Description
Chicken Tikka Masala is a flavorful Indian-inspired dish featuring juicy marinated chicken cooked in a creamy tomato-based sauce infused with aromatic spices. This recipe creates a restaurant-quality meal that is easy to prepare at home, perfect for serving family or guests with fragrant rice or naan.
Ingredients
Scale
Marinade
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat)
- 1 cup whole milk yogurt (plain, unsweetened)
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 tablespoon garlic powder
Sauce
- 3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 6 garlic cloves (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 tablespoon tomato paste
- 1/4 teaspoon chili powder
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 can crushed tomatoes (28 oz, undrained)
- 2 teaspoons sugar
- 2/3 cup heavy cream
- 1/4 cup fresh cilantro (chopped)
- Dashes of kosher salt to taste
Instructions
- Prepare the Marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, whole milk yogurt, vegetable oil, ground ginger, and garlic powder. Add the pounded chicken breasts to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Cook the Chicken: Heat a skillet over medium-high heat and lightly oil it. Remove chicken from marinade and cook each piece until browned and cooked through, about 6-8 minutes per side depending on thickness. Remove chicken and set aside.
- Prepare the Sauce Base: In the same skillet, add 3 tablespoons of vegetable oil. Sauté the finely chopped onion until translucent and lightly browned, about 7-8 minutes. Add minced garlic and grated fresh ginger; cook for another 1-2 minutes until fragrant.
- Add Spices and Tomato Paste: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook the mixture for 2-3 minutes to awaken the spices and deepen the flavor.
- Add Crushed Tomatoes and Simmer: Pour in the crushed tomatoes along with their juice. Add sugar and a dash of kosher salt. Stir well, bring to a simmer, then reduce heat and cook uncovered for about 15-20 minutes, letting the sauce thicken and flavors meld.
- Combine Chicken with Sauce: Add the cooked chicken pieces back into the skillet with the sauce. Stir to coat the chicken thoroughly. Cook together for an additional 10 minutes over low heat to allow the chicken to soak up the sauce's flavors.
- Finish with Cream and Cilantro: Stir in the heavy cream to create a rich and creamy texture. Let it warm through for 2-3 minutes. Remove from heat and sprinkle with chopped fresh cilantro before serving.
Notes
- For best results, marinate the chicken for at least 1 hour or overnight if time permits to enhance flavor and tenderness.
- You can substitute chicken thighs for breasts if you prefer a juicier and more flavorful meat.
- Serve with basmati rice or warm naan bread to soak up the delicious sauce.
- Adjust cayenne pepper and chili powder according to your desired spice level.
- To make it lighter, substitute heavy cream with coconut milk or Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 616 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 132 mg
