Chicken Tikka Masala
This homemade Chicken Tikka Masala features tender, marinated chicken thighs with a charred crust, simmered in a rich, spiced tomato cream sauce. With bold Indian flavors and a smooth, luxurious texture, it’s perfect for everyday dinners or make-ahead meals. Serve it with fluffy basmati rice or flatbread for a comforting and nourishing dish.
Equipment
- 1 Large non-stick skillet or pan
- 1 Stick (immersion) blender
- 1 Set of mixing bowls (medium to large)
- 1 Garlic Press
- 1 Chef’s knife
- 1 Cutting board
- 1 Measuring cup and spoons
- 1 Wooden or silicone spatula
- 1 Cooking pot with lid (optional if not using the same skillet)
Ingredients
For the Chicken Marinade:
- 600 g 1.2 lb boneless, skinless chicken thighs, cut into 3 cm (1.2-inch) chunks
- ½ cup plain full-fat yogurt Greek yogurt works well
- 1 ½ tablespoons fresh garlic finely minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper optional, for heat
- 1 tablespoon vegetable oil
- 2 teaspoons lemon juice
- Pinch of freshly ground black pepper
For Cooking the Chicken:
- 1 –2 tablespoons neutral oil vegetable, canola, or grapeseed
Spices for the Curry Sauce:
- 2 teaspoons ground turmeric
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper
For the Curry Sauce:
- 3 tablespoons vegetable oil
- 2 tablespoons 30 g unsalted butter or ghee
- 1 medium onion finely diced
- 1 teaspoon salt
- 2 tablespoons freshly grated ginger
- 6 cloves garlic minced or grated
- 1 tablespoon paprika regular, not smoked
- 400 ml 1 2/3 cups tomato passata or tomato puree
- 400 ml 1 2/3 cups water
- 100 ml 1/3 cup + 1 tablespoon heavy cream or cooking cream
- 1 teaspoon sugar
- 3 tablespoons 50 g butter or ghee, to finish
To Serve:
- Steamed basmati rice
- Optional: Fresh cilantro coriander for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, garlic, ginger, spices, salt, lemon juice, oil, and black pepper. Mix well until fully blended. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 3 hours, ideally overnight, to allow the flavors to deeply penetrate.
- Sear the Chicken for Flavor: Heat 1 tablespoon of oil in a large non-stick skillet over high heat until very hot. Place half of the marinated chicken in a single layer and sear for about 2 minutes without stirring to develop a charred surface. Flip each piece and cook another 1–2 minutes until both sides are nicely browned (it doesn’t need to be fully cooked inside). Transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Remove all chicken and discard any burnt bits from the pan.
- Start the Curry Base: Reduce heat to medium-high. In the same skillet or a large pot, add the oil and butter. Once melted, stir in the diced onion, ginger, and salt. Sauté for 5–7 minutes, stirring frequently, until onions are soft and lightly golden and the mixture smells fragrant.
- Build the Spice Layer: Lower the heat to medium. Stir in the garlic and paprika and cook for 2 minutes. Add the curry spices (turmeric, garam masala, coriander, cumin, cardamom, and cayenne) and stir continuously for another 2 minutes to toast the spices and deepen the flavor.
- Simmer the Curry Sauce: Pour in the tomato passata and water. Mix well and bring to a gentle simmer. Cover the skillet or pot with a lid, lower the heat to low, and let simmer for 15 minutes, stirring occasionally to prevent sticking.
- Blend for a Silky Finish: Carefully transfer the sauce to a bowl and use an immersion blender to purée until completely smooth. Return the puréed sauce to the pan.
- Finish the Curry: Stir in the cream, sugar, and additional butter. Let everything melt and blend together. Add the seared chicken pieces and gently simmer for another 5–7 minutes until the chicken is fully cooked and infused with the sauce. Optionally, sprinkle a pinch of garam masala before serving.
- Serve and Enjoy: Ladle the rich curry over steamed basmati rice. Garnish with fresh chopped cilantro if desired. Serve with naan or flatbread for a complete experience.
Notes
- Chicken Type Matters: Chicken thighs are highly recommended for this dish. They stay tender and juicy under high heat, unlike chicken breast, which can easily overcook and dry out.
- Spice Substitute: Garam masala is a widely available Indian spice blend. If you can’t find it, curry powder can be used as a last resort, though flavor will vary.
- Oil Tips: Use a high-smoke point neutral oil (like canola or grapeseed). Avoid olive oil, which burns easily at high temperatures.
- Charring Tips: Searing the chicken in batches ensures better caramelization. Don’t overcrowd the pan, and let the meat sit undisturbed to develop a crust.
- Blending Trick: Blending the sauce is key for achieving that velvety texture found in restaurant-style curries. If you don’t have a stick blender, allow the sauce to cool slightly before transferring to a regular blender. Never blend hot liquids tightly covered—they can cause pressure build-up.
- Storage and Make-Ahead: Marinated chicken can be stored in the fridge for up to 2 days or frozen directly in marinade for future use. Leftover curry keeps well in the fridge for 3 days or freezer for up to 3 months. Reheat gently and add a pinch of garam masala to refresh the flavor.
- Portioning: Recipe yields approximately 5 servings of 365 g each, excluding rice or flatbread.
