Inspired by ChefExtract

Classic Chicken Tikka Masala

Name: Classic Chicken Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 800g boneless skinless chicken thighs, cut into bite-sized pieces; 1 cup (240g) plain whole-milk Greek yogurt; 2 tbsp fresh lemon juice; 6 cloves garlic, finely minced; 2-inch piece fresh ginger, finely grated; 2 tbsp garam masala, divided; 1 tsp ground turmeric; 2 tsp Kashmiri chili powder or smoked paprika; 2 tbsp ghee or neutral vegetable oil; 1 large yellow onion, finely diced; 1 can (400g) finely crushed tomatoes; 1/2 cup (120ml) heavy cream; Fresh cilantro leaves and warm naan bread for serving

Serves 4 servingsPrep 20 minCook 30 min

Ingredients

800g boneless skinless chicken thighs, cut into bite-sized pieces
1 cup (240g) plain whole-milk Greek yogurt
2 tbsp fresh lemon juice
6 cloves garlic, finely minced
2-inch piece fresh ginger, finely grated
2 tbsp garam masala, divided
1 tsp ground turmeric
2 tsp Kashmiri chili powder or smoked paprika
2 tbsp ghee or neutral vegetable oil
1 large yellow onion, finely diced
1 can (400g) finely crushed tomatoes
1/2 cup (120ml) heavy cream
Fresh cilantro leaves and warm naan bread for serving

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Instructions

1
In a medium bowl, combine yogurt, lemon juice, half the minced garlic, half the grated ginger, 1 tablespoon garam masala, turmeric, and 1 teaspoon chili powder. Add chicken pieces and toss until evenly coated. Marinate for at least 20 minutes.
2
Thread the marinated chicken onto skewers or spread evenly on a foil-lined baking sheet. High-broil in the oven for 10–12 minutes until lightly charred on the edges; set aside.
3
Heat ghee or oil in a large, deep skillet over medium heat. Add the diced onion and cook for 8 minutes until golden brown and soft.
4
Add the remaining garlic, ginger, 1 tablespoon garam masala, and 1 teaspoon chili powder. Stir continuously for 1–2 minutes until fragrant.
5
Pour in crushed tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
6
Reduce heat to low and stir in heavy cream until smooth. Add the charred chicken pieces along with any accumulated pan juices.
7
Simmer gently for 8–10 minutes until chicken is tender and thoroughly cooked. Garnish with fresh cilantro and serve with warm naan and basmati rice.

Notes

To achieve the signature smoky depth of traditional tandoori cooking indoors, char the chicken under a high oven broiler or in a searingly hot cast-iron pan before introducing it to the sauce. For a vegetarian variation, paneer or firm tofu works exceptionally well in place of chicken.

The Story Behind Chicken Tikka Masala

Chicken Tikka Masala stands as one of the most celebrated symbols of modern global gastronomy and is widely revered as a cornerstone of British-Asian culinary culture. Popular history attributes its creation to South Asian chefs working in Glasgow, Scotland, during the 1970s who adapted traditional spiced chicken tikka with a mild, creamy tomato sauce to suit local palates. The dish seamlessly bridges North Indian tandoori traditions with Western sauce-making techniques, illustrating how culinary migration transforms regional flavors into global icons.

Discover Classic Chicken Tikka Masala

Madhur Jaffrey

Madhur Jaffrey emphasizes blooming spices in hot fat to build an authentic foundation of flavor before adding liquid components. Her approach highlights the balance between yogurt marinades and acidic tomato bases to ensure succulent meat and balanced spice.