Description
Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender marinated chicken thighs cooked in a rich tomato and cream sauce. This recipe offers a perfect balance of spices and a velvety texture, making it a beloved classic that’s easy to prepare at home.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
For Cooking
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Prepare Marinade: In a large bowl, combine plain yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, garam masala, chili powder, and salt. Add the bite-sized chicken pieces to the marinade and mix thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully infuse the chicken.
- Sauté Onions: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onions soften and become golden brown, approximately 5 to 7 minutes. This process develops a deep, sweet flavor base for the sauce.
- Add Garlic and Ginger: Stir in the minced garlic and fresh ginger to the skillet. Cook for 1 to 2 minutes, stirring frequently, until the mixture is aromatic and golden but not burnt.
- Cook Chicken: Add the marinated chicken pieces to the skillet in a single layer. Cook them for about 5 to 7 minutes, turning occasionally to brown all sides. This step seals in the chicken’s juices and creates a flavorful crust.
- Simmer with Tomato Sauce: Pour in the tomato sauce and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally to prevent sticking. This helps the chicken absorb the sauce flavors and tenderizes it further.
- Add Cream and Final Simmer: Stir in the heavy cream and continue simmering for another 5 minutes until the sauce is heated through and evenly combined. Taste and adjust seasoning if necessary.
- Garnish and Serve: Remove from heat and sprinkle fresh chopped cilantro over the top for a bright, fresh finish. Serve the Chicken Tikka Masala hot, ideally accompanied by steamed basmati rice or warm naan bread for a complete meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust chili powder according to your preferred spice level.
- Use chicken thighs for juiciness; chicken breast may dry out during cooking.
- Serve immediately for best taste, although leftovers keep well refrigerated for up to 3 days.
