Restaurant-Style Chicken Tikka Masala
This isn't just a "curry in a pan." This is the real deal. We start with a 4-hour yogurt and spice marinade to tenderize the chicken, followed by a high-heat char to mimic a traditional clay tandoor. Finally, the chicken is simmered in a velvet-smooth, orange-hued sauce made from vine-ripened tomatoes, aromatics, and a touch of heavy cream. It’s smoky, creamy, and better than takeout.
Why You'll Love This Recipe
- The "Tandoori" Char: By broiling the chicken first, you get those smoky black edges that define authentic Tikka.
- Melt-in-your-mouth Meat: The acid in the yogurt breaks down the fibers, making the chicken incredibly tender.
- Balanced Spice: It’s aromatic and warm, but not "blow-your-head-off" spicy.
- Pantry Friendly: Uses spices you likely already have (Cumin, Coriander, Turmeric).
20 mins (+ 4 hrs marinating)
40 mins
5 hours
Written by: Paul C.
Recipe Type: Lunch / Dinner
Difficulty Level: Medium
Cuisine: Indian
Yield: 4 Servings
Ingredients
The Marinade (Step 1)
The Masala Sauce (Step 2)
Instructions
Marinate: Combine yogurt, lemon juice, and all marinade spices in a bowl. Add the chicken, coat thoroughly, and refrigerate for at least 4 hours (overnight is better).
The Char: Pre-heat your oven broiler to high. Thread the chicken onto skewers or lay them on a parchment-lined tray. Broil for 6–8 minutes per side until the edges are blackened and charred. Set aside. (The chicken doesn't need to be fully cooked through yet).
The Aromatics: In a large pan, melt the ghee over medium heat. Sauté the onions for 10 minutes until golden and soft. Add the ginger and garlic and cook for 1 minute until fragrant.
The Sauce Base: Add the tomato puree and the dry spices (Coriander, Chili, Garam Masala). Simmer for 10–15 minutes until the sauce thickens and the oil starts to separate at the edges.
The Merge: Stir in the heavy cream, sugar, and water. Bring to a gentle simmer. Add the charred chicken pieces (and any juices from the tray).
Simmer: Cook uncovered for 10 minutes to allow the chicken to finish cooking and the flavors to meld.
Serve: Garnish with fresh cilantro and a drizzle of cream.
You Must Know
Kashmiri Chili Powder is the secret to that iconic bright red-orange color without using food dye. It is very mild but incredibly vibrant. If you use regular Cayenne pepper instead, your curry will be way too hot!
Storage Tips
Fridge: Like all curries, this is better the next day. Lasts 3–4 days.
Freezer: Freezes well for up to 3 months. Reheat slowly on the stove.
Ingredient Substitutions
- Dairy-Free: Use Coconut Cream instead of heavy cream and yogurt.
- Vegetarian: Use Paneer cubes or roasted Cauliflower instead of chicken.
- Spice level: To make it "Hot," add 1/2 tsp of Cayenne or fresh Thai green chilies.
Serving Suggestions
Serve with Buttery Garlic Naan and Basmati Pilau Rice. A side of Mango Chutney or Cucumber Raita helps cut through the richness.
Success Stories
"I’ve tried ten different recipes, but the broiling step in this one made all the difference. It finally has that 'burnt' flavor from the Indian restaurants I love. 10/10." — Sarah, Manchester.
Pro Tips
- Don't overcrowding the pan: When broiling the chicken, give each piece space so they roast/char rather than steam.
- Sauté the onions: Don't rush the onions. They need to be very soft to create a smooth, sweet base for the tomatoes.
Recipe Tips & Advice
Breast meat dries out quickly under the broiler and in the sauce. Thighs stay juicy even after double cooking.
Tomatoes vary in acidity. Add another pinch of sugar or a knob of butter to mellow it out.
Recipe Summary
Yield: 4 Servings
Total Time: 5 Hours
Calories per serving: 480 kcal