Charred Chicken Tikka Masala with Tomato Cream Sauce
This chicken tikka masala features broiler-charred yogurt-marinated thighs folded into a rich tomato-cream sauce with toasted garam masala and kasuri methi.
Most versions of chicken tikka masala you find online are essentially just butter chicken with a different label. To get a real, restaurant style chicken tikka masala, you need two distinct layers of flavor: deep, smoky char on the meat and a bright, slightly acidic tomato sauce that packs a punch of ginger and toasted spices.
This is an easy chicken tikka masala that doesn't require a tandoor oven. Instead, we use the broiler to blister the yogurt-marinated chicken thighs, mimicking that clay-oven finish. By the time the meat hits the simmering sauce, it’s juicy and infused with the scent of toasted garam masala and fenugreek.
Forget the watery takeout containers. This recipe relies on a thick ginger-garlic paste and a heavy hand of kasuri methi to build professional-grade depth in under an hour. Serve it with plenty of garlic naan to swipe up every last drop of the velvet-smooth gravy.
Ingredients
The Chicken and Marinade
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120g) plain full-fat Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 1 tsp Kashmiri red chili powder (or paprika)
- 1 tsp garam masala
- 1/2 tsp kosher salt
The Tikka Masala Sauce
- 2 tbsp ghee or neutral oil
- 1 large yellow onion, finely diced
- 1.5 tbsp ginger-garlic paste
- 1 can (15 oz / 425g) tomato sauce or pureed tomatoes
- 1 tbsp tomato paste
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Kashmiri red chili powder
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed between palms
- 1/2 cup (120ml) heavy cream
- 1/2 cup water
- Fresh cilantro for garnish
Instructions
- 1
Marinate the chicken by whisking the yogurt, lemon juice, ginger-garlic paste, and spices in a large bowl; add the chicken, coat thoroughly, and let sit for at least 20 minutes (or up to 4 hours).
- 2
Preheat your broiler to high and line a sheet pan with foil; arrange the chicken pieces in a single layer, leaving space between them.
- 3
Broil the chicken for 8–10 minutes, turning once, until the edges are blackened and charred in spots; the chicken doesn't need to be fully cooked through yet.
- 4
Sauté the onions in ghee in a large deep skillet or heavy-bottomed pot over medium heat until golden brown, about 8 minutes.
- 5
Stir in the ginger-garlic paste and cook for 1 minute until fragrant, then add the tomato paste and all the dry spices (except the fenugreek).
- 6
Pour in the tomato sauce and water, bring to a simmer, and cook for 10 minutes uncovered until the sauce thickens and the oil starts to separate at the edges.
- 7
Add the charred chicken and any juices from the pan into the sauce, stirring to coat.
- 8
Stir in the heavy cream and crushed kasuri methi, then simmer gently for another 5 minutes until the chicken is cooked through.
- 9
Adjust salt to taste and garnish with a generous handful of chopped cilantro before serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 565 kcal
- Protein
- 38 g
- Carbs
- 16 g
- Fat
- 41 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 840 mg
Tips
- → Do not skip the kasuri methi (dried fenugreek). It provides that specific 'canned' aroma found in professional Indian kitchens that spices alone cannot replicate.
- → If you can't find Kashmiri chili powder, use 3 parts paprika mixed with 1 part cayenne pepper for the right balance of color and heat.
- → The broiler method is superior to pan-frying here because it dries out the yogurt marinade into a concentrated crust rather than steaming the meat in its own moisture.
FAQ
Can I use chicken breast instead of thighs?
You can, but breasts dry out significantly under the broiler and in the simmering sauce. Thighs stay succulent and handle the high-heat charring much better.
Why does my chicken tikka masala taste bitter?
Bitterness usually comes from burning the ginger-garlic paste or the ground spices. Always add a splash of water or the tomato sauce immediately after the spices become fragrant to stop the cooking.
How do I make the sauce extra smooth?
For a true restaurant-style texture, you can blend the sautéed onion and tomato base with an immersion blender before adding the cream and the chicken.
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