Royal Tandoori Chicken Tikka Masala Deluxe
An indulgent restaurant-quality Chicken Tikka Masala featuring juicy yogurt-marinated chicken charred to perfection before being simmered in a luxurious tomato-based curry infused with aromatic Indian spices, cream, and butter. Every bite offers smoky, creamy, and deeply flavorful notes that pair beautifully with fluffy basmati rice or warm naan, creating a comforting yet elegant North Indian-inspired meal.
Royal Tandoori Chicken Tikka Masala Deluxe
shopping_basketIngredients
- Boneless Skinless Chicken Thighs2 lbs (900g), cut into bite-sized pieces
- Plain Greek Yogurt1 cup
- Fresh Lemon Juice2 tbsp
- Garlic6 cloves, minced
- Fresh Ginger2 tbsp, grated
- Garam Masala2 tbsp
- Ground Turmeric1 tsp
- Ground Cumin2 tsp
- Ground Coriander2 tsp
- Kashmiri Chili Powder2 tsp
- Salt2 tsp, divided
- Unsalted Butter4 tbsp
- Vegetable Oil2 tbsp
- Yellow Onion1 large, finely diced
- Tomato Paste2 tbsp
- Crushed Tomatoes28 oz (800g)
- Heavy Cream1 cup
- Brown Sugar1 tsp
- Kasuri Methi (Dried Fenugreek Leaves)1 tbsp, crushed
- Fresh Cilantro1/4 cup, chopped
Nutrition Per Serving
Calories
565
Protein
39g
Fat
34g
Carbs
21g
restaurantInstructions
Marinate the Chicken
In a large bowl, combine the yogurt, lemon juice, half of the garlic, half of the ginger, 1 tablespoon garam masala, turmeric, cumin, coriander, Kashmiri chili powder, and 1 teaspoon salt. Add the chicken and coat every piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
Overnight marination allows the yogurt to tenderize the chicken while the spices penetrate deeply into the meat.
Char the Chicken
Preheat a grill, broiler, or cast-iron skillet over high heat. Lightly oil the cooking surface and cook the marinated chicken for about 3 to 4 minutes per side until lightly charred but not fully cooked through. Transfer the chicken to a plate while preparing the sauce.
Build the Aromatic Base
In a large Dutch oven or deep skillet, melt the butter with the vegetable oil over medium heat. Add the diced onion and cook for 8 to 10 minutes until soft and golden. Stir in the remaining garlic and ginger, cooking for another minute until fragrant.
Bloom the Spices
Add the remaining garam masala and tomato paste to the onions. Cook for 2 minutes while stirring constantly. Toasting the spices in fat releases their essential oils and creates a deeper, richer curry flavor.
Never skip blooming the spices—it transforms the overall depth and aroma of the finished curry.
Simmer the Tomato Sauce
Pour in the crushed tomatoes, brown sugar, and remaining salt. Bring the sauce to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally until slightly thickened and the raw tomato flavor has mellowed.
Blend for Silkiness (Optional)
For an exceptionally smooth restaurant-style curry, carefully blend the sauce using an immersion blender until velvety. Return the sauce to low heat before continuing.
Finish Cooking the Chicken
Add the charred chicken and any accumulated juices to the simmering sauce. Cook gently for 10 to 12 minutes until the chicken is fully cooked and tender, allowing it to absorb the flavors of the curry.
Add the Cream
Reduce the heat to low and slowly stir in the heavy cream and crushed kasuri methi. Simmer gently for 3 to 4 minutes until the sauce becomes rich, silky, and beautifully orange.
Crush the dried fenugreek leaves between your palms before adding them to release their signature aromatic flavor.
Garnish and Serve
Taste and adjust seasoning if necessary. Garnish generously with freshly chopped cilantro. Serve hot alongside steamed basmati rice, garlic naan, butter naan, or jeera rice. Pair with cucumber raita, pickled onions, or mango chutney for a complete Indian feast.
Store and Reheat
Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of cream or water if needed to loosen the sauce.
Like many curries, Chicken Tikka Masala develops even deeper flavor after resting overnight, making leftovers exceptionally delicious.
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