Chicken Tikka Masala
Restaurant-style chicken tikka masala at home: yogurt-marinated chicken charred under the broiler, simmered in a creamy, spiced tomato sauce.
19% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 35 min
- Resting
- 30 min
- Serves
- 4
- Calories
- 495
- Protein
- 38 g
- Per serving
- $2.95
Why this recipe works
Chicken tikka masala is the curry most people order first: chunks of smoky chicken in a mild, creamy orange-red sauce, scooped up with naan or spooned over rice. It's a weeknight-friendly curry once the chicken has had a short marinade.
- Yogurt and lemon tenderize the chicken while the spices cling to it, and a few minutes under a hot broiler gives the charred edges you'd get from a tandoor.
- The onions are cooked until deep golden and the tomato is simmered until it darkens and thickens. That cooked-down base is what makes the sauce taste rich rather than like tomato soup with cream.
- Thighs stay juicy through the broiling and simmering; breast meat tends to dry out by the time the sauce is done.
Ingredients
For the chicken
For the sauce
To serve
You will need
- Rimmed baking sheet lined with foil
- Large deep skillet or Dutch oven
- Mixing bowl
Method
Tap a step number to mark it done.
Marinate the chicken
Mix the yogurt, lemon juice, garlic, ginger, garam masala, paprika, cumin and salt in a bowl. Add the chicken, stir to coat, and leave for 30 minutes at room temperature or up to 24 hours in the fridge.
AI-generated illustration of this step. Char under the broiler
Heat the broiler with a rack 4 inches from the heat. Spread the chicken on the foil-lined sheet and broil until charred in spots, 8 to 10 minutes, turning once. It doesn't need to be cooked through yet.
AI-generated illustration of this step. Cook the onion
Meanwhile, melt the butter in the skillet over medium heat. Cook the onion, stirring often, until deep golden, 8 to 10 minutes. Add the garlic, ginger, garam masala, paprika, turmeric and cayenne and stir for 1 minute until fragrant.
AI-generated illustration of this step. Simmer the tomato
Stir in the tomato puree and simmer, stirring now and then, until it darkens to brick red and thickens, about 10 minutes. Splash in a little water if it starts to catch.
AI-generated illustration of this step. Finish the curry
Stir in the cream, sugar and salt. Add the chicken and any juices from the sheet and simmer gently until the chicken is cooked through (165°F), 6 to 8 minutes. Rub the fenugreek leaves between your palms over the pan and stir them in.
AI-generated illustration of this step. Serve
Taste for salt and heat, scatter with cilantro, and serve with basmati rice or warm naan.
AI-generated illustration of this step.
Techniques in this recipe
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Use full-fat yogurt for the marinade. Low-fat yogurt is watery and slides off the chicken.
- Dried fenugreek leaves (kasuri methi) are the flavor most home versions are missing. Look for them at Indian grocers or online; a small bag lasts a long time.
- The curry tastes even better the next day. Reheat gently and add a splash of water if the sauce has thickened.
Nutrition per serving
495 calories
$2.95 estimated cost per serving
Where the calories come from
| Protein | 31% of calories | 38 g |
|---|---|---|
| Carbs | 15% of calories | 19 g |
| Fat | 54% of calories | 30 g |
| Fiber | 3 g | |
| Sodium | 960 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the difference between tikka masala and butter chicken?
Both use marinated chicken in a creamy tomato sauce. Tikka masala is a little more spiced and tomato-forward with charred chicken; butter chicken is milder, richer and more buttery.
Can I make chicken tikka masala without heavy cream?
Yes. Canned coconut cream works well and makes it dairy-free if you also swap the butter for oil and marinate in a dairy-free yogurt. Half-and-half works too, but simmer it gently so it doesn't split.
Is chicken tikka masala spicy?
It's mild to medium. Most of the heat comes from the cayenne, so use a pinch for a kid-friendly version or up to ½ teaspoon for more kick.
