Chicken Tikka Masala

Juicy spiced chicken in a smoky, creamy tomato gravy that tastes like your favourite Indian restaurant—made completely at home.

Ingredients

• 1 1/2 lb (700g) boneless skinless chicken thighs (or breast), cut into 1 1/2-inch pieces
• 1 cup plain yogurt (Greek or regular)
• 2 tbsp lemon juice
• 4 garlic cloves, finely grated (or minced)
• 1 tbsp finely grated ginger
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika (or Kashmiri chili powder if you have it)
• 1/2 tsp turmeric
• 1 tsp kosher salt (plus more to taste)
• 2 tbsp vegetable oil (or ghee), divided
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 1 can (14 oz / 400g) crushed tomatoes (or tomato puree/passata)
• 1 tsp sugar (optional, to balance acidity)
• 1/2–1 cup heavy cream (to taste)
• 2 tbsp butter (optional but highly recommended)
• 1/2 cup water, as needed to loosen sauce
• Black pepper
• 2 tbsp chopped cilantro/coriander leaves (optional, for serving)
• Cooked basmati rice and/or naan, to serve (optional)

Method

• 1

  Step 1: Marinate the chicken

  In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt. Add chicken and toss well to coat. Marinate at least 15 minutes (or up to 24 hours in the fridge for best flavour).

• 2

  Step 2: Sear/char the chicken

  Heat 1 tbsp oil in a large skillet over medium-high heat. Shake excess marinade off chicken (don’t wipe it clean—those bits char nicely). Sear in batches, 2–3 minutes per side, until browned with some charred spots (it won’t be fully cooked yet). Transfer to a plate.

• 3

  Step 3: Build the masala base

  Reduce heat to medium. Add remaining 1 tbsp oil. Add onion with a pinch of salt and cook 6–8 minutes, stirring, until soft and turning golden at the edges.

• 4

  Step 4: Toast the tomato paste

  Add tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly and smells sweet and “jammy” (this removes raw tomato flavour).

• 5

  Step 5: Simmer the sauce

  Add crushed tomatoes, sugar (if using), and 1/2 cup water. Scrape up browned bits from the pan (big flavour). Simmer 8–10 minutes, stirring occasionally, until thickened and the oil starts to separate slightly around the edges.

• 6

  Step 6: Finish cooking the chicken in the sauce

  Add chicken (and any juices) back into the pan. Simmer gently 6–8 minutes, until chicken is cooked through and tender (thighs will be especially juicy).

• 7

  Step 7: Make it creamy and glossy

  Lower heat to low. Stir in cream (start with 1/2 cup, add more to taste) and butter (if using). Simmer 2 minutes—do not boil hard once the cream is in. If the sauce is too thick, loosen with a splash of water until it coats the back of a spoon.

• 8

  Step 8: Season and serve

  Taste and adjust salt and pepper. Optional: finish with cilantro. Serve over basmati rice and/or with naan.

Tips

• **Best chicken cut:** Thighs stay juicier and are more forgiving; breast works too—just avoid overcooking (pull as soon as done).
• **No grill? No problem:** Pan-searing gives excellent char. For extra smokiness, let the chicken get a few darker spots before flipping.
• **Heat level:** Use mild paprika for gentle warmth; add 1/4–1/2 tsp cayenne if you want it spicy (pantry staple).
• **Make-ahead:** The sauce improves overnight. Cook fully, cool, refrigerate up to 3 days; reheat gently and add a splash of water/cream to loosen.
• **To serve:** Rice, naan, and a simple cucumber-yogurt side (if you have extra yogurt) balance the richness nicely.

Nutrition (per serving, estimate)