Chicken Tikka Masala

The smell of cumin and garam masala hitting hot butter still pulls me back to my tiny first apartment kitchen, where I attempted tikka masala on aTuesday night after watching too many cooking shows. I burned my first batch of chicken because I couldn't tell if the broiler was actually on, but that slightly charred flavor ended up being the secret my roommate raved about for weeks.

I made this for a dinner party once when everyone swore they hated Indian food, and watched people go back for thirds until the serving dish was scraped clean. The best compliment came from my friend who said she'd been searching for years to find a version that reminded her of her favorite London takeaway spot.

Ingredients

• 1 ½ lbs chicken thighs or breasts: Dark meat stays juicier in the sauce, but breasts work if you're watching fat
• ¾ cup Greek yogurt: The acidity tenderizes the protein while creating that signature tangy base
• 2 tbsp lemon juice: Fresh is non-negotiable here since it cuts through the rich cream later
• 2 tsp ground cumin: This earthy backbone anchors all the other spices
• 2 tsp ground coriander: Adds subtle citrus notes that brighten the whole dish
• 1 ½ tsp garam masala: The warming spice blend that gives tikka its signature complexity
• 1 tsp smoked paprika: Provides that gorgeous red color and hints of campfire flavor
• 1 tsp ground turmeric: More than just color, this adds subtle bitterness that balances the cream
• 3 cloves garlic, minced: Fresh is essential since jarred garlic tastes tinny against these spices
• 1 tbsp fresh ginger, grated: The zing that wakes up every single bite
• 2 tbsp unsalted butter: Use real butter since it creates that restaurant-style silky mouthfeel
• 1 large onion, finely chopped: Take your time dicing since uneven pieces create texture issues
• 1 can tomato sauce: Purée gives smoother results than crushed tomatoes for this sauce
• 1 cup heavy cream: The indulgence factor that makes people ask what's different about your version

Instructions

Marinate the chicken:

Whisk yogurt with lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger until smooth. Toss chicken pieces until completely coated, cover, and refrigerate for at least 30 minutes, though overnight yields the most tender results.

Char the chicken:

Set your oven broiler to high and arrange marinated chicken on a foil-lined rack. Broil 5 to 7 minutes per side until lightly charred and almost cooked through, watching carefully so spices don't scorch.

Build the base:

Melt butter with oil in a large skillet over medium heat, then sauté onion until golden and fragrant, about 5 minutes. Add minced garlic and ginger, stirring constantly for 1 minute until their raw smell disappears.

Bloom the spices:

Stir in cumin, garam masala, paprika, coriander, and chili powder, toasting just 30 seconds until the spices become intensely fragrant and darken slightly.

Create the sauce:

Pour in tomato sauce and sugar, simmering for 10 minutes while stirring occasionally to prevent scorching. Season generously with salt and pepper before stirring in heavy cream and letting it bubble for another 5 minutes until thickened.

Combine and finish:

Add broiled chicken to the sauce, simmering 7 to 10 minutes until tender and fully cooked. Garnish generously with fresh cilantro and serve immediately with steaming basmati rice or warm naan for scooping.

Save

My daughter now requests this for her birthday dinner every year, and I've learned to double the sauce because everyone fights over the last spoonfuls. Something about tearing naan bread and scooping up that creamy sauce turns dinner into an event rather than just a meal.

Making It Your Own

I've discovered that swapping coconut milk for half the cream creates this incredible subtle sweetness that balances the spices differently. During summer I'll grill the chicken outside instead of using the broiler, which adds this smoky depth that makes people ask what I changed in the recipe.

Pairing Suggestions

A crisp dry Riesling cuts through the richness beautifully, though I've also found that chilled lager works surprisingly well. The key is serving something cold that contrasts with the warm spices without competing with them.

Make-Ahead Magic

This sauce actually tastes better the next day once all those spices have had time to really mingle and develop. I'll often make the sauce component on Sunday and keep it in the fridge, then just quickly broil fresh chicken and combine everything when I need a fast weeknight dinner that still feels special.

• The sauce freezes beautifully for up to 3 months if you want to batch cook
• Marinated chicken keeps for 24 hours before the texture starts breaking down
• Reheat gently with a splash of water since the sauce thickens when cold

Save

There's something deeply satisfying about making a dish that sounds complicated but comes together so reliably. Hope this recipe becomes part of your regular rotation like it has in 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. Overnight marinating yields the most tender and aromatic results.

→ Can I make this dish less spicy?

Simply reduce or omit the chili powder. The remaining spices provide flavor without excessive heat. You can always add crushed red pepper flakes separately at the table for those who prefer more spice.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce while coconut milk offers a dairy-free alternative with subtle sweetness. Both options maintain the creamy texture that defines this dish.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stove, adding a splash of cream or water if the sauce has thickened too much.

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Cut them into 1-inch pieces and reduce broiling time slightly to prevent drying. Thighs naturally offer more juiciness and tenderness.