Chicken Tikka Masala

The first time I attempted Chicken Tikka Masala, I ended up setting off my smoke alarm while broiling the chicken. My neighbor knocked to make sure everything was okay, and I ended up inviting her over to taste the results. We sat on my kitchen floor eating directly from the pan, and she declared it better than the restaurant version downtown. Now whenever I make this dish, I think of that impromptu dinner party and how the best meals often come from slightly chaotic moments in the kitchen.

I hosted a dinner party last winter and served this recipe. My friend who swore she hated Indian food asked for the recipe before she even finished her first serving. Watching her go back for thirds made me realize this dish has universal appeal, crossing all those picky-eater boundaries we worry about when feeding a crowd.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier during the high-heat broiling step, but breasts work if you prefer leaner meat
• Greek yogurt: The enzymes tenderize the meat while creating that signature tangy base for the marinade
• Ground cumin and coriander: These earthy spices form the backbone of the flavor profile, so use fresh containers if possible
• Garam masala: This warming spice blend adds complexity, and I recommend toasting it briefly in a dry pan before using
• Smoked paprika: Adds that subtle smoky depth that mimics the traditional tandoor oven flavor
• Butter and oil: The combination prevents butter from burning while adding that restaurant-style richness
• Heavy cream: Creates the luxurious velvety texture that makes this dish so comforting
• Fresh ginger and garlic: Grating both releases more oils than mincing, giving you brighter flavor throughout

Instructions

Prepare the marinade:

Whisk together the yogurt, lemon juice, and all those beautiful spices until everything is well combined. The mixture should be fragrant and thick enough to coat the chicken evenly.

Coat the chicken:

Add your chicken pieces to the bowl and toss everything together until every piece is thoroughly coated. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.

Broil the chicken:

Set your oven to broil and arrange the marinated chicken on a rack over a foil-lined baking sheet. Cook for 5 to 7 minutes per side until you see those gorgeous charred spots developing.

Start the sauce base:

Melt the butter with oil in a large skillet over medium heat and cook the onion until it turns golden brown, which takes about 5 minutes of patience.

Add the aromatics:

Stir in the minced garlic and grated ginger, cooking for just one minute until the raw smell dissipates and fills your kitchen with warmth.

Bloom the spices:

Add all your ground spices and let them cook for about 30 seconds, stirring constantly to prevent burning. This step unlocks their essential oils and deepens the flavor.

Build the sauce:

Pour in the tomato sauce and sugar, letting everything simmer for 10 minutes. The sauce should thicken slightly and deepen in color.

Add the cream:

Stir in the heavy cream and watch the sauce transform into that gorgeous orange-red hue. Simmer for another 5 minutes until thickened.

Combine everything:

Add your broiled chicken pieces to the sauce and let them simmer together for 7 to 10 minutes. The chicken will finish cooking and absorb all those flavors.

Finish and serve:

Scatter fresh cilantro over the top and serve immediately while the sauce is still bubbling and fragrant.

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This recipe became my go-to comfort food after a particularly challenging month at work. Something about stirring that simmering sauce and smelling the warming spices made everything feel manageable again.

Making It Ahead

The sauce actually develops deeper flavors when made a day ahead and stored in the refrigerator. I often marinate the chicken overnight and prepare the sauce in the morning, so all I need to do at dinner time is broil the chicken and combine everything. The flavors have time to marry and mellow into something even more delicious than when freshly made.

Rice Pairings

Basmati rice is traditional, but I have discovered that jasmine rice adds a lovely floral note that complements the creamy sauce beautifully. Whichever rice you choose, rinse it thoroughly until the water runs clear before cooking. This simple step removes excess starch and prevents gummy rice that would compete with the smooth sauce.

Leftover Love

This dish reheats beautifully and often tastes even better the next day as the spices continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days, and reheat gently over low heat with a splash of water or cream to loosen the sauce. The texture remains silky and the flavors stay vibrant.

• Freeze portions in freezer-safe containers for up to two months
• Thaw overnight in the refrigerator before reheating
• Add a pinch of fresh garam masala when reheating to wake up the spices

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I hope this recipe finds its way into your regular rotation and creates as many happy memories around your table as it has around mine.

Recipe Questions & Answers

→ 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, flavorful results.

→ Can I make this dish less spicy?

Absolutely. Simply omit the optional chili powder and reduce the garam masala and paprika slightly. The creamy tomato base will still provide plenty of rich flavor without the heat.

→ What can I substitute for heavy cream?

For a lighter version, use half-and-half, coconut milk, or evaporated milk. These alternatives will still create a creamy sauce while reducing the overall fat content.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much.

→ Can I use chicken breast instead of thighs?

Yes, boneless skinless chicken breasts work well. Just be careful not to overcook them during broiling, as breasts can dry out faster than thighs. Cut into slightly larger pieces to retain moisture.

→ What sides pair well with this dish?

Steamed basmati rice, warm naan bread, or roti are traditional choices. You can also serve with cucumber raita, roasted cauliflower, or a simple green salad to balance the rich, creamy flavors.