Description
Chicken Tikka Masala is a classic Indian dish featuring marinated chicken thighs cooked in a rich, creamy tomato sauce infused with aromatic spices. This comforting recipe combines tender, spiced chicken with a luscious sauce made from tomato puree, cream, and garam masala, perfect for serving with rice or naan.
Ingredients
Scale
Marinade and Chicken
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 cup Greek yogurt
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tsp garam masala (plus more for sauce)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt, to taste
Sauce
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 medium onion, chopped
- 1.5 cups tomato puree
- 1 cup heavy cream
- Fresh cilantro, chopped (for garnish)
- Pinch of sugar (optional)
Instructions
- Marinate the Chicken: In a bowl, combine Greek yogurt, minced garlic, grated ginger, garam masala, smoked paprika, chili powder, ground cumin, ground coriander, and salt. Add the chicken chunks and coat them thoroughly with the marinade. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor and tenderness.
- Sear the Chicken: Heat vegetable oil in a pan over medium-high heat. Add the marinated chicken pieces and sear them until browned on all sides and almost cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, melt the butter. Add the chopped onions and sauté until they become golden and soft. Stir in additional minced garlic, grated ginger, and a bit more garam masala to enhance the sauce’s flavor. Cook this mixture until fragrant, about 2-3 minutes.
- Cook the Tomato Sauce: Add the tomato puree to the pan with the onion mixture. Let it cook on medium heat for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate. Season with salt and add a pinch of sugar if desired to balance acidity.
- Add Cream and Simmer: Reduce the heat to low and slowly stir in the heavy cream. Simmer the sauce gently until it becomes smooth, rich, and creamy, about 5 minutes.
- Combine Chicken and Sauce: Return the seared chicken pieces to the pan. Stir well to coat the chicken in the creamy sauce. Cover and simmer on low heat for another 10 minutes or until the chicken is fully cooked through and tender.
- Garnish and Serve: Garnish the cooked chicken tikka masala with freshly chopped cilantro. Serve hot with steamed basmati rice or warm naan bread for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor and makes it more tender.
- If preferred, substitute heavy cream with coconut cream for a dairy-free option.
- Adjust chili powder to control the spice level to your taste.
- Use Greek yogurt for a creamy marinade that helps tenderize the chicken.
- Carefully simmer the sauce to prevent the cream from curdling.
- This dish pairs beautifully with basmati rice or naan bread.
