Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1.5 lb boneless chicken thighs, trimmed and cut into 1-inch pieces; 0.5 cup plain yogurt, full-fat preferred; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp paprika; 3 clove garlic cloves, minced fine; 1 inch fresh ginger, peeled and grated; 0.5 tsp salt; 2 tbsp vegetable oil or ghee; 1 medium medium yellow onion, finely diced; 4 clove garlic cloves, minced fine; 1 inch fresh ginger, peeled and grated; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika; 0.25 tsp cayenne pepper; 1 can crushed tomatoes, good quality; 0.75 cup heavy cream; 1 tsp salt; 2 tbsp fresh cilantro, roughly chopped

Creamy Chicken Tikka Masala — Restaurant-Style Curry at Home

Yogurt-marinated chicken gets a proper sear before swimming in a velvety tomato curry that's been building flavor for nearly an hour. The trick is letting those spices bloom properly — no shortcuts here — which creates the deep, complex sauce that makes this dish legendary.

IndianDinnerComfort FoodOne PotChicken

Prep30 min

Cook45 min

Total1 hr 15 min

Servings4

Difficultymedium

Nutrition

fat26g

carbs12g

protein35g

calories420

Ingredients

Chicken

1½ lbboneless chicken thighs, trimmed and cut into 1-inch pieces

Marinade

½ cupplain yogurt, full-fat preferred
2 tspgaram masala
1 tspground cumin
1 tsppaprika
3 clovegarlic cloves, minced fine
1 inchfresh ginger, peeled and grated
½ tspsalt

Sauce

2 tbspvegetable oil or ghee
1 mediummedium yellow onion, finely diced
4 clovegarlic cloves, minced fine
1 inchfresh ginger, peeled and grated
1 tspground coriander
1 tspground cumin
1 tsppaprika
¼ tspcayenne pepper
1 cancrushed tomatoes, good quality
¾ cupheavy cream
1 tspsalt

2 tbspfresh cilantro, roughly chopped(optional)

Instructions

Combine the chicken pieces with yogurt, garam masala, cumin, paprika, minced garlic, grated ginger, and salt in a bowl. Toss everything thoroughly so each piece is well coated — the yogurt will tenderize while the spices penetrate. Cover and let this work its magic for exactly 20 minutes at room temperature.
⏱ 20 min
Warm the oil in a large 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 instead of sear. Cook undisturbed for 6-8 minutes total, flipping once, until you get good caramelization on both sides. Transfer the chicken to a plate and set aside.
⏱ 8 min
Lower the heat to medium and add the diced onion to the same pan, using all those flavorful browned bits. Cook for 4 minutes, stirring occasionally, until the onion turns translucent and starts to soften. Stir in the garlic and ginger, cooking just 1 minute more until fragrant.
⏱ 5 min
Sprinkle in the coriander, cumin, paprika, and cayenne, stirring constantly. This brief toasting — just 30 seconds — wakes up the spices and prevents any raw, powdery taste in your final sauce. You'll smell the difference immediately.
⏱ 30 sec
Pour in the crushed tomatoes and salt, scraping up any spices stuck to the bottom of the pan. Let this mixture bubble and reduce for 15 minutes, stirring occasionally. The sauce should thicken considerably and the raw tomato taste should mellow into something rich and concentrated.
⏱ 15 min
Nestle the seared chicken back into the sauce, then slowly pour in the cream, stirring gently to combine. Simmer everything together for 5 minutes — this final cooking ensures the chicken is heated through and the flavors marry beautifully. The sauce should coat a spoon but still be pourable.
⏱ 5 min
Taste and adjust seasoning if needed, then scatter the fresh cilantro over the top. Serve immediately alongside basmati rice or warm naan to soak up every bit of that luxurious sauce.