Chicken Tikka Masala

The smell of garam masala hitting hot butter still takes me back to my tiny first apartment kitchen, where I learned that Indian food at home could actually taste better than takeout. My roommate peeked around the corner asking what smelled so incredible, and I felt ridiculously proud explaining that I'd finally tackled tikka masala from scratch. That night we sat cross-legged on the floor eating from mismatched bowls, and honestly, I've been chasing that dinner ever since.

Last winter my neighbor came over during a snowstorm with a container of store-bought tikka masala that tasted disappointingly flat. We ended up making this recipe together instead, her 8-year-old helping measure spices while flour drifted across the counter like snow outside. Now whenever the forecast turns ugly, I get a text asking if the orange spice jar is ready to come out.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier during broiling, but breasts work if that is what you have on hand
• Greek yogurt: The enzymes tenderize the meat while adding tang, and it creates a beautiful charred crust
• Garam masala: This warming spice blend is the backbone of the dish, so buy fresh if your jar has been hiding for years
• Heavy cream: Makes the sauce luxurious, though coconut milk creates a lovely dairy-free version
• Tomato sauce: Plain canned tomato sauce works perfectly, no need for expensive passata or fresh tomatoes

Instructions

Marinate the chicken:

Combine yogurt, lemon juice, and all the marinade spices in a large bowl until smooth and fragrant. Toss in the chicken pieces until every surface is coated, then cover and refrigerate for at least 30 minutes or up to overnight.

Broil the chicken:

Set your oven broiler to high and arrange marinated chicken on a foil-lined rack. Broil for 5 to 7 minutes per side until you see those gorgeous charred spots developing.

Build the sauce base:

Melt butter with oil in a large skillet over medium heat, then cook the onion until it turns golden and sweet. Add garlic and ginger, stirring constantly for about a minute until the raw smell disappears.

Bloom the spices:

Sprinkle in cumin, garam masala, paprika, coriander, and chili powder, stirring for 30 seconds until the spices become incredibly fragrant.

Simmer the tomato base:

Pour in tomato sauce and sugar, letting everything bubble gently for 10 minutes while stirring occasionally. Season with salt and pepper, remembering the sauce will reduce and concentrate.

Add the cream:

Stir in heavy cream and simmer for another 5 minutes until the sauce thickens enough to coat the back of a spoon.

Combine and finish:

Add the broiled chicken to the sauce and simmer for 7 to 10 minutes until the chicken is completely tender. Garnish with fresh cilantro and serve immediately.

Save

My dad called me mid-recipe once, confused why his sauce looked pink instead of the deep orange-red in my photos. Turns out he'd used paprika instead of the smoked version the recipe calls for. We both learned that day that smoked paprika is not just a garnish—it actually transforms the whole dish into something restaurant-worthy.

Make It Your Own

Once you have made this recipe a few times, you will start noticing how small changes create completely different experiences. Adding a pinch of cinnamon to the sauce makes it warmer and more complex, while extra fresh ginger at the end brightens everything beautifully.

Serving Suggestions

Basmati rice is classic, but I have also served this over roasted cauliflower for a low-carb version that still feels satisfying. Naan bread is non-negotiable in my house because that sauce is too good to leave behind on the plate.

Meal Prep Magic

This actually tastes better the next day as all those spices have time to mingle and deepen. I often double the recipe and portion it into glass containers, making weeknight dinners feel special without any extra effort.

• Marinate the chicken up to 24 hours in advance for maximum flavor penetration
• The sauce freezes beautifully for up to 3 months, just add fresh cream when reheating
• Reheat gently over low heat to prevent the cream from separating

Save

There is something deeply satisfying about making a dish that seems so impressive but comes from such humble ingredients. Hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but 2–4 hours yields the most tender and flavorful results. Overnight marinating works exceptionally well if time permits.

→ Can I make this less spicy?

Absolutely—simply omit the chili powder entirely and reduce the paprika. The creamy sauce naturally balances warmth, making it quite mild without these additions.

→ What can I substitute for heavy cream?

Coconut milk creates a lighter version with subtle tropical notes, while half-and-half offers a middle ground. Both maintain the luscious texture while reducing richness.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. The flavors often deepen overnight. Reheat gently over low heat, adding a splash of cream if the sauce thickens too much.

→ Can I cook this on a grill instead?

Grilling the marinated chicken adds lovely smoky char. Cook over medium-high heat for 6–8 minutes per side, then finish in the sauce as directed.