Chicken Tikka Masala

Ingredients

For the chicken

• 1 1/2 lb (about 700 g) boneless chicken thighs or breasts, cut into bite-size pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp salt

For the masala sauce

• 2 tbsp butter or ghee (or vegetable oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 1/2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder or cayenne (optional, to taste)
• 3/4 cup heavy cream or full fat coconut milk
• 1 tsp sugar (optional, to balance acidity)
• Salt, to taste
• Fresh cilantro, chopped, for serving

Instructions

1. Marinate: In a bowl, mix yogurt, lemon juice, garam masala, cumin, paprika, turmeric, garlic, ginger, and salt. Add chicken and coat well. Cover and refrigerate at least 30 minutes (or up to overnight).
2. Cook the chicken: Heat a large skillet over medium-high heat with a little oil. Cook the marinated chicken in batches until lightly charred and mostly cooked through, about 6–8 minutes. Transfer to a plate. (It will finish in the sauce.)
3. Start the sauce: In the same pan, melt butter over medium heat. Add onion and cook until soft and golden, about 8–10 minutes.
4. Stir in garlic and ginger; cook 1 minute. Add tomato paste and cook another minute.
5. Add crushed tomatoes, garam masala, cumin, paprika, and chili powder (if using). Simmer 8–10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
6. Finish: Stir in cream (or coconut milk) and sugar if using. Return the chicken and any juices to the pan. Simmer gently 8–10 minutes, until the chicken is cooked through and the sauce is silky. Season with salt.
7. Serve: Spoon over basmati or coconut rice, or with warm naan or chapati. Top with fresh cilantro.

Bree's Notes

Chicken tikka masala is my "company's coming but I still want comfort" dinner — the yogurt marinade keeps the chicken tender, and the sauce tastes like you simmered it all afternoon. Thighs stay juicier than breast if you're distracted. Coconut milk works beautifully if you want it dairy-lighter; cream makes it restaurant-rich. Leftovers reheat well the next day — the masala only gets better.