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Chicken Tikka Masala

Rich and creamy tomato sauce with Indian spices, ginger, and tender chicken—this chicken tikka masala is the perfect comfort meal to enjoy on a cold night with rice and warm naan!
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Course: Dinner, Main Course
Prep Time: 2 hours 35 minutes
Servings: 6
Author: Mae Martin

Equipment

  • Wooden skewers

Ingredients

For the chicken marinade

  • 2 pounds boneless, skinless chicken thighs, cubed
  • ½ cup plain yogurt, NOT Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic

For the spice mixture

  • 2 teaspoons kosher salt
  • 2 teaspoons garam masala
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon smoked paprika
  • ¾ teaspoon ground turmeric
  • ¾ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • Dash cinnamon and nutmeg
  • ¼ teaspoon ground cardamom (optional)
  • 1 tablespoon kasoori methi or curry powder (optional)

For the masala sauce

  • 4 tablespoons unsalted butter or ghee
  • 1 large onion, finely chopped
  • 4 cloves grated garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon tomato paste
  • 2 teaspoons each smoked paprika, garam masala, coriander, cumin, and kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon fenugreek leaves or curry powder (optional)
  • 1 (28-ounce can) crushed tomatoes
  • ½ cup water, if needed
  • ¾ - 1 cup heavy cream or cashew cream
  • Rice, naan, and fresh cilantro, to serve

Instructions

  • Prepare the chicken. Combine all ingredients for the spice mixture and set aside. In a large bowl, mix together the plain yogurt, lemon juice, grated garlic, grated ginger, and half of the spice mixture until evenly combined. Set aside.
  • Toss the cubed chicken thighs with the other half of the spice mixture. Add the chicken to the yogurt mixture and stir until fully coated. Cover and marinate in the fridge for at least 1 hour (ideally overnight).
  • Set an oven rack to the top position and preheat the broiler. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
  • Take the chicken from the fridge and arrange the pieces onto a wooden skewer. Line the skewers on top of the wire rack and spoon over any remaining marinade. Place the sheet under the broiler for 12 minutes, flipping the skewers halfway through, until the chicken is golden brown on top and just cooked through.
  • As the chicken cooks, begin the sauce. Place the butter/ghee in a large pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring frequently, until soft and translucent (around 5-7 minutes).
  • Add the grated garlic, ginger, and tomato paste. Stir for 2 minutes, until the tomato paste has cooked out into a deeper color, then add the spices. Lower the heat and bloom the spices for 2 minutes more, until toasted and fragrant.
  • Pour in the crushed tomatoes and water (if the sauce is too thick), then stir in the heavy cream. Bring the sauce to a simmer and season to taste with salt, pepper, and sugar (if too acidic).
  • Carefully remove the broiled chicken from the skewers and stir into the sauce. Simmer until the chicken is warmed through and fully cooked (around 3 minutes).
  • Sprinkle cilantro over the chicken and serve warm with basmati rice and naan.