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Smoky Spiced Chicken Tikka Masala in Creamy Tomato Curry Sauce

Comforting smoky spiced chicken tikka masala cooked in a rich, creamy tomato curry sauce—easy to prepare and perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless chicken thighs cut into bite-size pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 tsp salt
For the Creamy Tomato Sauce
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 14 oz crushed tomatoes canned
  • 1 cup heavy cream
  • 1 tsp sugar
  • salt to taste
For Garnish
  • fresh cilantro chopped
  • basmati rice or naan bread for serving

Equipment

  • Large bowl
  • Baking Sheet or Grill Pan
  • Large Skillet

Method
 

  1. Step 1: In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, paprika, turmeric, cumin, chili powder, and salt. Mix well to create a fragrant marinade.
  2. Step 2: Add the chicken pieces to the marinade, ensuring each piece is evenly coated. Cover and marinate for at least 1 hour, ideally overnight for best flavor and tenderness.
  3. Step 3: Preheat oven broiler or grill pan. Arrange marinated chicken on a baking sheet or grill pan and cook for 10–12 minutes, turning once halfway, until charred and cooked through.
  4. Step 4: In a large skillet, heat butter and vegetable oil over medium heat. Add finely chopped onion and sauté for 4–5 minutes until soft and translucent.
  5. Step 5: Add garlic and ginger; cook for 1 minute until fragrant.
  6. Step 6: Sprinkle in garam masala, cumin, and smoked paprika. Toast spices briefly for about 30 seconds to release their aroma.
  7. Step 7: Pour in crushed tomatoes and simmer for 8–10 minutes, stirring occasionally, until sauce thickens slightly.
  8. Step 8: Stir in heavy cream and sugar until sauce is smooth and velvety.
  9. Step 9: Add cooked chicken pieces to the skillet, stirring to coat in sauce. Simmer together for 5 minutes to meld flavors.
  10. Step 10: Season with salt to taste, then sprinkle chopped fresh cilantro on top.
  11. Step 11: Serve hot with basmati rice or naan bread, enjoying every bit of the creamy, smoky sauce.

Notes

For a lighter version, substitute heavy cream with coconut milk. Add more chili powder or cayenne for extra heat. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.