Chicken Tikka Masala

Quarantining in the kitchen part ??? For me, quarantining has meant cooking my favorites from different cuisines and sharing them with you! Maybe one day I will order something else when I go out for Indian, but chicken tikka masala has never led me astray. I love anything with a balance of tomato and cream and this dish delivers just that without an ounce of disappointment. Not to mention, it has the most beautiful myriad of spices like turmeric, coriander, and garam masala. It’s relatively easy, doesn’t require much cleanup, is even better as leftovers and goes perfectly with basmati rice and warm garlic naan. I hope you all love my take on this dish. ..Happy cooking!

Author: Zaza

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings


  • 6-8 boneless skinless chicken thighs

  • Basmati rice (2 cups)

  • Garlic naan


  • 2 tbsp minced garlic

  • 1 tbsp grated ginger

  • 1 ½ tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp turmeric

  • ½ medium red onion

  • 1 ½ cup tomato puree

  • 1 tsp chilli powder

  • 1 tsp salt

  • 1 ¼ cup heavy cream

  • 1 tsp brown sugar


  • 1 cup of plain greek yogurt

  • 2 tbsp lemon juice

  • 1 tbsp grated ginger

  • 2 tbsp minced garlic

  • 2 tsp garam masala

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • ½ tsp chili powder

  • 1 tsp cayenne powder

  • 1 tsp salt

  • 2 tsp paprika

1. Prep the chicken: Cut chicken thighs into 1-inch cubes and place in a medium bowl. Grate ginger, minced garlic, juice lemon, then add to chicken. Next, add garam masala, turmeric, cumin, chili powder, salt, paprika, and yogurt. Massage marinade into chicken and let chicken marinate for 10 minutes-1 hour.

2. Prep the sauce: Grate ginger, mince garlic, and finely dice onion. Place in a small bowl. Add seasonings to another small bowl. Next, add chili powder and salt to tomato puree and place in a separate small bowl or measuring cup.

3. Sear the chicken: Heat oil in a pan on medium-high heat. Once the oil is sizzling, sear chicken on each side until the exterior is golden, making sure that you don’t overcrowd the pan. Once the exterior is seared, add chicken to a bowl. (Chicken shouldn’t be cooked 100% through during this step).

4. Make the sauce: Lower the pan to medium heat and allow butter to melt. Use the spatula to pick up the chicken bits at the bottom of the pan. Next, add onions, ginger, and garlic and saute for about a minute, then add seasonings. After seasonings and aromatics are combined, add tomato puree mixture and stir for about a minute. Lower the pan to a simmer and allow puree mixture to cook for 15 minutes.

5. Finish off the sauce: Turn pan to medium heat and add heavy cream to pan. Add chicken and drippings into pan and cook for about 5 minutes or until chicken is tender. Finally, add brown sugar and stir. Garnish with cilantro and serve with basmati rice and toasted garlic naan.

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