Chicken Tikka Masala
A vibrant, aromatic classic featuring tender charred chicken pieces simmered in a rich, spiced tomato-based sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1 cup unsweetened coconut milk (full fat)
- •3 tablespoons olive oil
- •1 large onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 can (14 oz / 400g) crushed tomatoes
- •1 tablespoon tomato paste
- •1 tablespoon garam masala
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon chili powder (adjust to taste)
- •1 teaspoon salt
- •1/4 cup fresh cilantro, chopped for garnish
Instructions
- 1
In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half of the garam masala, and a pinch of salt; let marinate for 10 minutes.
- 2
Heat a large skillet or pot over medium-high heat. Add the chicken and sear until browned on all sides, then remove from the pan and set aside.
- 3
In the same pan, add the remaining olive oil and sauté the onions until translucent and soft, about 5 minutes.
- 4
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- 5
Add the tomato paste, turmeric, cumin, coriander, chili powder, and the remaining garam masala, stirring constantly for 1 minute to toast the spices.
- 6
Pour in the crushed tomatoes and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- 7
Return the chicken to the pan, cover, and simmer for 10-12 minutes until the chicken is cooked through.
- 8
Stir in the coconut milk and simmer uncovered for another 5 minutes until the sauce thickens and turns a creamy orange color.
- 9
Taste and adjust salt if needed, then garnish with fresh cilantro before serving.
💡 Chef tips
- For a deeper flavor, marinate the chicken in the spices and a tablespoon of coconut milk for up to 4 hours in the refrigerator.
- If you prefer a smoother sauce, you can blend the onion and tomato base before adding the chicken back in.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.
✅ How it should turn out
The finished dish features succulent chicken coated in a velvety, deep-red sauce that is perfectly balanced between savory, slightly sweet, and aromatic spices.