Dinner · Tested at home
Chicken Tikka Masala
Original recipe by Jennifer Segal · Once Upon a Chef
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
Yogurt-marinated chicken is browned under the broiler and finished in a spiced tomato-and-cream sauce.
Prep20 minutes
Cook40 minutes
Total1 hour, plus at least 1 hour to marinate the chicken
Makes4 to 6 servings
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
- For the Chicken
- For the Sauce
Turn up the heat
Let’s cook.
- Combine the yogurt with the chicken salt, turmeric, garam masala, coriander, and cumin. Coat the chicken in this mixture, cover, and refrigerate for at least 1 hour or overnight.
- Position a rack at the top of the oven and preheat the broiler. Put a wire rack on a foil-lined baking sheet and coat the rack with cooking spray. Arrange the chicken on it and add any remaining marinade.
- Broil 7–8 minutes to brown the tops without turning. The chicken finishes cooking in the sauce.
- Meanwhile, melt the butter over medium heat. Soften the onion and ginger for 5–7 minutes without browning. Stir in the sauce spices for 2 minutes.
- Add the tomatoes, cream, sauce salt, sugar, pepper, and ½ cup water. Bring to a boil, then simmer uncovered over medium-low heat for about 15 minutes to thicken; adjust seasoning.
- Add the chicken and simmer a few minutes until cooked through and hot. Finish with cilantro.
Recipe Notes
½ cup (120 ml) water for the sauce.
Nonstick cooking spray for the wire rack; amount not stated.
From Justin’s kitchen
Classic Indian dish. This is an absolutely excellent version of this.