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Bowl of smoky chicken tikka masala with basmati rice

Chicken Tikka Masala

Smoky charred chicken tikka folded into a creamy, tomato-forward masala sauce — restaurant-style tikka masala without a tandoor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

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For the Tikka Marinade
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  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces (breasts work too, but thighs stay juicier)
  • ½ cup plain whole-milk yogurt
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 2 teaspoons Kashmiri red chili powder for color without too much heat
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon oil for brushing before charring
For the Masala Sauce
  • 2 tablespoons butter or ghee
  • 1 tablespoon oil
  • 1 large onion finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 –2 green chilies slit lengthwise (optional, for extra heat)
  • 1 can 400g crushed tomatoes (or 4 large fresh tomatoes, chopped)
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • 1 teaspoon salt or to taste
  • ½ cup water
For Finishing
  • ¾ cup heavy cream plus extra for drizzling
  • ½ teaspoon kasuri methi dried fenugreek leaves, crushed between your palms (optional but lovely)
  • Fresh cilantro chopped (for garnish)

Equipment

  • Large skillet

Method
 

  1. Marinate the Chicken: Whisk yogurt, ginger garlic paste, lemon juice, chili powder, garam masala, cumin, turmeric, and salt; coat chicken; refrigerate at least 30 minutes or up to 8 hours.
  2. Char the Tikka: Broil on high 6 inches from element for 8–10 minutes, turning once, until edges char in spots (or sear in a ripping-hot cast iron skillet 3–4 minutes per side). Set aside with juices.
  3. Build the Masala Sauce: Cook onion in butter and oil 6–8 minutes until golden; add ginger garlic paste and chilies for 1 minute; add tomatoes, spices, salt, and water; simmer 10 minutes until thickened and oil glistens; blend smooth.
  4. Combine and Finish: Stir in cream and kasuri methi; add charred tikka with juices; simmer gently 8–10 minutes until chicken is 165°F / 74°C and sauce coats a spoon. Adjust salt.
  5. Serve: Drizzle with cream, scatter cilantro, and serve hot with basmati rice or naan.