Chicken Tikka Masala with Broiled Chicken
Not rated yet. Be the first.
Chicken charred at the edges, onions cooked down to deep gold, and a rich red sauce finished with cream. It tastes even better the next day, so tuck a container away before anyone sees.
The short version
Marinate chicken in yogurt and spices, broil on a rack until charred at the edges, then simmer in a sauce of deeply cooked onion, toasted spices and tomato. Finish with cream. About an hour, mostly hands-off, and better the next day.
What makes ours better
the tricks Nonna pretends she never taught me
-
Broil the chicken on a rack. The high heat chars the marinade the way a tandoor would, and that smokiness is what separates tikka masala from a plain curry. Save the drippings and stir them into the sauce.
-
Marinate with yogurt, lemon and spices. Yogurt tenderizes the chicken, and the spices get into the meat instead of sitting on top. A few hours is good and overnight is better.
-
Cook the onion until deep gold. It takes about 12 minutes, and it gives the sauce a sweet, rounded base so the tomato and spices don't taste sharp.
-
Add tomato paste and a little sugar. Paste adds depth and color, and a teaspoon or two of sugar tames the acidity of the canned tomato without making it sweet.
What you need
the cast, in order of appearance
- Boneless skinless chicken thighs2 pounds
- Plain whole-milk yogurt¾ cup
- Garlic1 tablespoon
- Fresh ginger1 tablespoon
- Garam masala1 teaspoon
- Tomato paste2 tablespoons
- Crushed tomatoes2½ cups
- Heavy cream¾ cup
Chicken and marinade
Sauce
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
-
Marinate the chicken
Stir the yogurt, lemon juice, oil, garlic, ginger, smoked paprika, cumin, garam masala and salt together in a large bowl. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours, or up to 24.
About 120 min. Cook mode has a timer for this step.
-
Heat the broiler
Set a rack 6 inches below the broiler and heat it on high. Line a rimmed baking sheet with foil and set a wire rack on top. Spread the chicken on the rack in one layer, wiping off big clumps of marinade.
-
Broil the chicken
Broil 10 to 12 minutes, turning the pieces once halfway, until the edges are charred in spots and the chicken is nearly cooked through. Leave the drippings on the foil to scrape into the sauce later.
Every broiler runs differently. Stay close for the last few minutes, since the char can go to burnt quickly.
About 10 min. Cook mode has a timer for this step.
-
Cook the onion
While the chicken broils, heat the ghee in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook, stirring often, 10 to 12 minutes, until deep golden. Add the garlic and ginger and stir for 1 minute.
About 12 min. Cook mode has a timer for this step.
-
Toast the spices
Stir in the coriander, cumin, sweet paprika, garam masala, turmeric and chili powder. Cook for 1 minute, until fragrant. Add the tomato paste and stir for 1 to 2 minutes, until it darkens slightly.
-
Simmer the sauce
Add the tomatoes, water, salt and sugar. Bring to a simmer, cover and cook over medium-low heat 15 minutes, stirring now and then, until the sauce thickens and the oil starts to pool at the edges. For a smoother sauce, blend it now with an immersion blender.
About 15 min. Cook mode has a timer for this step.
-
Add the chicken and cream
Stir in the cream, then add the chicken and any drippings from the foil. Simmer uncovered over low heat 8 to 10 minutes, until the chicken is tender and reads 165°F. Stir in the cilantro, taste, and add salt if needed. Serve with rice or naan.
About 8 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- No broiler? Sear the chicken in a hot, oiled skillet in two batches, 2 to 3 minutes per side. You'll lose a little smoke but keep the browning.
- Chicken breast works, but cut the pieces larger and cook them just to 165°F. Thighs forgive extra simmering.
- Smoked paprika stands in for the charcoal flavor. If you grill the chicken outdoors over hot coals instead, use sweet paprika.
- Tikka masala is a day-ahead dish. The flavors settle overnight. Reheat gently and stir in a splash of water.
- Storage. Fridge 4 days. Freezer 3 months, best frozen before the cream goes in. Reheat on the stove over low heat with a splash of water.
Questions, answered
the questions my cousins text me
What is chicken tikka masala made of?
Marinated, charred chicken pieces in a creamy tomato sauce built on onion, ginger, garlic and warm spices like cumin, coriander and garam masala. The cream mellows the tomato.
How is tikka masala different from butter chicken?
Tikka masala is spicier and more tomato-forward, with a more rustic sauce and a smokier chicken. Butter chicken is milder, smoother and richer. See butter chicken with seared thighs for that one.
Can I cook the chicken on the grill?
Yes. Thread it on skewers and grill over high heat 8 to 10 minutes, turning, until charred and 165°F inside. Then add it to the sauce.
Why is my sauce too acidic or thin?
Cook the onion until deep gold, let the tomato simmer the full 15 minutes, and keep the sugar in. If it's thin, simmer uncovered a few more minutes before adding the chicken.
Can I make it less spicy?
Yes. Leave out the chili powder and use sweet paprika. The sauce stays flavorful without much heat.
Can I freeze it?
Yes, for up to 3 months. For the best texture, freeze it before adding the cream, then stir the cream in as you reheat.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.