Chicken Tikka Masala: A Classic Comfort Food
Chicken Tikka Masala is a beloved dish that combines tender, marinated chicken with a rich, flavorful sauce. This recipe is perfect for a cozy dinner at home and pairs wonderfully with basmati rice and naan bread. Whether you’re a seasoned cook or trying your hand at Indian cuisine for the first time, this recipe is approachable, delicious, and sure to impress.
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 (not cayenne pepper)
- 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
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, only if needed
For Serving:
- Chopped cilantro, for garnish
- Naan bread
- Cooked basmati rice
Directions
Step 1: Marinate the Chicken
In a bowl, whisk together all the ingredients for the marinade. Add the chicken pieces and toss to coat them evenly. Let the chicken marinate for at least 15 minutes, but ideally for up to an hour. If time permits, marinate the chicken overnight in the refrigerator for maximum flavor.
Step 2: Cook the Chicken
Warm the vegetable oil in a large skillet, preferably cast iron, over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces in batches if necessary, ensuring not to overcrowd the pan. Let the chicken fry untouched for 1 minute to develop a crust, then continue sautéing until browned, about 5 more minutes. Remove the chicken from the skillet and set aside, keeping it warm.
Step 3: Prepare the Sauce
In the same pan, melt the butter. Sauté the finely diced onion until soft, about 3 minutes, making sure to scrape up any browned bits stuck on the bottom of the pan. Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.
Next, add the brown sugar, ground coriander, cumin, smoked paprika, garam masala, and salt. Stir the spices for about 15 seconds until they are fragrant and well-combined with the onions.
Step 4: Simmer the Sauce
Pour in the tomato sauce and let it simmer gently for about 3-5 minutes, stirring occasionally until the sauce thickens and deepens in color. Once thickened, stir in the heavy cream until fully incorporated.
Step 5: Finish the Dish
Add the partially cooked chicken and any accumulated juices back into the pan. Let the chicken simmer in the sauce for an additional 8-10 minutes, until it is cooked through and the sauce is thick and bubbling. If the sauce becomes too thick, you can add a little water to thin it out as needed.
Step 6: Serve
Serve your Chicken Tikka Masala hot over cooked basmati rice, accompanied by warm naan bread. Garnish with freshly chopped cilantro for a burst of color and flavor.
Cooking Tips
- Marination Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
- Browning the Chicken: Don’t skip the initial browning of the chicken. It adds depth of flavor to the dish.
- Serving Suggestions: This dish is traditionally served with basmati rice and naan, but you can also pair it with roti or even a light cucumber salad for a refreshing contrast.
Nutritional Information
- Calories: 435 kcal
- Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Enjoy this rich and aromatic Chicken Tikka Masala for your next meal! It’s sure to become a family favorite.
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Chicken Tikka Masala
- Total Time: 50 minutes
- Yield: 4 1x
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 (not cayenne pepper)
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
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, only if needed
For Serving:
chopped cilantro, for garnish
naan bread
cooked basmati rice
Instructions
In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 15 minutes to 1 hour (ideally overnight in the fridge, if time permits).
Warm oil in a large skillet (preferably cast iron) over medium-high heat. Once shimmering, add chicken pieces in batches, if necessary, making sure not to crowd the pan. Let them fry, untouched, for 1 minute to develop a crust, then sauté until browned for about 5 more minutes. Set aside and keep warm.
Melt the butter in the same pan. Sauté the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add ginger and garlic; sauté for 30 seconds until fragrant.
Add in the brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir occasionally for about 15 seconds until fragrant.
Pour in the tomato sauce; let simmer gently for about 3-5 minutes, stirring occasionally until sauce thickens and becomes deeper in color.
Stir in the cream until incorporated.
Add the partially cooked chicken along with its juices back to the pan; cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, only if necessary.
Serve over cooked basmati rice, with naan bread, and garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 435 Kcal