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Chicken Tikka Masala recipe
Redondo

Chicken Tikka Masala Recipe

This Chicken Tikka Masala recipe brings restaurant-level flavor home with tender yogurt-marinated chicken and a rich, spiced tomato cream sauce. A comforting, crowd-pleasing classic made with love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian
Calories: 667
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain yogurt or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1.5 teaspoons ground cumin
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chili powder
  • 1 teaspoon salt
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1.5 pounds boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large sweet onion, finely diced
  • 2 teaspoons grated ginger
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 8 ounces tomato sauce (unseasoned)
  • 1.25 cups heavy cream
  • 0.25 cup water, only if needed
  • chopped cilantro, for garnish
  • naan bread and cooked basmati rice, for serving

Equipment

  • Cast iron skillet For best sear on the chicken

Method
 

  1. Whisk together yogurt, lemon juice, cumin, garam masala, chili powder, salt, ginger, and garlic. Add chicken and coat well. Cover and marinate for at least 1 hour or overnight.
  2. Heat oil in a cast iron skillet over medium-high. Sear chicken in batches until browned. Set aside.
  3. Melt butter in the same skillet. Add onion and cook until soft. Stir in ginger and garlic; sauté 30 seconds.
  4. Add brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir until fragrant. Pour in tomato sauce and simmer 3–5 minutes.
  5. Stir in heavy cream. Add chicken back with its juices. Simmer 8–10 minutes until thickened. Thin with water if needed.
  6. Serve hot over rice with naan. Garnish with cilantro.

Notes

Marinate chicken overnight for deepest flavor. Serve with homemade naan and basmati rice. Leftovers taste even better the next day.