# Chicken Tikka Masala

Chicken tikka masala is browned, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce. It is rich but balanced, and it is one of the most popular curries in the world.

This version is made in one pan with pantry spices. Brown the chicken first, build a sweet onion and tomato base, and finish with cream and garam masala for a restaurant-style sauce.

- Total time: 55 min (prep 20 min, cook 35 min)
- Serves: 4
- Per serving (estimated): 520 kcal, 40 g protein
- Cuisine: Indian. Category: Main course. Diet: high-protein, gluten-free.

## Ingredients

- 700 g boneless chicken thighs, cut into 3 cm pieces
- 2/3 cup plain yogurt
- 2 tsp garam masala, divided
- 2 tsp ground cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1 tsp kosher salt, plus more to taste
- 2 tbsp oil or ghee, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 can (400 g) crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp sugar
- Fresh cilantro, chopped, for serving

## Method

1. In a bowl, mix the yogurt, 1 tsp garam masala, cumin, turmeric, paprika and salt. Add the chicken and coat well. Marinate at least 30 minutes, or up to 8 hours in the fridge.
2. Heat 1 tbsp oil in a large deep skillet over medium-high heat. Cook the chicken in two batches, 3 to 4 minutes per side, until browned. Move to a plate; it will not be fully cooked.
3. Lower the heat to medium. Add the remaining 1 tbsp oil and the onion. Cook 6 to 8 minutes, stirring, until soft and golden.
4. Stir in the garlic, ginger and tomato paste. Cook 2 minutes until the paste turns brick red and smells sweet.
5. Add the crushed tomatoes and sugar. Simmer, stirring, 10 minutes until thickened and the oil begins to separate at the edges.
6. Return the chicken and any juices to the pan. Simmer 8 to 10 minutes on low until the chicken reaches 165°F (74°C) and the sauce coats a spoon.
7. Stir in the cream and the remaining 1 tsp garam masala. Warm for 2 minutes without boiling. Taste and add salt.
8. Top with cilantro and serve with basmati rice or naan.

## Why it works

- Yogurt in the marinade is mildly acidic and tenderizes the chicken without making it mushy.
- Browning the chicken first adds deep, roasted flavor that carries into the sauce.
- Cooking the onion until golden and the tomato paste until brick red builds sweetness and savory depth.
- Adding garam masala at the end keeps its fragrant aroma from cooking away.
- Cream is added off a hard boil so the sauce stays smooth and does not split.

## The science

- **Yogurt as a gentle tenderizer.** Yogurt is mildly acidic and contains calcium that helps gently loosen the surface proteins in chicken. Unlike a strong lemon marinade, it softens without making meat chalky, so the chicken stays juicy even after browning and simmering.
- **The masala base.** Slowly softening onion, then cooking garlic, ginger and tomato paste, drives off water and builds sweet, savory compounds. The sauce is ready when oil separates at the edges, a sign the water has cooked off and flavor is concentrated.
- **Garam masala goes in late.** The aromatic oils in garam masala are delicate and fade with long cooking. Stirring it in at the end preserves a bright, fragrant top note that the earlier spices cannot provide, so the finished sauce smells fresh.

## Tips

- Thighs stay more tender than breast in a simmered sauce.
- Do not rush the onion; golden onions make the sauce taste sweet and deep.
- Let the sauce rest 10 minutes off the heat; it thickens and tastes better.

## Mistakes to avoid

- Boiling the sauce after adding cream can make it split, so keep it at a gentle warm.
- Skipping the browning step gives a flat-tasting sauce, so sear the chicken first.
- Leaving out the salt at the end makes the sauce taste dull, so taste and adjust.

## Variations and swaps

- Add a handful of baby spinach at the end for greens.
- Use coconut milk instead of cream for a dairy-free version.
- Add 1 tsp chili flakes or a chopped green chili for more heat.
- Swap heavy cream for half-and-half for a lighter sauce, adding it off the heat.
- Swap chicken thighs for breast and cut the simmer to 6 to 8 minutes so it does not dry out.
- Swap ghee for oil for a richer, nuttier flavor.

## Storage

Refrigerate within 2 hours and keep 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove, adding a splash of water, until 165°F (74°C).

## FAQ

**What is chicken tikka masala?**

It is marinated, browned chicken simmered in a creamy tomato and spice sauce. The chicken is first cooked as tikka, then finished in a masala sauce, which makes it rich and mildly spiced.

**What is the difference between butter chicken and tikka masala?**

Butter chicken is milder and sweeter with a smoother, butter-rich sauce. Tikka masala is more tomato-forward and spiced, with a slightly more textured onion base.

**Can I use chicken breast for tikka masala?**

Yes, but thighs stay juicier. If using breast, cut it into larger chunks and simmer only 6 to 8 minutes so it does not dry out.

**Does chicken tikka masala need to marinate overnight?**

No. Thirty minutes helps flavor, and up to 8 hours is great. Longer than 24 hours can make the chicken mushy.

**How can I make tikka masala less spicy?**

Skip any chili and use sweet paprika. Cream and a pinch of sugar also soften heat, and serving with yogurt or rice helps balance it.

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Source: https://cookingscientist.com/recipes/chicken-tikka-masala (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846