Chicken Tikka Masala
This fork-tender chicken is unbelievably rich with flavor! First, the meat is marinated in a garlicky, nicely spiced yogurt sauce. Then, the warming spices are seared into the chicken before it’s braised in an insanely flavorful, curried cream sauce. Perfection.
Just like the restaurant version, but in the comfort of your own home! This dish rivals any you will find at an Indian restaurant, and it’s made in one pan! And you can adjust the spice level to suit your needs, making it ultra customizable.
If you can’t find Kashmiri chili, use regular chili powder instead. Kashmiri chili is a mild chili, but it adds great depth of color and flavor to the dish. If desired, you can use regular chili powder.
You can make this mild or extra spicy. For a mild dish, leave the jalapeño out. For an extra spicy dish, 1/2 teaspoon cayenne pepper when you add the other spices to the sauce.
For the best flavor and texture, don’t crowd the pan when searing the chicken. Since the chicken is coated in a yogurt marinade, give it room to sear in the pan. You want a deep golden brown color and a good sear. If you crowd the pan, the chicken will steam and the marinade will drip off. And don’t worry about cooking the chicken pieces through, they will finish cooking in the sauce.
Don’t worry about the lengthy ingredient list! The ingredient list may look long, but many of the ingredients are used twice – in the marinade and the sauce – so if you prep once you’ll have everything ready to go!
What should you serve with your chicken tikka masala? The classic choice is rice or naan bread. I recommend basmati rice for the most authentic experience.
Chicken Tikka Masala
Ingredients
For the Marinade
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder, or 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite-sized pieces, or boneless skinless chicken breasts or tenders
For the Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons butter, or ghee
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, or any hot pepper, seeded and minced
- 2 teaspoons Kashmiri chili powder, or 1 teaspoon chili powder
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 15- ounce can tomato sauce
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1 cup heavy cream
- Chopped fresh cilantro for serving
Instructions
- In a medium bowl, combine all the chicken marinade ingredients and mix well. Add the chicken and toss to coat. Marinate for at least 20 minutes, or up to 24 hours in the refrigerator. Note: If using chicken breasts or tenders, marinate for at least 1 hour in the refrigerator.
- Heat the oil in a large skillet or cast iron pan over medium-high heat. Working in batches to prevent crowing the pan, add the chicken and cook until browned on all sides. Transfer the chicken to plate and set aside.
- Melt the butter in the same pan over medium heat, scraping up any browned bits from the bottom of the pan. Add the onion and cook for 3 to 5 minutes, until soft.
- Add the garlic, ginger, and jalapeño and cook for 1 minute. Add the chili powder, garam masala, cumin, turmeric, and coriander and stir to coat. Cook for 20 seconds until the spices are fragrant.
- Add in the tomato sauce, brown sugar, and salt and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the cream. Return the chicken to the pan with any juices on the plate. Simmer for 15 to 20 minutes, until the chicken is cooked through and the sauce reduces and thickens.
- Top with cilantro and serve.