Chicken Tikka Masala

Description

One of the most beloved dishes in Indian-influenced cuisine worldwide—chicken "tikka" (meaning chunk), marinated in yogurt and spices, seared until charred at the edges, then swirled into a fragrant sauce built from tomatoes, cream, garam masala, ginger-garlic paste, and dried fenugreek leaves.

Ingredients

For the Marinade

• 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch chunks
• ¾ cup plain Greek yogurt or hung curd (dahi)
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika (or Kashmiri chili for color)
• ½ tsp ground turmeric
• ½ tsp cayenne pepper (adjust to heat preference)
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp salt

For the Masala Sauce

• 3 tbsp ghee or unsalted butter
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 1 tbsp garam masala
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric powder
• ¼ tsp cayenne or chili flakes (to taste)
• ¾ cup heavy cream
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed between palms
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the chicken: In a large bowl, whisk together the yogurt, lemon juice, garam masala, cumin, paprika, turmeric, cayenne, garlic, ginger, and salt until smooth. Add the chicken pieces and toss until completely coated. Cover and refrigerate for at least 30 minutes (ideally several hours).
2. Cook the tikka: Heat a grill pan or cast-iron skillet over high heat with 1 tbsp oil. Shake off excess marinade from the chicken, then sear in batches about 4–5 minutes per side until nicely charred at the edges and cooked through (165°F internal). Alternatively, broil under very high heat for 8–10 minutes, turning once. Transfer to a plate.
3. Build the sauce: In a large pan or Dutch oven, heat ghee and oil over medium heat. Add the chopped onion and cook 5–7 minutes until golden. Lower the heat slightly, add minced garlic and grated ginger, and sauté 1 minute until fragrant.
4. Layer the spices: Stir in the tomato paste and cook 2 minutes until it darkens slightly. Then add garam masala, cumin, coriander, turmeric, and cayenne—fry the spices for 30 seconds to bloom them, stirring constantly so they don't burn.
5. Simmer tomatoes: Pour in the crushed tomatoes and stir well. Season with salt. Reduce heat to medium-low and simmer uncovered for 12–15 minutes until the sauce thickens and oil begins to separate at the edges—the sign of a properly cooked masala.
6. Enrich with cream: Stir in the heavy cream and bring just to a gentle bubble—do not boil vigorously after adding cream or it may split. Simmer 2–3 more minutes.
7. Combine: Add the cooked chicken tikka pieces to the sauce and stir gently to coat everything evenly. Sprinkle the crushed kasuri methi (dried fenugreek) over the top and stir once. Let sit covered off heat for 5 minutes before serving.
8. Serve: Garnish with fresh cilantro and a swirl of cream if desired. Serve hot with basmati rice and warm naan bread.

Notes

• Kasuri methi (dried fenugreek) is the secret to restaurant-style Chicken Tikka Masala—it adds a subtle bitterness and aroma you can't replicate otherwise. Look for it at Indian grocery stores or online; it keeps indefinitely in an airtight jar.
• The sauce should be thick but pourable, not watery. If too thin, simmer longer uncovered. If too thick, add ¼ cup warm water or cream to loosen.
• For deeper flavor, make the sauce ahead and let it rest for a day before finishing with cream and chicken—the flavors deepen significantly.