Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender and flavorful. If using breasts, reduce cooking time by 5–8 minutes to avoid drying out.

What does mustard oil add to this dish?

Mustard oil provides a peppery, distinctive warmth that deepens the sauce's complexity and is traditional in Pakistani cooking.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). After baking, the chicken should shred easily with a fork.

Can I make this ahead of time?

Yes. Marinate the chicken up to 8 hours, or cool the finished curry and refrigerate up to 3 days. Reheat gently over medium heat.

Is ghee necessary or can I use butter?

Ghee is preferred for its higher smoke point and nutty flavor, but unsalted butter works as a substitute in equal amounts.

Pakistani Chicken Tikka Masala with Ghee

Name: Pakistani Chicken Tikka Masala with Ghee
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 2 lbs boneless, skinless chicken thighs, cubed; 1/2 cup plain yogurt; 2 tbsp ginger and garlic paste, divided; 1 tbsp olive oil; 2 tbsp Kashmiri red chili powder, divided; 2 tsp ground cumin, divided; 1 tsp ground cardamom, divided; 2 tbsp garam masala, divided; 2 tsp salt, divided, or to taste; 1 tbsp ghee; 1 large yellow onion, diced; 1 tbsp mustard oil; 2 (14.5 oz) cans fire-roasted diced tomatoes; 1/2 tsp sugar; 1/2 cup heavy cream, plus more for garnish

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Pakistani Chicken Tikka Masala with Ghee | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs, cubed
1/2 cup plain yogurt
2 tbsp ginger and garlic paste, divided
1 tbsp olive oil
2 tbsp Kashmiri red chili powder, divided
2 tsp ground cumin, divided
1 tsp ground cardamom, divided
2 tbsp garam masala, divided
2 tsp salt, divided, or to taste
1 tbsp ghee
1 large yellow onion, diced
1 tbsp mustard oil
2 (14.5 oz) cans fire-roasted diced tomatoes
1/2 tsp sugar
1/2 cup heavy cream, plus more for garnish

15 Ingredients

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Instructions

1
In a large bowl, combine the cubed chicken thighs with yogurt, 1 tbsp ginger and garlic paste, olive oil, 1 tbsp Kashmiri red chili powder, 1 tsp cumin, 1/2 tsp cardamom, 1 tbsp garam masala, and 1 tsp salt.
2
Mix thoroughly until the chicken is fully coated. Cover and marinate for at least 30 minutes, or longer in the refrigerator.
3
Preheat your oven to 400°F (200°C).
4
Spread the marinated chicken in a single layer on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked through and slightly charred.
5
While the chicken is baking, melt ghee in a deep pot or Dutch oven over medium heat.
6
Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
7
Stir in the remaining 1 tbsp of ginger and garlic paste and cook for another minute until fragrant.
8
Add the mustard oil, followed by the remaining spices: 1 tbsp Kashmiri red chili powder, 1 tsp cumin, 1/2 tsp cardamom, and 1 tbsp garam masala. Toast the spices for about 30 seconds.
9
Pour in the two cans of fire-roasted tomatoes. Add the remaining 1 tsp of salt and the sugar. Stir to combine and bring to a simmer.
10
Use an immersion blender to blend the sauce directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth.
11
Return the sauce to a simmer and stir in the heavy cream.
12
Add the cooked chicken tikka from the oven to the sauce.
13
Stir everything together, reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
14
Garnish with an extra drizzle of heavy cream and serve hot with naan or rice.