Chicken Tikka Masala is a popular and flavorful Indian curry that has gained popularity worldwide. This dish features tender pieces of marinated chicken cooked in a creamy tomato-based sauce with a blend of aromatic spices. It’s a comforting and satisfying dish that is perfect for a cozy night in or for impressing guests at a dinner party. In this recipe, we’ll show you how to make Chicken Tikka Masala from scratch, so you can enjoy the authentic flavors of this classic dish at home.
Ingredients for Chicken Tikka Masala
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
How to Make Chicken Tikka Masala
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, garam masala, ginger, garlic, salt, and pepper. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- Prepare the Sauce:
- In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the cumin, coriander, paprika, turmeric, garam masala, and chili powder. Cook, stirring constantly, for about 1 minute, until fragrant.
- Add the crushed tomatoes and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Cook the Chicken:
- While the sauce is simmering, preheat the broiler. Remove the chicken from the marinade and place it on a baking sheet lined with aluminum foil.
- Broil the chicken for about 10-12 minutes, or until cooked through and slightly charred around the edges. Remove from the oven and set aside.
- Finish the Dish:
- Add the cooked chicken to the sauce and stir to coat the chicken in the sauce. Simmer for another 5-10 minutes to allow the flavors to meld together.
- Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce is heated through.
- Season with salt and pepper, to taste.
- Serve:
- Serve the Chicken Tikka Masala over cooked rice or with naan bread. Garnish with chopped cilantro.
About the Main Ingredients
- Chicken Thighs:
- Chicken thighs are used in this recipe because they are more flavorful and tender than chicken breasts. They also hold up well to the bold flavors of the marinade and sauce.
- Yogurt Marinade:
- The yogurt marinade helps to tenderize the chicken and infuse it with flavor. The acidity of the yogurt also helps to break down the proteins in the chicken, resulting in a more tender dish.
- Spices:
- The blend of spices used in this recipe, including cumin, coriander, paprika, turmeric, garam masala, and chili powder, creates a complex and aromatic flavor profile that is characteristic of Indian cuisine.
- Tomato-Based Sauce:
- The tomato-based sauce is made with crushed tomatoes and flavored with the spices from the marinade. It provides a rich and creamy base for the dish.
- Heavy Cream:
- Heavy cream is added to the sauce to give it a creamy and luxurious texture. It also helps to balance out the spices and acidity in the dish.
