Chicken Tikka Masala
Marinating the chicken in yogurt tenderizes it through mild acidity, while charring it under high heat before it hits the sauce builds the smoky depth this dish is known for.
Serves
4
Prep
20 minutes plus 2 hours marinating
Cook
40 minutes
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3/4 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 4 garlic cloves, grated, divided
- 1 tablespoon grated fresh ginger, divided
- 2 teaspoons garam masala, divided
- 2 teaspoons ground cumin, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt, to taste
- 3 tablespoons vegetable oil, divided
- 1 large onion, finely diced
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup (240ml) heavy cream
- 1 teaspoon sugar
- 1/4 cup chopped fresh cilantro
- Steamed basmati rice and naan, for serving
Instructions
- 1
In a large bowl, combine the yogurt, lemon juice, half the garlic, half the ginger, 1 teaspoon garam masala, 1 teaspoon cumin, smoked paprika, cayenne, and salt. Add the chicken pieces and toss to coat thoroughly.
- 2
Cover and marinate in the refrigerator for at least 2 hours, or up to overnight — the yogurt's mild acidity tenderizes the chicken while the spices penetrate.
- 3
Preheat the broiler with a rack positioned about 6 inches from the heat. Line a baking sheet with foil and lightly oil it. Thread the marinated chicken onto skewers if desired, or spread directly on the sheet, shaking off excess marinade.
- 4
Broil the chicken for 8–10 minutes, turning once, until charred in spots and mostly cooked through (it will finish cooking in the sauce). Set aside.
- 5
Meanwhile, heat 3 tablespoons oil in a large, deep skillet or pot over medium heat. Add the onion and cook, stirring occasionally, until deeply golden, 10–12 minutes.
- 6
Add the remaining garlic and ginger and cook 1 minute until fragrant.
- 7
Stir in the tomato paste and the remaining 1 teaspoon garam masala and 1 teaspoon cumin, and cook for 1 minute to toast the spices.
- 8
Add the crushed tomatoes and simmer, stirring occasionally, for 15 minutes, until thickened and the raw tomato taste has cooked off.
- 9
Carefully purée the sauce with an immersion blender until smooth (or work in batches in a countertop blender), for a silky, restaurant-style texture.
- 10
Return the sauce to the pan, stir in the heavy cream and sugar, and bring to a gentle simmer.
- 11
Add the charred chicken (and any juices) to the sauce and simmer for 8–10 minutes, until the chicken is fully cooked through and has absorbed some of the sauce.
- 12
Season with salt to taste, garnish with cilantro, and serve hot over basmati rice with warm naan.
Chef's Tip — Char the chicken under the broiler rather than just simmering it raw in the sauce — those blackened edges are where a huge amount of the dish's smoky flavor comes from.
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