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Chicken Tikka Masala

This is one of those dishes that's actually better than most restaurant versions when you make it at home. The key is getting a good char on the chicken and letting that tomato base really reduce down until it's thick and aromatic.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Marinating Time: 3 hours
Total Time: 4 hours 10 minutes

Ingredients

Chicken Marinade

  • 3/4 cup plain yogurt
  • 1 1/2 Tbsp finely grated ginger
  • 3 cloves garlic finely grated
  • 1 1/2 tsp salt
  • 3/4 tsp ground black pepper
  • 1 1/2 tsp Kashmiri red chili powder or cayenne
  • 1 1/2 tsp garam masala
  • 3/4 tsp ground turmeric
  • 1 1/2 tsp ground coriander
  • 1 1/2 Tbsp kasuri methi optional
  • 3/4 tsp ground cumin
  • 1 1/2 Tbsp lemon juice
  • ~2 1/4 lbs boneless skinless chicken thighs cut into bite-sized pieces

Sauce

  • 1/4 cup olive oil or ghee
  • 1 large red onion minced
  • 3 serrano chiles stemmed, seeded and chopped
  • 1 1/2 Tbsp finely grated ginger
  • 3 cloves garlic finely grated
  • 1 1/2 tsp salt
  • 3 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp Kashmiri red chili powder
  • 1 1/2 tsp paprika
  • 1 1/2 Tbsp ground coriander
  • 3 cups tomato passata
  • 3/4 cup water more as needed
  • 1 1/2 Tbsp kasuri methi optional
  • 1/2 cup heavy cream

Instructions

  • Whisk together yogurt, ginger, garlic, salt, black pepper, chili powder, garam masala, turmeric, coriander, kasuri methi, cumin, and lemon juice.
  • Add chicken pieces and toss to coat, then refrigerate for at least 3 hours or overnight.
  • Heat oil in a large pot over medium heat and add onion with 1 tsp salt.
  • Cook onions 8-10 minutes until softened and golden, then add ginger, garlic, and chiles for 60 seconds.
  • Reduce heat to low and add chili powder, coriander, garam masala, paprika, and cumin, stirring constantly for 30 seconds.
  • Pour in tomato passata and 1/2 cup water, bring to a boil, then simmer 20-25 minutes until very thick.
  • While sauce simmers, preheat oven to 450F and line a baking sheet with parchment.
  • Spread marinated chicken in a single layer and roast 9-10 minutes per side.
  • Broil 2-3 minutes for extra char if desired.
  • Stir heavy cream into thickened sauce, then add roasted chicken with pan juices and remaining kasuri methi.
  • Simmer together 3-5 minutes until heated through.
  • Serve over basmati rice or with naan.
Tried this recipe?Leave a comment below & let me know!