Chicken Tikka Masala

Bold seasoning, tender results, anchored by chicken with a lift of yogurt. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Better than your favorite Indian restaurant — and you control the heat.
• The yogurt marinade gives unbelievably tender chicken.
• One-pot sauce after the broil step.
• Freezer-friendly for meal prep.
• Naturally gluten-free.

Ingredient Notes

• Full-fat Greek yogurt is essential — low-fat curdles in the sauce and won't tenderize.
• Kashmiri chili powder is mild but gives the signature red color without heat.
• Garam masala goes in at two stages: the marinade and the sauce, for layered flavor.

Ingredient Substitutions

• Coconut cream for dairy-free (use coconut yogurt in the marinade too).
• Chicken breast (pull at 162°F after broiling) if thighs aren't available.
• Fire-roasted diced tomatoes for extra smokiness.

Equipment Needed

• Mixing bowl for marinade
• Sheet pan
• Wire rack
• Heavy-bottomed Dutch oven or deep skillet

Prep Tips

• Start the marinade in the morning or the night before.
• Dice the onion finely — large pieces never fully break down into the sauce.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup yogurt, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 tsp cumin, 1 tsp paprika. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   In a bowl, whisk the yogurt, lemon juice, half the garlic, half the ginger, 1 teaspoon cumin, 1 teaspoon paprika, garam masala, and salt. Add the chicken, toss to coat, cover, and refrigerate at least 30 minutes (or overnight for the best flavor).

3. 3

   Set an oven rack 6 inches from the broiler and preheat the broiler to high. Arrange the marinated chicken on a wire rack over a foil-lined sheet pan. Broil for 8 minutes, flip, and broil 5–7 more minutes until the edges are charred and the chicken reaches 165°F. Set aside.

4. 4

   Melt the ghee in the Dutch oven over medium heat. Add the onion with a pinch of salt and cook 8–10 minutes, stirring often, until deeply golden — this caramelized base is the foundation of the sauce.

5. 5

   Add the remaining garlic, ginger, cumin, paprika (and Kashmiri chili if using); cook 1 minute until fragrant. Stir in the crushed tomatoes and sugar, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally, until the sauce darkens and the oil starts to separate around the edges.

6. 6

   Pour in the cream, return the broiled chicken with any pan juices, and simmer 5 more minutes until the sauce is silky and coats a spoon. Taste, adjust salt, and finish with cilantro. Serve over basmati rice with naan if you have it.

Artsi Pro Tips

• Marinate overnight if you can — the lactic acid in the yogurt tenderizes the chicken and deepens the flavor.
• The broiler step matters: charred edges are what makes 'tikka' different from a generic chicken curry.
• Bloom the spices in fat for 60 seconds. Toasted spices taste like a restaurant; raw spices taste sandy.

Common Mistakes

• Skipping the broil and just simmering raw chicken in the sauce — you lose the smoky charred flavor that defines the dish.
• Rushing the onion sauté. Pale onions equal pale, thin sauce.
• Adding cream to a screaming-hot pan, which can break the sauce. Reduce heat first.

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