Chef John's Chicken Tikka Masala (2024)

Recipes
Cuisine
Asian
Indian

4.8

(587)

424 Reviews

170 Photos

Chicken tikka masala is usually made with heavy cream, but I like to use coconut milk instead; its subtle sweetness works beautifully with the spices in the dish. Serve with steamed rice.

John Mitzewich

John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes.He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.

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Updated on February 28, 2024

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Prep Time:

25 mins

Cook Time:

45 mins

Ingredients

1 ½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed

Tikka Masala Sauce:

1 onion, chopped
¼ cup tomato paste
4 cloves garlic, finely grated
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Directions

Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.

See Also
Difference between tikka masala & butter masala
Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Recipe Tips

You can substitute tomato purée for crushed tomatoes if desired.
You can use 1 2/3 cups heavy whipping cream instead of coconut milk.

Nutrition Facts (per serving)

625	Calories
48g	Fat
19g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe4
Calories625
% Daily Value *
Total Fat48g	62%
Saturated Fat27g	136%
Cholesterol122mg	41%
Sodium1325mg	58%
Total Carbohydrate19g	7%
Dietary Fiber5g	18%
Total Sugars5g
Protein34g	67%
Vitamin C18mg	20%
Calcium100mg	8%
Iron7mg	41%
Potassium985mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.