Best Ever Restaurant Style Chicken Tikka Masala (2024)

For the Chicken

• ▢ 2 large boneless, skinless chicken breasts approximately 1-1 ½ pounds

For the Marinade

• ▢ 1 cup plain full-fat yogurt see Notes
• ▢ 1 teaspoon turmeric
• ▢ 2 teaspoons garam masala
• ▢ 1 tablespoon fresh lemon juice juice from approximately half of one lemon
• ▢ 2 teaspoons freshly cracked black pepper
• ▢ ¼ teaspoon dried ginger

For the Sauce

• ▢ 4 tablespoons ghee ¼ cup
• ▢ 1 medium white onion diced
• ▢ 1-2 medium serrano chiles minced, see Notes
• ▢ 5 cloves garlic minced
• ▢ 1 ½ tablespoons grated fresh ginger
• ▢ 3 ½ teaspoons garam masala
• ▢ 1 teaspoon paprika or deggi mirch powder for more vibrant color
• ▢ 1 15-ounce can tomato sauce
• ▢ 1 medium green bell pepper core and seeds removed, pepper sliced into strips
• ▢ 1 tablespoon dried fenugreek leaves
• ▢ salt to taste
• ▢ 2 cups heavy cream at room temperature, see Notes

Serving Suggestions (All Optional)

• ▢ prepared basmati rice see Notes
• ▢ warmed naan
• ▢ finely chopped fresh cilantro

For the Chicken

• Place chicken breasts on cutting board. Use sharp knife to trim chicken as needed, then cut chicken into bite-sized pieces. Set aside.

• Add yogurt, turmeric, garam masala, lemon juice, pepper, and dried ginger to large bowl. Stir well to fully combine ingredients, then add chicken to bowl. Toss or gently stir to fully coat chicken pieces in yogurt marinade.

• Once chicken is completely coated, cover bowl with lid or plastic wrap and place bowl in refrigerator. Marinate chicken 1 hour minimum, and no more than 8 hours.

  

For the Chicken Tikka Masala

• Heat large skillet over medium heat. When pan is hot, add ghee and continue heating skillet until ghee is completely melted. Swirl and tilt skillet occasionally to distribute ghee across surface.

• When ghee is melted, add minced onion to skillet. Sauté onions, stirring occasionally, approximately 5 minutes or until softened.

  

• Add serrano chiles, minced garlic, and grated fresh ginger to skillet and immediately reduce heat under pan to medium-low. Sauté ingredients, stirring occasionally, 20 minutes or until mixture develops rich toffee color. Note: if mixture begins to dry or stick, stir in 2 to 3 drops of water as needed.

• Once desired color is achieved, add garam masala and paprika. Stir well and cook 2 to 3 minutes or until fragrant. Note: continue adding water if needed to reduce drying or sticking.

• When ingredients are fragrant, add tomato sauce to skillet and stir well until sauce is fully incorporated. Once incorporated, remove skillet from heat and let mixture cool slightly.

• While mixture cools, preheat broiler on high, with oven rack positioned approximately 10 to 12 inches below heating element. Fit wire baking rack onto baking sheet, then place marinated chicken pieces on top of baking rack.

• Place baking sheet under preheated broiler. Broil chicken, stopping to flip chicken periodically, 6 to 8 minutes or until chicken reaches 160° Fahrenheit internally. Once chicken reaches target temperature, remove baking sheet from oven and set aside.

  

• While chicken cooks, carefully transfer slightly-cooled sauce mixture to blender. Blend mixture until completely smooth. See Notes below for tips on how to safely blend hot liquids.

• Once smooth, return mixture to skillet and add bell pepper, fenugreek leaves, and salt. Stir to incorporate, then simmer sauce over medium-low heat 30 minutes, or until sauce is thick and very paste-like.

  

• Remove skillet from heat and let cool slightly, then add heavy cream. Stir until cream is incorporated and mixture is very smooth, then return skillet to heat.

  

• Taste sauce and adjust seasonings as desired. When satisfied with flavors, add chicken to skillet and gently stir until chicken is fully incorporated and coated in sauce.

  

• Simmer dish only until chicken is warmed through. Divide prepared basmati rice between serving bowls, then top rice with chicken tikka masala. Garnish dish with finely chopped cilantro and serve warm with naan if desired.

• Serrano Chiles: For amild heat, use 1 serrano chile with the seeds removed. For amediumheat, use 1 serrano chile, including seeds. For a hot heat, use 2 serrano chiles, including seeds.
• Make it Paleo/Whole30: Use a compliant non-dairy yogurt (like unsweetened Kite Hill). Replace the heavy cream with 2 cups coconut cream or cashew cream. Serve over steamed cauliflower rice, not basmati rice.

Tips for Blending Hot Liquids

• Fill blender no more than halfway. Work in multiple batches if needed depending on size of blender and amount of sauce.
• Make sure sauce is cooled slightly before blending.
• Before blending, remove center cap from blender lid. Cover hole in lid with dish towel to keep pressure from building up inside blender. Hold lid down while blending and keep hole in lid covered.