Chicken Tikka Masala
Tender yogurt-marinated chicken in a creamy, warmly spiced tomato sauce. This stovetop-friendly tikka masala brings restaurant-style comfort to a home kitchen without needing a tandoor oven.
Total
60 min
Servings
4 servings
Level
Medium
Tikka masala is a cozy curry-style dish built from two parts: marinated pieces of chicken, called tikka, and a spiced tomato cream sauce, or masala. It is widely linked to British-Indian restaurants and has many home-cook versions.
This recipe uses chicken thighs because they stay juicy, even with high heat. A quick yogurt marinade tenderizes the meat and helps the spices cling to each piece.
You can cook the chicken under the broiler for a little char or sear it in a hot skillet. Serve it with basmati rice, naan, or both for a full dinner.
01What you'll need
Ingredients
20 items · 4 servings
- For the chicken marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine salt
- 1/4 teaspoon cayenne pepper, optional
- For the masala sauce:
- 2 tablespoons neutral oil, such as canola or sunflower oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon ground turmeric 1/4 to 1/2 teasp
02How to make it
Step-by-step
1. Marinate the chicken
In a large bowl, stir together the yogurt, lemon juice, ginger, garlic, cumin, coriander, paprika, turmeric, salt, and cayenne if using. Add the chicken and turn to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
2. Prepare the sauce ingredients
While the chicken marinates, chop the onion and measure the spices. This dish moves quickly once the pan is hot, so it helps to have everything ready before you start cooking.
3. Char the chicken
Heat the broiler to high and line a baking sheet with foil, or heat a large heavy skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip off. Broil for 8 to 10 minutes, turning once, or sear in batches for 3 to 4 minutes per side. The chicken does not need to be fully cooked yet; it will finish in the sauce.
4. Soften the onion
In a large saucepan or deep skillet, heat the oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and lightly golden. If it browns too fast, lower the heat.
5. Bloom the spices
Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, cumin, coriander, paprika, turmeric, and cayenne. Cook for 30 seconds, stirring constantly. This step wakes up the spices, but they can burn if left alone.
6. Simmer the tomato sauce
Stir in the tomato puree or crushed tomatoes, sugar, and salt. Bring to a gentle simmer, then cook for 10 to 12 minutes, stirring now and then, until the sauce thickens slightly and looks darker.
7. Add cream and chicken
Lower the heat to medium-low. Stir in the cream, then add the charred chicken and any juices from the tray or plate. Simmer gently for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F in the thickest pieces.
8. Finish and serve
Taste and add more salt, lemon juice, or a pinch of sugar if needed. Sprinkle with cilantro, if using. Serve hot with cooked basmati rice, naan, or warm flatbread.
03From our kitchen
Cook's tips
- Make ahead: Marinate the chicken up to 8 hours ahead. You can also make the sauce 2 days ahead, then reheat it and add freshly cooked chicken.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of water or cream if the sauce thickens too much.
- Freezing: Tikka masala can be frozen for up to 2 months, though the cream sauce may look slightly separated after thawing. Reheat slowly and stir well to bring it back together.
- Chicken swap: Boneless chicken breast works, but cook it carefully so it does not dry out. Cut it into even pieces and stop cooking as soon as it reaches 165°F.
- Dairy-free option: Use plain unsweetened coconut yogurt in the marinade and full-fat coconut milk instead of cream. The flavor will be a little sweeter and more coconut-forward.
- Vegetarian swap: Use paneer, firm tofu, cauliflower florets, or chickpeas. For cauliflower, roast it first until just tender, then simmer it briefly in the sauce.
Cook's note
If your sauce tastes flat, it usually needs salt or acid rather than more spice. Add salt in small pinches, then finish with a squeeze of lemon juice to brighten the creamy tomato base.
04Frequently asked
Questions & answers
Can I make tikka masala without a broiler?
Yes. Sear the marinated chicken in a very hot skillet instead. Cook it in batches so the pieces brown instead of steaming. A little char adds flavor, but the sauce will still be good without a broiler.
Is tikka masala very spicy?
It is usually warm and spiced, not extremely hot. For a mild version, skip the cayenne. For more heat, add extra cayenne or a chopped fresh chili when you cook the onion.
Can I use chicken breast instead of thighs?
Yes. Chicken breast cooks faster and can dry out more easily, so watch it closely. Cut it into equal-size pieces and simmer only until it reaches 165°F.
What is garam masala?
Garam masala is a fragrant spice blend often used in Indian cooking. It usually includes spices like cinnamon, cardamom, cloves, cumin, and black pepper. Blends vary by brand, so taste and adjust the sauce if needed.
Why did my sauce curdle or look grainy?
Cream can separate if the sauce boils hard. Lower the heat before adding cream and keep the sauce at a gentle simmer. If it looks grainy, stir in a splash of warm water or cream and heat it slowly.
05Keep cooking
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