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Chicken Tikka Masala

Restaurant-quality Indian curry with tender marinated chicken in a rich, tomato-cream sauce that balances warmth and comfort with aromatic spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless chicken thighs, cut into chunks
  • 1 cup plain Greek yogurt
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
For the Sauce
  • 2 tbsp ghee or butter
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp salt
  • fresh cilantro for garnish

Method
 

  1. Combine yogurt, garam masala, cumin, paprika, salt, garlic, and ginger in a large bowl. Add chicken chunks and mix thoroughly until every piece is well-coated. Cover and refrigerate for at least 2 hours.
  2. Heat a large skillet over medium-high heat. Remove chicken from marinade and cook in batches, about 6-8 minutes per batch until golden brown and cooked through. Transfer to a plate and set aside.
  3. In the same skillet, melt ghee over medium heat. Add diced onions and cook for 8-10 minutes until softened and lightly golden. Stir in garlic and ginger, cooking for another minute until fragrant.
  4. Add garam masala, coriander, and smoked paprika to the onion mixture. Cook for 30 seconds, stirring constantly to prevent burning.
  5. Pour in crushed tomatoes and simmer for 10 minutes, allowing the sauce to reduce slightly. Gradually stir in heavy cream and salt. Return the cooked chicken to the skillet and simmer for 5 minutes to heat through and allow flavors to meld.

Notes

Marinate chicken overnight for deeper flavor. Don't skip marinating time. Avoid high heat when cooking chicken. Remove pan from heat before adding cream to prevent curdling. The dish tastes even better the next day. Store leftovers in refrigerator for up to 4 days or freeze for 3 months. Reheat gently on stovetop over low heat.