Chicken tikka masala pairs yogurt-marinated chicken with a warmly spiced tomato and cream sauce. The exact origins of the dish are debated, so there is no single definitive “original” recipe; this home-style version follows the familiar method of charring marinated chicken before simmering it in a rich, balanced sauce.
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1½-inch pieces
- ¾ cup (180 g) plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil, such as canola
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, finely grated or minced
- 1½ teaspoons ground cumin, divided
- 1½ teaspoons ground coriander, divided
- 1 teaspoon paprika, divided
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala, plus ½ teaspoon for the sauce
- ¾ teaspoon fine salt for the marinade, plus more to taste
- 2 tablespoons ghee or unsalted butter
- 1 medium yellow onion, finely chopped
- ¼ teaspoon cayenne pepper, or to taste
- 1 can (14½ ounces/411 g) crushed tomatoes
- ½ cup (120 ml) water, plus a little more if needed
- ½ cup (120 ml) heavy cream
- 1 teaspoon sugar, optional, to balance tart tomatoes
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Marinate the chicken. In a bowl, mix the yogurt, lemon juice, oil, ginger, garlic, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon paprika, turmeric, ½ teaspoon garam masala, and ¾ teaspoon salt. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Avoid marinating much longer: the lemon and yogurt can make the chicken’s surface too soft.
- Heat the broiler and prepare a pan. Position an oven rack about 6 inches below the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top if you have one. Thread the chicken onto metal skewers or arrange the pieces on the rack with space between them. Discard leftover marinade that has touched raw chicken.
- Broil the chicken. Broil for about 10–14 minutes, turning once halfway through, until browned in spots and cooked through. Time varies with piece size and broiler strength. Check the thickest pieces with an instant-read thermometer: chicken is safe at 165°F (74°C). For more char, broil briefly at the end, watching closely. Set the chicken aside; it will warm again in the sauce.
- Start the masala sauce. While the chicken cooks, melt the ghee or butter in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring often, until soft and lightly golden. If it browns too quickly, lower the heat; scorched onion can make the sauce bitter.
- Bloom the spices. Stir in the remaining ½ teaspoon each cumin and coriander, the remaining ½ teaspoon paprika, cayenne, and ½ teaspoon garam masala. Cook for 30 seconds, stirring, until fragrant. Add a spoonful of water if the spices stick, and do not let them burn.
- Simmer the tomatoes. Add the crushed tomatoes and ½ cup water, scraping the bottom of the pan. Bring to a gentle simmer, then cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and no longer tastes sharply raw. If you prefer a smooth sauce, carefully blend it with an immersion blender before adding the cream; keep the blender head submerged to prevent splashes.
- Finish the dish. Stir in the cream and sugar, if using. Add the cooked chicken and any juices from its plate, then simmer gently for 5 minutes so the flavors come together. Do not boil hard after adding cream. Taste and adjust with salt, a pinch more garam masala, or cayenne. The finished sauce should be creamy and spoonable; loosen it with a splash of water if it has become too thick.
- Serve. Scatter cilantro over the top and bring the curry to the table hot. Keep any food that will not be eaten promptly out of the warm pan and refrigerate it within 2 hours.
Tips
- Choose thighs for forgiving results. They stay tender through broiling and simmering. Chicken breast works, too, but cut it evenly and check it early so it does not dry out.
- Get color without overcooking. Pat excess marinade off the chicken before broiling so it chars rather than steams. Give the pieces room; cook in batches if the pan is crowded.
- Adjust richness and heat. Half-and-half can replace heavy cream, though the sauce will be thinner. For less heat, omit the cayenne; for more, add it gradually. Salt and a little sugar can help balance particularly tart tomatoes.
- Use care with raw chicken. Wash hands and surfaces after handling it, and never reuse the marinade unless you first bring it to a full boil. Use a clean plate and utensils for the cooked chicken.
Serving Suggestions
Serve chicken tikka masala with steamed basmati rice, naan, or another flatbread for soaking up the sauce. A side of cucumber raita, plain yogurt, or a crisp salad with lemon provides a cool contrast. For a fuller meal, add simply cooked green beans, peas, or roasted cauliflower. A squeeze of lemon just before serving can brighten a rich sauce.
Variations
For a milder version, leave out the cayenne and offer chili flakes at the table. To make the curry dairy-free, use unsweetened coconut yogurt for the marinade and full-fat coconut milk instead of cream; the flavor will change but remain pleasant. For a vegetarian meal, replace chicken with roasted cauliflower or paneer, keeping in mind that paneer does not need to reach chicken’s 165°F safety temperature. You can also cook the marinated chicken on a hot grill, turning until charred and cooked through, then finish it in the sauce.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. Reheat only the portion you need in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout and at least 165°F (74°C). Add a splash of water if the sauce has thickened. Microwave in a covered, microwave-safe dish, stirring midway and checking the temperature in several places. Avoid repeated reheating and cooling.
For longer storage, freeze cooled curry in airtight, freezer-safe portions for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat as above. Cream-based sauces can separate slightly after freezing; stir gently while reheating to bring them back together.
Frequently Asked Questions
Is this the original chicken tikka masala recipe?
There is no universally agreed original formula, and the dish’s precise origin is disputed. This recipe is a classic home-style interpretation: yogurt-marinated, charred chicken in a spiced tomato-and-cream sauce.
Can I marinate the chicken overnight?
For the best texture, keep the marinade to 30 minutes to 8 hours in the refrigerator. A much longer soak can make the outside of the chicken mushy. Do not marinate at room temperature.
Can I make the sauce ahead?
Yes. Make the tomato sauce through the simmering step, cool it promptly, and refrigerate it for up to 3 days. Reheat it, then stir in cream and freshly cooked chicken. Alternatively, refrigerate the completed curry within the same 3–4-day leftover limit.
Why is my sauce too sour or too thin?
Tomatoes vary in acidity, so simmer the sauce longer and add the optional teaspoon of sugar only if needed. If it is thin, continue simmering uncovered before adding the cream. If it is too thick, stir in water a tablespoon at a time.
Can I cook the chicken without a broiler?
Yes. Grill it over medium-high heat, turning until charred in spots and 165°F (74°C) inside, or sear it in batches in a hot skillet with a little oil. Avoid crowding the pan, which traps moisture and prevents browning.
Can I use chicken breast?
Yes. Cut it into evenly sized pieces and broil or grill just until the thickest pieces reach 165°F (74°C). Breast meat cooks faster and is leaner, so check it early and avoid extended simmering.