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chicken tikka masala recipes

chicken tikka masala recipes

Chicken Tikka Masala is a popular Indian dish made with marinated, grilled chicken chunks in a creamy and spiced tomato sauce. This dish is perfect for a cozy dinner and pairs wonderfully with rice or naan.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 mixing bowls
  • 1 grill or grill pan
  • 1 large skillet or saucepan
  • 1 whisk
  • 1 cutting board

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces Chicken breasts can be substituted, but thighs tend to be juicier.
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • to taste salt
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • In a mixing bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (or up to overnight) to marinate.
  • Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated chicken pieces. Grill for about 6-8 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Remove from heat and set aside.
  • In a large skillet or saucepan, heat vegetable oil over medium heat. Add finely chopped onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add the crushed tomatoes to the skillet. Let it simmer for about 10 minutes, allowing the sauce to thicken and flavors to meld.
  • Pour in the heavy cream, followed by the garam masala and additional cumin. Stir to combine and let the sauce simmer for another 5 minutes. Season with salt to taste.
  • Add the grilled chicken pieces into the sauce and gently mix until the chicken is fully coated. Let it simmer for another 5 minutes to soak up the flavors.
  • Serve hot, garnished with fresh cilantro, alongside rice or naan.

Notes

For a spicier version, add chili powder or diced green chilies to the sauce.
You can substitute chicken thighs with chicken breast if preferred, but thighs tend to be juicier.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.