Chicken Tikka Masala Classic (Printable)

Tender marinated chicken cooked in a rich, spiced, creamy tomato sauce served warm with rice or naan.

# What You’ll Need:

→ Chicken Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 0.75 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1.5 tsp garam masala
07 - 1 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp salt
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sauce

12 - 2 tbsp unsalted butter
13 - 1 tbsp vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp ground cumin
18 - 1 tbsp garam masala
19 - 2 tsp ground paprika
20 - 1 tsp ground coriander
21 - 1 tsp chili powder (optional)
22 - 1 can (15 oz) tomato sauce or crushed tomatoes
23 - 1 cup heavy cream
24 - 1 tsp sugar
25 - Salt and pepper, to taste
26 - 2 tbsp chopped fresh cilantro, for garnish

# Steps:

01 - In a large bowl, mix Greek yogurt, lemon juice, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss well to coat evenly. Cover and refrigerate for at least 30 minutes or ideally 2 to 4 hours.
02 - Preheat the oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack. Broil for 5 to 7 minutes per side until lightly charred and nearly cooked through. Alternatively, grill or pan-sear the chicken pieces.
03 - In a large skillet over medium heat, heat butter and vegetable oil. Add finely chopped onion and sauté until golden, about 5 minutes. Add minced garlic and grated ginger and cook for 1 minute.
04 - Stir in ground cumin, garam masala, paprika, ground coriander, and chili powder (if using). Cook for 30 seconds, stirring to release aromas.
05 - Pour in the tomato sauce and add sugar. Simmer gently for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Stir in heavy cream and simmer for an additional 5 minutes until the sauce thickens and becomes creamy.
07 - Add the broiled chicken to the sauce. Simmer on low heat for 7 to 10 minutes until the chicken is tender and fully cooked.
08 - Sprinkle chopped fresh cilantro over the dish. Serve immediately with steamed basmati rice or warm naan bread.

# Expert Advice:

01 -
  • The chicken comes out impossibly tender and absorbs every drop of that creamy, spiced sauce.
  • You don't need fancy equipment—a broiler or pan does the job beautifully.
  • This tastes even better the next day, making it perfect for meal prep or impressing guests without stress.
02 -
  • Don't skip the marinade—it's what transforms regular chicken into something tender and flavor-soaked; even 30 minutes helps, but longer is always better.
  • The chicken doesn't need to be fully cooked when you broil it because it finishes in the sauce, so stop while it's still slightly underdone to avoid it becoming dry.
03 -
  • Make this sauce a day ahead and reheat it gently—the flavors deepen and marry together beautifully overnight.
  • If your sauce seems too thin after adding the cream, let it simmer a minute longer; if it's too thick, thin it with a splash of water or cream.
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