There’s something deeply comforting about a rich, creamy bowl of chicken tikka masala—the smoky, spiced chicken swimming in a velvety tomato sauce that clings to every bite. It’s the kind of dish that feels indulgent but is surprisingly doable at home, no restaurant required.

This version balances bold spices with a smooth, slightly sweet creaminess, and it’s designed for real kitchens

What will you need?

• chicken thighs, cut into 1-inch cubes
• Greek yogurt
• ginger paste
• garlic paste
• garam masala
• cumin
• chili powder
• turmeric
• salt
• avocado oil
• unsalted butter
• red onion, diced
• cashews
• whole peeled tomatoes
• sugar
• fenugreek, optional
• heavy cream
• Naan, warmed for serving
• Basmati rice, for serving
• Fresh cilantro, chopped for serving

How to make it

To a large bowl add the yogurt, ginger paste, garlic paste, garam masala, cumin, chili powder, turmeric, and salt. Mix to combine. Add in the chicken and massage in the marinade until fully coated. Cover and place in the fridge for at least 1 hour and up to overnight.

Preheat a large skillet over medium-high and add the avocado oil. Once the oil starts to smoke add in the marinated chicken and sear until it gets some color and charred in some spots. About 5-7 minutes. Remove the chicken from the skillet and lower the heat to medium and add in the butter. Once melted add in the red onion, ginger paste, and garlic paste. Cook for 3 minutes then add in the cashews. Cook for 1 minute then pour in the tomatoes. Simmer for 3 minutes, then add to a blender and blend until smooth. Pour back into the skillet and mix in garam masala, cumin, chili powder, turmeric, salt, sugar, and 1 fenugreek.

Add the chicken back in and simmer for 5 minutes, then mix in the heavy cream.

Serve with naan and over rice and top with cilantro.

Chicken Tikka Masala

5 from 2 votes

Recipe by Zachary Rodriguez Course: MainCuisine: IndianDifficulty: intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 chicken thighs, cut into 1-inch cubes

• ½ cup Greek yogurt

• 1 tbsp ginger paste, divided

• 1 tbsp garlic paste, divided

• 1 1/2 tsp garam masala, divided

• 1 tsp cumin, divided

• 1 tsp chili powder, divided

• 1 tsp turmeric, divided

• 2 tsp salt, divided

• 2 tbsp avocado oil

• 2 tbsp unsalted butter

• ½ red onion, diced

• ¼ cup cashews

• 1 ½ cups whole peeled tomatoes

• ½ tbsp sugar

• 1 tbsp fenugreek, optional

• 2 tbsp heavy cream

• naan, warmed for serving

• fresh cilantro, for serving

• Basmati rice for serving

Directions

• To a large bowl add the yogurt, ½ tbsp ginger paste, ½ tbsp garlic paste, 1 tsp garam masala, ½ tsp cumin, ½ tsp chili powder, ½ tsp turmeric, and 1 tsp salt. Mix to combine. Add in the chicken and massage in the marinade until fully coated. Cover and place in the fridge for at least 1 hour and up to overnight.
• Preheat a large skillet over medium-high and add the avocado oil. Once the oil starts to smoke add in the marinated chicken and sear until it gets some color and charred in some spots. About 5-7 minutes. Remove the chicken from the skillet and lower the heat to medium and add in the butter. Once melted add in the red onion, ½ tbsp ginger paste, and ½ tbsp garlic paste. Cook for 3 minutes then add in the cashews. Cook for 1 minute then pour in the tomatoes. Simmer for 3 minutes, then add to a blender and blend until smooth. Pour back into the skillet and mix in ½ tsp garam masala, ½ tsp cumin, ½ tsp chili powder, ½ tsp turmeric, 1 tsp salt, ½ tsp sugar, and 1 tbsp fenugreek.
• Add the chicken back in and simmer for 5 minutes, then mix in the heavy cream.
• Serve with naan and over rice and top with cilantro.