Can I use chicken breasts instead of thighs?

Yes, but thighs stay moister during cooking. If using breasts, reduce simmering time to 15-18 minutes to avoid drying them out.

How long should I marinate the chicken?

At least 30 minutes, ideally 2-4 hours in the refrigerator. This allows the yogurt, ginger, and spices to penetrate the meat.

What if I don't have garam masala?

Combine equal parts cumin, coriander, cardamom, cinnamon, and cloves. Garam masala is essential to the flavor profile, so substituting individual spices is better than omitting it.

Can I make this ahead?

Yes. Marinate chicken overnight, then cook the sauce 1 day ahead. Reheat gently on the stovetop before serving to preserve the creamy texture.

Why is my sauce too thin?

Simmer uncovered for an extra 5-10 minutes to reduce, or stir in 1-2 tablespoons of tomato paste to deepen flavor and thicken consistency.

Chicken Tikka Masala Recipe with Yogurt Marinade

Name: Chicken Tikka Masala Recipe with Yogurt Marinade
Prep time: 20 min
Cook time: 25 min
Total time: 6 h 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.25 lb boneless, skinless chicken thighs; 1 inch ginger, grated; 5-6 cloves garlic, grated; 1/2 lemon, juiced; 1/2 cup plain yogurt; 1 tsp ground coriander; 1 tbsp chili powder; 1 tbsp garam masala; 1/2 tsp turmeric; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 2 tbsp ghee, divided; 1 onion, diced; 1 tsp ginger, minced; 1 tsp garlic, minced; 14 oz tomato purée; 1/3 cup plain yogurt; 1/4 cup heavy cream; 1/4 cup fresh cilantro, chopped; Cooked rice, for serving; Naan, for serving

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Chicken Tikka Masala Recipe with Yogurt Marinade | CookOS

Ingredients

1.25 lb boneless, skinless chicken thighs
1 inch ginger, grated
5-6 cloves garlic, grated
1/2 lemon, juiced
1/2 cup plain yogurt
1 tsp ground coriander
1 tbsp chili powder
1 tbsp garam masala
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp ghee, divided
1 onion, diced
1 tsp ginger, minced
1 tsp garlic, minced
14 oz tomato purée
1/3 cup plain yogurt
1/4 cup heavy cream
1/4 cup fresh cilantro, chopped
Cooked rice, for servingoptional
Naan, for servingoptional

21 Ingredients

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Instructions

1
In a large bowl, grate the ginger and garlic for the marinade.
2
Add the lemon juice, 1/2 cup of plain yogurt, ground coriander, chili powder, garam masala, turmeric, cumin, and smoked paprika to the bowl. Mix to combine.
3
Cube the chicken thighs into bite-sized pieces and add them to the marinade. Mix until the chicken is fully coated.
4
Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight for the best flavor.
5
Heat about 1 tablespoon of ghee in a large pan over medium-high heat. Add the marinated chicken and cook until about 80% done.
6
Remove the partially cooked chicken from the pan and set it aside on a plate.
7
Add the remaining ghee to the same pan. Add the diced onion and cook for 1-2 minutes until softened.
8
Add the minced ginger and garlic and cook for another minute until fragrant.
9
Add the same spice blend used in the marinade (coriander, chili powder, garam masala, turmeric, cumin, smoked paprika) to the pan. Stir for about 30 seconds to bloom the spices.
10
Pour in the tomato purée and stir to combine with the onions and spices.
11
Stir in 1/3 cup of plain yogurt and the heavy cream until the sauce is smooth and well combined.
12
Return the cooked chicken to the pan with the sauce and stir to combine.
13
Let the chicken tikka masala simmer for about 5 minutes to allow the flavors to meld and the chicken to finish cooking.
14
Stir in the fresh chopped cilantro.
15
Serve hot over cooked rice with a side of naan.