Chicken Tikka Masala
A rich and creamy curry dish featuring marinated chicken pieces in a spiced tomato-based sauce. This popular Indian-inspired recipe combines aromatic spices with tender chicken for a flavorful dinner option.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 14 oz crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp sugar
- 1/2 tsp salt, to taste
- 2 tbsp fresh cilantro, chopped, for garnish
Instructions
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1
In a large bowl, combine 1/2 cup plain yogurt, 1 tbsp freshly squeezed lemon juice, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp chili powder, and 1/2 tsp salt to make the marinade.
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2
Add 1 1/2 lbs cut into 1-inch cubes boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
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3
When ready to cook, preheat your oven to 450°F (230°C) or prepare a grill.
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4
Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first) and place on a baking sheet lined with foil.
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5
Bake or grill the chicken for 12-15 minutes, turning halfway, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
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6
While the chicken is cooking, prepare the sauce. In a large pan, heat 2 tbsp unsalted butter and 1 tbsp vegetable oil over medium heat.
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7
Add 1 finely diced onion and sauté until soft and translucent, about 5 minutes.
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8
Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for another minute until fragrant.
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9
Stir in 2 tbsp tomato paste and cook for 1-2 minutes.
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10
Add 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp paprika. Cook for 30 seconds to toast the spices.
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11
Pour in 14 oz crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
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12
Stir in 1/2 cup heavy cream and 1 tsp sugar. Simmer for another 5 minutes.
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13
Add the cooked chicken pieces to the sauce, discarding the skewers. Simmer for 5 more minutes to allow the flavors to meld.
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14
Taste and adjust seasoning with 1/2 tsp to taste salt as needed.
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15
Garnish with 2 tbsp chopped, for garnish fresh cilantro before serving. Serve hot with rice or naan bread.