SaveChicken Tikka Masala
Yogurt-marinated chicken in a spiced tomato cream sauce. Bloomed spices, charred chicken, silky gravy. This is the real deal.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $2.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb boneless skinless chicken thighs (cut into 1.5-inch pieces)
- 1 cup plain whole milk yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala (divided)
- 2 tsp ground cumin (divided)
- 1 tsp ground turmeric
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 tsp salt (divided)
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 large yellow onion (finely diced)
- 5 cloves garlic (minced)
- 2 tbsp fresh ginger (grated)
- 1 tsp ground coriander
- 28 oz crushed tomatoes (one can)
- 1 cup heavy cream
- 1 tsp sugar
- 1/4 cup fresh cilantro (chopped)
- 2 cup basmati rice (for serving)
Instructions
- 1
Combine yogurt, lemon juice, 1 tbsp garam masala, 1 tsp cumin, turmeric, smoked paprika, cayenne, and 1 tsp salt. Add chicken pieces and coat thoroughly. Marinate at least 1 hour, or up to overnight in the fridge.
The yogurt tenderizes the chicken while the acid helps spices penetrate. Overnight is best.
- 2
Preheat broiler to high. Thread chicken onto skewers or spread on a foil-lined baking sheet. Broil 4-5 inches from heat for 5-6 minutes per side until charred spots appear and chicken reaches 165°F.
The char is essential. It gives the dish that tandoori flavor without a clay oven.
- 3
In a large deep skillet, melt butter over medium heat. Add onion with a pinch of salt and cook 8 minutes until deeply golden. Add garlic, ginger, remaining 1 tbsp garam masala, remaining 1 tsp cumin, and coriander. Bloom spices for 1 minute, stirring constantly.
Blooming spices in fat releases their essential oils. You should smell each spice individually.
- 4
Add crushed tomatoes and sugar. Simmer 15 minutes, stirring occasionally, until sauce thickens and darkens slightly. The oil will start to separate at the edges when it is ready.
- 5
Reduce heat to low. Stir in heavy cream and remaining salt. Add broiled chicken pieces with any accumulated juices. Simmer gently for 5 minutes to let chicken absorb the sauce.
- 6
Finish with fresh cilantro. Serve over basmati rice with warm naan on the side.
Restaurant secret: Stir in 1 tbsp cold butter right at the end for an impossibly silky sauce.
Pairs With
West Coast IPA with citrus hops
Hops cut through the richness, citrus brightens the spice
Off-dry Alsatian Gewurztraminer
Floral sweetness tames the heat while matching aromatic spices
Thick mango yogurt drink
Dairy cools the palate, mango sweetness balances the spice
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Bollywood classics, sitar-infused beats, and world fusion that matches the complexity of the spices.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use chicken thighs, not breasts. They stay juicier in the intense broiler heat.
- •If you don't have a broiler, sear chicken in a ripping hot cast iron for the same char.
- •Restaurant secret: Many Indian restaurants add a spoon of kasuri methi (dried fenugreek leaves) at the end for that signature aroma.
Substitutions
- heavy cream → coconut cream for dairy-free
- plain whole milk yogurt → coconut yogurt for dairy-free
- cayenne → adjust to taste or omit for mild
Leftovers
Refrigerate up to 4 days. The flavors deepen overnight. Reheat gently on the stovetop.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
