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Chicken Tikka Masala

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Method

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

Method
 

  1. Chicken Marinade: Whisk together all marinade ingredients, coat chicken, and marinate for 15 minutes to 1 hour or ideally overnight in the fridge.
  2. Cooking Chicken: Sear marinated chicken in batches until browned, then set aside.
  3. 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.
  4. 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.
  5. Serving: Serve over basmati rice, with Naan bread, and garnish with chopped cilantro.