Chicken Thigh Tikka Masala
Cut used: Thigh chicken →
Prep
20 min (plus marinating)
Cook
35 min
Total
55 min (plus marinating)
Using boneless chicken thighs instead of breast for tikka masala keeps the meat moist through both the initial char and the subsequent simmer in sauce, since thighs are far more forgiving of extended cooking times. A yogurt-based marinade tenderizes the meat and helps the warm spice blend cling, while the sauce itself layers tomatoes, cream, and garam masala into a rich, restaurant-style gravy.
What Ingredients Do You Need?
- 2 lbs Boneless, skinless chicken thighs, cut into chunks
- 1 cup Plain yogurt
- 2 tbsp Lemon juice
- 1 tbsp, divided Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 6 cloves, divided Garlic, minced
- 1 tbsp, divided Fresh ginger, grated
- 3 tbsp Butter
- 1 large Onion, finely chopped
- 1 (28 oz) can Crushed tomatoes
- 1/2 cup Heavy cream
- to taste Salt
- for garnish Fresh cilantro, chopped
How Do You Make Chicken Thigh Tikka Masala?
- 1
Marinate the chicken
Combine chicken with yogurt, lemon juice, half the garam masala, cumin, coriander, paprika, half the garlic, and half the ginger. Marinate at least 1 hour, or up to overnight.
- 2
Sear the chicken
Working in batches, sear the marinated chicken in a hot skillet or under a broiler until charred at the edges and mostly cooked through, about 3-4 minutes per side. Set aside.
- 3
Build the sauce base
In the same pan, melt butter and sauté the onion until soft and golden, about 6-8 minutes.
- 4
Add aromatics and spices
Stir in the remaining garlic, ginger, and garam masala, cooking for 1 minute until fragrant.
- 5
Simmer the tomatoes
Add crushed tomatoes and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- 6
Finish with cream
Stir in the heavy cream and simmer for another 3-4 minutes until smooth and rich.
- 7
Return the chicken
Add the seared chicken back to the sauce and simmer for 5-8 minutes until it reaches at least 165°F and is fully cooked through.
- 8
Garnish and serve
Season with salt to taste, garnish with fresh cilantro, and serve with rice or naan.
What Are the Pro Tips for This Recipe?
- 💡 Charring the chicken before simmering adds a smoky depth that a straight braise won't achieve.
- 💡 Boneless thighs stand up to the double cooking of searing and simmering far better than chicken breast.
- 💡 A pinch of sugar can balance the acidity of the tomatoes if the sauce tastes too sharp.
- 💡 Toast the garam masala briefly in the butter to bloom its flavor before adding liquids.
- 💡 The sauce and marinated chicken can both be made a day ahead for a faster weeknight assembly.
