Chicken tikka masala pairs yogurt-marinated chicken with a warmly spiced tomato-and-cream sauce. This stovetop version builds flavor by browning the chicken before simmering it in the sauce, so you get tender pieces and a rich, balanced curry without needing a tandoor.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- ¾ cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil, plus 2 tablespoons for cooking
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, finely grated or minced
- 1½ teaspoons ground cumin, divided
- 1½ teaspoons ground coriander, divided
- 1 teaspoon paprika, divided
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala, plus ½ teaspoon to finish
- ¾ teaspoon kosher salt for the marinade, plus more to taste
- 1 medium yellow onion, finely chopped
- ¼ teaspoon cayenne pepper, or to taste
- 1 can (14½ ounces) crushed tomatoes
- ½ cup water or low-sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon sugar, optional, to balance tart tomatoes
- 2 tablespoons chopped cilantro, for serving
Instructions
- Marinate the chicken. In a bowl, combine the yogurt, lemon juice, 1 tablespoon oil, ginger, garlic, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon paprika, turmeric, ½ teaspoon garam masala, and ¾ teaspoon salt. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Avoid leaving raw chicken at room temperature while it marinates.
- Brown the chicken. Heat 1 tablespoon of the remaining oil in a large, heavy skillet over medium-high heat. Lift chicken pieces from the marinade, letting excess drip off, and arrange them in a single layer without crowding. Brown for about 2–3 minutes per side; they do not need to cook through yet. Transfer to a clean plate. Work in batches, adding the last tablespoon of oil as needed. Discard the marinade that touched raw chicken.
- Cook the onion and spices. Reduce the heat to medium. Add the onion to the skillet and cook for 5–7 minutes, stirring often, until soft and lightly golden. If the pan is very dry, add a tablespoon of water. Stir in the remaining ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon paprika, and cayenne. Cook for 30 seconds, just until fragrant; spices can turn bitter if scorched.
- Make the tomato sauce. Add the crushed tomatoes and water or broth, scraping up browned bits from the pan. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and no longer tastes raw. For a smoother sauce, carefully blend it with an immersion blender before adding the chicken.
- Simmer the chicken. Return the browned chicken and any juices on the plate to the pan. Stir, cover partially, and simmer gently for 8–12 minutes, stirring once or twice, until the thickest pieces reach 165°F (74°C) on an instant-read thermometer. Check more than one piece if sizes vary. Keep the sauce at a gentle simmer rather than a hard boil so the chicken stays tender.
- Finish and season. Lower the heat and stir in the cream and final ½ teaspoon garam masala. Warm gently for 2–3 minutes without boiling. Taste and add salt as needed; add the optional sugar only if the tomatoes taste especially sharp. Sprinkle with cilantro and serve hot.
Tips
- Choose thighs for forgiving results. They stay juicy through simmering. Chicken breast works too, but cut it evenly and check the temperature early to avoid overcooking.
- Give the chicken space. Crowding traps steam and prevents browning. Cook in batches, and scrape away any blackened bits before making the sauce; browned fond is flavorful, while burnt residue is bitter.
- Adjust the heat thoughtfully. Cayenne controls most of the chile heat. Start with a pinch for a mild sauce, then add more at the end if desired. Garam masala is aromatic, so add it near the end rather than frying it for a long time.
- Use full-fat dairy when possible. Whole-milk yogurt makes a sturdy marinade, and heavy cream is less likely to split in the sauce. If using a lower-fat cream, keep the heat low and do not boil after adding it.
Serving Suggestions
Spoon the curry over steamed basmati rice, or serve it with warm naan, roti, or another flatbread for catching the sauce. Add a cooling side such as cucumber raita, plain yogurt, or a simple cucumber-and-onion salad. A squeeze of lemon and extra cilantro at the table brighten the creamy sauce; offer a mild vegetable side, such as sautéed spinach or roasted cauliflower, to round out the meal.
Variations
For a smoky note without a tandoor, brown the chicken thoroughly in a hot skillet; if you have a grill, cook the marinated pieces on skewers until nearly done, then finish them in the sauce. For a milder curry, omit the cayenne. For more heat, add extra cayenne or a chopped green chile with the onion. You can replace the heavy cream with an equal amount of coconut milk for a different, dairy-free finish, though the flavor will be less traditional. For a vegetarian version, use roasted cauliflower or drained, rinsed chickpeas and simmer them in the sauce until hot; they do not need the chicken marinade or chicken-temperature check.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room is above 90°F). Keep refrigerated at 40°F (4°C) or colder and use within 3–4 days. Reheat only the portion you need on the stovetop over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C). Add a splash of water or broth if the sauce has thickened. In a microwave, cover loosely, stir halfway through, and check the temperature in several places. Do not leave cooked chicken at room temperature for more than 2 hours, and discard leftovers that have been left out longer. Freeze in airtight portions for up to 3 months for best quality; thaw in the refrigerator overnight and reheat thoroughly. Cream-based sauce may separate slightly after freezing, but stirring as it warms usually brings it back together.
Frequently Asked Questions
Is chicken tikka masala the same as butter chicken?
They are related creamy tomato-based dishes, but they are not identical. Tikka masala typically features marinated, browned chicken and a more assertively spiced sauce; butter chicken is often richer and milder. Recipes vary, and both dishes have many regional and restaurant interpretations.
How long should I marinate the chicken?
Thirty minutes is enough for the yogurt and spices to flavor the surface. For deeper flavor, refrigerate it for up to 8 hours. Longer acidic marinades can make the chicken’s texture soft, so an overnight marinade is not necessary.
Can I make the sauce ahead?
Yes. Make the tomato-onion sauce up to 3 days ahead and refrigerate it promptly in a covered container. Reheat it to a simmer, then add freshly browned chicken and cook until the chicken reaches 165°F (74°C). Add cream near the end.
Why did my sauce split?
A sauce can separate if cream is added to a vigorous boil or if a lower-fat dairy product is used. Turn the heat low before adding cream and warm gently without boiling. If it separates slightly, remove the pan from the heat and whisk; a small splash of warm water or cream may help smooth it.
Can I use chicken breast?
Yes. Use boneless, skinless breast cut into similarly sized pieces and brown it as directed. Because breast meat dries out more readily than thighs, begin checking early and take the pan off the heat as soon as the thickest piece registers 165°F (74°C).
Is this recipe very spicy?
It is moderately seasoned, but the cayenne amount is adjustable. Omit it for a gentle sauce, or increase it gradually for more heat. Paprika and garam masala add flavor and warmth, but they are not necessarily hot.