Chef-Inspired Chicken Tikka Masala (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken Marinade
01 -
2 large boneless, skinless chicken breasts (or 4 chicken thighs)
02 -
1 cup Greek yogurt
03 -
1 tablespoon lemon juice
04 -
1 tablespoon ginger-garlic paste
05 -
1 teaspoon turmeric powder
06 -
1 teaspoon garam masala
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon smoked paprika
10 -
½ teaspoon chili powder (adjust to taste)
11 -
1 teaspoon salt
12 -
1 tablespoon oil
→ For the Masala Sauce
13 -
2 tablespoons butter or ghee
14 -
1 tablespoon oil
15 -
1 large onion, finely chopped
16 -
2 cloves garlic, minced
17 -
1-inch ginger, grated
18 -
1 teaspoon ground cumin
19 -
1 teaspoon ground coriander
20 -
1 teaspoon garam masala
21 -
½ teaspoon turmeric
22 -
½ teaspoon smoked paprika
23 -
1 teaspoon chili powder (adjust to taste)
24 -
2 tablespoons tomato paste
25 -
1 can (14 oz) crushed tomatoes
26 -
1 cup heavy cream or coconut milk
27 -
1 teaspoon sugar (optional, balances acidity)
28 -
Salt and pepper to taste
29 -
¼ cup chopped cilantro (for garnish)
30 -
1 tablespoon lemon juice (for finishing)
# Let's Cook!:
01 -
In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well. Cut the chicken into bite-sized chunks and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour (preferably overnight)
02 -
Heat a grill pan, skillet, or broiler over medium-high heat. Drizzle oil on the pan and sear the marinated chicken for about 4-5 minutes on each side until slightly charred and cooked through. Set aside
03 -
In a deep skillet or saucepan, heat butter and oil over medium heat. Add chopped onions and sauté until golden brown (about 5-7 minutes). Stir in garlic and ginger, cooking for another minute until fragrant
04 -
Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices
05 -
Mix in tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until the sauce thickens
06 -
Reduce heat and slowly stir in heavy cream. Add sugar (if using) and season with salt and pepper to taste
07 -
Add the grilled chicken pieces to the sauce, stirring to coat evenly. Simmer for 5 more minutes to let the flavors meld
08 -
Stir in lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti
# Cook's Notes:
01 -
Marinating overnight gives the best flavor
02 -
Can substitute coconut milk for a dairy-free option
03 -
Adjust chili powder to control spice level