Creamy Spiced Chicken Tikka (Printable)

Tender chicken in a creamy, spiced tomato sauce with classic Indian flavors.

# What You'll Need:

→ For the Chicken Marinade

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 ½ tsp garam masala
07 - 1 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp salt
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ For the Sauce

12 - 2 tbsp unsalted butter
13 - 1 tbsp vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp ground cumin
18 - 1 tbsp garam masala
19 - 2 tsp ground paprika
20 - 1 tsp ground coriander
21 - 1 tsp chili powder (optional, for heat)
22 - 1 can (15 oz) tomato sauce or crushed tomatoes
23 - 1 cup heavy cream
24 - 1 tsp sugar
25 - Salt and pepper, to taste
26 - 2 tbsp chopped fresh cilantro, for garnish

# Directions:

01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for maximum flavor penetration.
02 - Preheat oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack in a single layer. Broil for 5-7 minutes per side until lightly charred and almost cooked through. Alternatively, grill on medium-high heat or pan-sear in a hot skillet.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds until spices become fragrant and release their oils, stirring continuously to prevent scorching.
05 - Add tomato sauce and sugar to the skillet. Simmer for 10 minutes over medium-low heat, stirring occasionally. Season with salt and pepper to taste. The sauce should thicken slightly and deepen in color.
06 - Pour in heavy cream and stir to incorporate. Simmer for another 5 minutes until sauce is thick, creamy, and well-combined. Adjust seasoning if needed.
07 - Add broiled chicken pieces to the sauce and simmer for 7-10 minutes over low heat, until chicken is tender and fully cooked through. The sauce should coat the chicken pieces evenly.
08 - Sprinkle with chopped fresh cilantro. Serve hot with steamed basmati rice or warm naan bread for dipping.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken impossibly tender, almost like it's been braising for hours when it really only took minutes
  • This sauce hits that perfect balance of creamy comfort and gentle heat that keeps everyone coming back for just one more bite
  • Leftovers actually taste better the next day, which never happens in my house but it's nice in theory
02 -
  • The yogurt marinade can make the chicken taste oddly sour if you don't broil it first — always char the meat before adding it to the sauce
  • Adding cream too early can cause it to separate, so wait until the tomato base has simmered and developed flavor
03 -
  • Broiling the chicken first creates those charred edges that mimic a traditional tandoor oven — don't skip this step if you want authentic flavor
  • Let the sauce simmer uncovered so it reduces and concentrates — watery tikka masala is a sad thing
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