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Chicken Tikka Masala

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A rich and creamy Chicken Tikka Masala that’s easy to make at home, filled with warm spices and tangy flavors, perfect for any night of the week.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 3/4 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika (Kashmiri chili if you have it)
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
  • 2 tbsp oil or ghee (plus more for searing)
  • 2 tbsp ghee or oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika; add 1/4 tsp cayenne for heat (optional)
  • 1 can (14–15 oz) crushed tomatoes or tomato puree
  • 1 cup heavy cream (or full-fat coconut milk)
  • 1/2 cup water or low-sodium chicken broth, as needed
  • 1 tsp sugar or honey (optional, to balance acidity)
  • 1 tsp kosher salt, plus more to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice and/or warm naan, for serving

Instructions

  1. In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt. Add chicken and coat well. Marinate 30 minutes (best: 2–8 hours in the fridge).
  2. Heat 1–2 tbsp oil in a large skillet over medium-high. Sear chicken in batches until lightly charred and 80% cooked, about 2–3 minutes per side. Remove to a plate.
  3. In a heavy pot, melt 2 tbsp ghee over medium heat. Add onion and cook, stirring, until soft and golden, 6–8 minutes.
  4. Add garlic and ginger; cook 30 seconds. Stir in garam masala, cumin, coriander, paprika, and cayenne (if using). Cook 30–60 seconds until fragrant.
  5. Add crushed tomatoes and 1/2 tsp salt. Simmer 5–7 minutes to thicken.
  6. Stir in cream (or coconut milk) and a splash of water/broth if too thick. Return chicken and any juices to the pot. Simmer on low, uncovered, until chicken is cooked through and sauce coats a spoon, 8–10 minutes.
  7. Taste and adjust salt; add sugar/honey if sauce is too tangy. Finish with a small knob of butter or ghee (optional). Garnish with cilantro and serve hot over rice or with naan.

Notes

Great for meal-prep and freezes well. Sauce tastes even better the next day.

Nutrition

Find it online: https://recipesunfolded.com/chicken-tikka-masala/

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