Entree: India – Delhi – चिकन टिक्का मसाला ➤ Chicken Tikka Masala (roasted marinated chicken 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 20 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

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

- 2 lb (900 g) boneless skinless chicken thighs, cut into 1–1½ inch (2.5–4 cm) pieces
- 1 cup (240 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 6 cloves (about 5/8 oz (18 g)) garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1½ tsp (5 g) garam masala
- 1 tsp (3 g) ground cumin
- 1 tsp (2 g) ground coriander
- ½ tsp (1.5 g) ground turmeric
- 1 tsp (2 g) Kashmiri or mild chili powder
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) ghee or unsalted butter
- 2 tbsp (30 ml) neutral oil
- 1 large onion, finely pureed (about 1½ cups (240 g))
- 1½ cups (360 g) tomato purée
- ¼ cup (25 g) ground blanched almonds or cashews
- 1¼ cups (300 ml) heavy cream
- 4 whole green cardamom pods, bruised
- 1 small stick cinnamon
- 2 cloves
- Pinch saffron soaked in 2 tbsp (30 ml) warm milk (optional)
- Fresh cilantro to garnish

Show original ingredient measurements

- 2 lb (900 g) boneless skinless chicken thighs, cut into 1–1½ inch (2.5–4 cm) pieces
- 1 cup (240 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 6 cloves (about 18 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1½ tsp (5 g) garam masala
- 1 tsp (3 g) ground cumin
- 1 tsp (2 g) ground coriander
- ½ tsp (1.5 g) ground turmeric
- 1 tsp (2 g) Kashmiri or mild chili powder
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) ghee or unsalted butter
- 2 tbsp (30 ml) neutral oil
- 1 large onion, finely pureed (about 1½ cups / 240 g)
- 1½ cups (360 g) tomato purée
- ¼ cup (25 g) ground blanched almonds or cashews
- 1¼ cups (300 ml) heavy cream
- 4 whole green cardamom pods, bruised
- 1 small stick cinnamon
- 2 cloves
- Pinch saffron soaked in 2 tbsp (30 ml) warm milk (optional)
- Fresh cilantro to garnish

Instructions

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

1. Step 1: Whisk yogurt, lemon juice, half the garlic, half the ginger, 1 tsp (5 ml) garam masala, cumin, coriander, turmeric, chili powder and salt. Toss chicken into marinade, cover and refrigerate at least 2 hours or overnight.
2. Step 2: Heat oil in a skillet or grill pan until very hot. Remove excess marinade and sear chicken pieces in batches until browned with slight charring; set aside.
3. Step 3: In a heavy pot, melt ghee and add bruised cardamom, cinnamon stick and cloves; fry briefly until aromatic. Add onion purée and sauté on medium heat until deeply golden, 10–12 minutes.
4. Step 4: Stir in tomato purée and cook 8–10 minutes until thick. Add ground nuts and ½ cup (120 ml) water, stir to incorporate and simmer 5 minutes.
5. Step 5: Add seared chicken and any collected juices to the sauce; simmer gently 8–10 minutes until chicken is cooked through.
6. Step 6: Lower heat and stir in heavy cream, remaining ½ tsp (2.5 ml) garam masala and saffron milk (if using). Simmer 2–3 minutes; remove whole spices.
7. Step 7: Finish with a knob of butter or a drizzle of cream, garnish with cilantro and serve with cumin rice or lachha paratha.

1. Step 1: Whisk yogurt, lemon juice, half the garlic, half the ginger, 1 tsp garam masala, cumin, coriander, turmeric, chili powder and salt. Toss chicken into marinade, cover and refrigerate at least 2 hours or overnight.
2. Step 2: Heat oil in a skillet or grill pan until very hot. Remove excess marinade and sear chicken pieces in batches until browned with slight charring; set aside.
3. Step 3: In a heavy pot, melt ghee and add bruised cardamom, cinnamon stick and cloves; fry briefly until aromatic. Add onion purée and sauté on medium heat until deeply golden, 10–12 minutes.
4. Step 4: Stir in tomato purée and cook 8–10 minutes until thick. Add ground nuts and ½ cup (120 ml) water, stir to incorporate and simmer 5 minutes.
5. Step 5: Add seared chicken and any collected juices to the sauce; simmer gently 8–10 minutes until chicken is cooked through.
6. Step 6: Lower heat and stir in heavy cream, remaining ½ tsp garam masala and saffron milk (if using). Simmer 2–3 minutes; remove whole spices.
7. Step 7: Finish with a knob of butter or a drizzle of cream, garnish with cilantro and serve with cumin rice or lachha paratha.