Description
This Easy Chicken Tikka Masala recipe combines tender, marinated chicken thighs grilled to perfection and simmered in a rich, creamy spiced tomato sauce. Featuring classic Indian spices like garam masala, cumin, and smoked paprika, this dish is served with fragrant Coconut Jasmine Rice and homemade naan, making for an authentic and hearty meal that’s perfect for any occasion.
Ingredients
Scale
Marinade
- 1/2 cup plain Greek yogurt (full fat)
- 4 large cloves garlic (smashed and minced, about 1.5 tablespoons)
- Juice of half lemon (about 1-2 tablespoons)
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 pinch freshly ground black pepper
- 1 and 1/2 pounds boneless skinless chicken thighs
- Vegetable oil (for grilling)
Sauce
- 1/4 cup butter (half stick)
- 1 yellow onion (chopped)
- 1 green bell pepper (stemmed, seeded, and chopped)
- 2 teaspoons kosher salt (use half amount if using table salt)
- 4 teaspoons garam masala
- 1 teaspoon chili powder
- 1 and 1/2 teaspoons smoked paprika
- 1/2 teaspoon fenugreek powder (optional)
- 4 cloves garlic (smashed and minced, about 1.5 tablespoons)
- 1 and 1/2 tablespoons fresh ginger (minced)
- 2 jalapenos (stemmed, seeded, and minced)
- 1 (15-ounce) can tomato sauce
- 1/2 cup heavy cream (or more to taste)
- Cilantro (chopped, optional garnish)
To Serve
- Coconut Jasmine Rice
- Homemade Naan
Instructions
- Make the marinade: In a medium bowl, combine 1/2 cup plain Greek yogurt, 4 smashed and minced garlic cloves, juice from half a lemon, 1 teaspoon kosher salt, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, and freshly ground black pepper. Stir well, then add 1 and 1/2 pounds boneless skinless chicken thighs, rubbing to thoroughly coat the chicken with the marinade.
- Marinate the chicken: Let the chicken marinate on the counter for 15-30 minutes. For enhanced flavor, cover and refrigerate up to 48 hours. Before cooking, bring chicken to room temperature at least 15 minutes to ensure even cooking.
- Choose cooking method for chicken: Decide whether to grill the chicken or cook it on the stove top. If grilling, let the chicken continue marinating while preparing the sauce. Stove top cooking instructions are provided in the notes.
- Prepare vegetables: Chop 1 yellow onion and 1 green bell pepper.
- Make the sauce base: Heat a 12-inch skillet over medium heat. Add 1/4 cup butter and allow it to melt. Add the chopped onion and green bell pepper to the pan.
- Add spices to the sauce: Stir in 2 teaspoons kosher salt, 4 teaspoons garam masala, 1 teaspoon chili powder, 1 and 1/2 teaspoons smoked paprika, and 1/2 teaspoon fenugreek powder if available. Sauté the mixture for 5-10 minutes until the onions and peppers soften.
- Prepare remaining aromatics: Smash and mince 4 cloves of garlic, mince about 1 and 1/2 tablespoons fresh ginger, and finely dice 2 jalapenos after removing seeds and membranes.
- Add garlic, ginger, and jalapenos: Reduce heat to medium-low. Add the minced garlic, ginger, and jalapenos to the skillet. Sauté for 5-10 minutes until the mixture softens and begins to caramelize.
- Blend the sauce (option 1 – blender): Transfer the cooked onion, pepper, and spice mixture along with a 15-ounce can of tomato sauce to a blender. Blend with the lid on but vent cap off, covering the spout with a towel to allow steam to escape. Blend until smooth. Return the sauce to the skillet and stir in 1/2 cup heavy cream. Heat gently until warm.
- Blend the sauce (option 2 – immersion blender): Alternatively, add the 15-ounce can of tomato sauce and 1/2 cup heavy cream directly to the skillet. Tilt pan to pool the sauce and blend with an immersion blender in pulses until desired smoothness is reached, leaving some texture.
- Preheat grill: If grilling chicken, preheat the grill to high heat. Oil the grill grates by dipping a crumpled paper towel in vegetable oil and using tongs to rub it on. This prevents sticking.
- Grill the chicken: Remove chicken from marinade allowing excess to drip off. Place chicken thighs spaced apart on the hot grill. Close the lid and cook for 4-5 minutes. Flip the chicken and cook an additional 5-6 minutes. Chicken is done when the internal temperature registers 155°F. Remove before the temperature exceeds 160°F as chicken will continue to cook while resting.
- Rest the chicken: Transfer grilled chicken to a cutting board and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.
- Slice the chicken: Cut the chicken against the grain into bite-sized chunks.
- Combine chicken and sauce: Add the sliced chicken to the blended sauce in the skillet. Simmer on low heat for a couple of minutes to meld flavors together.
- Garnish and serve: Garnish the chicken tikka masala with chopped cilantro if desired. Serve hot alongside Coconut Jasmine Rice and homemade naan bread.
- Storage: Store leftovers covered in the refrigerator for 5-7 days. This dish also freezes well; freeze in an airtight container or ziplock bag. Thaw in the fridge and gently reheat on stovetop over low heat or in the microwave.
Notes
- If you prefer to cook chicken on the stove top, heat a skillet over medium-high heat with a bit of vegetable oil. Cook marinated chicken thighs for 4-6 minutes per side until internal temperature reaches 155°F.
- Fenugreek powder in the sauce is optional but adds authentic flavor.
- Use full-fat Greek yogurt for marinade to keep chicken tender and flavorful.
- To avoid burning while blending hot sauce, keep the blender vent open but cover spout with a towel.
- The internal temperature of cooked chicken should be about 155°F to 160°F; resting will carry it to safe consumption temperature.
- Adjust heavy cream amount to taste for desired sauce richness and creaminess.
- For a milder dish, reduce or omit jalapenos and cayenne pepper.
