Chicken Tikka Masala
Yogurt-marinated chicken charred under the broiler, then simmered in a spiced tomato and cream sauce. Restaurant flavor with a home-kitchen method.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published July 12, 2026
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Servings
- 6
- Level
- Medium
The magic of tikka masala is the char. We marinate boneless thighs in spiced yogurt, which tenderizes the meat and helps it blister under a hot broiler, giving you smoky edges that flavor the whole sauce once the chicken goes in.
The masala itself is built in layers: onion cooked until soft and sweet, garlic and ginger, a generous hit of ground spices, then tomatoes simmered until thick before the cream goes in. A pinch of dried fenugreek leaves at the end adds the savory, almost maple-like note that makes it taste like your favorite takeout.
Serve with basmati rice and warm naan for dragging through every last drop of sauce.
- Broiler-charred yogurt chicken
- Silky spiced tomato cream
- Make-ahead marinade
Ingredients
Directions
In a large bowl, stir together the yogurt, lemon juice, 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, half the garlic and half the ginger. Add the chicken, toss to coat, cover and refrigerate for at least 1 hour or up to 24 hours.
Position a rack about 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top.
Shake excess marinade off the chicken and spread the pieces on the rack in a single layer.
Broil for 10 to 12 minutes, turning once, until the chicken is charred in spots and nearly cooked through. Set aside.
Meanwhile, melt the ghee in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 8 to 10 minutes, until soft and lightly golden.
Add the remaining garlic and ginger and cook for 1 minute.
Stir in the coriander, turmeric, tomato paste and the remaining garam masala, chili powder and cumin and cook for 1 to 2 minutes, until the paste darkens slightly.
Add the crushed tomatoes and the remaining salt, bring to a simmer and cook for 15 minutes, stirring occasionally, until thick.
Stir in the cream and fenugreek leaves, then add the broiled chicken and any juices from the pan.
Simmer gently for 8 to 10 minutes, until the chicken is cooked through and the sauce coats a spoon. Taste for salt, and finish with cilantro.
Test-kitchen tips
- Refrigerate leftovers for up to 4 days or freeze for 3 months; reheat gently and loosen with a splash of water.
- For a silkier restaurant-style sauce, blend the tomato mixture with an immersion blender before adding the cream.
- Grill the marinated chicken on skewers over high heat instead of broiling for even more smoky char.
