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Chicken Tikka Masala

Chicken Tikka Masala
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A modern twist on a timeless dish! This Chicken Tikka Masala blends tender, spiced chicken with a creamy tomato sauce that’s rich, bold, and comforting. Perfect for weeknight dinners or when you want to wow your guests. Serve it with basmati rice or naan for a meal that’s always a hit.

Ingredients

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For the Chicken Marinade:

  • 1 cup plain or Greek yogurt (dairy-free for vegan option)
  • 2 tbsp fresh lemon juice
  • 1 ½ tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp red chili powder (adjust for spice preference)
  • 1 tsp salt
  • 2 tsp grated fresh ginger
  • 2 tsp minced garlic
  • 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized pieces

For the Sauce:

  • 2 tbsp vegetable oil
  • 2 tbsp butter (use plant-based for dairy-free)
  • 1 large sweet onion, finely diced
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tsp brown sugar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 8 oz tomato sauce (unseasoned)
  • 1 ¼ cups heavy cream (or coconut cream for dairy-free)
  • Optional: ¼ cup water to thin the sauce

For Serving:

  • Fresh cilantro, chopped (for garnish)
  • Naan bread or basmati rice

Instructions

1. Marinate the Chicken

  • In a mixing bowl, whisk together yogurt, lemon juice, and spices for the marinade. Add ginger and garlic, then toss in the chicken pieces to coat them evenly.
  • Cover and refrigerate for at least 15 minutes. Pro Tip: Marinate overnight if you want maximum flavor and extra tender chicken.

Common Mistake: Not giving the chicken enough time to marinate will result in less flavorful meat.

2. Sear the Chicken

  • Heat oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding.
  • Let the chicken sit for 1–2 minutes before flipping to get a golden sear. Cook for 5–6 minutes total until browned. Remove and set aside.

Visual Cue: Chicken should be lightly charred and golden but not completely cooked through—it will finish cooking in the sauce.

3. Prepare the Sauce

  • In the same skillet, melt butter over medium heat. Sauté the onions until soft and translucent, about 3–4 minutes.
  • Add ginger and garlic, cooking for 30 seconds until fragrant.
  • Stir in brown sugar, coriander, cumin, smoked paprika, and garam masala. Cook for 15–20 seconds to release the spices’ aroma.
  • Add tomato sauce and simmer for 3–5 minutes until slightly thickened and deepened in color.

Pro Tip: If you prefer a smooth sauce, blend it with an immersion blender or transfer it to a regular blender before proceeding.

4. Combine & Simmer

  • Stir heavy cream into the sauce until well combined, then return the seared chicken (and its juices) to the skillet.
  • Simmer gently for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thick and glossy.
  • Thin the sauce with water if needed, but keep it thick enough to coat the chicken.

What to Avoid: Cooking the sauce on high heat can cause the cream to separate. Always simmer gently.

Notes

Serving Suggestions

  • Serve hot with fluffy basmati rice or warm naan bread.
  • Garnish with fresh cilantro for a pop of color and added freshness.

Tips & Tricks

  • Want deeper flavors? Grill or broil the marinated chicken before adding it to the sauce.
  • Heat preferences: Adjust the chili powder for a milder or spicier dish.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat until warm throughout.

Find it online: https://indianrecipe.info/chicken-tikka-masala/