Indian🥩 Meat

Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 g cumin; 10 g paprika; 10 g curry powder; 10 g garam masala; 3 g chili flake; 2½ lb boneless skinless chicken thighs; ~2 tbsp olive oil; 200 g plain Greek yogurt; 20 g salt; 20 g lemon juice; 20 g garlic; 20 g ginger; 1 onion; 20 g garlic; 20 g ginger; 1 serrano chile; 30 g ghee or olive or coconut oil; 3 g salt; 28 oz canned crushed tomatoes; 5 g sugar; 250 g heavy cream; ~½ cup water

⏱ 45 min🍽 Serves 4

A classic Indian takeout dish combining aromatic spices and creamy tomato sauce with charred grilled chicken thighs. The marinated chicken is grilled at high heat until beautifully charred, then folded into a richly spiced masala gravy that balances warmth, spice, and tangy creaminess.

Adapted from a video by Brian Lagerstrom

How to make AMAZING Indian Takeout at home (TIKKA MASALA)

Watch on YouTube

Ingredients

cumin10 g
paprika10 g
curry powder10 g
garam masala10 g
chili flake3 g
boneless skinless chicken thighs2½ lb
olive oilfor marinating chicken~2 tbspest.
plain Greek yogurt200 g
salt20 g
lemon juice20 g

Steps

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1
Combine cumin, paprika, curry powder, garam masala, and chili flake in a bowl and stir to combine into a tikka masala spice blend.
2
Place chicken thighs in a medium bowl and add half of the spice blend, olive oil, Greek yogurt, salt, lemon juice, grated garlic, and grated ginger. Mix until the chicken is thoroughly coated. Cover and refrigerate for at least 15 minutes, preferably 1 hour.
3
Grate the onion, garlic, and ginger using a box grater, then finely dice the serrano chile.
4
Heat ghee or oil in a heavy-bottomed pot over medium heat. Add the grated onion, garlic, ginger, and serrano, sprinkle with salt, and sauté for 2–3 minutes until fragrant and softened. Add the remaining spice blend and toast for about 1 minute, stirring to develop the flavors into a brown paste. Stir in the crushed tomatoes and scrape up any browned bits from the pot bottom. Reduce heat to low and simmer for 1–2 minutes until slightly thickened. Add salt and sugar, then stir in the heavy cream and combine.
5
Preheat the grill to its highest setting. Oil the grates thoroughly with an oil-soaked paper towel and pan spray to prevent sticking. Place the marinated chicken on the grill and cook for 5–6 minutes on the first side without moving it. Carefully flip the chicken using a metal spatula and cook for another 2–3 minutes on the second side until charred and cooked through.
6
Chop the grilled chicken into bite-sized pieces and fold into the masala sauce. Stir gently to combine. If the sauce has reduced too much and become too thick, add a splash of water to achieve the desired consistency.

Chicken Tikka Masala

Ingredients

Steps

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