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Chicken Tikka Masala

Chicken Tikka Masala

Authentic Chicken Tikka Masala with Yogurt-Marinated Thighs

Few dishes capture the soul of Indian cooking quite like this British-Indian masterpiece. The yogurt-tenderized chicken bathes in a velvety tomato-cream sauce that's been built layer by aromatic layer, creating a curry that's both comforting and complex.

IndianAsianDinnerComfort Food
Prep30 min
Cook45 min
Total1 hr 15 min
Servings4
Difficultymedium

Nutrition

fat26g
carbs12g
protein35g
calories420

Ingredients

Chicken

  • 2 lbboneless chicken thighs, cut into 1-inch pieces (thighs stay more tender than breasts)
  • 1 cupplain Greek yogurt (full-fat preferred for richness)
  • 2 tspgaram masala (for the marinade)
  • 1 tspground cumin (for the marinade)
  • 1 tsppaprika (adds color and mild warmth)
  • 3 clovefresh garlic cloves, minced (for the marinade)
  • 1 inchfresh ginger, grated (for the marinade)
  • 1 tspsalt (for the marinade)

Sauce

  • 2 tbspvegetable oil (or neutral cooking oil)
  • 1 largelarge yellow onion, diced (the foundation of the sauce)
  • 4 clovefresh garlic cloves, minced (for the sauce)
  • 1 inchfresh ginger, grated (for the sauce)
  • 2 tspgaram masala (for the sauce)
  • 1 tspground cumin (for the sauce)
  • 1 tspground coriander (adds citrusy warmth)
  • 1 tsppaprika (for the sauce)
  • ½ tspcayenne pepper (adjust to taste)(optional)
  • 1 cancrushed tomatoes (14 oz can)
  • 1 cupheavy cream (creates the signature silky texture)
  • 1 tspsalt (for the sauce)
  • ¼ cupfresh cilantro, roughly chopped (for garnish)

Instructions

  1. In a large bowl, toss the chicken pieces with yogurt, garam masala, cumin, paprika, minced garlic, grated ginger, and salt until every piece is well coated. The yogurt's enzymes will begin tenderizing the meat immediately, but let it work for at least 20 minutes. You'll notice the chicken taking on a beautiful golden hue from the spices.
    ⏱ 20 min
  2. Warm the oil in your largest skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer—don't crowd the pan or it will steam rather than brown. Let the pieces sear undisturbed for 3-4 minutes until golden, then stir and continue cooking until the chicken is cooked through and beautifully caramelized, about 8-10 minutes total. Transfer to a plate and set aside.
    ⏱ 10 min
  3. Using the same skillet with all those flavorful browned bits, add the diced onion. Cook, stirring occasionally, until the onion becomes translucent and starts to turn golden at the edges—this takes about 5 minutes. The onion will pick up all those delicious caramelized flavors from the chicken.
    ⏱ 5 min
  4. Create an aromatic base by adding the garlic, ginger, garam masala, cumin, coriander, paprika, and cayenne (if using) to the softened onions. Stir constantly for about 1 minute—just until the spices become incredibly fragrant and you can smell them throughout your kitchen. Don't let them burn.
    ⏱ 1 min
  5. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Let this mixture bubble and reduce over medium heat for 15 minutes, stirring occasionally. The sauce should darken and thicken considerably, with the raw tomato taste mellowing into something rich and complex.
    ⏱ 15 min
  6. Lower the heat and slowly stir in the heavy cream—the sauce will transform into a gorgeous coral color. Season with salt, then nestle the seared chicken back into the sauce. Let everything simmer gently for 5 minutes so the chicken can absorb some of those incredible flavors and the sauce can reach the perfect consistency.
    ⏱ 5 min
  7. Taste and adjust seasoning as needed—sometimes a pinch more salt or garam masala makes all the difference. Scatter the fresh cilantro over the top just before serving, letting its bright green color and fresh aroma provide the perfect finishing touch to this restaurant-worthy curry.