Chicken Tikka Masala Recipe

1. Combine tikka masala, turmeric, cumin, paprika, 1½ teaspoons sea salt and 1 teaspoon black pepper in a small bowl.

2. In a medium bowl, whisk 1 cup yogurt, lime juice, 3 cloves of garlic, half the ginger and half the spice mixture together.

3. Add chicken and toss to coat.

4. Cover and chill at least 4 hours, up to 8 hours.

5. Meanwhile, heat ghee in a large, heavy bottomed pot over medium heat.

6. Add onion and cook, stirring occasionally and just before caramelization, up to 8 minutes.

7. Add tomato paste, garlic, ginger and spice mixture. Cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.

8. Add tomatoes and liquid in the can to the pot along with the heavy cream and 1 cup water.

9. Season with salt and pepper and stir, making sure to mix thoroughly and get everything up off the pan. 

10. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors come together and the sauce starts to thickens, 20 to 25 minutes.

11. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).

12. Once chicken is ready, turn on the broiler and place oven rack about 6 inches away.

13. Take a sheet pan and place a wire rack in it if you have one. 

14. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack.

15. Broil until just lightly charred, about 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.  

16. Bring tomato sauce to a simmer.

17. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt.

18. Continue to simmer until chicken is cooked through and sauce has thickened nicely, 10 to 15 minutes.


Divide chicken among four bowls and top with cilantro. Serve with rice and naan for dipping.