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Plate of chicken tikka masala with basmati rice, garlic naan, and cucumber raita

Chicken Tikka Masala

Charred, yogurt-marinated halal chicken simmered in a creamy, spiced tomato sauce. This easy chicken tikka masala uses a broiler instead of a tandoor and pairs well with rice or naan.
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Prep Time 20 minutes
Cook Time 40 minutes
marinating 1 hour
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • For the chicken marinade
  • 2 pounds boneless , skinless halal chicken thighs, cut into 1½-inch pieces
  • 1 cup plain whole-milk yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1½ teaspoons salt
  • 2 tablespoons neutral oil
  • For the sauce
  • 3 tablespoons ghee or neutral oil
  • 1 large yellow onion , finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 can ,15 ounces tomato sauce
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt ,plus more to taste
  • 1 teaspoon sugar
  • ½ cup water
  • 1 cup heavy cream
  • 1 tablespoon dried fenugreek leaves , kasuri methi, crushed
  • Fresh cilantro , chopped, for serving

Equipment

  • Large mixing bowl
  • Baking sheet
  • Wire rack
  • Aluminum foil
  • Large deep skillet or Dutch oven
  • Wooden spoon
  • Immersion blender (optional)
  • Instant-read thermometer

Method
 

  1. Marinate the chicken
  2. Combine the yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, cumin, coriander, turmeric, salt, and oil in a large bowl.
  3. Add the chicken and stir until evenly coated.
  4. Cover and refrigerate for at least 1 hour, or up to 24 hours.
  5. Char the chicken
  6. Position an oven rack about 6 inches from the broiler and set the broiler to high.
  7. Line a baking sheet with foil and set a wire rack on top.
  8. Arrange the chicken in a single layer, shaking off excess marinade.
  9. Broil for 6 to 8 minutes per side, until charred at the edges and the internal temperature reaches 165°F. Set aside.
  10. Build the sauce
  11. Heat the ghee in a large, deep skillet over medium heat.
  12. Cook the onion for 6 to 8 minutes until soft and golden.
  13. Stir in the ginger-garlic paste and cook for 1 minute.
  14. Add the chili powder, garam masala, cumin, and coriander, and stir for 30 seconds.
  15. Pour in the tomato sauce, salt, and sugar. Simmer for 10 to 12 minutes until thick and the oil begins to separate.
  16. Add the water, and blend the sauce with an immersion blender for a smoother texture if desired.
  17. Combine and finish
  18. Reduce the heat to low and stir in the cream.
  19. Add the chicken and any juices from the pan, then simmer gently for 8 to 10 minutes.
  20. Crush the dried fenugreek leaves between your palms and stir them in.
  21. Adjust the salt, garnish with cilantro, and serve hot with rice or naan.