Creamy Spiced Chicken Tikka

The first time I made Chicken Tikka Masala, I was crammed into a tiny apartment kitchen with three friends waiting expectantly. We'd just discovered an Indian grocery store tucked between a laundromat and a pawn shop, and I'd spent way too much money on spices I couldn't pronounce. The moment those aromatic spices hit the hot butter, something magical happened. Even my skeptical roommate who survived on frozen pizza asked for seconds. That night taught me that good Indian food isn't about complexity — it's about layering flavors with patience and love.

Last winter, my sister came over feeling completely drained from work. I simmered this sauce while she sat at the counter complaining about her boss, and by the time I added the cream, the whole kitchen smelled like warm hugs. She took one bite, closed her eyes, and said this was exactly what she needed. Food has this way of fixing things that nothing else can touch, and this dish has become my go-to for tough days.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier in the sauce, but breasts work if that's what you have — just don't overcook them during broiling
• Greek yogurt: The acidity tenderizes the meat while adding tang — don't skip this step because it's the secret to restaurant texture
• Garam masala: This warming spice blend is non-negotiable for authentic flavor, but make sure it's fresh
• Heavy cream: Creates that luxurious restaurant-style sauce, though coconut milk works for dairy-free friends
• Tomato sauce: Use plain canned tomato sauce, not pasta sauce with herbs already added

Instructions

Marinate the chicken:

Whisk yogurt with lemon juice and all those gorgeous spices until smooth. Toss in the chicken pieces until they're wearing a spiced yogurt coat. Let it hang out in the fridge for at least 30 minutes, though honestly, the longer it marinates, the more flavorful it becomes.

Broil until charred:

Fire up your broiler and arrange those marinated pieces on a rack over a foil-lined baking sheet. Let them broil about 5 to 7 minutes per side until you see those gorgeous charred edges. The smoky flavor is absolutely worth the effort.

Build your sauce foundation:

Melt butter with oil in a big skillet over medium heat. Toss in the onion and cook it slowly until it's golden and sweet — this takes about 5 minutes, so don't rush. Add garlic and ginger for just a minute until their perfume fills the kitchen.

Bloom the spices:

Stir in cumin, garam masala, paprika, coriander, and chili powder. Let them cook for just 30 seconds until they bloom and release their oils. This step is where the magic happens.

Simmer the tomato base:

Pour in the tomato sauce with sugar and let everything bubble gently for 10 minutes. Season with salt and pepper, tasting as you go. The sauce should taste rich and well-rounded before the cream even joins the party.

Add the cream:

Pour in the heavy cream and stir until the sauce turns that signature orange color. Simmer for 5 more minutes until it thickens enough to coat the back of a spoon.

Bring it all together:

Slide those broiled chicken pieces right into the sauce. Let everything simmer together for 7 to 10 minutes until the chicken is completely tender and the flavors have married. Garnish with fresh cilantro and serve immediately.

Save to Pinterest

This recipe has saved countless weeknight dinners when I had zero energy but still wanted something special. My daughter requests it on her birthday now.

Making It Ahead

The sauce actually develops deeper flavor if you make it a day ahead and refrigerate it. Just reheat gently and add the chicken when you're ready to serve.

Serving Suggestions

Basmati rice is classic, but I've also served this over cauliflower rice for a low-carb twist. Warm naan bread is non-negotiable for sopping up every last drop of sauce.

Customizing Your Dish

Try adding bell peppers or peas during the last few minutes of simmering for extra vegetables. You can adjust the heat by adding more chili powder or diced jalapeños if you like things spicy.

• Add a pinch of cinnamon to the sauce for unexpected warmth
• Finish with a squeeze of lemon juice to brighten all those rich flavors
• Make extra sauce because people will fight over it

Save to Pinterest

There's something deeply comforting about a dish that tastes like it came from a restaurant but was made in your own kitchen. Enjoy every bite.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but ideally 2–4 hours for maximum flavor absorption. You can even marinate overnight in the refrigerator for the most tender and flavorful results.

→ Can I make this lighter?

Yes! Substitute half-and-half or full-fat coconut milk for the heavy cream. This reduces calories while still maintaining a rich, creamy texture and delicious flavor.

→ What should I serve with this dish?

Steamed basmati rice is the classic accompaniment, soaking up the delicious sauce. Warm naan bread, roti, or roasted cauliflower also make excellent sides. A dry Riesling or chilled lager pairs wonderfully.

→ How spicy is this dish?

This version has a mild to medium heat level. The spices provide warmth rather than intense heat. Adjust the spice level by adding more or less chili powder, or include diced fresh chili peppers if you prefer it spicier.

→ Can I cook the chicken on the grill instead?

Absolutely! Grilling the marinated chicken adds delicious smoky char marks and flavor. Cook over medium-high heat for about 4–5 minutes per side until cooked through, then finish in the sauce.

→ How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors often develop and improve overnight. Reheat gently on the stove, adding a splash of cream or water if needed.