Chicken Tikka Masala

Tender chicken thighs marinated in yogurt and warm spices, then seared and simmered in a creamy tomato sauce that's bold yet balanced. The garam masala and ginger create that signature depth of flavor, while the Kashmiri chili adds gentle heat without overpowering. Perfect for a weeknight dinner that feels fancy enough for company.

Ingredients

28 oz (800g) boneless and skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

1 1/2 tbsp minced garlic

1 tbsp ginger

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp Kashmiri chili (or 1/2 tsp ground red chili powder)

1 tsp salt

2 tbsp vegetable or canola oil

2 tbsp butter

2 small onions (or 1 large onion), finely diced

1 1/2 tbsp garlic, finely grated

1 tbsp ginger, finely grated

1 1/2 tsp garam masala

1 1/2 tsp ground cumin

1 tsp turmeric powder

1 tsp ground coriander

14 oz (400g) tomato puree (tomato sauce/passata)

1 tsp Kashmiri chili (optional, for color and flavor)

1 tsp ground red chili powder (adjust to taste)

1 tsp salt

1 1/4 cups heavy cream (or evaporated milk for lower calories)

1 tsp brown sugar

1/4 cup water, if needed

4 tbsp fresh cilantro, for garnish

Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, stirring occasionally.

Pour in the tomato puree, chili powders, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red color.

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce if needed.

Garnish with cilantro and serve with hot garlic butter rice and fresh homemade naan bread.