Chicken Tikka Masala

Chicken tikka masala gets made on a Tuesday when you want something that tastes like it came from a restaurant but you’re not leaving the house. Marinate the chicken overnight if you can. Skip the char and you lose the whole point of the tikka. The sauce is simple: bloom your spices, add tomatoes, add cream, reduce. No shortcuts that actually save time.

How to Make Chicken Tikka Masala

Marinate properly

Two hours is the minimum. Overnight is better. The yogurt tenderizes the meat and helps the spices stick, so when the chicken hits the broiler it chars instead of steaming. Don’t skip the ginger and garlic in the marinade. Grate them, don’t mince.

Get the char

Broil on high, close to the element. You want blackened edges, not pale cooked chicken. Those charred spots carry bitterness and smoke that balance the cream in the sauce. Arrange pieces in a single layer so they broil, not steam.

Build the sauce low and slow

Toast garam masala in the oil before anything else goes in. Add tomatoes and let them reduce until the oil separates from the paste. That step takes patience. Add cream at the end, off the heat, or it can break. Simmer gently for five minutes once the chicken goes in.

Chicken Tikka Masala

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• Author: Amy Casey
• Total Time: 60 minutes
• Yield: 4 servings 1x

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Description

Chicken tikka masala is arguably the most popular curry in Britain, often cited as the country’s adopted national dish. Its exact origin is debated — was it invented in Glasgow, Birmingham, or adapted from Mughal cooking? Regardless, the combination of charred, yogurt-marinated chicken pieces swimming in a rich, spiced, creamy tomato sauce has become one of the most recognized dishes on earth. It is comfort food in the truest sense.

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Ingredients

Units USM Scale 1x2x3x

For the tikka marinade

• 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 4 cloves garlic, grated
• 1-inch piece fresh ginger, grated

For the masala sauce

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• Fresh cilantro for garnish
• Steamed basmati rice or warm naan for serving

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Instructions

1. Combine all the tikka marinade ingredients in a bowl. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight. The yogurt tenderizes the meat and helps the spices adhere.
2. When ready to cook, thread the chicken onto metal skewers or arrange on a foil-lined sheet pan. Broil on high for 6-8 minutes per side, or grill over high heat, until charred in spots and cooked through. The char is important — it adds a smoky dimension to the final dish.
3. Make the sauce: Heat the oil or ghee in a large, deep skillet over medium heat. Add the diced onion and cook for 8-10 minutes until softened and golden.
4. Add the garlic and ginger, stirring for 1 minute. Add the garam masala, cumin, coriander, paprika, and turmeric. Stir constantly for 1 minute until the spices are fragrant and toasted.
5. Pour in the crushed tomatoes, stir well, and simmer for 15 minutes until the sauce has thickened and the raw tomato flavor has cooked out.
6. Stir in the heavy cream, butter, and sugar. Simmer for another 5 minutes. The sauce should be rich, creamy, and a warm orange-red color.
7. Add the charred chicken pieces to the sauce. Simmer together for 5 minutes so the chicken absorbs the flavors. Taste and adjust salt and spice.
8. Garnish with fresh cilantro and serve with steamed basmati rice or warm naan bread.

Notes

• The yogurt marinade serves two purposes: the acidity tenderizes the chicken, and the dairy proteins help the chicken char and develop those signature blackened spots under the broiler.
• Char the chicken aggressively — the slightly burnt edges are not a mistake. They provide the smoky, grilled flavor that distinguishes tikka masala from a generic curry.
• Finishing the sauce with butter and cream at the end keeps the dairy from splitting and produces a silkier, richer texture than adding them early.

• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Classic
• Cuisine: British-Indian

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