Description
Chicken tikka masala is technically a British invention, born in curry houses where charred tandoori chicken met a creamy, spiced tomato sauce. It is the most ordered dish in the UK for a reason — smoky marinated chicken swimming in a sauce that is rich without being heavy, warmly spiced without scorching your palate. This version skips the tandoor and uses a screaming-hot broiler to get the same charred edges on the chicken.
Ingredients
Units
- 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 3 tablespoons ghee or unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 cup heavy cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- Combine the yogurt, lemon juice, garam masala, cumin, turmeric, paprika, and salt in a bowl. Add the chicken pieces and toss until well coated. Cover and refrigerate at least 1 hour, or up to overnight.
- Preheat the broiler to high. Thread the marinated chicken onto skewers or spread on a foil-lined baking sheet. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once, until charred in spots and cooked through. Set aside.
- Melt the ghee in a large deep skillet or Dutch oven over medium heat. Add the onion and cook 6 to 7 minutes until soft and golden. Add garlic and ginger and cook 1 minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, coriander, and cayenne. Simmer 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the heavy cream and simmer another 5 minutes. The sauce should be a deep burnt-orange color and coat the back of a spoon.
- Add the broiled chicken pieces to the sauce and stir gently. Simmer 5 minutes so the chicken absorbs some of the sauce.
- Garnish with cilantro and serve over basmati rice or with warm naan.
Notes
- Marinating overnight makes a real difference here — the yogurt tenderizes the chicken and lets the spices penetrate deep into the meat.
- Broiling on high with the rack close to the element is what creates those charred, smoky edges that mimic a tandoor oven.
- The sauce can be made up to two days ahead and refrigerated. It actually improves as the spices meld.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8
- Sodium: 720
- Fat: 30
- Carbohydrates: 18
- Fiber: 2
- Protein: 38
- Cholesterol: 135