Indian
Creamy Weeknight Chicken Tikka Masala
This version leans on a yogurt marinade, a hard broil for real char, and a blended tomato-onion sauce that turns smooth without feeling heavy. The result is creamy, fragrant, and close to the restaurant version while still being realistic for a weeknight.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadComfort Food
At a Glance
- Time
- 60 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Indian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Combine the chicken thighs, yogurt, ginger, garlic, 1 teaspoon garam masala, cumin, coriander, turmeric, and salt in a bowl. Toss until every piece is well coated, then marinate for at least 30 minutes or up to 4 hours so the yogurt can season and tenderize the meat.
- Heat the broiler and line a sheet pan with foil. Spread the marinated chicken on the pan and broil for 6 to 8 minutes, flipping once, until the edges are browned and lightly charred but the chicken is not yet fully cooked through. Those dark spots are what give the curry its smoky tikka flavor.
- While the chicken broils, warm the oil and butter in a large skillet over medium heat. Cook the onions, stirring often, until they turn soft and deep golden, about 10 minutes. Stir in the tomato paste and the remaining garam masala and cook for 1 minute more until the mixture smells sweet and toasted.
- Add the crushed tomatoes and simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and darkens slightly. For the smoothest restaurant-style texture, blend the sauce with an immersion blender until smooth, then return it to the pan.
- Stir in the cream and the broiled chicken with any juices from the pan. Simmer gently for 5 to 8 minutes until the chicken is cooked through and the sauce clings to the meat in a glossy layer. Finish with cilantro and serve hot over basmati rice.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The curry is gluten-free when served with rice. For dairy-free, use unsweetened coconut yogurt in the marinade, neutral oil instead of butter, and coconut cream instead of heavy cream.