← Back to the recipe

Print: Weeknight Chicken Tikka Masala

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Chicken Tikka Masala · Stovetop

Weeknight Chicken Tikka Masala

Yogurt-marinated chicken gets charred under the broiler, then simmered in a creamy, gently spiced tomato sauce. Every spice is a regular grocery-store jar.

Scan for the recipe
Prep
20 min
Cook
45 min
Total
1 hr 35 min
Serves
6
Level
Medium

Ingredients

Marinade

  • ¾ cup plain yogurt, whole-milk
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 3 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces

Sauce

  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper, or more to taste
  • 1 can crushed tomatoes, 28 oz
  • 1 tsp sugar
  • 1 tsp kosher salt
  • ¾ cup heavy cream

To serve

  • fresh cilantro, chopped (optional)
  • cooked basmati rice or naan

Cook to 165°F inside (check with a thermometer).

Steps

  1. In a large bowl, stir together all the marinade ingredients except the chicken.
  2. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  3. In a Dutch oven over medium heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and golden.
  4. Add the garlic, ginger and tomato paste and stir until the paste darkens a shade.
  5. Add all the sauce spices and stir constantly until fragrant.
  6. Pour in the crushed tomatoes, then stir in the sugar and salt.
  7. Bring to a bubble, turn the heat to low, set the lid ajar and simmer, stirring now and then.
  8. While the sauce simmers, move an oven rack 6 inches below the broiler and heat the broiler to high. Line a sheet pan with foil and set a wire rack on it.
  9. Lift the chicken out of the marinade, letting the extra drip off, and spread it on the rack in one layer. Throw away the leftover marinade and wash your hands.
  10. Broil until the chicken is charred in spots.
  11. Turn the pieces with tongs and broil until the second side is spotty and browned. It doesn't need to be cooked through yet.
  12. Stir the cream into the sauce, then add the chicken and any juices from the pan.
  13. Simmer gently, uncovered, until the largest piece of chicken reads 165°F (74°C) on an instant-read thermometer.
  14. Taste and add salt or cayenne if you like. Sprinkle with cilantro and serve with rice or naan.

Tip: Whole-milk yogurt clings and chars better than nonfat. Greek yogurt works; thin it with 2 tablespoons of water.

Tip: For a dairy-free sauce, swap the butter for oil and the cream for full-fat coconut milk. The marinade still needs yogurt or a dairy-free yogurt.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, adding a splash of water if thick.

Make ahead: Marinate the chicken the night before, or make the whole dish 2 days ahead; it tastes even better.

Estimated nutrition per serving: 430 calories · protein 35 g · carbohydrates 19 g · fiber 5 g · sugars 11 g · fat 25 g (saturated 12 g) · sodium 1,000 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 25 of 25 ingredients.