Chicken Tikka Masala

Chicken Tikka Masala is one of those comforting, crowd-pleasing dishes where tender marinated chicken meets a rich, warmly spiced tomato-cream sauce. This version balances classic aromatics, gentle heat, and layered spice blooming for a deeply flavorful, restaurant-quality finish perfect for serving with basmati rice or warm naan.

Ingredients

Chicken Tikka

• 2 lb boneless, skinless chicken thighs, trimmed
• 1 tbsp lemon juice
• 1 tsp table salt
• 1 cup plain whole-milk yogurt
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (or Kashmiri chili powder, for color)
• ½ tsp cayenne pepper (to taste)
• ½ tsp ground turmeric
• ½ tsp garam masala

Masala Sauce

• 3 tbsp vegetable oil (or ghee)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (or Kashmiri chili powder, for color)
• 1 tsp garam masala
• ½ tsp ground cinnamon
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 serrano chile, minced (optional)
• 1 tbsp tomato paste
• 1 can (28 oz) fire-roasted crushed tomatoes
• ¼ cup raw cashews, blended
• 2 tsp sugar (to taste)
• 1 tsp table salt (plus more to taste)
• ⅔ cup heavy cream
• 1 tsp dried kasuri methi leaves, crumbled
• 2 tbsp butter (optional, for richness)
• ¼ cup fresh cilantro, chopped (plus more for garnish)

Directions

Prepare the Chicken Tikka

Toss chicken with lemon juice and salt; let rest for 20 minutes.

Whisk yogurt, oil, garlic, ginger, cumin, coriander, paprika, cayenne, turmeric, and garam masala in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate at least 1 hour, up to 8 hours.

Heat oven broiler. Arrange chicken on a wire rack set over a foil-lined baking sheet. Broil 10–15 minutes, flipping halfway, until lightly charred and chicken reaches 165°F. Rest 5 minutes.

Cut chicken into 1-inch chunks.

Make the Masala Sauce

Heat oil or ghee in a Dutch oven over medium heat until shimmering. Add cumin, coriander, paprika, garam masala, and cinnamon. Bloom spices for 30–45 seconds, stirring constantly.

Add onion and cook 8–10 minutes until golden brown. Stir in garlic, ginger, serrano chile, and tomato paste; cook 1–2 minutes until fragrant.

Stir in crushed tomatoes, blended cashews, sugar, and salt. Simmer 15 minutes, stirring occasionally, until slightly thickened.

Add cream and butter (if using), then crumble in kasuri methi. Simmer 2–3 minutes more to meld flavors.

Adjust seasoning with additional salt or sugar as needed.

Finish

Stir the broiled chicken pieces into the sauce just to coat. Warm through gently.

Garnish with cilantro and an optional swirl of cream. Serve with basmati rice or naan.

Notes

Preparation

• Blooming the spices in oil at the beginning deepens their aroma and gives the sauce its signature restaurant-style richness.
• For extra char flavor, grill the chicken instead of broiling; aim for light blistering on the edges.
• Cashews provide natural thickening and creaminess; you may substitute 2–3 tbsp cashew butter if preferred.
• Salt levels vary by brand of tomatoes—taste and adjust after simmering.
• Altitude Adjustment (~4,750 ft): Increase simmer time by 3–5 minutes to concentrate flavors; sauce may reduce slightly slower at elevation.

Serving Suggestions

• Serve with steamed basmati rice, jeera rice, naan, or paratha.
• A side of cucumber raita or kachumber salad adds cooling freshness.
• For a richer presentation, drizzle extra cream and add a few cilantro sprigs just before serving.

Variations

• Spicier: Add an extra serrano or increase cayenne to 1 tsp.
• Smoky: Add ½ tsp smoked paprika or finish with a pinch of dried fenugreek for deeper aroma.
• Dairy-Free: Swap cream for full-fat coconut milk and omit the butter.

Make-Ahead & Storage

• Marinated chicken keeps 12–18 hours in the refrigerator.
• Masala sauce improves overnight; flavors deepen as it rests.
• Store leftovers in an airtight container 3–4 days in the refrigerator.
• Freezes well for 2–3 months; thaw overnight and rewarm gently to avoid cream separation.