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A bowl of rice with chicken tikka masala on top with a glass of wine in the back.
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Chicken Tikka Masala

Bites of chicken marinated in yogurt and broiled before simmered in a creamy sauce, this Chicken Tikka Masala is so mouthwateringly delicious! It's full of juicy and tender chicken and the sauce is so rich and flavorful!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Marinate Time 1 hour
Total Time 2 hours
Servings 5 to 6 servings
Calories 462kcal
Author John Kanell

Equipment

  • mixing bowl
  • Large pot or Dutch oven
  • Baking Sheet
  • Foil
  • Wire rack

Ingredients

For the Chicken Marinade:

  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces (900g)
  • 1 cup plain yogurt (228g)
  • 1 tablespoon grated ginger
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 teaspoon red Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric

For the Sauce:

  • 3 tablespoons vegetable oil
  • 1 onion diced (216g)
  • 4 garlic cloves minced
  • 1 tablespoon grated ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • 2 teaspoons garam masala
  • 1½ teaspoons ground cumin
  • 1 teaspoon red Kashmiri chili powder
  • ¼ teaspoon turmeric
  • 2 cups tomato puree (passata or sauce)(480mL)
  • 1 cup water if needed (240mL)
  • ½ cup heavy cream 120mL
  • 2 tablespoons fresh chopped cilantro

Instructions

For the Chicken Marinade:

  • In a large mixing bowl, combine the chicken with all of the remaining marinade ingredients. Toss until well coated. Cover and refrigerate for at least 1 hour or overnight.

For the Sauce:

  • Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until the onion is starting to brown, about 8 to 10 minutes.
  • Add the coriander, salt, garam masala, cumin, chili powder, and turmeric and cook until fragrant and toasted, stirring constantly, about 1 minute. Add the tomato puree and bring to a simmer over medium-low heat. Simmer until thick and dark in color, stirring occasionally, about 30 minutes.
  • Meanwhile, position the oven rack directly under the broiler and preheat to High Broil.
  • Line a rimmed baking sheet with foil and set a wire rack inside. Arrange the marinated chicken pieces in a single layer on the rack. Broil until the chicken is sticky and dark on the edges, about 5 minutes. Remove from the oven and set aside.
  • Once the tomato and spice mixture has thickened, stir in water and cream until smooth. Add chicken and simmer until heated through, about 5 minutes.
  • Serve over hot cooked rice or with naan. Garnish with chopped cilantro.

Notes

  • The longer you’re able to marinate the chicken, the better! The yogurt marinade helps to tenderize the meat and infuse it with flavor.
  • Make sure to cut the chicken as uniformly as possible, as it ensures the chicken cooks evenly.
  • Once you add the chicken to the sauce, don’t skip simmering it. Simmering everything together allows the flavors to develop and meld.
  • The chicken needs to be cooked on a rack due to the liquid released. This ensures the chicken does not get soggy and can brown nicely.
  • When cooking the onions, be patient and cook them until brown. This is key for developing deep, rich flavor in your sauce.

Nutrition

Calories: 462kcal | Carbohydrates: 19g | Protein: 44g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1452mg | Potassium: 1345mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1246IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 4mg