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-proteinFreezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 35 min
  • Total 2 hr 15 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Intermediate

Updated

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Chicken tikka masala in a creamy orange tomato sauce with basmati rice and naan

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.

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

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Thighs stay juicier than breasts under the broiler.
  • For more heat, add a minced green chile with the garlic.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat gently on the stove, stirring, until hot through.

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

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