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Chicken Tikka Masala

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A creamy, warmly spiced chicken curry that’s both weeknight-friendly and comforting enough for guests.

Ingredients

Scale
  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 cup plain yogurt (full-fat preferred)
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon turmeric
  • Salt, to taste
  • 2 tablespoons cooking oil (vegetable oil, canola, or ghee)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (15 oz) tomato sauce
  • 1 cup heavy cream
  • Fresh cilantro, chopped, for garnish
  • Basmati rice or naan, for serving

Instructions

  1. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and a good pinch of salt.
  2. Add cubed chicken to the marinade and mix until evenly covered. Refrigerate for at least 1 hour or overnight.
  3. Warm 2 tablespoons of oil in a large skillet over medium heat.
  4. Add chopped onion and cook, stirring occasionally, until golden brown (about 8–10 minutes).
  5. Stir in minced garlic and ginger. Cook for about 1 minute until fragrant.
  6. Add the marinated chicken to the pan and cook until lightly browned and mostly cooked through (5–7 minutes).
  7. Pour in the canned tomato sauce and bring to a gentle simmer. Cook uncovered for about 15 minutes.
  8. Lower the heat and gently stir in the heavy cream. Simmer for another 3–5 minutes. Taste and adjust salt.
  9. Remove from heat, sprinkle with chopped cilantro, and let the curry rest a minute before serving.

Notes

For dairy-free: swap yogurt for a nondairy yogurt and heavy cream for full-fat coconut milk.

Find it online: https://www.recipeflo.com/chicken-tikka-masala/