Chicken Tikka Masala

by HexClad Cookware

Time to complete
35 minutes
Serving size



Marinate the chicken: In a large bowl, whisk the yogurt, paprika, garlic, ginger, paprika, garam masala, and turmeric until smooth. Add chicken and season generously with salt and pepper; toss to coat. Cover and let marinate at room temperature for at least 15 minutes or up to 4 hours in the refrigerator. 

Set the grill to its highest setting. Arrange the chicken in an evenly layer on a large baking tray.

Put under the grill until starting to blacken in places and chicken is mostly cooked through, about 10 minutes. Remove the tray from the oven.

Meanwhile, make the sauce: Heat a 30 cm Hexclad Hybrid Pan over medium, add ghee and onion and cook, stirring occasionally, until onion is tender and light golden, about 3 minutes. Add garlic, ginger, and chile and cook, stirring, until fragrant, 1 minute. Add tomato paste, paprika, cumin, and garam masala and cook, stirring, until darkened, 1 minute. Remove pan from the heat. 

Scrape onion mixture into a blender and add the whole peeled tomatoes and 150 ml water. Blend until well pureed, about 30 seconds. Pour the tomato mixture back into the pan. Simmer on medium-low for 5 minutes until thickened slightly.

Add chicken and any juices on the tray and the whipping cream. Stir to combine. Simmer over medium heat, stirring frequently, until sauce coats chicken, about 5 minutes. Stir in lemon juice and sugar and season to taste with salt and pepper.

Spoon chicken tikka masala over rice, top with cilantro, and drizzle more yoghurt, if desired. Serve with naan alongside.