Chicken Tikka Masala

Kimberly Killebrew

Chicken Tikka Masala features succulent pieces of chicken that are marinated in a yogurt sauce mingled with fragrant Indian spices, then skewered, grilled, and simmered in a luxuriously creamy curry sauce. Positively bursting with flavor, this is guaranteed to rival your favorite restaurant or takeout version!

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5 from 79 votes

Prep Time 10

Cook Time 45

Marinating Time 10

Total Time 10 55

Course Entree, Main Dish

Cuisine Indian

Servings servings

Calories 592 kcal

Ingredients

2 pounds (900 grams) boneless skinless chicken pieces , cut into bite-sized pieces (thigh meat has more flavor and is more moist than breast meat)
For the Marinade:
3/4 cup (190 grams) plain yogurt (whole milk recommended)
1 tablespoon freshly squeezed lemon juice
1 tablespoon neutral flavored oil
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons smoked sweet paprika
1 teaspoon garam masala
homemade garam masala (STRONGLY recommended) click link for recipe
1 teaspoon ground cumin
1/4 teaspoon ground green cardamom
1 teaspoon salt
For the Sauce:
4 tablespoons ghee , or oil
1 very large yellow onion , finely chopped (about 2 1/2 cups)
1 1/2 tablespoons finely minced garlic
1 1/2 tablespoons finely minced ginger
2 teaspoons garam masala , click link for homemade garam masala recipe (STRONGLY recommended)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon Kashmiri chili powder , optional for heat (or cayenne pepper)
1/4 teaspoon ground green cardamom
1 whole brown cardamom , optional but recommended
1/8 teaspoon ground cinnamon
1 tablespoon tomato paste
2 1/2 cups (750 grams) plain tomato puree/sauce
1/2 cup (120 ml) water
1 1/2 teaspoons salt
2 teaspoons granulated sugar
1 cup (240 ml) heavy cream
1/4 cup chopped cilantro plus more for garnish

Instructions

Make the Marinade: In a large mixing bowl, make the marinade by combining the yogurt, lemon juice, oil, spices, garlic and ginger. Add the chicken pieces and stir to thoroughly coat. Cover and refrigerate for several hours, preferably overnight.
Grill the Chicken: Thread the chicken pieces onto skewers and arrange them on a lined roasting rack or a lined baking sheet.
Preheat the oven to 500 F. Roast the chicken on the top rack under the broiler for 10-12 minutes, turning once, or until the chicken is lightly charred on the edges.
*Reserve the juices that dripped to the bottom of the rack and add them to the sauce along when you add the grilled chicken.
Make the Sauce: While the chicken is roasting, heat the ghee in a large saucepan and cook the onions over medium-high heat until they're caramelized. Add the garlic and ginger and cook for another two minutes.
Add all of the spices and cook for another minute or two. Stir in the tomato paste. Add the tomato puree, water, salt and sugar. Bring the sauce to a simmer, cover and simmer for 15-20 minutes. Stir in the cream.
Remove the grilled/roasted chicken pieces from the skewers and add them to the sauce along with the reserved drippings from the roasting pan.
Bring the sauce back to a simmer, cover and simmer for 10 minutes. Stir in the chopped cilantro. Add salt to taste.
Garnish the Chicken Tikka Masala with some more chopped cilantro and serve with hot basmati or jasmine rice and fresh naan bread.

Nutrition

Keyword Chicken Tikka Masala

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