Combine the marinade ingredients in a mixing bowl, blending them well to ensure even seasoning.
Add the chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate.Pro Tip: A minimum of one hour is recommended, but for a deeper flavor, marinate the chicken for at least a few hours. If time allows, letting it marinate overnight will further enhance the flavors.
Cook the chicken
In a 10-inch skillet over medium heat, warm the oil. Place marinated chicken pieces in the skillet, allowing space between them. Let them sear for 2 minutes until one side develops a slight char.
Flip the pieces to char the opposite side. It’s not necessary to cook the chicken completely at this stage.
Transfer the chicken onto a plate and cover to keep warm.
Prepare the sauce
Using the same skillet, melt butter. Add onions and salt to the pan, cooking until the onions are soft and golden.
Stir in the garlic, cumin, garam masala, paprika, chili powder, ginger, and sugar, sautéing for 30 seconds to release their fragrances.
Pour the tomato sauce into the pan, allow it to come to a simmer, then reduce the heat to medium-low. Stir it from time to time, allowing it to thicken, which should take around three minutes.
Stir in the cream, then bring the mixture to a gentle simmer once more.
Combine and cook
Return the chicken and any accumulated juices to the pan, simmering for 5 to 8 minutes until the chicken is thoroughly cooked and the sauce reaches your desired consistency. If the sauce thickens too much, adjust it by adding a splash of water.
Serve this dish with a side of basmati rice or accompanied by naan bread.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chicken Tikka Masala turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Marinate Well: The longer the chicken sits in the marinade, the better the flavor. Aim for overnight if possible.
Fresh Ginger Recommendation: A 1-inch knob of fresh ginger, grated, is the perfect amount for this recipe, offering a zesty punch that elevates the dish’s flavor. If fresh ginger is unavailable, you can substitute with ground ginger, although the taste will be more muted.
Balance the Heat: If you’re sensitive to spicy foods, start with a smaller amount of chili powder. You can always add more, but it’s difficult to temper the heat once it’s there. Conversely, if you love a fiery dish, feel free to ramp up the spices to suit your taste.