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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.