The Best Chicken Tikka Masala Recipe (Restaurant Style)

• servings: 6 servings
• active time: 15 minutes
• total time: 2 hours 30 minutes

Ingredients

2 large boneless, skinless chicken breasts (approximately 1-2 pounds total)

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

4 tablespoons ghee (¼ cup)

¾ cup minced white onion (approximately 1 medium onion)

1-2 medium serrano chiles (minced, see Notes)

3 tablespoons minced fresh garlic (approximately 5-6 cloves)

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)

prepared basmati rice (see Notes)

finely chopped fresh cilantro

warmed naan

Directions

For the Chicken

Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp knife to trim chicken as needed, then cut chicken into bite-sized pieces. Set aside.

Add 1 cup plain full-fat yogurt, 1 teaspoon turmeric, 2 teaspoons garam masala, 1 tablespoon fresh lemon juice, 2 teaspoons freshly cracked black pepper, and ¼ teaspoon 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 4 tablespoons 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 ¾ cup minced white onion to skillet. Sauté onions, stirring occasionally, approximately 5 minutes or until softened.

Add 1-2 medium serrano chiles, 3 tablespoons minced fresh garlic, and 1 ½ tablespoons 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 3 ½ teaspoons garam masala and 1 teaspoon 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 1 15-ounce can 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 1 medium green bell pepper, 1 tablespoon dried 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 2 cups 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 fresh cilantro and serve warm with warmed naan if desired.

Nutrition

• Calories: 569 kcal
• Total Fat: 43 g
• Saturated Fat: 26 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.01 g
• Cholesterol: 193 mg
• Sodium: 473 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 30 g