Chicken Tikka Masala

Yogurt-marinated chicken broiled until charred at the edges, then simmered in a creamy, spiced tomato sauce. Serves 4 with rice and naan.

Low-carbHigh-protein

Chicken tikka masala in a creamy orange tomato sauce with basmati rice and naan
  • Prep 20 min
  • Cook 35 min
  • Total 2 hr 15 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Chicken tikka masala is the restaurant favorite: pieces of chicken marinated in yogurt and spices, charred under a hot broiler, then finished in a smooth tomato sauce enriched with cream.

Marinate the chicken for at least an hour, or overnight, for the most tender, flavorful result.

Ingredients

Chicken and marinade

  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 3/4 cup plain whole-milk yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 3 cloves garlic, grated
  • 1 tablespoon grated fresh ginger

Sauce

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can tomato sauce
  • 3/4 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped cilantro

For serving

  • Basmati rice and naan, for serving

New to an ingredient? See Garam masala, Turmeric in our kitchen glossary.

Instructions

  1. Marinate. Mix the yogurt, lemon juice, garam masala, cumin, paprika, salt, garlic and ginger. Stir in the chicken, cover and refrigerate at least 1 hour or up to 24 hours.
  2. Broil. Heat the broiler with a rack 6 inches from the heat. Spread the chicken on a foil-lined baking sheet, shaking off excess marinade, and broil 10 to 12 minutes, turning once, until charred at the edges. It will finish cooking in the sauce.
  3. Make the sauce. Melt the butter in a large skillet over medium heat. Cook the onion 6 to 8 minutes until golden, add the garlic and ginger for 1 minute, then the garam masala, cumin, coriander, paprika, turmeric and cayenne for 30 seconds.
  4. Simmer. Add the tomato sauce and simmer 10 minutes. Stir in the cream, sugar and salt.
  5. Finish. Add the chicken and simmer 5 minutes, until it reaches 165°F. Sprinkle with cilantro and serve with rice and naan.

Nutrition per serving (estimated)

590Calories
15 gCarbohydrates
3 gFiber
12 gNet carbs
47 gProtein
39 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Low-carbHigh-protein

Tips

  • Thighs stay juicier than breasts under the broiler.
  • For more heat, add a minced green chile with the garlic.

Questions about this recipe

What is the difference between tikka masala and butter chicken?
Tikka masala has a tomato-forward, more heavily spiced sauce; butter chicken is milder and richer with butter.
Can I make it ahead?
Yes. The finished dish keeps 3 days in the refrigerator and tastes even better reheated.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Indian recipes

All indian recipes | Indian Recipes | All recipes | Cooking guide and safe temperatures