Chicken Tikka Masala Classic (Printable)

Tender chicken simmered in a rich, spiced tomato sauce, perfect with basmati rice or naan bread.

# What You Need:

→ Chicken Marinade

01 - 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1.5 tsp garam masala
07 - 1 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp salt
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sauce

12 - 2 tbsp unsalted butter
13 - 1 tbsp vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp ground cumin
18 - 1 tbsp garam masala
19 - 2 tsp ground paprika
20 - 1 tsp ground coriander
21 - 1 tsp chili powder (optional)
22 - 1 can (15 oz) tomato sauce or crushed tomatoes
23 - 1 cup heavy cream
24 - 1 tsp sugar
25 - Salt and pepper, to taste
26 - 2 tbsp chopped fresh cilantro, for garnish

# How To Make It:

01 - In a large bowl, combine Greek yogurt, lemon juice, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, salt, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
02 - Preheat the oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack. Broil for 5 to 7 minutes per side until lightly charred and nearly cooked through. Alternatively, grill or pan-sear the chicken.
03 - Heat butter and vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes. Add minced garlic and grated ginger and cook for an additional 1 minute.
04 - Stir in ground cumin, garam masala, ground paprika, ground coriander, and chili powder (if using). Cook for 30 seconds until fragrant.
05 - Add the tomato sauce and sugar, then simmer gently for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in the heavy cream and simmer for an additional 5 minutes, until the sauce thickens and becomes creamy.
07 - Add the broiled chicken pieces to the sauce. Simmer for 7 to 10 minutes until chicken is tender and thoroughly cooked.
08 - Garnish with chopped fresh cilantro. Serve immediately alongside steamed basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The marinade transforms simple chicken into something so tender it melts on your tongue, and the spices wake up every bite.
  • This sauce is secretly easy—butter, onions, a handful of spices, and cream do all the heavy lifting while you do other things.
  • It tastes like you've spent hours in the kitchen when it's really just 35 minutes of actual cooking time.
02 -
  • Don't cook the chicken all the way through when you broil it—it needs to finish gently in the sauce so it stays tender instead of turning rubbery.
  • Add the cream slowly and at the end because adding it too early or too quickly can cause the sauce to separate and look broken instead of silky.
03 -
  • Let the onions go fully golden before adding garlic and ginger—they're the base, and they deserve those few minutes of attention.
  • Taste the sauce before you add the cream, so you know exactly what you're working with and can adjust seasoning while you still can.
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