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–+ servings

Chef John's Chicken Tikka Masala

This chicken tikka masala recipe is Chef John's version of the popular British-Indian dish of spicy chicken cooked in a creamy coconut-tomato sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: English
Ingredients Method

Ingredients
  

  • 1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder optional
  • 1 6-ounce can tomato paste
  • 1 14-ounce can crushed tomatoes
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • Fresh cilantro chopped, for garnish

Method
 

  1. Place the chicken pieces in a bowl and drizzle with vegetable oil. Season with salt and pepper, then toss gently to coat.
  2. In a large skillet over medium heat, melt butter. Add the chopped onion and sauté until soft, about 5 minutes.
  3. Stir in the garlic and ginger, cooking for another minute until fragrant.
  4. Add garam masala, cumin, coriander, turmeric, and chili powder. Stir to combine and toast spices for 30 seconds.
  5. Mix in the tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
  6. Stir in the coconut milk and bring the sauce to a gentle simmer.
  7. Add the chicken pieces to the sauce. Cover and cook for 15–20 minutes, until the chicken is cooked through.
  8. Garnish with fresh cilantro and serve hot over basmati rice or with naan.
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