Easy Chicken Tikka Masala

looking down on a metal tray with a serving of rice, naan, and tikka masala with a spoon.

5 from 1 vote

Chicken Tikka Masala is like the Spice Girls of food. Colorful, sassy, intense, and makes you really really wanna zigazig ah. There's a good reason it is THEE most popular item at every Indian restaurant in the US! Marinated, tender seared chicken, drowning in a rich and creamy sauce with just the right amount of kick. Serve it over basmati rice (or Coconut Jasmine Rice) with lots of fluffy Naan or Roti for dipping. Did I mention it's done in 45 minutes? I'm OBSESSED.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, European, Indian

Servings: servings

Calories: 318kcal

Author: The Food Charlatan

Ingredients

For the marinade:

1/2 cup plain Greek yogurt full fat
4 large cloves garlic smashed and minced (about 1.5 tablespoons)
half lemon juiced, 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 pepper
1 and 1/2 pounds boneless skinless chicken thighs
vegetable oil to grill the chicken

For the 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 the amount if you only have 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 ginger minced
2 jalapenos stemmed, seeded, and minced
1 (15-ounce) can tomato sauce
1/2 cup heavy cream or more to taste

To serve:

Cilantro chopped, optional
Coconut Jasmine Rice
Homemade Naan

Instructions

Make the marinade: In a medium bowl, add all the marinade ingredients: 1/2 cup plain yogurt, 4 cloves minced garlic, 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 a few grinds of freshly ground pepper. Stir it together and add in 1 and 1/2 pounds whole chicken thighs, rubbing to coat the chicken thoroughly.
Marinate the chicken: Let the chicken sit on the counter marinating for 15-30 minutes. Or if you are working ahead, cover and refrigerate for up to 48 hours. (Let it rest on the counter at least 15 minutes; super cold meat cooks uneven.)
Grill or stove top? At this point, choose whether you are grilling your chicken or cooking it on the stove top. Stove top instructions are in the notes. If you plan to grill the chicken, let it continue marinating while you make the sauce.
Prep veggies. Chop 1 onion. Chop the green bell pepper.
Make the sauce: Heat a 12 inch skillet over medium heat. Add 1/4 cup (half stick) butter to the pan and let it melt. Add the chopped onion and green bell pepper.
Add all the spices for the sauce: 2 teaspoons kosher salt, 4 teaspoons garam masala, 1 teaspoon chili powder, 1 and 1/2 teaspoons smoked paprika, and 1/2 teaspoon fenugreek, if you have it. Stir it into the onions and bell pepper and saute for 5-10 minutes.
Prep the remaining veggies. Smash and mince 4 cloves of garlic. Chop up a couple inches of ginger root until you have about 1 and 1/2 tablespoons. Cut 2 jalapenos in half lengthwise, and scrape out all the seeds and membranes. Dice finely.
After 5 minutes, when the onions and bell pepper are soft, add the chopped garlic, ginger, and jalapenos. Reduce meat to medium low. Sauté 5-10 minutes or until soft and starting to caramelize.
Option 1: Use a blender. Smart people will add one 15-ounce can of tomato sauce to a blender. Add the cooked onion, pepper, and spices mixture to the blender. Put on the lid but leave the vent cap off. Cover the spout with a kitchen towel (one you don't care about staining) to allow steam to escape while you blend. Don't burn your hand! Blend until smooth. Return the sauce to the skillet and add 1/2 cup heavy cream. Heat until warm.
Option 2: Immersion blender: Risk-takers who have immersion blenders can try my shady method of adding a 15-ounce can of tomato sauce AND 1/2 cup cream straight to the pan of onions. Tilt the pan all the way to the side so that it pools (enlist help if you can) and make sure the blender head is completely submerged. Blend in pulses until it's as smooth as you like. I didn't blend it smoothie-level-smooth, as you can see from the photos. Texture is A-ok.
If you are grilling, preheat your grill to high heat. Oil the grill grates so your chicken doesn't stick. I usually dip a crumpled paper towel in a bit of vegetable oil and rub it on, using tongs, see photos.
Grill the chicken: Let the marinade drip off the chicken a bit as you lift it out of the bowl. Add the chicken to the grill with plenty of space around each one. Close the lid and cook for 4-5 minutes, depending on how big the thighs are. Open the lid and carefully flip the chicken. Cook for another 5-6 minutes.
The chicken is done when an instant read thermometer reads 155° F when inserted into the thickest part of the chicken. The chicken might reach temperature before you get any nice grill marks, so sometimes I leave it on a little longer to get blackened marks. Don't let the internal temperature go much above 160°. The chicken will continue to rise in temperature even after you take it off the grill.
Remove the chicken to a cutting board and tent with foil. Let rest 5-10 minutes so the juices have a chance to reabsorb.
Slice the chicken against the grain into bite size chunks.
Add the chicken to the sauce after the sauce has been blended. Simmer on low for a couple minutes to let the flavors meld together.
Garnish with chopped cilantro. Serve with Coconut Jasmine Rice and Homemade Naan!! You are going to love it!
Storage: Keep leftovers covered in the fridge! They will keep 5-7 days. Chicken Tikka Masala freezes excellently! Store in a ziplock and freeze. Thaw in the fridge, then gently reheat in the microwave or on the stovetop on low heat.

Notes

To cook the chicken on the stove top: Cook the chicken before you make the sauce. Preheat a cast iron skillet (or any large skillet) over medium high heat for at least 2 minutes, until it's hot. Add 1 tablespoon vegetable oil and swirl to coat.

Use your hands to scrape the excess marinade off of the chicken.

Add the chicken thighs in a single layer without crowding the pan (cook in batches if necessary). Let cook for 2 minutes until lightly charred and no longer sticking to the pan. Turn and cook the other side until lightly charred, another 2 minutes. It's not necessary to cook the chicken completely at this point since it will continue to cook in the sauce. Leave the heat at medium high. Remove the chicken to a plate or cutting board and cover with foil. Let aside to cool slightly.

Continue with making the sauce in the same pan you cooked the chicken in. Blend the sauce according to instructions.

Cut the charred chicken into bite sized pieces against the grain and add to the sauce when it's ready. Continue simmering for a few minutes until the chicken is cooked through.

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