Chicken Tikka Masala Creamy (Printable)

Juicy chicken in creamy tomato sauce with bold spices and aromatic herbs. Perfect paired with naan or basmati rice.

# What You'll Need:

→ Chicken Marinade

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper, optional
10 - 1 teaspoon salt
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, grated

→ Masala Sauce

13 - 2 tablespoons vegetable oil or ghee
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tablespoon fresh ginger, grated
17 - 2 teaspoons ground cumin
18 - 2 teaspoons ground coriander
19 - 2 teaspoons garam masala
20 - 1 teaspoon paprika
21 - 1/2 teaspoon chili powder, optional
22 - 1 can (14 oz) crushed tomatoes
23 - 1/2 cup heavy cream
24 - 1/4 cup water
25 - 1 teaspoon sugar
26 - Salt, to taste
27 - Fresh cilantro, chopped, for garnish

# How to Make It:

01 - In a large mixing bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne pepper, salt, garlic, and ginger. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Thread chicken onto skewers or arrange on a parchment-lined baking sheet. Cook for 12 to 15 minutes until chicken is just cooked through and slightly charred at the edges. Set aside.
03 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and cook, stirring frequently, until golden brown, about 8 minutes.
04 - Add minced garlic and grated ginger to the skillet; sauté for 1 minute. Stir in ground cumin, coriander, garam masala, paprika, and chili powder. Cook, stirring constantly, until fragrant, about 1 minute.
05 - Pour in crushed tomatoes and add sugar and salt. Allow mixture to simmer gently for 10 minutes, stirring occasionally to develop depth of flavor.
06 - Stir in heavy cream and water. Simmer for an additional 5 minutes until the sauce thickens slightly.
07 - Add cooked chicken pieces and any accumulated juices to the pan. Simmer for 5 to 7 minutes, stirring gently, until chicken is heated through and flavors meld.
08 - Taste and adjust salt as needed. Garnish with chopped fresh cilantro. Serve hot with basmati rice or naan.

# Expert Hacks:

01 -
  • Uses basic pantry spices that bring a restaurant-level meal to your table
  • Perfectly tender chicken thanks to a quick yogurt marinade
  • Comes together in about an hour start to finish
  • Easily adjusted for spice preferences and dairy needs
02 -
  • High in protein and naturally gluten-free if you check your spice blends
  • Leftovers taste even better the next day after the flavors deepen overnight
  • Freezes beautifully for make-ahead meals
03 -
  • Toast the spices with onions until the oil looks shiny and red for the deepest flavor
  • Marinate the chicken as long as possible overnight is worth the wait
  • Choose full-fat yogurt and the best quality crushed tomatoes you can find for a silkier sauce
  • Let the sauce rest off heat for five minutes before serving to bring everything together
  • Never rush the onions let them cook to deep golden brown or you miss a layer of flavor

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