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Restaurant-Style Chicken Tikka Masala

Kathleen R. Coffey
A restaurant-style Chicken Tikka Masala featuring tender, yogurt-marinated chicken cooked until lightly charred, then simmered in a creamy, spiced tomato sauce.
It’s rich, aromatic, and customizable—pair it with rice, naan, or vegetable sides for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 3 hours
Total Time 4 hours
Course Main Dish
Cuisine Indian
Servings 4

Equipment

  • 1 Non-Stick Frying Pan
  • 1 Medium pot or deep skillet with lid
  • 1 Immersion hand blender
  • 3 Mixing bowls (small, medium, large)
  • 1 Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons set

Ingredients
  

For Chicken Marinade:

  • 600 g 1.2 lb boneless, skinless chicken thighs, cut into 3 cm cubes
  • 120 ml 1/2 cup full-fat plain yogurt
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika sweet or smoky
  • 1 tbsp vegetable oil
  • 1/8 tsp cayenne pepper optional
  • Pinch of black pepper
  • 2 tsp lemon juice

For Cooking Chicken:

  • 1 –2 tbsp vegetable oil

Curry Sauce Spices:

  • 2 tsp turmeric powder
  • 1 tbsp garam masala
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/8 tsp cardamom powder
  • 1/8 tsp cayenne pepper

For Curry Sauce:

  • 3 tbsp vegetable oil
  • 30 g 2 tbsp unsalted butter or ghee
  • 1 medium onion finely chopped
  • 1 tsp salt
  • 2 tbsp fresh ginger grated
  • 6 cloves garlic crushed or grated
  • 1 tbsp paprika not smoked
  • 400 ml 1 2/3 cups tomato passata
  • 400 ml 1 2/3 cups water
  • 100 ml 1/3 cup + 1 tbsp cream
  • 1 tsp sugar
  • 50 g 3 tbsp unsalted butter or ghee (for finishing)

For Serving:

  • Steamed basmati rice or naan bread

Instructions
 

  • Prepare the Marinade Base: In a large mixing bowl, combine the yogurt, minced garlic, grated ginger, garam masala, salt, cumin, coriander, paprika, vegetable oil, cayenne pepper (if using), black pepper, and lemon juice.
    Use a whisk or spoon to mix thoroughly until the spices are evenly distributed and the yogurt takes on a rich, aromatic color.
    This mixture forms the flavor foundation for your chicken.
  • Marinate the Chicken: Add the chicken thigh cubes to the prepared marinade, ensuring every piece is coated generously.
    Using clean hands or tongs, turn and massage the chicken in the marinade for even coverage.
    Cover the bowl with plastic wrap (cling film) and refrigerate for at least 3 hours, but preferably overnight.
    This resting time allows the yogurt to tenderize the chicken while the spices deeply infuse their flavors.
  • Sear and Char the Chicken: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat until it begins to shimmer and almost smoke.
    Arrange half of the marinated chicken pieces in a single layer, avoiding overcrowding so they sear rather than steam.
    Let them cook undisturbed for about 2 minutes until the underside develops a golden-brown char.
    Flip each piece with tongs and sear the other side until lightly charred.
    At this stage, the chicken may not be fully cooked inside—this is fine.
    Transfer to a plate and repeat with the remaining chicken, adding extra oil if needed.
    Discard any burnt bits left in the pan to prevent bitterness in the sauce.
  • Begin the Curry Sauce Base: In a clean medium-sized pot or deep skillet, reduce the heat to medium-high.
    Add the vegetable oil and butter (or ghee) for the sauce.
    Once melted and sizzling, add the chopped onion, grated ginger, and salt. Sauté, stirring frequently, until the onions turn soft and translucent, about 5–7 minutes.
    You’ll know it’s ready when the ginger starts to develop a golden hue and a sweet aroma fills the kitchen.
  • Infuse with Garlic and Paprika: Reduce the heat to medium. Stir in the crushed garlic and paprika, cooking for 2 minutes while stirring constantly to prevent burning.
    This stage blooms the spices, intensifying their flavor and blending them beautifully into the onion mixture.
  • Add Curry Spice Blend: Sprinkle in the turmeric, garam masala, ground coriander, cumin, cardamom powder, and cayenne pepper.
    Continue stirring for another 2 minutes, letting the spices toast lightly in the butter and oil.
    This step is crucial—it unlocks their oils, resulting in a richer, more complex flavor in the final sauce.
  • Build the Tomato Base: Pour in the tomato passata and water. Stir well to combine, ensuring no spice clumps remain.
    Bring the mixture to a gentle simmer, then reduce the heat to low and cover with a lid.
    Allow it to cook slowly for 15 minutes, stirring occasionally to prevent sticking. During this time, the tomatoes mellow in acidity while absorbing the spice blend.
  • Blend for a Velvety Texture: Remove the pot from heat. Carefully transfer the sauce to a heat-safe bowl (or tilt the pot if using an immersion blender). Blend until perfectly smooth and creamy.
    This step transforms the sauce into a luxurious, restaurant-style consistency. Return the blended sauce to the pot over low heat.
  • Enrich and Finish the Sauce: Stir in the cream, sugar, and final portion of butter (or ghee).
    Let the butter melt completely into the sauce, then taste and adjust seasoning if needed. At this point, the sauce should be silky, rich, and fragrant.
  • Combine Chicken and Sauce: Add the seared chicken pieces, along with any juices from the plate, into the sauce.
    Gently stir to coat the chicken completely. Simmer for 5–7 minutes over low heat until the chicken is fully cooked and tender.
    If you want an extra burst of spice and aroma, sprinkle a small pinch of garam masala just before serving.
  • Serve and Enjoy: Ladle the Chicken Tikka Masala over warm basmati rice or alongside fluffy naan bread.
    Garnish with fresh coriander leaves for brightness. Serve immediately while hot, allowing the rich aromas to greet your guests before the first bite.

Notes

  • Use boneless, skinless chicken thighs for juicy, tender results; avoid chicken breast as it dries out during high-heat cooking.
  • Marinate the chicken for at least 3 hours, preferably overnight, to deepen flavor and tenderize the meat.
  • Blending the curry sauce is essential to achieve a smooth, silky texture characteristic of authentic Chicken Tikka Masala.
  • Avoid overcrowding the pan when searing chicken to ensure proper charring instead of steaming.
  • Use neutral oils with a high smoke point (vegetable, canola, grapeseed) rather than olive oil to prevent off-flavors.
  • Don’t skip the final pinch of garam masala at the end—it freshens and brightens the dish.
  • The sauce is intentionally rich and saucy, perfect for soaking into rice or naan.
  • Leftover curry stores well in the fridge for up to 3 days and freezes for up to 3 months.
  • When reheating, add a splash of water or cream to loosen the sauce and maintain creaminess.