Skillet Chicken Tikka Thighs with Quick Makhani Sauce

Steps

1. Step 1

   In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, cayenne and salt. Add the chicken thighs and turn to coat every piece. Let sit at room temperature for 30 minutes, or cover and refrigerate up to 24 hours.

   30 min, hands-off

   • 2 lb boneless skinless chicken thighs
   • 1/2 cup plain whole-milk yogurt
   • 2 tbsp lemon juice
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 2 tsp garam masala
   • 1 tsp ground cumin
   • 1 tsp sweet paprika or Kashmiri chili powder
   • 1/4 tsp cayenne pepper
   • 1 1/2 tsp fine salt
2. Step 2

   Lift the thighs out of the marinade and wipe off the excess with your fingers, leaving just a thin coating; discard the bowl of marinade. Pat the tops dry with paper towel so they sear instead of steam.

   5 min

3. Step 3

   Heat the oil in a large heavy skillet (cast iron is ideal) over medium-high until it shimmers. Lay in the thighs smooth side down in a single layer, working in two batches if they don't all fit. Sear undisturbed for 5 to 6 minutes, until deeply browned in spots, then flip and cook 4 to 5 minutes more, until the chicken is firm and cooked through (165°F at the thickest part).

   12 min

   • 2 tbsp neutral oil
4. Step 4

   Move the chicken to a cutting board and let it rest while you make the sauce. Don't wash the skillet.

5. Step 5

   Lower the heat to medium. Add the butter to the hot skillet and let it melt into the browned bits, scraping the bottom with a wooden spoon. Add the ginger and garlic and cook 1 minute, until fragrant.

   2 min

   • 3 tbsp unsalted butter
   • 1 tbsp fresh ginger
   • 2 cloves garlic
6. Step 6

   Stir in the tomato paste, garam masala, fenugreek leaves and sugar. Cook, stirring constantly, for 2 to 3 minutes, until the paste darkens to a brick red and smells sweet rather than raw.

   3 min

   • 1/3 cup tomato paste
   • 1 tsp garam masala
   • 1 tsp dried fenugreek leaves (kasuri methi)
   • 1 tsp sugar
7. Step 7

   Pour in the water and scrape up anything stuck to the pan. Simmer 3 to 4 minutes, until slightly thickened, then stir in the cream and simmer 2 minutes more, until the sauce coats a spoon. Taste and add salt.

   6 min

   • 1 cup water
   • 2/3 cup heavy cream
   • salt
8. Step 8

   Slice the rested thighs into thick strips and return them, plus any juices from the board, to the skillet. Turn to coat in the sauce and warm through for 1 minute. Scatter with cilantro and serve straight from the pan with warm naan.

   3 min

   • 4 pieces naan
   • 1/4 cup fresh cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026