Make restaurant-quality chicken tikka masala at home with tender marinated chicken in a rich, creamy tomato-based sauce. Takes about 2 hours including marinating time. Perfect for intermediate cooks wanting to master this classic Indian dish.
In a large mixing bowl, combine yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, cayenne pepper, and salt. Mix well until all spices are fully incorporated into a smooth marinade.
Cut the chicken breasts into bite-sized chunks (about 1.5-inch pieces). Add the chicken pieces to the marinade and mix thoroughly to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
While the chicken marinates, prepare your sauce spices. In a small bowl, mix together garam masala, ground cumin, ground coriander, paprika, and turmeric. This pre-mixed blend will make the cooking process smoother.
Finely mince the garlic cloves and grate the fresh ginger using a microplane or fine grater. Finely dice the onion. Having these ready before you start cooking will make the process much easier.
Preheat your broiler to high or prepare a grill. Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with foil. Cook for 12-15 minutes, turning once halfway through, until the chicken has char marks and is cooked through (internal temperature 165°F). The chicken should be slightly undercooked as it will finish cooking in the sauce.
Heat oil and butter in a large deep skillet or Dutch oven over medium heat. Once the butter has melted and begins to foam, add the diced onion. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and starting to turn golden brown.
Add the minced garlic and grated ginger to the onions. Stir constantly and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.
Add your prepared spice blend to the pan. Stir constantly for about 30 seconds to toast the spices and release their oils. You'll know they're ready when they become very fragrant.
Pour in the crushed tomatoes and tomato paste. Stir everything together thoroughly, making sure to scrape any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce heat to low and let it cook for 15 minutes, stirring occasionally.
Using an immersion blender, carefully blend the sauce directly in the pan until completely smooth. Alternatively, transfer the sauce in batches to a regular blender, blend until smooth, and return to the pan. Be very careful when blending hot liquids.
Stir in the heavy cream and sugar. The sugar balances the acidity of the tomatoes. Bring the sauce back to a gentle simmer and cook for 5 minutes, stirring occasionally. Taste and adjust salt if needed.
Cut the grilled chicken into smaller pieces if desired, then add all the chicken pieces to the sauce. Stir gently to coat all the chicken. Let it simmer together for 8-10 minutes so the chicken finishes cooking and absorbs the flavors of the sauce.
Roughly chop fresh cilantro. Taste the curry one final time and adjust seasoning with salt if needed. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.