Chicken Tikka Masala

The first time I made Chicken Tikka Masala, my tiny apartment smelled so incredible that my neighbor knocked on the door to ask what restaurant I ordered from. I laughed and invited her in for dinner, and we ate standing up in my kitchen while the sauce bubbled away on the stove. That night taught me that restaurant quality Indian food is totally achievable at home with the right spices and a little patience.

I made this for my dads birthday last year, doubling the recipe because my family loves leftovers. Everyone went silent after the first bite, which is basically the highest compliment possible in my family. My dad actually asked for the recipe before he even finished his plate.

Ingredients

• Boneless chicken thighs or breasts: Thighs stay juicier through the broiling and simmering, but breasts work perfectly if you prefer leaner meat
• Greek yogurt: The enzymes tenderize the chicken while creating that signature velvety texture in every bite
• Garam masala: This warm spice blend is the heart of the dish, so buy fresh or toast whole spices and grind them yourself
• Tomato sauce: Use plain canned tomato sauce or crushed tomatoes for the smoothest base
• Heavy cream: Creates that luxurious restaurant style sauce that coats the back of your spoon
• Fresh ginger and garlic: Fresh aromatics make such a difference here, please skip the jarred stuff

Instructions

Marinate the chicken:

Whisk together the yogurt, lemon juice, all the spices, salt, garlic, and ginger until smooth. Add your chicken pieces and toss everything together until every piece is coated. Cover and refrigerate for at least 30 minutes, but honestly, the longer it sits, the more flavorful it becomes.

Broil the chicken:

Set your oven to broil and line a baking sheet with foil. Place a rack on top and arrange the marinated chicken in a single layer. Broil for 5 to 7 minutes per side until you see those gorgeous charred spots and the chicken is almost cooked through. Those charred bits add so much flavor to the final sauce.

Build the sauce base:

Heat the butter and oil in a large skillet over medium heat. Toss in the chopped onion and cook for about 5 minutes until it turns golden and sweet. Add the garlic and ginger, stirring for just a minute until fragrant but not browned.

Bloom the spices:

Sprinkle in the cumin, garam masala, paprika, coriander, and chili powder. Stir constantly for 30 seconds until the spices bloom and release their aroma. This step transforms raw spices into something magical.

Simmer the tomato base:

Pour in the tomato sauce and sugar, then let everything simmer for 10 minutes. Stir occasionally as the sauce thickens and deepens in color. Season with salt and pepper as you go.

Add the cream:

Pour in the heavy cream and stir until the sauce turns that beautiful pale orange color. Simmer for another 5 minutes until the sauce coats the back of a spoon and feels luxuriously thick.

Combine everything:

Add the broiled chicken to the sauce and let it simmer for 7 to 10 minutes. The chicken will finish cooking while absorbing all those incredible flavors. Test a piece to make sure it is tender and fully cooked through.

Finish and serve:

Stir in fresh cilantro right before serving. This dish tastes even better the next day, if you can resist eating it all immediately.

Save

This recipe has become my go to for dinner parties because it looks impressive but is actually quite forgiving. I once forgot to marinate the chicken and just tossed it in the spice mix right before cooking, and honestly, it was still delicious.

Making It Lighter

Half and half works surprisingly well in place of heavy cream, or use coconut milk for a dairy free version that still tastes rich. The sauce will be slightly less velvety but absolutely delicious.

Serving Suggestions

Steamed basmati rice is classic, but naan bread for soaking up every drop of sauce is non negotiable in my house. A simple cucumber salad with lime and cilantro helps cut through the richness.

Meal Prep Tips

This recipe doubles beautifully and freezes well for up to three months. I like to make a big batch on Sunday and portion it out for effortless weeknight dinners.

• Marinate the chicken the night before to save time on busy evenings
• Make the sauce up to two days ahead and reheat gently before adding the chicken
• Always keep extra cream handy because the sauce absorbs more than you expect

Save

There is something so comforting about a dish that brings people together and makes your home feel warm and inviting. I hope this recipe finds its way into your regular rotation.

Recipe FAQ

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but ideally 2-4 hours for maximum flavor absorption. You can even marinate overnight in the refrigerator for even more tender and flavorful results.

→ Can I make this dish lighter?

Yes! Substitute half-and-half or coconut milk for the heavy cream to reduce the calorie count while maintaining creaminess. The flavor profile will shift slightly but remains delicious.

→ What's the best way to cook the marinated chicken?

Broiling creates lovely charred edges and almost cooks the chicken through before it hits the sauce. You can also grill the pieces or pan-sear them if you prefer—both methods work wonderfully for developing flavor.

→ How can I adjust the spice level?

The chili powder is optional, so start without it for a milder dish. To increase heat, add more chili powder or incorporate diced fresh chilies when cooking the aromatics. You can always adjust spice levels at the end.

→ What sides complement this dish?

Steamed basmati rice or warm naan bread are classic choices that help soak up the creamy sauce. You could also serve with roasted cauliflower, cucumber raita, or a simple green salad to balance the richness.

→ Can I make this ahead of time?

Absolutely! The flavors actually improve overnight. Make everything up to 2-3 days ahead and reheat gently on the stove, adding a splash of cream or water if the sauce thickens too much.