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–+ servings
Chicken Tikka Masala served in a white bowl over fluffy basmati rice, garnished with fresh cilantro and a swirl of cream, photographed from above on a warm wooden table

Chicken Tikka Masala

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks
  • 3/4 cup plain full-fat yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon kashmiri chili powder or paprika for color and mild heat
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil avocado or coconut oil
  • 1 large yellow onion finely diced
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 28-oz can crushed tomatoes high quality
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 1 teaspoon sugar optional, to balance acidity
  • 1 teaspoon kosher salt plus more to taste
  • basmati rice or naan for serving
  • fresh cilantro (chopped, for garnish)
  • heavy cream or yogurt optional drizzle for garnish

Instructions
 

  • In a large bowl, whisk together the yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, cayenne, and salt.
  • Add the chicken chunks and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
  • Heat a large cast iron skillet or heavy-bottomed pan over high heat until very hot. Add a thin layer of oil.
  • Working in batches to avoid crowding, cook the marinated chicken pieces for 3-4 minutes per side until charred in spots and cooked through to 165°F internal temperature. Remove and set aside. Do not clean the pan.
  • Reduce heat to medium. Add butter and oil to the same pan. Add the diced onion and cook, stirring occasionally, for 8-10 minutes until deeply golden and softened.
  • Add the garlic and ginger and cook for 2 minutes, stirring constantly, until fragrant.
  • Add the garam masala, cumin, coriander, turmeric, and cayenne. Stir and cook for 60 seconds to bloom the spices in the oil.
  • Pour in the crushed tomatoes, scraping up any browned bits from the pan. Stir well and bring to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
  • Reduce heat to low and stir in the heavy cream. Season with salt and optional sugar. Simmer gently for 5 minutes.
  • Add the cooked chicken back to the sauce and stir gently to coat. Simmer together for 5 minutes to meld the flavors.
  • Taste and adjust seasoning. Serve over basmati rice or with warm naan, garnished with fresh cilantro and an optional swirl of cream.

Notes

Make-ahead: Flavor improves overnight — refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of water or broth. Dairy-free: Substitute coconut milk for heavy cream and use oil instead of butter. Lighter option: Serve over cauliflower rice to reduce carbohydrates. Spice level: Omit cayenne for mild, double it for hot.
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