Description
Chicken Tikka Masala is a flavorful and creamy Indian dish featuring marinated chicken cooked to perfection and simmered in a spiced tomato and cream sauce. This recipe balances aromatic spices with tangy yogurt marinade, delivering a rich and comforting meal perfect for serving with basmati rice.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground garam masala
- 1 teaspoon ground chili powder (adjust to taste)
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- Salt to taste
For the Sauce and Cooking
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (optional, adjust to heat preference)
- Salt to taste
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the chicken: In a large bowl, combine yogurt, lemon juice, ground cumin, ground coriander, paprika, turmeric, garam masala, chili powder, minced garlic, minced ginger, and salt. Add the bite-sized chicken pieces and mix thoroughly until they are evenly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply penetrate the chicken.
- Cook the chicken: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers or cook them directly in a hot skillet. Bake or grill the chicken for 10-12 minutes, turning once if needed, until fully cooked and slightly charred on the edges. Alternatively, cook the chicken in batches in a skillet if skewers are not available.
- Prepare the sauce: While the chicken is cooking, heat the vegetable oil or ghee in a large pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until the onion becomes soft and golden brown. Stir in minced garlic and minced ginger, cooking for an additional minute until fragrant.
- Simmer the sauce: Add the crushed tomatoes to the pan along with ground cumin, ground coriander, paprika, garam masala, turmeric, chili powder (if using), and salt. Stir to combine all the spices well. Let the sauce simmer gently for 10 minutes, allowing the flavors to meld and develop richness.
- Combine chicken with sauce: Once the chicken pieces are cooked, add them directly into the simmering sauce. Pour in the heavy cream or coconut milk to add creaminess to the dish. Stir thoroughly and simmer everything together for another 5 minutes, permitting the sauce to thicken and the chicken to absorb the spices.
- Serve: Garnish the Chicken Tikka Masala with freshly chopped cilantro. Serve hot alongside basmati rice or naan for a delightful and satisfying meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Adjust chili powder amounts to suit your heat tolerance.
- Skewers are optional; cooking chicken directly in a pan works well too.
- Serve with basmati rice or Indian bread such as naan for a complete meal.
