Ingredients
– 1.5 lbs boneless chicken thighs – cut into chunks, forms the juicy base that absorbs marinade flavors.
– 1 cup yogurt – tenderizes chicken and adds creamy tang to both marinade and sauce.
– 2 tbsp lemon juice – brightens flavors and helps break down proteins for tenderness.
– 1 tbsp ginger-garlic paste – builds aromatic foundation with pungent warmth.
– 1 tsp cumin – earthy spice that grounds the dish.
– 1 tsp coriander – adds citrusy notes to balance richness.
– 1 tsp turmeric – gives golden color and subtle bitterness.
– 1 tsp garam masala – warming blend for signature depth.
– Salt – to taste, enhances all flavors.
– 1 onion – finely chopped, sweetens and thickens the masala sauce.
– 2 tsp ginger-garlic paste – for sauce, intensifies savoriness.
– 1 tsp chili powder – controls heat level.
– 1 tsp cumin – reinforces spice profile in gravy.
– 1 cup tomato puree – forms creamy tomato base.
– 1/2 cup cream – creates velvety texture.
– 1/4 cup butter – richens the sauce with nutty undertones.
– Cilantro – chopped for fresh garnish.
– Fenugreek leaves – optional, for authentic earthy note.
Instructions
1-First Step: Gather 1.5 lbs boneless chicken thighs and cut into 1-2 inch chunks. In a bowl, mix 1 cup yogurt, 2 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp each of cumin, coriander, turmeric, garam masala, and salt. Add chicken pieces, coat well, and marinate in the fridge for 2-4 hours. This step infuses deep flavors and keeps meat tender. For quick chicken tikka masala recipe, even 30 minutes works in a pinch.
2-Second Step: Preheat your broiler or grill to high. Thread marinated chicken onto skewers or place on a foil-lined baking sheet. Broil or grill for 10 minutes, turning halfway, until charred edges appear. No oven? Pan-sear in batches over medium-high heat with a touch of oil for 8-10 minutes. This chicken tikka masala without oven method gives smoky taste. Set aside; juices will add to sauce.
3-Third Step: Heat 1/4 cup butter in a large skillet over medium heat. Add 1 finely chopped onion and sauté 5 minutes until golden. Stir in 2 tsp ginger-garlic paste, cook 1 minute until fragrant. Add 1 tsp chili powder and 1 tsp cumin; toast 30 seconds to release oils. Pour in 1 cup tomato puree, simmer 10 minutes until thickened and oil separates.
4-Fourth Step: Stir in 1/2 cup cream and optional fenugreek leaves. Add cooked chicken tikka with any resting juices. Simmer on low for 5 minutes, letting flavors meld. Taste and adjust salt or garam masala. The sauce should coat the back of a spoon. For simple chicken tikka masala stovetop perfection, stir occasionally to prevent sticking.
5-Final Step: Garnish with chopped cilantro. Serve hot with basmati rice, naan, or roti. Pairs great for party hosts; scales up easily. Total time: 45 minutes active plus marinating. Leftovers taste even better next day as spices deepen.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Full-fat yogurt tenderizes best; Greek for thicker marinade.
🥄 Simmer sauce low—prevents cream curdling.
⭐ Coconut milk swaps cream for dairy-free version.
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free, High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg