Restaurant-Style Chicken Tikka Masala

Ingredients

• 1.75 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup plain whole milk Greek yogurt
• 2 tablespoons lemon juice
• 6 cloves garlic, finely grated (divided)
• 2 inches fresh ginger, finely grated (divided)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon Kashmiri chili powder (or 2 tsp paprika + 1/2 tsp cayenne)
• 1.5 teaspoons ground turmeric (divided)
• 2 teaspoons garam masala (divided)
• 1.5 teaspoons kosher salt (divided)
• 3 tablespoons unsalted butter (or ghee)
• 1 large yellow onion, finely minced
• 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand
• 1 cup heavy whipping cream
• 1 tablespoon dried fenugreek leaves (kasoori methi), lightly crushed
• 1/4 cup chopped fresh cilantro (coriander), for garnish

• 800g boneless skinless chicken thighs, cut into 4cm pieces
• 120g plain Greek yogurt
• 30ml fresh lemon juice
• 6 garlic cloves, grated
• 5cm fresh ginger root, grated
• 7g ground cumin
• 7g ground coriander
• 8g Kashmiri chili powder (or sweet paprika with a pinch of cayenne)
• 4g ground turmeric
• 5g garam masala
• 9g kosher salt
• 45g butter or ghee
• 1 large brown onion, finely chopped
• 800g canned whole plum tomatoes, crushed
• 240ml double cream
• 3g dried fenugreek leaves (kasoori methi)
• 15g fresh coriander leaves, chopped

Instructions

1. Marinate the Chicken

   In a medium bowl, combine Greek yogurt, lemon juice, half of the grated garlic, half of the ginger, 1.5 teaspoons cumin, 1.5 teaspoons coriander, 1.5 teaspoons chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and 1 teaspoon salt. Add chicken pieces and toss until coated. Marinate for at least 30 minutes (or refrigerate up to 12 hours).

   Visual Cue Chicken should be thickly coated in an aromatic orange-red marinade.

2. Broil the Chicken Tikka

   Adjust oven rack to the top position (about 5 inches from heating element) and preheat broiler to high. Line a large rimmed baking sheet with aluminum foil and set an oven-safe wire rack on top. Arrange chicken pieces in a single layer. Broil for 10 to 12 minutes, flipping halfway, until edges are charred and chicken is cooked through.

   Visual Cue Charred blistered black edges across the surface mimicking tandoor cooking.

3. Build the Masala Sauce

   While chicken broils, melt butter in a large deep skillet or Dutch oven over medium heat. Add finely minced onion and cook for 8 to 10 minutes until deeply golden brown. Add remaining garlic, ginger, remaining cumin, coriander, chili powder, and turmeric. Cook, stirring constantly, for 1 minute until fragrant.

   Texture Cue Onions will soften into a jammy spiced paste.

4. Simmer the Tomatoes

   Pour in the hand-crushed tomatoes with their juices and remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until tomatoes break down and the sauce thickens and oil begins to separate slightly.

   Visual Cue Sauce darkens from bright red to a deep brick red.

5. Finish with Cream and Fenugreek

   Stir in the heavy cream and remaining 1 teaspoon garam masala. Rub dried fenugreek leaves between your palms into the sauce. Simmer gently for 3 minutes until smooth and silky.

   Texture Cue Sauce becomes luscious, creamy, and uniform vibrant orange.

6. Combine Chicken & Rest

   Transfer the charred broiled chicken and any resting juices into the simmering sauce. Simmer together for 3 to 4 minutes to marry flavors. Garnish with fresh chopped cilantro and serve with hot basmati rice and garlic naan.

   Texture Cue Tender chicken enveloped in hot spiced gravy.