Chicken Tikka Masala Dish (Print version)

Marinated chicken pieces cooked in a rich, creamy tomato sauce with fragrant Indian spices.

# What you’ll need:

→ Chicken Marinade

01 - 1 1/2 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 1/2 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

# Steps:

01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, smoked paprika, turmeric, salt, garlic, and ginger in a large bowl. 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 on the rack. Broil for 5 to 7 minutes per side until slightly 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 chopped onion and sauté until golden, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute.
04 - Mix in ground cumin, garam masala, paprika, coriander, and optional chili powder. Cook for 30 seconds to release aromas.
05 - Pour in tomato sauce and add sugar. Simmer gently for 10 minutes, stirring occasionally. Season with salt and freshly ground pepper.
06 - Stir in heavy cream and continue simmering for another 5 minutes until the sauce thickens and becomes creamy.
07 - Add broiled chicken to the sauce and simmer for 7 to 10 minutes until the chicken is cooked through and tender.
08 - Sprinkle chopped fresh cilantro on top and serve hot alongside steamed basmati rice or warm naan bread.

# Cooking tips:

01 -
  • The marinade does most of the heavy lifting, so your chicken stays juicy while absorbing all those warm spices.
  • Broiling instead of fussing with a tandoor oven means you get those charred edges without special equipment.
  • This tastes even better the next day, making it perfect for meal prep or impressing someone without stress.
02 -
  • Don't skip the marinade time—I learned this the hard way when I tried to rush it, and the chicken came out tougher than it should have been.
  • Use actual heavy cream, not light cream or half-and-half, because the fat content is what creates that velvety texture that makes this dish special.
  • Broil or grill the chicken before adding it to the sauce so you get those charred edges that add depth; boiling it directly in the sauce leaves it pale and one-dimensional.
03 -
  • Make a double batch of the marinade and freeze extra chicken in it so you can pull out dinner on nights when you need something fast and impressive.
  • This tastes noticeably better the next day after the spices have had time to settle, making it perfect for meal prep or planned-over dinners.
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