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Chicken Tikka Masala
I made this on a whim last spring when I found myself staring at a package of chicken thighs in the fridge and wondering what to do with them. The house smelled like cumin and garlic by the time it was done, which is usually enough to make me forget what day it was.What keeps coming back for this is that it's forgiving — if you let the onions caramelize a little longer than planned, or skip the yogurt marinade on a rushed evening, it still turns out rich and satisfying. The sauce thickens naturally as it simmers, so I don't worry much about the consistency.I keep a jar of garam masala in my pantry specifically for this dish because it adds depth without any extra effort, and I usually double the recipe to freeze half. It reheats beautifully, which saves me when dinner needs to happen fast and I'm not feeling ambitious.
Ingredients
Method
- In a large bowl, toss the chicken pieces with the yogurt, 1 tablespoon garam masala, cumin, paprika, salt, garlic, and ginger until well coated. Let it sit while you prep everything else — at least 10 minutes, but ideally up to an hour in the fridge.
- Heat a large skillet or Dutch oven over medium-high heat with a drizzle of oil. Pat the chicken pieces dry with paper towels (this helps them brown rather than steam), then add them in batches so they don't crowd the pan. Cook for 3-4 minutes per side until golden and cooked through, about 165°F internal temperature. Remove to a plate and set aside.
- In the same pan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. The onions should be golden brown at the edges — this is where the flavor builds.
- Add the garlic, cumin, and turmeric to the pan and stir for 30 seconds until fragrant. Pour in the heavy cream followed by the tomato sauce, stirring to combine. Bring to a gentle simmer.
- Return the chicken (along with any juices) to the pan. Stir well so everything is coated in the sauce. Simmer uncovered for 10-15 minutes until the sauce has thickened and coats the back of a spoon — if you drag your finger through it, it should leave a clean line.
- Stir in the garam masala and season with salt and pepper to taste. The flavor should be rich but balanced; add another pinch of salt if needed since tomatoes can mellow out during cooking.
- Serve over basmati rice or with warm naan bread, garnished with fresh cilantro leaves. Enjoy immediately while hot.
Nutrition
Notes
If you're using chicken breast instead of thighs, don't overcook it — remove from the pan as soon as it reaches 165°F. Thighs are more forgiving and stay juicy longer in the sauce.
You can substitute coconut milk for some or all of the heavy cream if you prefer a lighter version, though the richness changes slightly. A splash of lemon juice at the end brightens everything up nicely.
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months — just thaw overnight before reheating gently on the stovetop or in the microwave with a splash of water to prevent drying out.
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