Description
Chicken Tikka Masala is a beloved Indian-inspired dish featuring tender, marinated chicken pieces cooked in a rich and creamy tomato-based sauce. This recipe combines aromatic spices like cumin, coriander, and garam masala with yogurt-marinated chicken, simmered in a luscious blend of tomato sauce and heavy cream. Perfect served over rice or with naan bread, it’s a flavorful and comforting meal that’s sure to become a new favorite.
Ingredients
Scale
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
For the Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Prepare the marinade: In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, garam masala, chili powder, and salt. Add the bite-sized chicken thighs and stir thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to allow the flavors to deeply penetrate the chicken.
- Sauté the onions: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onions and sauté until they become soft and turn a golden color, which should take about 5 to 7 minutes. This step builds the flavorful base for the sauce.
- Add garlic and ginger: Stir in the minced garlic and fresh ginger into the skillet with the onions. Cook for an additional 1 to 2 minutes until aromatic and fragrant, being careful not to burn the garlic.
- Cook the marinated chicken: Add the marinated chicken pieces to the skillet. Cook the chicken until it is browned on all sides and mostly cooked through, approximately 5 to 7 minutes, stirring occasionally to prevent sticking.
- Simmer the sauce: Pour the tomato sauce into the skillet with the chicken. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low and cook the sauce for 15 minutes, stirring occasionally to allow the flavors to meld and the chicken to finish cooking.
- Finish with cream: Stir in the heavy cream and continue to simmer the mixture for another 5 minutes to heat through and create a rich, creamy texture. Taste and adjust seasoning if necessary.
- Serve and garnish: Serve the Chicken Tikka Masala hot, garnished with chopped fresh cilantro. This dish pairs wonderfully with steamed rice or warm naan bread for a complete meal.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Adjust chili powder for preferred spice level.
- Use full-fat yogurt for a creamier marinade and tender chicken.
- Garam masala can be homemade or store-bought depending on availability.
- If you want a thicker sauce, simmer a few minutes longer before adding cream.
- Serve with basmati rice and naan bread for a traditional experience.
