Skillet Chicken Tikka Masala in Spiced Tomato Gravy

Recipe Overview & Cooking Metrics

Equipment Needed

• 12-inch heavy cast iron skillet
• Medium mixing bowl for yogurt marinade
• Wooden cooking spoon
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
• 1/2 cup plain whole-milk Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika (or Kashmiri chili powder for color)
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 2 tablespoons ghee or unsalted butter
• 1 medium yellow onion, finely diced
• 1 can (14 oz) crushed fire-roasted tomatoes or tomato puree
• 3/4 cup heavy whipping cream
• 1 tablespoon dried fenugreek leaves (kasoori methi), crushed
• Fresh chopped cilantro and warm garlic naan for serving

Step-by-Step Cooking Instructions

1. In a bowl, combine Greek yogurt, lemon juice, grated ginger, minced garlic, 1 teaspoon garam masala, 1 teaspoon cumin, smoked paprika, turmeric, salt, and pepper.
2. Add chicken chunks, tossing to coat in thick yogurt marinade. Rest at room temperature for 15 minutes.
3. Place a 12-inch cast iron skillet over high heat for 4 minutes until smoking hot. Add 1 tablespoon ghee.
4. Add chicken pieces in a single layer, shaking off excess marinade. Sear undisturbed for 3 to 4 minutes per side until charred deep brown edges form. Transfer chicken to a clean plate.
5. Lower skillet heat to medium. Add remaining 1 tablespoon ghee and diced yellow onion. Sauté for 5 minutes until soft and caramelized.
6. Stir in remaining garam masala and cumin for 30 seconds. Pour in 1 can crushed tomatoes, scraping up charred browned bits from the pan.
7. Simmer sauce over medium-low heat for 8 minutes until tomato puree turns deep red and thickens.
8. Pour in 3/4 cup heavy cream and crushed fenugreek leaves. Stir until sauce transforms into a velvety orange gravy.
9. Return charred chicken and juices to skillet. Simmer gently for 5 minutes until chicken reaches 165°F (74°C). Garnish with cilantro and serve with warm naan.

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Frequently Asked Questions