Chicken Tikka Masala
A flavorful and comforting Indian dish with tender marinated chicken in a rich tomato and cream sauce, perfect for family meals.
Ingredients
For the chicken marinade
- 800 g boneless chicken thighs Juicy and succulent, perfect for absorbing flavor.
- 1 cup plain whole milk yogurt Adds a tangy creaminess.
- 1.5 tablespoons fresh garlic, minced Brings depth and aroma.
- 1 tablespoon fresh ginger, minced A fragrant addition.
- 2 teaspoons garam masala spice blend Provides warmth and complexity.
- 1 teaspoon ground turmeric Adds earthiness and color.
- 1 teaspoon ground cumin Contributes a warm, nutty flavor.
- 1 teaspoon Kashmiri red chili powder Mild yet flavorful heat.
- 1 teaspoon kosher salt Essential for enhancing flavors.
For the sauce
- 2 tablespoons neutral cooking oil Ensures even cooking.
- 2 tablespoons unsalted butter Adds richness.
- 2 small yellow onions, finely diced Provides sweetness.
- 1.5 tablespoons fresh garlic, grated Intensifies the flavor.
- 1 tablespoon fresh ginger, grated Adds further layers of flavor.
- 1.5 teaspoons garam masala Deepens the spiciness.
- 1.5 teaspoons ground cumin Enhances earthiness.
- 1 teaspoon ground turmeric For continued vibrancy.
- 1 teaspoon ground coriander Citrusy flavor complementing spices.
- 400 g can tomato puree Base for the sauce.
- 1 teaspoon Kashmiri chili powder An extra hint of heat.
- 1 teaspoon red chili powder Elevates spice level.
- 1 teaspoon salt Balances flavors.
- 1.25 cups heavy whipping cream For a rich, silky finish.
- 1 teaspoon brown sugar Balances acidity of tomatoes.
- 0.25 cup water As needed for sauce consistency.
- Fresh cilantro leaves for garnish For color and freshness.
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces.
- In a mixing bowl, combine the yogurt, minced garlic, minced ginger, garam masala, turmeric, cumin, Kashmiri red chili powder, and salt.
- Add the chicken pieces and mix well to ensure they’re evenly coated.
- Let it marinate for 30 minutes.
Cooking the Chicken
- Heat the oil in a large pan over medium-high heat.
- Add the marinated chicken in batches and cook until browned, about 4-5 minutes per side.
- Remove the chicken from the pan and set aside.
Preparing the Sauce
- In the same pan, reduce the heat and add the butter.
- Once melted, add the finely diced onions and sauté until golden brown.
- Stir in the grated garlic and ginger, then add garam masala, cumin, turmeric, and coriander, cooking for a minute.
- Pour in the tomato puree and bring to a simmer, cooking for about 8-10 minutes.
- Slowly stir in the heavy whipping cream and brown sugar.
- Return the chicken to the pan and simmer for an additional 3 minutes.
- Garnish with fresh cilantro leaves before serving.
Notes
For a deeper flavor, marinate chicken overnight. Use a meat thermometer to ensure chicken reaches 75°C (165°F). Consider grilling chicken for extra smokiness. Substitute coconut milk for a lighter twist.