Broiler-Charred Chicken Tikka Masala Recipe
Learn how to make this chicken tikka masala recipe featuring broiler-charred chicken in a creamy, deeply spiced tomato sauce that is better than your local takeout.
Mastering a chicken tikka masala recipe at home is the ultimate kitchen flex. While many versions end up as a bland, watery stew, this method prioritizes high-heat charring and a concentrated spice base to replicate that authentic clay-oven depth without needing a tandoor in your backyard.
This is the best chicken tikka masala for home cooks because we use the broiler to create those signature blackened edges on the yogurt-marinated chicken. This step is non-negotiable; that smoky bitterness is what balances the lush, velvety cream in the finished sauce. It’s an easy chicken tikka masala process once you understand that the secret lies in the marinade and the patience to let your spices bloom in hot oil.
Forget the thin, sugary sauces from the grocery store jars. By using full-fat Greek yogurt and a heavy hand with toasted garam masala and Kashmiri chili powder, you’ll produce a dish that is richer, bolder, and more satisfying than anything you can order from the corner shop.
Ingredients
The Chicken & Marinade
- 2 lbs (900g) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup (120g) plain full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder (or mild paprika)
- 1 tsp kosher salt
The Masala Sauce
- 2 tbsp ghee or neutral oil
- 1 large yellow onion, finely diced
- 1 tbsp ginger-garlic paste
- 1 tbsp ground coriander
- 2 tsp cumin
- 1 tbsp Kashmiri chili powder
- 1 tsp turmeric
- 1 can (15 oz / 425g) tomato sauce or crushed tomatoes
- 1 tsp sugar
- 1 tsp kosher salt
- 1 cup (240ml) heavy cream
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Whisk the yogurt, lemon juice, ginger-garlic paste, and spices in a large bowl until smooth; toss in the chicken to coat thoroughly and marinate for at least 30 minutes (or up to 4 hours).
- 2
Set your oven rack to the highest position and preheat the broiler to high.
- 3
Thread the chicken onto metal skewers or spread them in a single layer on a foil-lined sheet pan, leaving space between pieces.
- 4
Broil the chicken for 6-8 minutes, turning once, until the edges are distinctively charred and blackened in spots; the chicken doesn't need to be cooked through yet.
- 5
Heat the ghee in a large deep skillet or Dutch oven over medium heat and sauté the onions for 8-10 minutes until golden brown and soft.
- 6
Add the ginger-garlic paste and stir for 1 minute, then add the coriander, cumin, chili powder, and turmeric, toasting the spices for 30 seconds until fragrant.
- 7
Pour in the tomato sauce, sugar, and salt, then simmer for 10-15 minutes on medium-low until the sauce thickens and darkens slightly.
- 8
Stir in the heavy cream and crushed fenugreek leaves, bringing the sauce back to a gentle simmer.
- 9
Add the charred chicken (and any juices from the pan) into the sauce and simmer for 5-7 minutes until the chicken is fully cooked through.
- 10
Garnish heavily with fresh cilantro and serve with hot garlic naan or basmati rice.
Tips
- → Don't skip the Kashmiri chili powder. It provides a vibrant red color and a mild, smoky heat without being overly spicy.
- → If you don't have a broiler, use a cast-iron skillet over very high heat to sear the chicken in batches until deeply browned.
- → Crushing the dried fenugreek leaves (kasuri methi) between your palms right before adding them releases the essential oils that give the sauce its restaurant-style aroma.
FAQ
Why is my chicken tikka masala sauce watery?
This usually happens if the onions weren't cooked down long enough or if the tomatoes weren't simmered to a thick paste before adding the cream. Ensure the sauce is thick enough to coat the back of a spoon before introducing the dairy.
Can I use chicken breast instead of thighs?
You can, but be very careful not to overcook them under the broiler. Thighs are preferred because they stay juicy despite the high-heat charring required for this recipe.
How do I make this spicier?
Kashmiri chili is mild. To turn up the heat, add 1/2 teaspoon of cayenne pepper or two finely chopped serrano peppers when sautéing the onions.
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