# Chicken Tikka Masala

Charred, spiced chicken in a rich, velvety tomato-cream sauce. The kind of curry that earns a permanent spot in the weeknight rotation.

_Dinner · British-Indian_

Prep: 25 min · Cook: 40 min · Total: 65 min · Yields: 4 servings

## Ingredients

- 1 ½ lb boneless skinless chicken thighs (cut into 2-inch pieces)
- 1 cup plain whole-milk yogurt
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder (or mild paprika for less heat)
- 1 tsp fine salt
- 2 tbsp neutral oil (divided)
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp tomato paste
- 1 can crushed tomatoes (28 oz)
- 1 tsp sugar
- 1 cup heavy cream
- 2 tbsp unsalted butter
- ¼ cup fresh cilantro (roughly chopped, for serving)

## Instructions

1. Combine the 1 cup yogurt, 1.5 tsp garam masala, 1 tsp cumin, 1 tsp turmeric, 1 tsp Kashmiri chili powder, and 1 tsp salt in a large bowl. Add the 1.5 lb chicken thighs and toss until fully coated. Marinate for at least 30 minutes at room temperature, or up to 8 hours refrigerated.
2. Set an oven rack 6 inches from the broiler and preheat the broiler to high. Arrange the marinated chicken in a single layer on a foil-lined baking sheet.
3. Broil the chicken for 10–12 minutes, flipping once halfway, until deeply charred in spots and just cooked through. Set aside — do not discard the juices on the pan.
4. While the chicken broils, heat 2 tbsp neutral oil in a large, deep skillet or Dutch oven over medium heat. Add the 1 medium yellow onion and cook, stirring occasionally, for 8–10 minutes until soft and golden.
5. Add the 4 cloves garlic and 1 tbsp fresh ginger to the onion. Cook for 2 minutes, stirring constantly, until fragrant.
6. Push the aromatics to the side and add the 1 tbsp tomato paste directly to the bare pan. Let it fry undisturbed for 1 minute until it darkens slightly, then stir it into the onion mixture.
7. Pour in the 28 oz crushed tomatoes and add the 1 tsp sugar. Stir to combine, scraping up any browned bits. Simmer over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges.
8. Use an immersion blender to blend the sauce until smooth directly in the pan, or carefully transfer to a blender in batches. Return the sauce to the skillet over low heat.
9. Stir in the 1 cup heavy cream and 2 tbsp unsalted butter. Simmer gently for 5 minutes until the sauce is silky and a deep rust-orange color.
10. Cut the broiled chicken into bite-sized pieces if needed and add them to the sauce along with any resting juices from the baking sheet. Simmer for 5 minutes to let the chicken absorb the sauce.
11. Taste and adjust salt. Serve over basmati rice or with naan, topped with the 0.25 cup fresh cilantro.

## Tip

> Frying the tomato paste dry in the pan for a full minute before adding the tomatoes drives off the raw, tinny edge and builds a deeper, more complex base for the sauce — don't skip it.

Tags: weeknight, comfort-food, one-pan, spiced

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Canonical: https://just-recipes.io/recipes/chicken-tikka-masala