Broiled Chicken Tikka Masala with Cream Sauce

Chicken tikka masala is by many accounts the most popular curry in the Western world, and for good reason. Tender pieces of charred, yogurt-marinated chicken swimming in a creamy tomato sauce that you want to mop up with every last piece of naan. It is a British-Indian creation, born somewhere between the tandoori traditions of Northern India and the desire for a rich, saucy dish that British diners craved. Wherever it came from, it became a national treasure on both sides of the world. This version uses the broiler to mimic tandoori-style charring without a clay oven. Pretty damn good for a Tuesday-night curry.

Marinate chicken thighs in yogurt, lemon juice, garam masala, cumin, turmeric. Smoked paprika for at least an hour, then broil until you get those blistered edges. The sauce is ghee, onions, garlic, ginger, crushed tomatoes, and a pour of heavy cream at the end. Simmer the charred chicken in the sauce for a few minutes so it absorbs all that flavor. Serve over basmati rice with warm naan and a scattering of fresh cilantro. The marinating can happen the night before, making this a solid candidate for a weeknight dinner that feels like much more effort than it actually is.

Marinating and Broiling the Chicken

Mix yogurt with lemon juice, garam masala, cumin, turmeric, paprika, and salt in a bowl. Add chicken pieces and toss until every piece is coated. Cover and refrigerate for at least an hour, though overnight is better. The yogurt tenderizes the chicken while the spices work their way in. When ready to cook, preheat your broiler to high and position the rack four to five inches from the element. Thread the chicken onto skewers or spread on a foil-lined sheet. Broil for twelve to fifteen minutes, turning once, until charred in spots and cooked through. Those char marks are essential.

Building the Sauce

Melt ghee or butter in a large skillet and cook diced onion until soft and golden, about six to seven minutes. Add minced garlic and grated ginger and cook until fragrant, about a minute. Stir in crushed tomatoes, tomato paste, coriander, and cayenne. Let this simmer for ten minutes, stirring occasionally, until it thickens and the raw tomato taste cooks out. The sauce should reduce by about a third and start to look glossy as the fat separates slightly at the edges.

Finishing with Cream and Chicken

Stir heavy cream into the sauce and simmer another five minutes. The sauce should turn a beautiful burnt-orange color and have a velvety texture. Taste and adjust seasoning. Add the broiled chicken pieces and stir gently to coat. Simmer everything together for five minutes so the chicken absorbs some sauce. This final simmer melds the flavors and makes the dish cohesive. Garnish with fresh cilantro and serve over basmati rice or with warm naan for soaking up all that sauce.

Print

Broiled Chicken Tikka Masala with Cream Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• 
  Author: Kalle Bergman
• 
  
  Total Time: 90 minutes
• 
  
  Yield: 4 servings

Print Recipe

Pin Recipe

Description

Chicken tikka masala is technically a British invention, born in curry houses where charred tandoori chicken met a creamy, spiced tomato sauce. It is the most ordered dish in the UK for a reason — smoky marinated chicken swimming in a sauce that is rich without being heavy, warmly spiced without scorching your palate. This version skips the tandoor and uses a screaming-hot broiler to get the same charred edges on the chicken.

---

Ingredients

Units
USM

• 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 3 tablespoons ghee or unsalted butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 cup heavy cream
• 2 tablespoons fresh cilantro, chopped

---

Instructions

1. Combine the yogurt, lemon juice, garam masala, cumin, turmeric, paprika, and salt in a bowl. Add the chicken pieces and toss until well coated. Cover and refrigerate at least 1 hour, or up to overnight.
2. Preheat the broiler to high. Thread the marinated chicken onto skewers or spread on a foil-lined baking sheet. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once, until charred in spots and cooked through. Set aside.
3. Melt the ghee in a large deep skillet or Dutch oven over medium heat. Add the onion and cook 6 to 7 minutes until soft and golden. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in the crushed tomatoes, tomato paste, coriander, and cayenne. Simmer 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Stir in the heavy cream and simmer another 5 minutes. The sauce should be a deep burnt-orange color and coat the back of a spoon.
6. Add the broiled chicken pieces to the sauce and stir gently. Simmer 5 minutes so the chicken absorbs some of the sauce.
7. Garnish with cilantro and serve over basmati rice or with warm naan.

Notes

• Marinating overnight makes a real difference here — the yogurt tenderizes the chicken and lets the spices penetrate deep into the meat.
• Broiling on high with the rack close to the element is what creates those charred, smoky edges that mimic a tandoor oven.
• The sauce can be made up to two days ahead and refrigerated. It actually improves as the spices meld.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 8
• Sodium: 720
• Fat: 30
• Carbohydrates: 18
• Fiber: 2
• Protein: 38
• Cholesterol: 135

If You Liked This Recipe, You’ll Love These

• Black Rice Salad with Curry Dressing
• Kadhai Mattar Paneer: Indian Cottage Cheese & Pea Curry
• Meatballs with Coconut Curry Sauce
• Roasted Curry Potatoes with Greek Yogurt Sauce

The post Broiled Chicken Tikka Masala with Cream Sauce appeared first on Honest Cooking and Travel.