Indulge in the rich and aromatic flavors of our Chicken Tikka Masala—a culinary journey that elevates tender, marinated chicken to new heights. Immerse yourself in the vibrant blend of spices, creating a symphony of taste and texture that will transport your senses to the heart of India. Whether you’re a seasoned chef or a cooking enthusiast, this recipe promises a delightful and authentic dining experience.In our home, the tantalizing aroma of Chicken Tikka Masala heralds an evening of joy and togetherness. As the chicken marinates in a blend of yogurt, spices, and love, it sets the stage for a culinary adventure. The sizzle of chicken in a cast-iron skillet and the fragrance of spices create an atmosphere that brings our family together. Each bite is a celebration of tradition and flavor, making this dish a cherished favorite that embodies the spirit of sharing and relishing life’s simple pleasures.
Why This Chicken Tikka Masala Recipe Is Irresistible!
Flavorful Marinade: The chicken bathes in a luscious mix of yogurt, lemon juice, and an array of spices, ensuring a tender and flavorful bite in every mouthful.
Perfectly Spiced Sauce: The aromatic blend of coriander, cumin, garam masala, and more in the sauce creates a harmonious symphony of spices that defines the essence of Chicken Tikka Masala.
Creamy Indulgence: A velvety combination of butter and heavy cream lends a rich and luxurious texture to the sauce, enveloping the chicken in a savory embrace.
Versatile Serving: Enjoy this dish with aromatic basmati rice or spongy naan bread, creating a perfect union of flavors and textures.
Ingredients:
For the Chicken Marinade:
1 cup plain yogurt or Greek yogurt
2 tablespoons fresh lemon juice
1 1/2 teaspoons cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder
1 teaspoon salt
2 teaspoons grated fresh ginger
2 teaspoons finely minced garlic
1 1/2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces (approximately 680g)
For the Sauce:
2 tablespoons vegetable oil
2 tablespoons butter
1 large sweet onion, finely diced
2 teaspoons grated ginger
2 cloves garlic, finely minced
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
8-ounce can tomato sauce (unseasoned)
1 1/4 cups heavy cream
1/4 cup water (optional, only if needed)
Directions:
Chicken Marinade: Whisk together all marinade ingredients, coat chicken, and marinate for 15 minutes to 1 hour or ideally overnight in the fridge.
Cooking Chicken: Sear marinated chicken in batches until browned, then set aside.
Sauce Preparation: In the same pan, sauté onions, ginger, and garlic in butter. Add spices, stir, then pour in tomato sauce. Simmer until the sauce thickens.
Creamy Finish: Stir in heavy cream, add partially cooked chicken back to the pan. Cook until chicken is done and the sauce is thick. Add water only if necessary.
Serving: Serve over basmati rice, with Naan bread, and garnish with chopped cilantro.
Notes:
Feel free to adjust the spice levels to your preference. For a healthier option, use Greek yogurt in the marinade. This dish reheats well, making it a perfect choice for leftovers.
Chicken Tikka Masala
Ingredients
For the Chicken Marinade:
- 1 cup plain yogurt or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cumin
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 2 teaspoons grated fresh ginger
- 2 teaspoons finely minced garlic
- 1 1/2 pounds boneless skinless chicken breast, cut into small bite-sized pieces (approximately 680g)
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large sweet onion finely diced
- 2 teaspoons grated ginger
- 2 cloves garlic finely minced
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 8- ounce can tomato sauce unseasoned
- 1 1/4 cups heavy cream
- 1/4 cup water optional, only if needed
Instructions
- Chicken Marinade: Whisk together all marinade ingredients, coat chicken, and marinate for 15 minutes to 1 hour or ideally overnight in the fridge.
- Cooking Chicken: Sear marinated chicken in batches until browned, then set aside.
- Sauce Preparation: In the same pan, sauté onions, ginger, and garlic in butter. Add spices, stir, then pour in tomato sauce. Simmer until the sauce thickens.
- Creamy Finish: Stir in heavy cream, add partially cooked chicken back to the pan. Cook until chicken is done and the sauce is thick. Add water only if necessary.
- Serving: Serve over basmati rice, with Naan bread, and garnish with chopped cilantro.
