Make Marinade: In a mixing bowl combine yogurt, oil, garlic, ginger, lime, cayenne pepper, garam masala, smoked paprika, and salt. Add chopped chicken pieces and set aside to marinate for 30 minutes (or refrigerate for up to 1 day, stored in the fridge).
Cook Chicken: Heat 1 or 2 Tablespoons oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, cook chicken pieces in batches, being careful not to overcrowd the pan, and cook for a few minutes on each side, until cooked through. Add additional oil, as needed, for multiple batches. Set aside and keep warm while making the sauce.
Make Sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Once hot add the peppercorns, bay leaves, cloves, and cinnamon stick and saute for 20 seconds, careful not to let them burn. Add chopped onions, green chilies or jalapeno, ginger, and garlic and saute for 2-3 minutes. Add tomatoes, tomato sauce, and spices and mix well. Cover and simmer for 10-15 minutes.
Blend: Discard bay leaves, cinnamon stick and cloves. Use a blender or immersion blender to puree the sauce until smooth. Stir in coconut milk or cream.
Simmer: Return the chicken to the pot and simmer for 5 more minutes.
Serve over hot cooked basmati rice, with a side of naan.
Video
Notes
Make Ahead Instructions: The chicken tikka marinade and chicken can be prepared up to one day ahead of time. The sauce can be made up to 3 days ahead of time, stored in the fridge. Cook the chicken and warm the sauce the day of serving.Freezing Instructions: Store prepared Chicken Tikka Masala in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove.Slow Cooker: Here’s my simplified Slow Cooker Chicken Tikka Masala that tastes great with less prep time involved.Instant Pot: Turn Instant Pot to sauté setting. Cook the chicken in oil first, just until browned on both sides, then remove to a plate. Sauté the spices and tomatoes as directed. Turn IP off. Return chicken to the pot. Secure lid and cook on high pressure for 10 minutes, with a 10 minutes natural release. Discard bay leaves, cinnamon stick and clove and remove chicken to a plate. Use an immersion blender to blend sauce. Stir in coconut milk.Kashmiri Chilies: If you can find Kashmiri chilies, they are also authentic in Masala sauce. Add 1 or 2 whole dried chiles to sauté with the spices and and use 1 teaspoon of Kashmiri chili powder in place of cayenne pepper, in the sauce.Lamb Tikka Masala: Replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.