Tikka Masala Recipe
This creamy, spiced Chicken Tikka Masala Recipe is a weeknight hero—juicy chicken bathed in a dreamy sauce, ready in under an hour.
Ingredients
- 1½ pounds boneless chicken thighs, cut into 1½-inch chunks sub: chicken breast, though thighs stay juicier
- ¾ cup whole-milk Greek yogurt (or dairy-free coconut yogurt)
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon grated ginger (or 1 teaspoon ground ginger)
- 2 teaspoons garam masala (Madras brand works great)
- 1 teaspoon smoked paprika (adds warm color and hint of smoke)
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil or ghee (clarified butter)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed tomatoes (or fire-roasted for extra depth)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- ¾ cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon granulated sugar (balances acidity)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves and lemon wedges, for garnish
Instructions
- In a medium bowl, whisk yogurt, lemon juice, garlic, ginger, garam masala, smoked paprika, and salt. Stir in chicken until fully coated. Cover and chill for at least 30 minutes (up to 4 hours).
- Heat a large skillet or heavy Dutch oven over medium-high. Add 1 tablespoon oil. Shake off excess marinade, then add chicken pieces in a single layer. Cook 2–3 minutes per side, until lightly browned (they’ll finish in the sauce). Transfer chicken to a plate.
- Lower heat to medium. Add remaining oil, onion, garlic, and ginger to the pan. Stir often for 4–5 minutes, until golden and fragrant—don’t rush this step.
- Stir in tomato paste, cumin, coriander, turmeric, and cayenne. Cook 1 minute, until paste darkens. Pour in crushed tomatoes, scraping up any browned bits. Simmer gently for 8–10 minutes—sauce should thicken slightly and deepen in color.
- Stir in heavy cream and sugar. Return chicken with its juices to the pan. Simmer 5–7 minutes more, until chicken is cooked through (165°F internal) and sauce coats the back of a spoon. Taste and adjust salt or heat.
- Sprinkle with cilantro and serve hot with lemon wedges on the side. Pair with steamed basmati rice or garlic naan to soak up every drop of that creamy sauce.
Notes
• Chicken thighs stay tender and juicy—breasts work, but watch cook time closely. • If sauce tastes too tangy, add a pinch more sugar or a splash more cream. • For a richer flavor, brown the tomato paste a bit longer until it turns brick-red. • Use fresh ginger and garlic for the best aroma; powdered substitutes lack that zing. • Let the sauce rest off heat for 5 minutes before serving—flavors meld beautifully.
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