Chicken Tikka Masala

★ 4.6 · Advanced

Smoky, char-grilled marinated chicken pieces are simmered in a creamy, spiced tomato gravy in this beloved dish. Broiling the chicken first adds a distinctive charred flavor that makes this version stand out.

30 minPrep Time

45 minCook Time

285 minTotal Time

6 servingsYield

Why You'll Love This

Smoky char from broiling the marinated chicken
Rich, creamy spiced tomato gravy
Impressive enough for guests, but doable at home

Ingredients

2 lbboneless, skinless chicken thighs, cut into 1.5-inch pieces
1 cupplain yogurt
2 tablespoonslemon juice
1 tablespoonminced garlic
1 tablespoonminced fresh ginger
2 teaspoonsground cumin
2 teaspoonssmoked paprika
1 tablespoongaram masala, divided
1 1/2 teaspoonskosher salt, divided
2 tablespoonsvegetable oil
1yellow onion, finely chopped
1 tablespoontomato paste
1 (28 oz) cancrushed tomatoes
1 teaspoonground coriander
1/2 teaspooncayenne pepper (adjust to taste)
1 cupheavy cream
2 tablespoonsfresh cilantro, chopped, for garnish

Nutrition (estimated per serving)

470Calories

33gProtein

31gFat

14gCarbs

2gFiber

640mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, smoked paprika, 1 1/2 teaspoons of the garam masala, and 1 teaspoon of the salt.
Add the chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 4 hours or up to overnight.
When ready to cook, preheat the broiler to high and line a baking sheet with foil; set a wire rack on top if you have one.
Thread or spread the marinated chicken pieces in a single layer on the prepared baking sheet, shaking off excess marinade.
Broil 6 inches from the heat for 8 to 10 minutes, turning once halfway through, until the edges are charred in spots and the chicken is just cooked through (165F); it will finish cooking in the sauce, so slight undercooking is fine.
Meanwhile, heat the vegetable oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until soft and golden.
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, coriander, cayenne, remaining garam masala, and remaining 1/2 teaspoon salt.
Simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
Using an immersion blender (or a countertop blender, in batches, with caution for hot liquid), blend the sauce until smooth.
Stir the heavy cream into the smooth sauce and return to a gentle simmer.
Add the broiled chicken pieces, along with any juices, to the sauce and simmer for 8 to 10 minutes, until the chicken is fully cooked and the flavors meld.
Taste and adjust salt or cayenne as needed. Garnish with fresh cilantro and serve hot with rice or naan.

Tips

Broiling the marinated chicken before adding it to the sauce gives real char and smokiness that mimics a tandoor oven; do not skip this step for skillet-cooked chicken.
Blending the sauce fully smooth before adding cream gives the classic silky texture; leaving it chunky changes the dish considerably.