Save to Pinterest The first time I attempted Chicken Tikka Masala, I was terrified of burning my spices. My apartment filled with this incredible aroma that had my neighbor knocking on my door, asking what restaurant I'd ordered from. That smell of toasted cumin and coriander hitting hot butter? It's become my favorite welcome home.
I served this at a small dinner party last winter, watching friends hover around the stove, dipping naan into the simmering sauce before I'd even finished plating. One friend admitted she'd never liked Indian food until that night. Now she requests this for every gathering, and I always keep double the ingredients in my pantry.
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Ingredients
- Chicken thighs or breasts: Thighs stay juicier through the high heat broiling but both work wonderfully
- Greek yogurt: The enzymes tenderize the meat while creating that signature creamy tang
- Garam masala: This warm spice blend is the heart of the dish, so use fresh if possible
- Heavy cream: Creates that luxurious restaurant-style sauce, though coconut milk works for dairy-free
- Tomato sauce: The foundation that ties all the spices together into something cohesive
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Instructions
- Marinate the chicken:
- Whisk together your yogurt and spices until it becomes this beautiful golden paste, then coat every piece of chicken thoroughly. Let it sit for at least 30 minutes, though the flavor develops beautifully overnight.
- Broil until charred:
- Get those chicken pieces under your broiler until they develop these gorgeous charred spots. That slight char is what gives the final dish its authentic tandoor flavor.
- Build the sauce base:
- Melt your butter with oil, sauté your onion until golden, then add garlic and ginger until your kitchen smells absolutely incredible.
- Bloom the spices:
- Add all your ground spices and let them toast for just 30 seconds, watching closely as they release their oils and become fragrant.
- Simmer the tomatoes:
- Pour in your tomato sauce with sugar and let it bubble gently for 10 minutes, stirring occasionally as it deepens into a rich red.
- Add the cream:
- Stir in your heavy cream and watch as the sauce transforms into this silky, orange-hued masterpiece. Let it thicken for about 5 minutes.
- Combine everything:
- Add your charred chicken pieces into that luscious sauce and let them finish cooking together for about 10 minutes.
- Garnish and serve:
- Scatter fresh cilantro over the top and serve immediately while everyone is already reaching for their bowls.
Save to Pinterest This dish has become my go-to for comfort, the kind of meal that makes even a Tuesday evening feel like a celebration. There's something magical about watching people's eyes light up when they take that first bite, the way the familiar flavors feel like a warm embrace.
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Making It Ahead
The sauce actually improves overnight as the spices continue to meld together. I often make a double batch and freeze half for those nights when cooking feels impossible but takeout won't do.
Perfect Pairings
Basmati rice is classic, but I've discovered that serving this over cauliflower rice creates the most unexpected and delicious light version. Don't skip the naan for mopping up every last drop of sauce.
Spice Adjustments
The heat level in this dish is entirely up to your preference. Start with less chili powder, taste as you go, and remember that the cream will mellow things out considerably.
- Try adding a pinch of cinnamon to the sauce for unexpected warmth
- A squeeze of fresh lemon right before serving brightens everything
- Leftovers reheat beautifully and taste even better the next day
Save to Pinterest There's something deeply satisfying about making this dish at home, knowing you've created something that rivals your favorite restaurant. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken thighs stay juicier than breasts, but both work well when cut into 1-inch pieces and properly marinated.
- → Can I make this dairy-free?
Yes, substitute coconut milk or coconut cream for both the yogurt marinade and heavy cream in the sauce for a delicious dairy-free version.
- → How spicy is this dish?
The base version offers mild to medium heat. Adjust spice levels by adding more or less chili powder, or include fresh diced chilies for extra kick.
- → Can I prepare this ahead?
The sauce actually improves after sitting in the refrigerator overnight. Make it up to 2 days ahead and reheat gently before serving.
- → What should I serve with it?
Steamed basmati rice or warm naan bread are traditional accompaniments. Roasted cauliflower or cucumber raita make excellent sides.
