsp kosher salt
For the Tikka Masala Sauce
- 2 tbsp unsalted butter
- 1 tbsp neutral oil such as avocado or vegetable oil
- 1 large yellow onion finely diced
- 5 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1.5 tsp garam masala
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder adjust to taste
- 1 tsp sweet paprika
- 0.5 tsp turmeric
- 1 28 oz can crushed tomatoes fire-roasted preferred
- 1 cup heavy cream
- 1 tsp granulated sugar
- 1 tsp kosher salt plus more to taste
- 2 tbsp fresh cilantro chopped, for garnish
- 2 tbsp cold unsalted butter optional, for finishing
Instructions
Marinate the Chicken
- In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, chili powder, turmeric, and salt. Mix well.
- Add the chicken thigh chunks and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
Char the Chicken
- Set your oven broiler to high. Line a rimmed baking sheet with foil and lightly oil it. Arrange the marinated chicken pieces in a single layer with space between each piece.
- Broil on the top oven rack for 10 to 12 minutes, flipping once halfway, until the chicken is cooked through and charred in spots. Set aside — do not discard the juices on the pan.
Build the Sauce
- In a large heavy-bottomed skillet or Dutch oven, heat the butter and oil over medium heat. Add the diced onion and cook, stirring occasionally, for 10 to 12 minutes until deeply golden and soft.
- Add the garlic and ginger and cook for 1 to 2 minutes until fragrant. Add all the dry spices — garam masala, cumin, coriander, chili powder, paprika, and turmeric — directly to the pan. Stir constantly for 60 seconds to bloom the spices in the fat.
- Pour in the crushed tomatoes along with the sugar and salt. Stir well, scraping up any bits from the bottom of the pan. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce darkens and thickens.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 5 minutes until the sauce is silky and glossy.
Combine and Finish
- Add the broiled chicken pieces and any resting juices from the sheet pan into the sauce. Stir gently to coat all the chicken. Simmer together on low heat for 5 to 8 minutes to allow the chicken to absorb the sauce.
- Taste and adjust seasoning with salt and chili powder as needed. If using, stir in the cold butter tablespoon by tablespoon off the heat for an extra glossy finish.
- Garnish generously with fresh chopped cilantro and serve immediately with basmati rice and warm naan.
Notes
Make ahead: The sauce and fully assembled dish can be made up to 3 days in advance. Store covered in the refrigerator and reheat gently on the stovetop over low heat with a splash of water or cream. Freezer-friendly: Freeze the finished dish (without garnish) in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Spice level: This recipe is medium heat. Reduce chili powder to 1/2 tsp for mild or increase to 1.5 tsp for hot. Dairy-free: Use coconut yogurt in the marinade and full-fat coconut cream in place of heavy cream.
Nutrition
Calories: 420kcalCarbohydrates: 14gProtein: 38gFat: 24gSodium: 710mgFiber: 3gSugar: 7g