Quick Weeknights · Indian
Chicken Tikka Masala
I char the chicken in a tandoor before simmering it in a tomato and cream sauce finished with garam masala. This recipe follows the traditional techniques for a curry house classic.
Why This Works
Charring the marinated chicken in a screaming-hot pan replicates tandoor smokiness, while finishing in the cream sauce keeps it succulent.
The Upgrade
Finish with a teaspoon of dried fenugreek leaves (kasuri methi) crumbled between your palms — it adds an unmistakable restaurant aroma.
Chef's Secret
Michelin TechniqueAdd a whole cinnamon stick and 2 green cardamom pods to the simmering sauce; remove before serving — they infuse warmth without any trace of grit.
Ingredients
Total time including resting: 40 min
Directions
In a bowl, combine 3/4 cup yogurt, 1 tbsp garam masala, 1 tsp turmeric, 1 tbsp grated ginger, and 2 minced garlic cloves; this marinade tenderizes and flavors the chicken deeply.
2 minAdd 1 lb chicken thigh pieces and toss to coat; marinate for 15 minutes at room temperature. The lactic acid in yogurt tenderizes without toughening.
15 minHeat an 11-inch cast-iron skillet over high heat (425°F) until smoking; add the chicken in a single layer, working in two batches.
2 minChar the chicken for 2 minutes per side until darkly spotted with char — these blackened bits are the 'tandoor' flavor. Do not cook through; transfer to a plate.
4 minReduce heat to medium; add 3 tbsp butter to the pan and melt until foaming.
1 minAdd the remaining 1 minced garlic clove and stir for 30 seconds until fragrant but not colored.
1 minPour in 1 3/4 cups passata and scrape up the fond; add a cinnamon stick and 2 cardamom pods. Simmer for 8 minutes until the sauce thickens and darkens slightly.
8 minReduce heat to low; stir in 1/2 cup cream and the remaining 1 tbsp garam masala; simmer for 2 minutes until the sauce is glossy and coats the back of a spoon.
2 minReturn chicken (and any juices) to the sauce; simmer gently for 5 minutes until the chicken is cooked through (internal 160°F) and the sauce clings to the pieces.
5 minRemove cinnamon and cardamom; taste and season with 1 tsp kosher salt. Sprinkle with 1 tbsp cilantro and serve with basmati rice or naan.
1 minWine Pairing
Gewürztraminer
White Wine
The BottleDomaine Zind-Humbrecht Gewürztraminer
The aromatic, lychee-forward nose of Gewürztraminer tames the heat of the garam masala spices. Its slight residual sugar and fuller body stand up to the richness of the tomato-cream base.
Nutrition per Serving
580
calories
14g
carbs
40g
fat
36g
protein
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Cucumber Raita
Mix Greek yogurt with grated cucumber and mint for a cooling side that mellows the heat of the masala.
Ingredients
Directions
Place the grated cucumber in a clean kitchen towel and wring out all excess liquid to ensure a thick consistency.
In a chilled stainless steel mixing bowl, combine the Greek yogurt with the prepared cucumber.
Fold in the toasted ground cumin, kosher salt, and cayenne pepper until uniform.
Gently incorporate the fresh mint leaves.
Transfer to a service vessel and chill for 10 minutes to allow the flavors to marry.
Serve immediately alongside the Chicken Tikka Masala.
Side Dish
Warm Naan with Ghee
Brush store-bought naan with ghee and heat in a pan to serve as the perfect tool for scooping up the rich sauce.
Ingredients
Directions
Preheat a heavy-bottomed cast iron skillet over medium-high heat until hot.
Using a pastry brush, generously coat one side of each naan with melted ghee.
Place the naan, ghee-side down, into the hot skillet.
Sear for 60 to 90 seconds until the bread develops charred, blistered spots and turns golden.
Remove from the heat and lightly brush the second side with remaining ghee.
Garnish with sea salt and fresh cilantro, then serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Great recipe — took me about 10 minutes longer than listed but worth it.
Tastes like something you'd pay 30 dollars for at a restaurant.
Delicious! Doubling it next time because leftovers went fast.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
This Tikka Masala is going straight into my weekly rotation. So much flavor for so little effort.
Decent recipe. I think it needed a bit more salt, but the technique was interesting to learn.
Absolutely stunning. Looked like something from a restaurant and took me under 40 minutes.