Easy Chicken Tikka Masala Recipe
shared by Nibblore Kitchen
Tender, spice-marinated chicken is broiled until lightly charred, then finished in a creamy tomato sauce fragrant with garam masala, cumin, and ginger. Broiling delivers tandoor-like edges without special equipment, while blending the sauce gives it a restaurant-style texture. Serve it with basmati rice or warm naan for an approachable weeknight dinner. • Use chicken thighs rather than breast meat for juicier results under the intense heat of the broiler. • Leave small gaps between the chicken pieces so they char instead of steaming. • Keep the sauce below a hard boil after adding the cream to maintain a smooth texture. • Replace chicken thighs with the same weight of chicken breast, but begin checking it after 8 minutes under the broiler to avoid overcooking. • Use an equal amount of canned tomato puree instead of crushed tomatoes; simmer the sauce a few minutes longer if it is thin. • For a milder sauce, omit the cayenne; for more heat, increase it to 1/2 teaspoon. • Coconut cream can replace the heavy cream, though it will add a noticeable coconut flavor. Refrigerate cooled chicken tikka masala in an airtight container for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the sauce is too thick, until the chicken reaches 74°C.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 700 gboneless skinless chicken thighs, cut into 4 cm pieces
- 120 gplain full-fat yogurt
- 1 tbsplemon juice
- 3 clovegarlic, finely grated and divided
- 2 tspfresh ginger, finely grated and divided
- 3 tspgaram masala, divided
- 2 tspground cumin, divided
- 2 tspsweet paprika, divided
- ¼ tspcayenne pepper
- 1 ¼ tspfine salt, divided
- 2 tbspneutral cooking oil, divided
- 1yellow onion, finely diced
- 1 tbsptomato paste
- ½ tspground turmeric
- 400 gcanned crushed tomatoes
- 180 mlwater
- 180 mlheavy cream
- 1 tsplight brown sugar
- 1 tbspunsalted butter
- 3 tbspcilantro leaves, roughly chopped
Instructions
- 1Position an oven rack 15 cm below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top; lightly brush the rack with 1 teaspoon of the oil.
- 2Combine the yogurt, lemon juice, half of the garlic, half of the ginger, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, cayenne, and 3/4 teaspoon salt in a large bowl. Add the chicken and stir until thoroughly coated. Let it stand at room temperature for 15 minutes while beginning the sauce.
- 3Heat the remaining oil in a wide, deep skillet over medium heat. Add the onion and cook for 7 to 9 minutes, stirring frequently, until soft and golden around the edges. Add the remaining garlic and ginger; cook for 1 minute until fragrant.
- 4Stir the tomato paste, turmeric, remaining cumin, remaining paprika, and 1 teaspoon of the remaining garam masala into the onion. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
- 5Add the crushed tomatoes, water, brown sugar, and remaining 1/2 teaspoon salt. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 10 minutes, stirring occasionally.
- 6Meanwhile, arrange the marinated chicken on the prepared rack in a single layer, leaving space between the pieces. Broil for 6 minutes, turn the pieces, and broil for another 5 to 7 minutes, until browned in spots and at least 71°C in the thickest pieces. The chicken will finish cooking in the sauce.
- 7Remove the sauce from the heat and carefully blend it with an immersion blender until mostly smooth, keeping the blender head submerged to prevent splashing. Return the skillet to low heat, stir in the cream, and bring it to a very gentle simmer; do not boil vigorously.
- 8Add the broiled chicken and any juices from the baking sheet to the sauce. Simmer gently for 4 to 6 minutes, stirring occasionally, until the sauce coats the chicken and the chicken reaches 74°C internally.
- 9Remove the skillet from the heat. Stir in the butter and remaining 1 teaspoon garam masala. Taste and adjust the salt if needed, then scatter the cilantro over the top and serve hot.