Chicken Tikka Masala Classic

There's something about the smell of garam masala hitting hot butter that makes me stop whatever I'm doing. Years ago, a friend's mom made chicken tikka masala at her kitchen counter while we sat nearby, and I watched her move through the steps with such ease—like she'd done it a thousand times. She never used a recipe, just tasted and adjusted, and that's when I realized this wasn't some untouchable restaurant dish. It was something I could master at home, one broil and one sauce at a time.

I made this for my partner on a random Tuesday when I wanted to prove I could cook something he'd only ordered from restaurants before. The moment he took the first bite, his face changed—that mix of surprise and recognition. He asked if I'd gotten it from somewhere, and I remember standing there in my apron, grinning like I'd just created magic.

Ingredients

• Boneless, skinless chicken thighs or breasts (1½ lbs, cut into 1-inch pieces): Thighs stay juicier than breasts, but either works—just don't skip the yogurt marinade, it's what keeps everything tender.
• Plain Greek yogurt (¾ cup): This is your secret weapon for moisture and tenderness; it's not just flavor, it's texture insurance.
• Lemon juice (2 tbsp): Brightness matters here, cutting through all that richness so the sauce doesn't feel heavy.
• Garam masala (1½ tsp for marinade, 1 tbsp for sauce): This spice blend is the backbone—use quality stuff if you can, it makes a real difference.
• Ground cumin (2 tsp for marinade, 1 tbsp for sauce): Warm, earthy, and it builds a depth that feels intentional.
• Ground coriander, smoked paprika, turmeric (varied amounts): Each one adds its own voice—don't skip any, they're all essential to the harmony.
• Fresh garlic and ginger (minced and grated): Mince finely so they distribute evenly and cook properly without harsh bits.
• Unsalted butter and vegetable oil (2 tbsp and 1 tbsp): The combination gives you the richness of butter without burning it.
• Large onion, finely chopped: Cook it until golden and soft—this builds the foundation of your sauce.
• Tomato sauce (1 can, 15 oz): Look for quality tomatoes without added sugar; they're cleaner tasting.
• Heavy cream (1 cup): This is what makes it masala; half-and-half works if you want lighter, coconut milk if you want vegan.
• Fresh cilantro (2 tbsp chopped, for garnish): The final touch that makes it feel finished and alive.

Instructions

Build your marinade with intention:

Whisk yogurt, lemon juice, all the spices, minced garlic, and grated ginger together in a bowl until it's smooth and fragrant. Toss your chicken pieces in until every piece is coated—you want them sealed in this golden mixture. Cover and let them sit in the fridge for at least 30 minutes, though overnight is when the real magic happens.

Char the chicken until it's golden:

Heat your broiler to high and line a baking sheet with foil, adding a rack on top. Arrange marinated chicken on the rack and broil for 5-7 minutes per side until the edges are lightly charred and it's mostly cooked through. You can grill or pan-sear instead if that feels easier—the goal is flavor and partial cooking.

Start your sauce base:

Melt butter with oil in a large skillet over medium heat, then add your finely chopped onion. Sauté for about 5 minutes until it's soft and golden, then add minced garlic and ginger and cook for another minute until fragrant.

Wake up the spices:

Stir in cumin, garam masala, paprika, coriander, and chili powder if you want heat. Cook for just 30 seconds, stirring constantly—you want them toasted and fragrant, not burnt.

Simmer the tomato base:

Pour in your tomato sauce and add a teaspoon of sugar to balance the acidity. Let it bubble gently for about 10 minutes, stirring occasionally, until it deepens in color and flavor. Taste and adjust salt and pepper.

Cream it into silk:

Stir in the heavy cream and let everything simmer for another 5 minutes until the sauce thickens and becomes that luxurious, creamy texture you want.

Bring it together:

Slide your broiled chicken into the sauce and let everything simmer together for 7-10 minutes so the chicken finishes cooking and absorbs all that flavor. This is the moment where it all becomes one cohesive, beautiful dish.

Finish and serve:

Scatter fresh cilantro over the top, then serve immediately over steamed basmati rice or with warm naan to soak up every last bit of sauce.

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There's a moment about 15 minutes in when the sauce smells so good you can barely stand it—that's when I know I've gotten it right. This dish stopped being just dinner and became the thing I make when I want to feel like I've done something worth doing.

Marinating Your Chicken

The yogurt marinade is doing more than just flavoring—it's tenderizing, and that happens over time. I used to rush this step, thinking 15 minutes was enough, but then I left some chicken overnight by accident and realized the difference. Now I marinate for at least a few hours whenever I can, and sometimes I even prepare it the morning of and cook it that evening. If you're short on time, don't sweat it—even 30 minutes helps, and you'll still get something delicious.

Choosing Your Cooking Method

A broiler works beautifully, but I've also had great success grilling when the weather's nice or pan-searing on the stovetop when I'm feeling lazy. The broiler gives you a bit of char that adds depth, but any method that cooks the chicken through and adds some color will work. The sauce is forgiving enough that even if your chicken isn't perfectly charred, the final dish will still be spectacular.

Making This Your Own

This recipe is a home-cooked interpretation of a restaurant favorite, which means there's room to make it fit your taste and life. Adjust the heat level by adding more or less chili powder, swap the cream for something lighter like half-and-half or coconut milk, or double the spices if you want them more pronounced. The base stays the same, but the details are yours to play with.

• If you want a lighter version, use half-and-half or full-fat coconut milk instead of heavy cream.
• For more heat, add an extra teaspoon of chili powder or fresh diced chili peppers to the sauce.
• This pairs beautifully with a dry Riesling or chilled lager if you're thinking about drinks.

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This dish has become my go-to when I want to cook something that feels special without being complicated. Once you understand the steps and how the flavors work together, you'll find yourself making it again and again.

Recipe FAQs

→ How long should the chicken be marinated?

Marinate the chicken for at least 30 minutes, but for deeper flavor, 2 to 4 hours or overnight is ideal.

→ Can I use chicken breasts instead of thighs?

Yes, both boneless chicken breasts or thighs work well; thighs tend to stay juicier during cooking.

→ What can I substitute for heavy cream in the sauce?

Use half-and-half or coconut milk as lighter or dairy-free alternatives to create a creamy texture.

→ How can I add more heat to the dish?

Increase chili powder or add diced fresh chilis according to personal heat preference.

→ What sides complement this dish?

Steamed basmati rice or warm naan bread are traditional accompaniments to soak up the flavorful sauce.