Chicken Tikka Masala

Leslie Speed Dutton


This is so good! It is worth all of the work.

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

★★★★★ 1 vote
6 servings
1 Hr
Stove Top


6 clove
garlic, finely minced
4 tsp
fresh ginger root, finely grated
4 tsp
ground turmeric
2 tsp
garam masala
2 tsp
ground coriander
2 tsp
ground cumin
1 1/2 c
whole milk yogurt (not greek)
1 Tbsp
kosher salt
2 lb
skinless, boneless chicken breasts, halved lengthwise
3 tsp
ghee (clarified butter) or vegetable oil
1 small
onion, thinly sliced
1/2 tsp
crushed red pepper flakes
28 oz
can whole peeled tomatoes
2 c
heavy cream
3/4 c
chopped fresh cilantro, plus sprigs for garnish
steamed basmati rice (for serving)


1Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
2Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes
3Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
4Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minut
5Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes
6Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian