Indian · main

Skillet Chicken Tikka Masala

Skillet Chicken Tikka Masala reads richness 6.5, umami 5.2 and allium 4.6 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.6 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Richness 6.5 · Umami 5.2 · Allium 4.6 · Salinity 4.2 · Sweetness 3.4 · Warm Spice 3.2 · Heat 2.8 · Herbaceous 2.8 · Funk & Ferment 2.6 · Sourness 2.5 · Smoke 2.4 · Earthy 2.1 · Floral 1.5 · Fruity 1.3 · Nutty 1.1 · Bitterness 0.9

What's in it (16)

• boneless chicken — 680 g
• plain yogurt — 177 g
• garlic — 12 g
• ginger — 15 g
• garam masala — 12 g
• cumin — 5 g
• smoked paprika — 5 g
• cayenne pepper — 3 g
• salt — 7 g
• oil — 41 g
• yellow onion — 110 g
• tomato paste — 15 g
• tomatoes — 794 g
• heavy cream — 118 g
• sugar — 4 g
• cilantro — 11 g

Time & effort: about 1 hr 6 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 109.1 kcal, 11.3 g protein, 5.5 g fat, 3.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, whisk together the yogurt, half the garlic (2 cloves), half the ginger, 1 teaspoon of the garam masala, the cumin, smoked paprika, cayenne (if using), and 1 teaspoon of the salt. Add the chicken, toss to coat, cover, and refrigerate at least 30 minutes (up to overnight).
2. Heat 2 tablespoons of the oil in a large skillet over high heat until shimmering. Working in two batches so the pan stays hot, sear the chicken (shaking off excess marinade) until charred in spots and mostly cooked through, 3-4 minutes per side; transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion and cook, stirring occasionally, until softened and lightly golden, 5-6 minutes.
4. Add the remaining garlic, remaining ginger, and the tomato paste; cook, stirring constantly, until fragrant and the paste darkens a shade, 1-2 minutes.
5. Stir in the crushed tomatoes, the remaining 1 1/2 teaspoons garam masala, the sugar, and the remaining 1/2 teaspoon salt. Bring to a simmer, then reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and deepens in color, 10-12 minutes.
6. Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Cover and simmer over low heat until the chicken reaches 165F and is tender, 6-8 minutes.
7. Stir in the cream and simmer gently, uncovered, until the sauce is glossy and slightly thickened, 2-3 minutes. Taste and add more salt if needed.
8. Remove from the heat and stir in half the cilantro. Sprinkle the remaining cilantro over the top before serving.

Dishes with a similar flavor shape

• Paneer Tikka Masala — Indian
• Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
• Sheet Pan Shakshuka with Sausage — Middle Eastern
• Chicken and Spinach Curry (Saag Chicken) — Indian
• Crispy Chicken 65 — Indian

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.