Chicken Tikka Masala
Yogurt-marinated chicken browned in a frying pan and finished in a tomato sauce with garam masala and cream. Allow at least 30 minutes for marinating.
- Original yieldYield
- 4 servings4 servings
- PrepPrep time
- CookCook time
- TotalTotal time
Includes at least 30 minutes marination time.
Published Updated
Original recipe: 4 servings
The story behind the recipe
Yogurt-marinated chicken meets a tomato-and-cream sauce in this home version of chicken tikka masala. Browning gives the thigh pieces some color before they finish in the sauce, and garam masala brings warm spice to both stages. The result is rich enough for the cream to be noticeable, with tomato and ginger still carrying through.
A restaurant dish with a public life
Chicken tikka masala reached an unusual table in 2002: the House of Lords. In a debate on multicultural Britain, Lord Ahmed recalled Robin Cook's description of it as a national dish the previous year. A restaurant favorite had become part of a discussion about cultural exchange and belonging.
Its appeal is easy to understand from the plate. Spiced chicken and a creamy tomato sauce offer warmth and richness in the same mouthful. This recipe takes a frying-pan route, with yogurt-marinated thigh pieces browned in the pan that will also make the sauce.
Read more about this recipe
Two places for the spices
Garam masala is a spice blend, so its exact flavor depends on the mixture you buy. It brings aromatic warmth rather than a fixed chili heat. The recipe divides it, along with garlic and ginger, between the marinade and the sauce. Each part of the dish gets seasoning of its own.
The two stages share one pan as well as the seasonings. Browned patches from the chicken become part of the tomato sauce, carrying some roasted flavor into a mixture softened by cream. That's a reason to give the chicken room: a crowded pan full of wet marinade makes browning harder.
Cream softens the tomato's sharpness without replacing it. Cilantro gives the finished sauce a fresh herbal edge, noticeable against the warm spices. Leave enough sauce around the chicken to collect with whatever you serve alongside; those spiced, creamy spoonfuls are a large part of the dinner's appeal.
Make it your wayOriginal: 4 servings
Original recipe: 4 servings
Ingredients
For 4 servings. Quantities are shown as written.
Source measurement convention: US customary. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 4 servings.
- Boneless skinless chicken thighs1.5 lb
- Plain yogurt1 cup
- Lemon juice2 tbsp
- Garlic, minced6 cloves
- Grated ginger1 tbsp
- Garam masala2 tbsp
- Vegetable oil2 tbsp
- Large onion, finely chopped1
- Crushed tomatoes28 oz
- Heavy cream1 cup
- Salt1 tsp
- Chopped cilantro1/4 cup
Measurement notes
- plain yogurt, heavy cream, chopped cilantro: US cup: 1 = 236.5882 ml (rounded).
- lemon juice, grated ginger, garam masala, vegetable oil: US tbsp: 1 = 14.7868 ml (rounded).
- salt: US tsp: 1 = 4.9289 ml (rounded).
Measurement notes
Original ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 cup plain yogurtUS cup: 1 = 236.5882 ml (rounded).
- 2 tablespoons lemon juiceUS tbsp: 1 = 14.7868 ml (rounded).
- 6 cloves garlic, minced
- 1 tablespoon grated gingerUS tbsp: 1 = 14.7868 ml (rounded).
- 2 tablespoons garam masalaUS tbsp: 1 = 14.7868 ml (rounded).
- 2 tablespoons vegetable oilUS tbsp: 1 = 14.7868 ml (rounded).
- 1 large onion, finely chopped
- 28 ounces crushed tomatoes
- 1 cup heavy creamUS cup: 1 = 236.5882 ml (rounded).
- 1 teaspoon saltUS tsp: 1 = 4.9289 ml (rounded).
- 1/4 cup chopped cilantroUS cup: 1 = 236.5882 ml (rounded).
Equipment
Food thermometer
Large heavy skillet or Dutch oven
Instructions
The Marinade
Cut the chicken
Cut the boneless skinless chicken thighs into bite-sized pieces.
Mix the marinade
In a bowl, mix the plain yogurt, lemon juice, half of the minced garlic, half of the grated ginger, and half of the garam masala.
Marinate the chicken
Add the chicken pieces, toss to coat well, and let it marinate for at least 30 minutes in the fridge.
The Sauce
Heat the skillet oil
Heat the vegetable oil in a large heavy skillet over medium heat.
Brown the chicken
Add the marinated chicken pieces, leaving most of the excess marinade behind, and cook until browned on all sides (it does not need to be fully cooked through yet).
Set the chicken aside
Remove the browned chicken from the pan and set it aside on a plate.
Cook the onion
In the same skillet, add the finely chopped onion and cook until soft and browned.
Add aromatics and spices
Stir in the remaining garlic, ginger, and garam masala, cooking for just a minute until it smells fragrant.
Add the tomatoes
Pour in the crushed tomatoes and bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
Simmer the sauce
Let the sauce simmer for about 15 minutes to thicken slightly.
Finishing the Dish
Add cream and chicken
Stir in the heavy cream, the salt, and the browned chicken pieces along with any resting juices.
Simmer and check chicken temperature
Simmer for another 10 minutes until the chicken reaches a safe internal temperature of 165 degrees F (74 degrees C) and the sauce is rich and creamy.
Garnish with cilantro
Garnish with chopped cilantro before serving.
Estimated calories 540 kcal
Nutrition portion: 1/4 of recipe · Original yield: 4 servings
Source & assumptions
Rough ingredient-based estimate per original serving (1/4 batch). Yogurt marinade retention uses a published yogurt/poultry pickup proxy; other sauce ingredients and pan juices are included. The proxy used different poultry and marinating conditions, so this is not measured or validated for this specific recipe.
Recipe notes
When adjusting quantities
Brown a larger quantity of chicken in batches rather than crowding the skillet. Cooking times do not multiply with the ingredient amounts.
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
The garlic, ginger and garam masala are divided between the marinade and sauce. Set aside the sauce portion before mixing the marinade.
Browning is only the first cooking stage. Check the chicken with a food thermometer at the end of simmering; the method specifies 165 degrees F (74 degrees C).
Storage
Refrigerate in shallow covered containers within 2 hours, or within 1 hour above 90 degrees F (32 degrees C). Keep at 40 degrees F (4 degrees C) or below and use within 3 to 4 days. Reheat to 165 degrees F (74 degrees C).
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Sources and attribution
Recipe details
- Course or meal
- Main courseDinner
- Cuisine
- Indian
- Cooking method
- Stovetop
- Main ingredient
- Chicken
- Browse category
- Main Dishes