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Chef John's Chicken Tikka Masala

Rated as 4.77 out of 5 Stars
59k

"I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice."
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Ingredients

1 h 10 m servings 625
Original recipe yields 4 servings

Directions

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  1. Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat. Watch Now
  2. Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly. Watch Now
  3. Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces. Watch Now
  4. Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
  5. Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  6. Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Footnotes

  • Chef's Note:
  • You can substitute tomato puree for the crushed tomatoes, if desired. You can also use 1 2/3 cups heavy whipping cream instead of the coconut milk.

Nutrition Facts


Per Serving: 625 calories; 48.2 19.2 33.5 122 1325 Full nutrition

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Reviews

Read all reviews 233
  1. 322 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is a great recipe. After reading the recipe, I felt it had too much tomato paste and crushed tomatoes. So I reduced the tomato paste to one tablespoon and the crushed tomatoes to 3/4 cu...

Most helpful critical review

EDIT: This was MUCH better as leftovers a day later, with (a LOT of) steamed parsnips added to the bowl. Maybe the sweetness of the parsnips complemented/counteracted the salty of the spice......

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This is a great recipe. After reading the recipe, I felt it had too much tomato paste and crushed tomatoes. So I reduced the tomato paste to one tablespoon and the crushed tomatoes to 3/4 cu...

Have made twice and fabulous both times... however I made changes and also simplified the technique. used all spices as stated except cut salt in half and added a dashes of allspice and cloves. ...

EDIT: This was MUCH better as leftovers a day later, with (a LOT of) steamed parsnips added to the bowl. Maybe the sweetness of the parsnips complemented/counteracted the salty of the spice......

This is better than the popular tikka masala recipe that I've made a few times from this site! I didn't have any ginger or cardamom, so I didn't use it, and I used regular butter, but besides th...

Taste is good, but not quite up to restaurant-standard tikka masala (if you want a closer approximation of a good restaurant-style tikka masala, try the Curry Stand Chicken Tikka Masala recipe, ...

The recipe is delicious! I made it exactly as written. It’s going to be added to my regular rotation. It takes a bit of time but the end product is worth it! As a note, the spices are a litt...

Loved it. Will make again. I found it easiest to gather and put together all my ingredients before the cooking process.

This is a great recipe! Chef John is the best. I never made Indian food before so I was a little nervous, but this is a keeper. I made my own garam masala spices since I couldn't find any and ...

this took a little time to prepare, and we only thought it was ok. I didn't not have garam masala, so that might have affected it, but I had some spices that are in garam masala and I tried to ...