Chicken Tikka Masala

There’s something inherently comforting about a bowl of Chicken Tikka Masala. It recalls evenings spent with friends and family, the aromas of spices swirling in the kitchen, and the warmth of shared stories over a steaming plate of rice. When I first tried this dish at my favorite local Indian restaurant, it felt like a hug from the inside. The rich, creamy sauce enveloping tender pieces of chicken captivated my taste buds, and I knew I had to recreate it at home.

As I started experimenting with recipes, I found that making Chicken Tikka Masala was not just about following the steps; it was about pouring my love into the cooking process. Each ingredient plays its part, from the zestiness of fresh lemon to the warmth of spices like garam masala and cumin. I remember the first time I grilled the marinated chicken, watching it sizzle and char, and I could hardly wait to combine it with the luscious sauce I had simmered on the stove.

This Chicken Tikka Masala recipe has become a staple in my home, a dish I turn to for gatherings and cozy nights alike. Whether you’re a seasoned cook or a newbie, this recipe brings the flavors of India to your table in a way that’s both approachable and incredibly satisfying. So let’s dive in and make some magic happen in your kitchen!

Recipe Ingredients for Chicken Tikka Masala

When it comes to Chicken Tikka Masala, the ingredients hold the key to its rich, mouthwatering flavor. Each component contributes to the overall harmony of the dish, creating a delightful balance of spices, creaminess, and acidity. The star of the show is definitely the marinated chicken, paired with aromatic spices and the luscious sauce that makes this dish so memorable.

• 6 garlic cloves, finely minced – Garlic adds a wonderful depth of flavor and aroma.
• 1 and 1/2 tablespoons ginger, peeled, finely grated – Ginger provides a zesty kick that complements the creamy sauce.
• 1 and 1/2 tablespoons ground turmeric – Turmeric gives the dish its beautiful golden hue and offers earthy undertones.
• 2 teaspoons garam masala – This spice blend is essential for that authentic Indian taste.
• 2 teaspoons ground cumin – Adds a warm, nutty flavor that enhances the overall profile.
• 2 teaspoons ground coriander – Provides a citrusy and slightly sweet flavor.
• 1 tablespoon fine sea salt – Essential for balancing the flavors. Adjust according to taste.
• 3/4 cup plain yogurt, whole-milk; not Greek yogurt – Yogurt tenderizes the chicken while adding creaminess.
• 1 lemon – The zest and juice brighten up the dish.
• 2 pounds boneless, skinless chicken breasts or thighs – The main protein that absorbs all the wonderful marinade flavors.
• 3 tablespoons vegetable oil – Used for cooking and adds richness.
• 1 small yellow onion, finely chopped – Onion forms the base of the sauce, adding sweetness.
• 1/4 cup tomato paste – Intensifies the tomato flavor in the sauce.
• 1/4 teaspoon ground cardamom – A subtle spice that adds complexity to the dish.
• 1/2 teaspoon crushed red pepper flakes – Adds a touch of heat to balance the creaminess.
• 1 (28-ounce) can fire-roasted crushed tomatoes – Forms the sauce base with a smoky flavor.
• 2 cups heavy cream – Creates that decadent, creamy sauce we all love.
• 3/4 cup chopped cilantro plus sprigs for garnish – Adds freshness and color to the dish.
• Basmati rice for serving – The perfect accompaniment to soak up the sauce.
• Naan for serving – A must for scooping up all that delicious sauce.

Step by Step Guide for Chicken Tikka Masala

Cooking Chicken Tikka Masala is a delightful journey that immerses you in the rich flavors of Indian cuisine. The steps are straightforward and involve a bit of marinating and simmering, but the results are well worth the effort. Let’s get started!

1. In a small bowl, combine minced garlic, minced ginger, turmeric, garam masala, cumin, coriander, and salt. Stir well to create a fragrant spice mixture.

2. In another bowl, whisk together yogurt, half the spice mixture, and 2 teaspoons lemon juice. This will be your marinade to tenderize the chicken.

3. Halve the chicken breasts and pound them to an even thickness using a meat mallet or the bottom of a frying pan, ensuring they cook evenly.

4. Add the chicken pieces to the yogurt mixture, ensuring each piece is well coated. Cover tightly or transfer to a resealable bag, refrigerate, and let marinate for at least 6 hours, preferably 24 hours.

5. While the chicken marinates, cover and chill the remaining spice mixture for later use.

6. In a large, heavy pan, heat vegetable oil over medium heat. Add finely chopped onion and cook until softened, about 2 to 3 minutes. The onions should be translucent and fragrant.

7. Stir in tomato paste, ground cardamom, and crushed red pepper flakes. Continue cooking, stirring frequently, until the tomato paste darkens and the onion is soft, about 5 minutes.

8. Add the remaining half of the spice mixture and cook, stirring often, until the bottom of the pan begins to brown and everything is very fragrant, about 4 minutes. Be careful not to burn it—reduce heat if necessary!

9. Add the fire-roasted crushed tomatoes to the mixture and bring it to a boil over high heat. Once boiling, reduce the heat and allow to simmer, stirring often and scraping the bottom of the pot until the sauce thickens, about 8 minutes.

10. Stir in heavy cream and cilantro. Simmer over low heat, stirring occasionally, until the sauce thickens further, about 30 to 40 minutes. Optionally, use a blender to puree until smooth.

11. Preheat a grill or grill pan to medium-high heat (about 400°F). Generously oil the grill by drenching a rolled-up paper towel in vegetable oil and rubbing it over the grates using tongs.

12. Remove the chicken from marinade, discarding any excess. Grill the chicken, turning once halfway through, for about 4 to 6 minutes per side or until the thickest part registers 165°F and juices run clear.

