Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: 40 min
Yield: Family
Cuisine: Asian
Ingredients: 700 g chicken thighs, cubed; 150 g yogurt; 400 g tomato puree; 100 ml heavy cream; 2 tbsp garam masala

Chicken tikka masala features tender chunks of marinated, charred chicken simmered in a creamy, deeply spiced tomato sauce. The sauce balances warm spices like garam masala and cumin with a gentle sweetness and a luxurious cream finish. Served over rice or with warm naan, it is a rich and crowd-pleasing centerpiece for any family meal.

Asian Indian Gluten-Free High-Protein Stovetop Dinner Chicken

⏱ 40 min
📊 medium
🍽 Family

Ingredients

700 g chicken thighs, cubed
150 g yogurt
400 g tomato puree
100 ml heavy cream
2 tbsp garam masala

Instructions

In a bowl, combine 700 grams of cubed chicken thighs with one cup of yogurt, two tablespoons of lemon juice, grated ginger, minced garlic, and one tablespoon of garam masala, then marinate for at least one hour.
Thread or spread the chicken on a tray and broil at high heat, around 230C (450F), for eight to ten minutes until the edges are charred but the centers stay juicy.
Heat two tablespoons of butter in a large pan over medium heat and saute one finely diced onion for six minutes until soft and golden.

Add two minced garlic cloves and one tablespoon of grated ginger and cook for one minute until fragrant.
Stir in one tablespoon of garam masala, two teaspoons of cumin, one teaspoon of paprika, and a pinch of cayenne, toasting the spices for thirty seconds to release their aroma.
Pour in one can of crushed tomatoes, season with salt, and simmer gently for fifteen minutes until the sauce thickens and darkens in color.
Lower the heat and stir in three quarters of a cup of heavy cream, then add the charred chicken and any resting juices.
Simmer for ten more minutes until the chicken is cooked through and the sauce is silky, then finish with chopped cilantro and serve over rice.

💡 Chef's tip

Char the marinated chicken under a hot broiler or in a very hot pan before adding it to the sauce, because those browned edges add a smoky depth that defines authentic tikka masala.

Marinating the chicken in yogurt and spices before searing both tenderizes the meat and builds the first layer of flavor that the sauce is later built around.