Chicken Tikka Masala

5 from 11 votes

Make restaurant-quality chicken tikka masala at home with an easy yogurt marinade and flavorful sauce. Plus, you can easily customize the heat level.

Prep Time10

Cook Time20

Marinating Time1

Total Time1 30

Course: Main Dish

Cuisine: Indian

Keyword: Chicken Tikka Masala

Servings: Servings

Cut 2 boneless skinless chicken breast into 1-inch cubes and place in a mixing bowl. Add 1 cup plain greek yogurt, 1/4 cup lemon juice, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon ground cinnamon, 1 teaspoon salt, and 1 teaspoon ground ginger. Stir to coat evenly. Cover and refrigerate for at least 1 hour.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and place it in the skillet. Cook the chicken, stirring occasionally, until fully cooked and lightly browned, about 5 to 7 minutes. Discard the excess marinade. Remove the chicken from the skillet and set aside on a plate.
Wipe the skillet clean, then melt 1 tablespoon butter over medium heat. Add 2 cloves minced garlic and 1 jalapeno (minced), cooking for 1 to 2 minutes until fragrant.
Stir in 1 teaspoon ground cumin, 2 teaspoons paprika, and 1 teaspoon garam masala, cooking for 1 minute to toast the spices.
Add 1 (15 ounce can) tomato sauce and 1/2 teaspoon salt, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Stir in 1 cup heavy cream and return the cooked chicken to the skillet. Simmer for 2 to 3 minutes until the chicken is heated through and the sauce is creamy and thickened.
Serve hot over rice and garnish with 1/4 cup chopped fresh cilantro.

[yeetvid]

Adjusting the Spice Level: For a mild tikka masala, reduce or omit the cayenne pepper and remove the seeds and ribs from the jalapeño, or leave it out. For a spicier version, double the cayenne pepper or swap the jalapeño for a serrano or habanero pepper.
Marinating Time: For the best flavor and tenderness, marinate the chicken for at least 1 hour and up to 24 hours. Avoid marinating longer than 24 hours, as the acidity from the lemon juice can start to break down the chicken too much.