CategoryChicken, Main Courses
Chicken Tikka Masala is a beloved Indian-inspired dish featuring tender marinated chicken cooked in a creamy, spiced tomato curry sauce. This aromatic dish is perfect for serving with basmati rice and warm naan bread, making it a comforting and flavorful meal for any occasion.
For the Chicken Marinade
1 ¼ kg chicken breast or thighs (cut into bite-sized pieces)
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
½ tsp chili powder (adjust to taste)
½ tsp salt
For the Masala Sauce
2 tbsp vegetable oil
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 tbsp ginger paste
2 tsp ground cumin
2 tsp garam masala
1 tsp paprika
½ tsp ground turmeric
¼ tsp cayenne pepper (optional, for heat)
1 can diced tomatoes (14 oz)
1 can heavy cream (or coconut milk for a dairy-free version)
½ cup chicken broth (optional, for adjusting consistency)
1 tbsp sugar (optional, to balance flavors)
Salt and pepper (to taste)
For Garnish
Fresh cilantro (chopped)
Lemon wedges
Marinate the Chicken
1
- Mix the Marinade:
- In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, and all the spices.
- Coat the Chicken:
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Cook the Chicken
2
- Preheat the Oven or Grill:
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Cook the Chicken:
- Arrange the marinated chicken pieces on a baking sheet or grill pan. Cook for 10-12 minutes, turning halfway, until the chicken is charred and cooked through. Set aside.
Prepare the Masala Sauce
3
- Heat the Oil:
- In a large skillet or saucepan, heat vegetable oil over medium heat.
- Cook the Onion:
- Add the chopped onion and sauté for 5-7 minutes until golden and softened.
- Add Garlic and Spices:
- Stir in minced garlic, ginger paste, cumin, garam masala, paprika, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add Tomatoes:
- Pour in the diced tomatoes and cook for 5 minutes, mashing the tomatoes slightly with a spoon.
- Blend the Sauce (Optional):
- For a smoother sauce, blend the tomato mixture using an immersion blender or transfer to a blender.
Combine and Simmer
4
- Add Cream and Broth:
- Stir in the heavy cream and chicken broth (if using) to adjust the consistency. Simmer for 5 minutes.
- Add the Chicken:
- Add the cooked chicken pieces to the sauce and simmer for another 5-7 minutes to combine flavors.
Serving Suggestions
5
- Plate the Dish:
- Serve the Chicken Tikka Masala hot, garnished with chopped cilantro and lemon wedges.
- Pair with Sides:
- Pair with basmati rice, naan bread, or a simple cucumber salad.
Pro Tips
6
- Dairy-Free Option: Use coconut milk in place of heavy cream for a lighter, dairy-free curry.
- Make It Spicier: Increase the chili powder or cayenne pepper for extra heat.
- Prep Ahead: Marinate the chicken a day in advance to save time.
Ingredients
For the Chicken Marinade
1 ¼ kg chicken breast or thighs (cut into bite-sized pieces)
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
½ tsp chili powder (adjust to taste)
½ tsp salt
For the Masala Sauce
2 tbsp vegetable oil
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 tbsp ginger paste
2 tsp ground cumin
2 tsp garam masala
1 tsp paprika
½ tsp ground turmeric
¼ tsp cayenne pepper (optional, for heat)
1 can diced tomatoes (14 oz)
1 can heavy cream (or coconut milk for a dairy-free version)
½ cup chicken broth (optional, for adjusting consistency)
1 tbsp sugar (optional, to balance flavors)
Salt and pepper (to taste)
For Garnish
Fresh cilantro (chopped)
Lemon wedges
Directions
Marinate the Chicken
1
- Mix the Marinade:
- In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, and all the spices.
- Coat the Chicken:
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Cook the Chicken
2
- Preheat the Oven or Grill:
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Cook the Chicken:
- Arrange the marinated chicken pieces on a baking sheet or grill pan. Cook for 10-12 minutes, turning halfway, until the chicken is charred and cooked through. Set aside.
Prepare the Masala Sauce
3
- Heat the Oil:
- In a large skillet or saucepan, heat vegetable oil over medium heat.
- Cook the Onion:
- Add the chopped onion and sauté for 5-7 minutes until golden and softened.
- Add Garlic and Spices:
- Stir in minced garlic, ginger paste, cumin, garam masala, paprika, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add Tomatoes:
- Pour in the diced tomatoes and cook for 5 minutes, mashing the tomatoes slightly with a spoon.
- Blend the Sauce (Optional):
- For a smoother sauce, blend the tomato mixture using an immersion blender or transfer to a blender.
Combine and Simmer
4
- Add Cream and Broth:
- Stir in the heavy cream and chicken broth (if using) to adjust the consistency. Simmer for 5 minutes.
- Add the Chicken:
- Add the cooked chicken pieces to the sauce and simmer for another 5-7 minutes to combine flavors.
Serving Suggestions
5
- Plate the Dish:
- Serve the Chicken Tikka Masala hot, garnished with chopped cilantro and lemon wedges.
- Pair with Sides:
- Pair with basmati rice, naan bread, or a simple cucumber salad.
Pro Tips
6
- Dairy-Free Option: Use coconut milk in place of heavy cream for a lighter, dairy-free curry.
- Make It Spicier: Increase the chili powder or cayenne pepper for extra heat.
- Prep Ahead: Marinate the chicken a day in advance to save time.
Notes
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