Chicken Tikka Masala Recipe

Chicken Tikka Masala is a beloved dish that blends bold spices and creamy textures to create an unforgettable meal. Tender chunks of marinated, grilled chicken are simmered in a luscious tomato-based sauce, making this dish a favorite worldwide. Perfect for a comforting dinner, it’s a recipe you’ll want to make again and again.

Ingredients

For the Chicken Marinade:

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cubed
• 1/2 cup plain yogurt
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 tbsp lemon juice

For the Sauce:

• 2 tbsp vegetable oil or ghee
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream or coconut cream
• Salt, to taste
• Fresh cilantro, for garnish

Equipment

• Mixing bowls
• Grill pan or skillet
• Large saucepan
• Tongs
• Spatula

Instructions

1. Marinate the Chicken:

• In a bowl, combine yogurt, garlic, ginger, spices, salt, and lemon juice. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour (overnight for best results).

2. Cook the Chicken:

• Heat a grill pan or skillet over medium-high heat. Lightly oil the pan and cook the marinated chicken for 4–5 minutes per side, until charred and cooked through. Set aside.

3. Prepare the Sauce:

• Heat oil or ghee in a large saucepan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
• Stir in garlic and ginger, cooking until fragrant. Add the spices (garam masala, coriander, turmeric, smoked paprika, and chili powder) and toast for 1 minute.
• Pour in the crushed tomatoes and simmer for 10 minutes, allowing the flavors to meld.

4. Finish the Dish:

• Stir in the cream and season with salt to taste. Add the grilled chicken to the sauce and simmer for 10 minutes, ensuring the chicken absorbs the flavors.

5. Serve:

• Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or both.

Tips

• Make Ahead: Marinate the chicken overnight for deeper flavor.
• Dairy-Free Option: Use coconut cream in place of heavy cream.
• Spice Level: Adjust chili powder for mild or spicy heat.
• Leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Chicken Tikka Masala is a perfect blend of creamy, spicy, and savory flavors that makes it a standout dish. Whether you’re cooking for family or entertaining guests, this comforting meal is sure to impress. Pair it with naan and basmati rice for a complete and satisfying feast!

Chicken Tikka Masala Recipe

Indulge in the rich and flavorful world of Chicken Tikka Masala. This classic Indian-inspired dish features tender chicken in a creamy, spiced tomato sauce that's perfect with rice or naan bread.

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Equipment

• Mixing bowls
• Grill pan or skillet
• Large saucepan
• Tongs
• Spatula

Ingredients

  

• For the Chicken Marinade:
• 1 lb 450 g boneless, skinless chicken thighs or breasts, cubed
• 1/2 cup plain yogurt
• 2 garlic cloves minced
• 1- inch piece of ginger grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 tbsp lemon juice
• For the Sauce:
• 2 tbsp vegetable oil or ghee
• 1 onion finely chopped
• 2 garlic cloves minced
• 1- inch piece of ginger grated
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder adjust to taste
• 1 can 14 oz crushed tomatoes
• 1/2 cup heavy cream or coconut cream
• Salt to taste
• Fresh cilantro for garnish

Instructions

 

• Marinate the Chicken:
• In a bowl, combine yogurt, garlic, ginger, spices, salt, and lemon juice. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour (overnight for best results).
• Cook the Chicken:
• Heat a grill pan or skillet over medium-high heat. Lightly oil the pan and cook the marinated chicken for 4–5 minutes per side, until charred and cooked through. Set aside.
• Prepare the Sauce:
• Heat oil or ghee in a large saucepan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
• Stir in garlic and ginger, cooking until fragrant. Add the spices (garam masala, coriander, turmeric, smoked paprika, and chili powder) and toast for 1 minute.
• Pour in the crushed tomatoes and simmer for 10 minutes, allowing the flavors to meld.
• Finish the Dish:
• Stir in the cream and season with salt to taste. Add the grilled chicken to the sauce and simmer for 10 minutes, ensuring the chicken absorbs the flavors.
• Serve:
• Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or both.