Made by Sous Chef in the Sously app
Indian Chicken Tikka Masala
Yogurt-marinated chicken charred under the broiler, finished in a tomato-cream sauce built on real ground spices. Better than every takeout pint we benchmarked it against.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup whole-milk yogurt
- 2 tbsp lemon juice
- 2 tbsp grated fresh ginger
- 6 clove garlic, minced
- 2 tsp garam masala
- 2 tsp ground cumin
- 1.5 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 large onion, finely diced
- 3 tbsp butter
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 0.5 cup chopped cilantro
- 2 cup basmati rice, cooked, for serving
How to cook
- 1
In a large bowl, whisk yogurt, lemon juice, half the ginger, half the garlic, 1 tsp garam masala, 1 tsp cumin, the turmeric, paprika, and salt. Add the chicken, toss to coat, and marinate at least 30 minutes (overnight is better).
- 2
Heat the broiler with a rack 6 inches below. Line a sheet pan with foil and brush with oil.
- 3
Spread the marinated chicken on the sheet pan, shaking off excess marinade. Broil 8-10 minutes, turning once, until charred at the edges and cooked through.
- 4
While the chicken broils, melt the butter in a large skillet over medium heat. Add the onion with a pinch of salt and cook 8 minutes until deep golden.
- 5
Add the remaining ginger, garlic, the rest of the garam masala, the rest of the cumin. Stir 1 minute until the kitchen smells like an Indian restaurant.
- 6
Pour in the tomato sauce, scrape up the fond, and simmer 8 minutes uncovered to concentrate it.
- 7
Stir in the cream and any juices from the chicken pan. Simmer 3 minutes. Add the broiled chicken and turn to coat.
- 8
Off the heat, stir in half the cilantro. Spoon over rice and top with the rest.
Chef's note. The yogurt marinade is non-negotiable — it tenderizes the thighs and helps the spices stick. Overnight is the move if you have the time.
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