Chicken Tikka Masala
Tender pieces of marinated chicken in a rich, creamy, and wonderfully spiced tomato sauce.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- •1/2 cup plain yogurt
- •1 tablespoon minced garlic
- •1 tablespoon grated fresh ginger
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon turmeric
- •1 teaspoon garam masala
- •1 teaspoon Kashmiri chili powder or regular paprika
- •1 teaspoon salt
- •2 tablespoons ghee or vegetable oil
- •1 medium yellow onion, finely diced
- •1 can (14 oz) tomato puree or crushed tomatoes
- •1/2 cup heavy cream
- •1 tablespoon chopped fresh cilantro for garnish
Instructions
- 1
In a bowl, combine the yogurt, half of the minced garlic, half of the grated ginger, cumin, coriander, turmeric, half of the garam masala, chili powder, and salt. Add the chicken pieces and mix well to coat. Let marinate for at least 15 minutes.
- 2
Heat 1 tablespoon of ghee or oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, cooking until browned on all sides, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
- 3
In the same skillet, add the remaining tablespoon of ghee or oil. Add the diced onion and cook until soft and translucent, about 5 minutes.
- 4
Add the remaining garlic and ginger, cooking for another minute until fragrant.
- 5
Stir in the tomato puree and let the sauce simmer for about 10 minutes until it darkens slightly and thickens.
- 6
Pour in the heavy cream and stir in the remaining garam masala, allowing the sauce to simmer for another 3 to 5 minutes.
- 7
Return the cooked chicken and any accumulated juices back into the sauce. Simmer for 5 more minutes until the chicken is cooked through and tender.
- 8
Garnish with fresh chopped cilantro and serve hot with basmati rice or warm naan.
💡 Chef tips
- For the best flavor, marinate the chicken for up to 4 hours in the refrigerator, or even overnight.
- If you prefer a milder sauce, you can increase the amount of heavy cream by a couple of tablespoons.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and actually taste even better the next day.
✅ How it should turn out
The finished dish should feature tender, smoky-charred chicken bathed in a velvety, vibrant orange sauce that smells of warm spices and tastes luxuriously creamy and savory.