Description
A flavorful and creamy Chicken Tikka Masala recipe featuring marinated grilled chicken pieces simmered in a spiced tomato and cream sauce, perfect for an authentic Indian-inspired meal.
Ingredients
Scale
For the Chicken Marinade:
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground garam masala
- 1 teaspoon ground chili powder (adjust to taste)
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- Salt to taste
For the Sauce:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (optional, adjust to heat preference)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the chicken: In a large bowl, combine yogurt, lemon juice, cumin, coriander, paprika, turmeric, garam masala, chili powder, garlic, ginger, and salt. Add the chicken pieces and mix until they are fully coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- Cook the chicken: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat. Thread the marinated chicken onto skewers or cook directly in a pan. Bake or grill for 10-12 minutes until cooked through and slightly charred. Alternatively, cook the chicken in batches in a hot skillet.
- Prepare the sauce: While the chicken is cooking, heat oil or ghee in a large pan over medium heat. Add chopped onions and sauté for 4-5 minutes until softened and golden brown. Add garlic and ginger, cooking another minute until fragrant.
- Simmer the sauce: Add crushed tomatoes, cumin, coriander, paprika, garam masala, turmeric, and optional chili powder. Stir well and simmer for 10 minutes to meld the flavors.
- Combine chicken with sauce: Add the cooked chicken to the sauce and stir. Pour in the cream or coconut milk and simmer for an additional 5 minutes until the sauce thickens and the chicken absorbs the flavors.
- Serve: Garnish with fresh cilantro. Serve hot alongside basmati rice, naan bread, or a side of vegetables.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- You can substitute chicken thighs with breasts, but thighs remain juicier.
- Adjust chili powder to your preferred spice level.
- Coconut milk is a great dairy-free alternative to heavy cream.
- If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.
- Serve with naan or steamed basmati rice for an authentic experience.
