Chicken Tikka Masala
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chicken tikka masala marinates chicken overnight in yogurt, curry powder, garlic, and ginger, then grills or broils it at high heat to develop char on the surface before finishing in a sauce of tomato puree, garam masala, and heavy cream.
Read more
The lactic acid in yogurt gently breaks down surface proteins while acting as a vehicle to drive the spices deeper into the meat. Browning diced onion in butter, then cooking tomato puree with garam masala for at least fifteen minutes allows the sharp, raw edges of the spices to mellow and integrate fully, building a sauce base with genuine depth. Heavy cream added just before serving wraps the tomato acidity and chili heat in a smooth, rich body that unifies the dish. Overnight marination makes a substantial difference compared to a short soak, as the spices have time to penetrate to the center of each piece. Basmati rice or naan bread served alongside is standard, and dragging the bread through the sauce captures the full range of flavor in a single bite.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut the 600 g chicken breast into even bite-size pieces so they cook at the same rate.
Coat with 150 g yogurt, 2 tablespoons curry powder, garlic, and ginger, then marinate overnight or at least 30 minutes.
- 2Finish
Heat a pan or broiler very hot before adding the chicken.
Shake off excess marinade, arrange the pieces without crowding, and cook until the outside has browned char marks while the center is not yet fully finished.
- 3Control
Melt 2 tablespoons butter in a pot and add the diced onion.
Cook over medium heat until the moisture cooks off and the edges turn brown, stirring often so the onion sweetens without scorching.
- 4Season
Add the remaining garlic and ginger and cook only 30 seconds to 1 minute, just until fragrant.
As soon as the aroma rises, stir in 400 g tomato puree and 1 tablespoon garam masala.
- 5Control
Simmer the sauce on low heat for at least 15 minutes, stirring from the bottom so it does not catch.
It is ready when the surface moisture reduces, the color deepens, and the raw spice edge softens.
- 6Finish
Add the charred chicken to the sauce and simmer gently for 10 more minutes to finish cooking it through.
Lower the heat, stir in 150 ml heavy cream, and serve when the sauce looks smooth and coats the chicken.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Overnight yogurt marinade breaks down the protein before the chicken chars at high heat and finishes in tomato cream.
- Finish cue
- Lower the heat, stir in 150 ml heavy cream, and serve when the sauce looks smooth and coats the chicken.
- Storage and reheating
- Overnight marinating allows the spices to penetrate deeply for a much more flavorful result.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 10 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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