Entree: United Kingdom – चिकन टिक्का मसाला ➤ Chicken Tikka Masāla (Chicken tikka in spiced tomato-cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 2 tsp (8 g) garam masala, divided
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1 tsp (5 g) salt, divided
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped
- 1 can (14 oz (400 g)) crushed tomatoes
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 g) butter
- 1/2 cup (120 ml) water or chicken stock
- 2 tbsp (8 g) chopped fresh cilantro, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 2 tsp (8 g) garam masala, divided
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1 tsp (5 g) salt, divided
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 g) butter
- 1/2 cup (120 ml) water or chicken stock
- 2 tbsp (8 g) chopped fresh cilantro, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: In a bowl, combine yogurt, lemon juice, half the garlic, half the ginger, 1 tsp (5 ml) garam masala, cumin, coriander, paprika, and 1/2 tsp (2.5 ml) salt; add chicken pieces, toss to coat, and marinate at least 1 hour or overnight.
2. Step 2: Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat; cook marinated chicken in batches until browned and nearly cooked through; remove and set aside.
3. Step 3: In the same skillet, add remaining oil and butter; sauté chopped onion until golden, about 8–10 minutes; add remaining garlic and ginger and cook 1 minute.
4. Step 4: Stir in crushed tomatoes, remaining garam masala, and remaining salt; simmer 10 minutes, then add water or stock and simmer until slightly reduced.
5. Step 5: Return chicken to the pan, stir in heavy cream, and simmer gently 8–10 minutes until sauce thickens and chicken is cooked through; adjust seasoning.
6. Step 6: Garnish with chopped cilantro and serve with rice or naan.

1. Step 1: In a bowl, combine yogurt, lemon juice, half the garlic, half the ginger, 1 tsp garam masala, cumin, coriander, paprika, and 1/2 tsp salt; add chicken pieces, toss to coat, and marinate at least 1 hour or overnight.
2. Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat; cook marinated chicken in batches until browned and nearly cooked through; remove and set aside.
3. Step 3: In the same skillet, add remaining oil and butter; sauté chopped onion until golden, about 8–10 minutes; add remaining garlic and ginger and cook 1 minute.
4. Step 4: Stir in crushed tomatoes, remaining garam masala, and remaining salt; simmer 10 minutes, then add water or stock and simmer until slightly reduced.
5. Step 5: Return chicken to the pan, stir in heavy cream, and simmer gently 8–10 minutes until sauce thickens and chicken is cooked through; adjust seasoning.
6. Step 6: Garnish with chopped cilantro and serve with rice or naan.