This Chicken Tikka Masala is the only one we've tried that tastes just like it came from our favorite Indian restaurant. No need to go out for this anymore; make your own big batch at home and watch it disappear.
Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of dry, evenly-pounded chicken with spice mixture, pressing in so mixture sticks. Place chicken in single layer and set aside. Whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
Make the Sauce:
Heat oil in large heavy pot over medium heat. Add onion and cook until golden, about 8 minutes.
Add garlic, ginger, tomato paste, and cook about 3 minutes. Add remaining "Sauce" ingredients and bring to boil. Reduce to medium low, cover, and simmer 15 minutes, stirring occasionally.
Lastly, stir in cream and return to simmer a few minutes. Remove from heat and cover to keep warm.
Broil the Chicken:
While sauce is keeping warm, place oven rack 6 inches from heat broiler. Dip chicken well into yogurt mixture, coating with thick layer of yogurt. Arrange each piece on wire rack set in foil-lined baking sheet or broiler pan.
Broil chicken about 5-9 minutes, flip over halfway, and broil another 5-9 minutes. The exterior will be lightly browned in spots.
Let chicken rest 5 minutes. Cut into bite size chunks and stir into warm sauce when ready to eat. (Do not simmer chicken in the sauce. If sauce needs warming, warm it up first and then toss the chicken in when ready to serve.)
Season with kosher salt to taste, toss in fresh cilantro, and serve immediately over Basmati rice.
Notes
Tikka Masala sauce can be made up to 2 days in advance and stored in an airtight container in the fridge until ready to use.
Leftover chicken tikka masala is delicious the next day. Simply stir over stovetop just until warmed through and serve.
Try our simple, homemade Naan or grilled flatbread, which is wonderfully soft, chewy, and perfect for soaking up the chicken tikka masala sauce.
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