Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 4 Lb Boneless Chicken Thighs, Cubed; 2 Cups Plain Greek Yogurt; 2 Tbsp Paprika; 2 Tsp Ground Cumin; 2 Tbsp Garam Masala; 8 count Garlic Cloves, Minced; 3 Tbsp Fresh Ginger, Grated; 2 cans Crushed Tomatoes; 2 Cups Heavy Cream; 1 large Yellow Onion, Diced; 3 Tbsp Vegetable Oil; 3 Cups Basmati Rice, Rinsed; 0.5 Cup Fresh Cilantro

Rich curry on a busy night

Prep: 45 min
Cook: 95 min
Serves 8
Difficulty: easy

Rich curry on a busy night. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for tight shifts — one line, real portions, no drama at the stove.

1162Cal

65gProtein

104gCarbs

54gFat

Ingredients

4 Lb Boneless Chicken Thighs, Cubed
2 Cups Plain Greek Yogurt
2 Tbsp Paprika
2 Tsp Ground Cumin
2 Tbsp Garam Masala
8 count Garlic Cloves, Minced
3 Tbsp Fresh Ginger, Grated
2 cans Crushed Tomatoes
2 Cups Heavy Cream
1 large Yellow Onion, Diced
3 Tbsp Vegetable Oil
3 Cups Basmati Rice, Rinsed
0.5 Cup Fresh Cilantro

Instructions

Cook basmati for the line: Rinse basmati; simmer 1:1.5 with salted water 15 minutes. Rest covered 10 minutes, fluff, and hold at 200°F. Basmati should stay separate — not sticky mush.
Mix tikka marinade: Stir yogurt with paprika, cumin, half the garam masala, garlic, ginger, and salt. Coat chicken; refrigerate at least 45 minutes.
Char the chicken: Broil on racks 6 inches from heat or grill over medium-high until edges char and centers hit 165°F. Work in batches so pieces char instead of steam.
Hold charred chicken: Rest charred chicken 5 minutes; hold loosely covered at 140°F while the sauce finishes.
Start the masala base: Sweat onion in oil over medium heat 8–10 minutes until edges turn gold. Add remaining garlic and ginger; cook 1 minute.
Simmer tomato and cream: Add crushed tomatoes and remaining garam masala; simmer 12 minutes until the sauce thickens and oil sheen appears at the edges. Stir in cream; simmer 5 minutes without a hard boil.
Fold in chicken: Add charred chicken and resting juices. Simmer gently 10 minutes so flavors marry. Sauce should look coral-orange and coat the back of a spoon.
Taste and adjust: Balance with salt and a squeeze of lemon if the sauce tastes flat. Add a splash of cream if spice reads too sharp for the crew.
Serve Chicken Tikka Masala: Plate rice first, then ladle masala over top with cilantro. Keep naan or flatbread on a side tray if the hall stocks it.
Hold and store safely: If interrupted, hold covered at 140°F. Cool leftovers shallow within two hours; reheat to 165°F before the next meal.

Tonight's spread

Plate Chicken Tikka Masala with sides in separate pans so the crew can mix portions.
Line up Chicken Tikka Masala on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Prep all mise en place before the bell — this meal wins on organization, not speed hacks.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Meal prep

Minimal prep — chop aromatics before shift change so you can cook as soon as the board quiets.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large sheet trays
Instant-read thermometer
Aluminum foil