Chicken Tikka Masala

Ingredients

• 4 boneless chicken breasts (Cubed)
• salt (To taste; for the chicken marinade)
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp tikka masala (For the marinade)
• 1 tsp garam masala
• 1 tsp turmeric
• 0.25 cup plain yogurt
• 0.5 lemon juice (Juice of half a lemon)
• 2 tbsp oil (For cooking the gravy and chicken as needed)
• 3.5 green chilies (Use 3–4, chopped)
• 1 medium onion (Chopped)
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 2 tbsp tikka masala (For the gravy)
• 0.25 cup butter or ghee (Use either butter or ghee)
• 0.25 cup heavy cream
• salt (To taste; for the gravy)
• water (A splash, only if the sauce needs loosening)
• fresh cilantro (For garnish; amount to taste)

Steps

1. 1

   Place the cubed chicken in a large bowl. Add the salt, red chili powder, coriander powder, cumin powder, 1 tablespoon tikka masala, garam masala, turmeric, yogurt, and lemon juice. Toss thoroughly until every piece is evenly coated.

2. 2

   Cover the bowl and marinate the chicken for at least 30 minutes in the refrigerator. If time permits, a longer marinade will improve the flavor and tenderness.

3. 3

   Heat a large skillet or sauté pan over medium-high heat. Add enough of the oil to lightly coat the pan, then arrange the marinated chicken in a single layer, working in batches if necessary.

4. 4

   Pan-fry the chicken until lightly charred on the outside and approximately 70% cooked inside, turning the pieces so they brown evenly. Transfer the chicken to a plate and set aside; it will finish cooking in the gravy.

5. 5

   Using the same pan, add the remaining oil if needed and heat it over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5–7 minutes.

6. 6

   Add the ginger-garlic paste and chopped green chilies. Sauté for 1–2 minutes, stirring frequently, until fragrant and the raw aroma of the paste has cooked away.

7. 7

   Add the tomato purée and 2 tablespoons of tikka masala. Stir to combine, then cook for 8–10 minutes, stirring occasionally, until the masala deepens in color and thickens.

8. 8

   For a restaurant-style texture, carefully transfer the cooked sauce to a blender and blend until smooth. This step is optional. If blending hot sauce, vent the blender lid and cover it with a kitchen towel to prevent pressure buildup.

9. 9

   Return the blended sauce to the pan. Add the butter or ghee and stir until melted and fully incorporated.

10. 10

    Add the partially cooked chicken and any accumulated juices to the sauce. Stir until the pieces are thoroughly coated, then simmer for a few minutes until the chicken is cooked through and reaches 165°F/74°C internally. Add a splash of water if the sauce is too thick.

11. 11

    Pour in the heavy cream and stir gently so the sauce stays smooth. Simmer briefly until the curry is silky, rich, and heated through; do not boil vigorously after adding the cream.

12. 12

    Taste the curry and adjust the gravy seasoning with salt as needed. Garnish with fresh cilantro and serve hot with naan, roti, or basmati rice.

Notes

The creator recommends blending the sauce for a smooth, restaurant-style texture, but it may be left rustic. Serve with warm naan, roti, or fluffy basmati rice. Refrigerate leftovers promptly and use within 3–4 days; reheat gently to avoid separating the cream sauce.

Nutrition per serving

• main
• curry
• Indian-inspired
• chicken
• comfort food
• stovetop
• restaurant-style
• high-protein