Save to Pinterest My neighbor brought over a container of chicken tikka masala on a rainy Tuesday, and I remember standing in my kitchen thinking I'd never be able to recreate something that silky and complex. But then I tasted how the yogurt marinade had transformed the chicken into something impossibly tender, and I knew I had to figure it out. Years later, I've made this dish dozens of times, and it's become my go-to when I want something that feels fancy but doesn't require leaving the house.
I made this for my sister's book club night once, and she still texts me asking for the recipe every few months. What got me was watching everyone slow down mid-conversation to really taste what they were eating—that's when I knew the balance of spices had landed just right.
Ingredients
- Boneless, skinless chicken thighs or breasts (1½ lbs): Thighs stay more forgiving and flavorful than breast meat, but either works—just cut everything into 1-inch pieces so they cook evenly and soak up the marinade.
- Plain Greek yogurt (¾ cup): This is the secret to tender chicken; the acid and proteins break down the meat fibers gently while adding creaminess to the final sauce.
- Lemon juice (2 tbsp): Brightens the marinade and helps the yogurt do its work.
- Ground cumin, coriander, garam masala (2 tsp, 2 tsp, 1½ tsp): Buy these whole and grind them yourself if you can—the flavor difference is remarkable.
- Smoked paprika, turmeric, salt (1 tsp, 1 tsp, 1 tsp): Paprika adds depth and color without heat; turmeric brings earthiness and anti-inflammatory warmth.
- Fresh garlic and ginger (3 cloves, 1 tbsp): Mince these finely so they distribute evenly through the marinade and don't leave rough bits.
- Unsalted butter and vegetable oil (2 tbsp, 1 tbsp): The combination gives you rich flavor without burning at higher heat.
- Large onion (1, finely chopped): Finely chopping means faster cooking and a smoother sauce base.
- Tomato sauce or crushed tomatoes (1 can, 15 oz): Use whole tomatoes if you prefer slightly more texture, but sauce creates that restaurant-smooth finish.
- Heavy cream (1 cup): Don't skip this or use low-fat cream—the fat carries flavor and creates that signature silky mouthfeel.
- Sugar (1 tsp): A tiny bit balances the acidity of the tomatoes and brings out the sauce's natural sweetness.
- Fresh cilantro (2 tbsp chopped): Add this at the very end so it stays bright green and doesn't turn muddy from the heat.
Instructions
- Build your marinade foundation:
- In a large bowl, whisk together the yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, and salt until you have a smooth paste. Mince your garlic and ginger very finely—you want them almost disappearing into the yogurt rather than lurking in chunks.
- Coat and rest the chicken:
- Add your chicken pieces to the bowl and toss until every piece is coated in that golden marinade. Cover it and slide it into the fridge for at least 30 minutes, though 2 to 4 hours is when the magic really happens and the chicken becomes impossibly tender.
- Get some char on the chicken:
- Preheat your broiler to high and line a baking sheet with foil, then set a rack on top. Arrange the marinated chicken on the rack—not touching—and broil for 5 to 7 minutes per side until you see light char marks and the chicken is almost cooked through. If you prefer, grill it or pan-sear it in a hot skillet instead.
- Build the sauce base:
- Heat butter and oil in a large skillet over medium heat until the butter foams. Add your finely chopped onion and let it cook gently for about 5 minutes, stirring occasionally, until it turns golden and soft.
- Wake up the spices:
- Add your minced garlic and ginger to the onions and cook for just 1 minute—any longer and they'll burn. Stir in the cumin, garam masala, paprika, coriander, and chili powder if you're using it, cooking for about 30 seconds until the kitchen smells like a spice market.
- Bring in the tomato sweetness:
- Pour in your tomato sauce and stir in that 1 teaspoon of sugar. Let it simmer gently for about 10 minutes, stirring occasionally, so the tomatoes and spices get to know each other. Season with salt and pepper to your taste.
- Make it creamy:
- Pour in the heavy cream slowly while stirring, watching as the sauce transforms into this beautiful peachy-orange color. Simmer for another 5 minutes until the sauce thickens slightly and coats the back of a spoon.
- Bring it all together:
- Nestle that broiled chicken into the creamy sauce and let everything simmer together for 7 to 10 minutes so the chicken finishes cooking and absorbs the flavors. Taste and adjust seasoning one more time, then scatter fresh cilantro over the top.
Save to Pinterest There was a moment at my friend's dinner table when someone asked for seconds before they'd even finished their first plate, and I realized this dish had become more than just something I made—it was something I shared that made people feel cared for.
The Marinade Magic
The yogurt marinade is where the tenderness lives, and I've learned it's worth taking your time here. The lactic acid in the yogurt is gently breaking down the chicken's muscle fibers while the spices infuse every layer. I once tried marinating for only 15 minutes and could taste the difference—the chicken was still good, but it lacked that silky quality that makes this dish memorable.
Broil vs. Grill vs. Pan
I usually broil because my apartment doesn't have a grill and it's faster than heating up the whole oven, but I've also done this with a screaming hot cast-iron skillet when I'm cooking for one and don't want to heat the broiler. Each method gives you slightly different results—broiling and grilling give you that gorgeous char, while pan-searing gives you a deeper golden crust. The sauce is so good that it doesn't matter which path you choose, as long as the chicken gets some color first.
Making It Your Own
This recipe is forgiving enough to adapt to what you have on hand and what your palate loves. I've made it with coconut milk instead of cream when I wanted something lighter, and it was beautiful and different. I've added extra ginger when I was fighting off a cold, more chili powder when my partner was coming over, and sometimes a splash of Worcestershire sauce for umami depth.
- For a lighter version, swap half the heavy cream for coconut milk or use half-and-half, though the sauce won't be quite as silky.
- If you like heat, add more chili powder or fresh diced chili to the sauce rather than the marinade, so you can control the spice level.
- Marinate overnight if you have the time—it's not necessary, but the chicken becomes even more impossibly tender.
Save to Pinterest Serve this with steamed basmati rice or warm naan to soak up every bit of that creamy sauce, and watch how quickly it disappears from the plate. This is the kind of dish that reminds me why I love cooking.
Recipe FAQ
- → How long should the chicken marinate?
Marinating for at least 30 minutes is recommended, but 2–4 hours or overnight elevates the depth of flavor significantly.
- → Can I cook the chicken without broiling?
Yes, grilling or pan-searing the chicken pieces works well, creating a nice char and sealing in juices.
- → What can I substitute for heavy cream?
Half-and-half or coconut milk can be used for a lighter, dairy-free version, though it will alter the creaminess slightly.
- → How can I adjust the heat level?
Modify spiciness by adding more chili powder or fresh diced chilies according to your taste preference.
- → What are good beverage pairings?
This dish pairs beautifully with a dry Riesling or a chilled lager, balancing the creamy, spicy flavors.