13. Transfer the chicken to a plate, cover with foil, and let it rest for a few minutes to redistribute the juices. Chop into bite-sized pieces and stir into the sauce until coated.

14. Serve the Chicken Tikka Masala over freshly cooked rice with warmed naan. Garnish with additional chopped cilantro as desired.

Change It Up

Feel free to get creative with your Chicken Tikka Masala! Here are some tips to customize your dish:

• Storage: Keep Chicken Tikka Masala in airtight containers in the fridge for 3 to 5 days. Just reheat on the stove when ready to enjoy!
• Freezing: You can freeze the dish for longer storage. Thaw in the fridge and reheat on low to avoid curdling the cream.
• Pairing: Serve with basmati rice or naan to soak up the delicious sauce.
• Vegetable Add-Ins: Feel free to add vegetables such as bell peppers, peas, or spinach for added nutrition and flavor.
• Spice Levels: Adjust the amount of crushed red pepper flakes to suit your heat preference.

What Complements This Chicken Tikka Masala

When serving Chicken Tikka Masala, the right accompaniments can elevate the meal to new heights. Here are some ideas:

• Basmati rice: The fluffy, aromatic rice is perfect for soaking up the creamy sauce.
• Warm naan: A must-have for scooping up the delicious sauce and chunks of chicken.
• Raita: A cooling yogurt sauce with cucumber and spices can balance the dish’s spices.
• Seasonal vegetables: Serve alongside roasted or sautéed seasonal vegetables to add color and nutrients to your plate.
• Salad: A fresh green salad with a tangy dressing will complement the richness of the dish.
• Indian-style appetizers: Consider serving samosas or pakoras as an appetizer for a full Indian feast.

FAQ

Conclusion

The beauty of Chicken Tikka Masala lies in its combination of rich flavors, creamy texture, and the delightful warmth it brings to the table. It’s a dish that not only satisfies your hunger but also warms your heart. I encourage you to try making this dish at home; it’s an experience that you won’t forget and will want to repeat time and again. Enjoy the cooking process, the aromas, and the wonderful flavors that come together in this beloved recipe!

Chicken Tikka Masala

The ultimate comfort food, Chicken Tikka Masala is creamy, rich, and bursting with flavor. Perfect for an easy weeknight dinner, this dish evokes memories of Indian cuisine's warm spices and hearty ingredients. Make it tonight for a delightful culinary experience!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Indian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 6 cloves garlic finely minced
• 1.5 tablespoons ginger peeled, finely grated, 1 and 1/2-inch piece
• 1.5 tablespoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon fine sea salt if not using Kosher salt or sensitive to salt, reduce to personal preference
• 3/4 cup plain yogurt whole-milk; not Greek yogurt
• 1 whole lemon
• 2 pounds boneless, skinless chicken breasts or thighs
• 3 tablespoons vegetable oil
• 1 small yellow onion finely chopped
• 1/4 cup tomato paste
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon crushed red pepper flakes
• 1 28-ounce can fire-roasted crushed tomatoes
• 2 cups heavy cream
• 3/4 cup chopped cilantro plus sprigs for garnish
• to serve cup Basmati rice for serving
• to serve cup Naan for serving

Equipment

• Large pan
• Grill or grill pan
• Nonstick pan

Method

 

1. In a small bowl, combine minced garlic, minced ginger, turmeric, garam masala, cumin, coriander, and salt. Stir well.
2. In another bowl, whisk together yogurt, half the spice mixture, and 2 teaspoons lemon juice. This will be your marinade to tenderize the chicken.
3. Halve the chicken breasts and pound them to an even thickness using a meat mallet or the bottom of a frying pan.
4. Add the chicken pieces to the yogurt mixture, ensuring each piece is well coated. Cover tightly or transfer to a resealable bag and refrigerate for at least 6 hours, preferably 24 hours.
5. While the chicken marinates, cover and chill the remaining spice mixture for later use.
6. In a large, heavy pan, heat vegetable oil over medium heat. Add finely chopped onion and cook until softened, about 2 to 3 minutes.
7. Stir in tomato paste, ground cardamom, and crushed red pepper flakes. Continue cooking, stirring frequently, until the tomato paste darkens and the onion is soft, about 5 minutes.
8. Add the remaining half of the spice mixture and cook, stirring often, until fragrant, about 4 minutes.
9. Add the fire-roasted crushed tomatoes to the mixture and bring it to a boil over high heat. Once boiling, reduce the heat and allow to simmer, stirring often until the sauce thickens, about 8 minutes.
10. Stir in heavy cream and cilantro. Simmer over low heat until the sauce thickens further, about 30 to 40 minutes.
11. Preheat a grill or grill pan to medium-high heat. Generously oil the grill by drenching a rolled-up paper towel in vegetable oil and rubbing it over the grates.
12. Remove the chicken from marinade and discard any excess. Grill the chicken, turning once halfway through, for about 4 to 6 minutes per side or until juices run clear.
13. Transfer the chicken to a plate, cover with foil, and let it rest for a few minutes. Chop into bite-sized pieces and stir into the sauce until coated.
14. Serve the Chicken Tikka Masala over freshly cooked rice with warmed naan. Garnish with additional chopped cilantro.

Notes

• Alternate cooking method: If you don’t have a grill, heat 1 tablespoon oil in a nonstick pan over high heat until smoking. Add half the chicken in a single layer and cook until charred. Flip and cook the other side until charred. Repeat with remaining chicken.
• Storage: Keep Chicken Tikka Masala in airtight containers in the fridge for 3 to 5 days.
• Freezing: Freeze for longer storage; thaw in the fridge and reheat on low.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.