Chicken Tikka Masala

The Curry That Ruined Takeout for Me

I will never forget the first time I made chicken tikka masala from scratch. The kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. That rich, creamy, warmly spiced tomato sauce wrapped around tender chunks of yogurt-marinated chicken is hands down one of the greatest dishes on the planet. And once you realize you can make it at home with results that rival your favorite Indian restaurant, there is truly no going back.

This does take a little more time than some of my weeknight recipes because of the marinating step, but I promise you that every single minute of patience pays off in the final bowl.

The Yogurt Marinade That Does the Heavy Lifting

Cut 2 pounds of chicken breast into bite-sized chunks and toss them into a large bowl. Mix together 1 cup of plain yogurt, 2 tablespoons of garam masala, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of paprika, a squeeze of lemon juice, salt, and 1 tablespoon of minced ginger. Pour this over the chicken and mix until every piece is thoroughly coated.

Cover and refrigerate for at least one hour. Overnight is even better if you can swing it. The yogurt tenderizes the meat while the spices penetrate deep into every fiber. This is not a step you can skip.

Searing for Char and Flavor

Heat a large skillet or grill pan over high heat with a drizzle of oil. Pull the chicken from the marinade, shaking off any excess. Cook in batches without crowding, searing for 2 to 3 minutes per side until you get those beautiful charred spots. Set the chicken aside on a plate.

The Masala Sauce

In a large deep pan, melt 2 tablespoons of butter over medium heat. Add 1 diced large onion and cook for 6 to 7 minutes until golden and soft. Add 4 minced garlic cloves and 1 tablespoon of grated ginger, stirring for one minute. Stir in 2 tablespoons of tomato paste, garam masala, cumin, coriander, and chili powder. Cook the spices for two minutes until they are fragrant and toasted. This step is called blooming the spices and it makes a massive difference.

Pour in a can of crushed tomatoes and simmer for 15 minutes, stirring occasionally, until the sauce thickens. Reduce the heat to low and stir in 1 cup of heavy cream. Add the seared chicken pieces and let everything simmer gently for another 10 minutes.

The Grand Finale

Finish with a handful of fresh cilantro and a squeeze of lemon. Serve over fluffy basmati rice or with warm naan bread for scooping up every drop of that incredible sauce. I always make extra rice because that sauce deserves to be soaked up completely.

Tina's Tips

• Marinate for at least one hour, overnight if possible. The longer the chicken sits in that yogurt mixture, the more tender and flavorful it becomes.
• Bloom your spices in the pan before adding liquid. Cooking spices in fat for a couple of minutes unlocks flavors that you simply cannot get by adding them to wet ingredients.
• Use full-fat yogurt for the marinade. Low-fat yogurt is thinner and does not cling to the chicken as well. The fat carries the spice flavor.
• Do not rush the onions. Golden, properly softened onions are the foundation of a great masala sauce. Translucent is not enough, you want color.
• This sauce freezes beautifully for up to 3 months. Make a double batch of just the sauce and freeze in portions for quick weeknight curries.