Chicken Tikka Masala

Chicken Tikka Masala

by Brava Chef Erin


Servings Serves 4

Active Time:

~30 min

Total Time:

~1 hr 8 min

About this Recipe

Did you know that this restaurant classic is actually the national dish of England? Chicken tikka masala consists of marinated chicken that is incorporated into an aromatic tomato-based curry. In this recipe, the chicken is broiled on the metal tray before adding it to the Chef’s Pan, which resembles a more traditional method of making the chicken. To make this dish less spicy, simply eliminate the cayenne pepper. Chef Erin recommends serving this dish with rice or naan.


  • ¼ cup plain whole milk Greek yogurt
  • 5 cloves garlic, divided
  • 2 1” pieces fresh ginger, peeled
  • 3 teaspoons sweet paprika, divided
  • 2 lbs boneless, skinless chicken thighs (1-inch pieces)
  • 1 teaspoon turmeric
  • 1 tablespoons plus ½ teaspoon garam masala, divided
  • 1 tomato, quartered
  • ½ red onion, quartered
  • 1 teaspoon cumin
  • ¼ teaspoon ground cloves
  • ½ teaspoon cayenne pepper (optional)
  • 1 15oz can tomato sauce
  • ¾ cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 2 tablespoons roughly chopped cilantro, to garnish (optional)

From Your Pantry

kosher salt

vegetable oil or ghee


Brava Chef's Pan

Brava metal tray

mixing bowls

blender or food processor


Nutrition Information

Allergens: Milk


  • Dinner
  • Kid Friendly
  • Asian
  • Chef's Pan
  • Chicken
  • Gluten Free
  • Indian
  • Metal Tray
  • Recipes
  • Serves 4
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Marinate chicken

    • Grate 1” piece of ginger and 3 cloves of garlic. Place in medium bowl.
    • Add yogurt, 1 teaspoon of paprika, turmeric, 1 teaspoon of kosher salt and ½ teaspoon of garam masala. Stir together.
    • Add chicken thighs and stir to coat evenly.
    • Cover and refrigerate for at least 30 minutes.
    • While chicken marinates, prepare sauce.

  2. 2

    Prep sauce

    • In a blender, add tomato, red onion, remaining 1” piece of ginger, remaining 2 garlic cloves, remaining 1 tablespoon of garam masala, remaining 2 teaspoons of paprika, cumin, cayenne pepper (if using) and cloves.
    • Blend until smooth.

  3. 3

    Cook sauce

    • Spread 1 tablespoon of vegetable oil or ghee evenly across bottom of Brava Chef’s Pan.
    • Pour tomato onion mixture into Brava Chef’s Pan. Spread evenly across bottom of Chef’s Pan.
    • Slide Chef’s Pan, uncovered, into top shelf. Press green button to begin cooking.
    • Note: You will remove Chef’s Pan after 18 minutes.

  4. 4

    Sear chicken

    • When Brava notifies you, carefully remove Chef’s Pan. Set aside.
    • Remove chicken from marinade; shake off excess marinade.
    • Spread chicken evenly across Zones 1, 2 and 3 of Brava metal tray.
    • Slide metal tray into top shelf. Press green button to continue cooking.
    • Note: You will remove chicken after 12 minutes.

  5. 5

    Complete sauce

    • When Brava notifies you, very carefully remove metal tray.
    • Using tongs, transfer chicken pieces to Chef’s Pan. Stir together.
    • Add tomato sauce, heavy cream and a couple pinches of kosher salt; stir well.
    • Slide Chef’s Pan, uncovered, into top shelf. Press green button to continue cooking.

  6. 6

    Finish & serve

    • When your food is done, add butter and lemon juice. Stir until butter is melted.
    • Transfer chicken tikka masala to serving bowl, garnish with cilantro (if using) and serve.