Dinner recipe
Chicken Tikka Masala Recipe
A practical, source-aware recipe for chicken tikka masala, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 6 garlic cloves, finely grated
- 4 tsp. finely grated peeled ginger
- 4 tsp. ground turmeric
- 2 tsp. garam masala
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1½ cups whole-milk yogurt (not Greek)
- 1 Tbsp. kosher salt
- 2 lb. skinless, boneless chicken breasts, halved lengthwise
- 3 Tbsp. ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- ¼ cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
- 1 28-oz. can whole peeled tomatoes, like San Marzano
- 2 cups heavy cream
- ¾ cup chopped cilantro, plus sprigs for garnish
- Steamed basmati rice (for serving)
Method
Step 1: Step 1 for Chicken Tikka Masala. 1Step 1
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Step 2: Step 2 for Chicken Tikka Masala. 2Step 2
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Step 3: Step 3 for Chicken Tikka Masala. 3Step 3
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Step 4: Step 4 for Chicken Tikka Masala. 4Step 4
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Step 5: Step 5 for Chicken Tikka Masala. 5Step 5
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Step 6: Step 6 for Chicken Tikka Masala. 6Step 6
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs. Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
Why this dish belongs here
The history behind the method
This dinner builds on the history of from jungle fowl to the world's most eaten meat, linking the dish to chicken’s longer story in food culture.