Chicken Tikka Masala - Rich and Flavorful Indian Dish
Chicken Tikka Masala is a beloved Indian-inspired dish, known for its tender marinated chicken in a rich, creamy tomato-based sauce. The balance of warm spices and the smoothness of the cream makes this dish a perfect option for a flavorful, hearty meal. It’s a great recipe for dinner, served with rice or naan to soak up all that delicious sauce!
Ingredients
-
For the Chicken Marinade
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground paprika
- 1 tsp salt
- 3 garlic cloves, minced
- 1-inch ginger, minced
-
For the Sauce
- 2 tbsp butter or oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp ground turmeric
- 400g (14 oz) canned crushed tomatoes
- 1 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Directions
Marinate the chicken. In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, garlic, and ginger. Add the chicken pieces and coat them evenly with the marinade. Cover and let it marinate in the fridge for at least 30 minutes, or up to 4 hours for better flavor.
Cook the chicken. Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook the pieces for 5-7 minutes, turning occasionally, until the chicken is lightly charred and cooked through. Set aside.
Prepare the sauce. In a large pan, heat butter or oil over medium heat. Add the chopped onion and cook for 5 minutes, until soft and golden. Add the garlic and ginger, and cook for another minute until fragrant. Stir in cumin, coriander, paprika, garam masala, and turmeric, and cook for 1-2 minutes to release the flavors.
Simmer the sauce. Add the crushed tomatoes to the pan, stir, and bring to a simmer. Let the sauce cook for about 10 minutes, stirring occasionally. Then add the cream (or coconut milk) and season with salt to taste.
Combine chicken and sauce. Add the cooked chicken to the sauce, stirring to coat the chicken with the rich, flavorful sauce. Let it simmer for another 5-10 minutes to allow the flavors to meld.
Serve. Garnish with fresh cilantro and serve hot with steamed rice or naan.
Recipe tips
Marinating the chicken longer (up to 4 hours) will infuse more flavor into the meat. For an extra smoky flavor, grill the chicken on an outdoor grill instead of a skillet. You can substitute heavy cream with coconut milk for a dairy-free option. Adjust the spice level by adding more or less paprika or even a dash of cayenne pepper.
Nutrition Facts (per serving)
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