Description
This Chicken Tikka Masala recipe features tender, marinated chicken pieces simmered in a rich, creamy, and aromatic tomato-based sauce, infused with a blend of traditional Indian spices. Perfect for a flavorful homemade meal served alongside rice or flatbread.
Ingredients
Marinade
- ½ cup plain yogurt
- 1 ½ tablespoons minced garlic
- 1 tablespoon finely grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely diced
- 1 ½ tablespoons finely grated garlic
- 1 tablespoon finely grated fresh ginger
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 (14-ounce) can tomato puree
- 1 teaspoon chili powder, or to taste
- 1 teaspoon kosher salt
- 1 ¼ cups heavy cream, or half-and-half
- 1 teaspoon brown sugar
- ¼ cup water, if needed
- 4 tablespoons chopped cilantro, for garnish
For Serving
- Cooked rice and/or flatbread
Instructions
- Prepare the Marinade: In a large bowl, whisk together the yogurt, minced garlic, grated ginger, garam masala, turmeric, cumin, and kosher salt until well combined. Add the chicken pieces and stir until they are thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 10 minutes or up to 24 hours for deeper flavor.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in batches to avoid overcrowding. Cook each batch for about 3 minutes per side, or until browned all over. Once cooked, transfer the chicken to a plate and cover with foil to keep warm. Repeat with the remaining chicken.
- Cook the Aromatics and Spices: In the same skillet, add unsalted butter and let it melt. Add the finely diced onions, scraping up any browned bits from the chicken to enhance flavor, and cook for 3 minutes until softened. Stir in the grated garlic and ginger, cooking for an additional 1 minute. Then add garam masala, ground cumin, ground turmeric, and ground coriander, sautéing for about 20 seconds until the spices become fragrant.
- Simmer the Sauce: Pour in the tomato puree, then stir in chili powder and kosher salt. Bring the sauce to a simmer and cook, stirring occasionally, for 10 to 15 minutes until the sauce thickens and develops a dark brown-red color.
- Finish the Sauce: Lower the heat and stir in the heavy cream and brown sugar until well combined. Return the browned chicken pieces along with any accumulated juices back into the skillet. Continue cooking for 8 to 10 minutes more, allowing the chicken to cook through fully and the sauce to thicken and bubble. If the sauce becomes too thick, stir in up to ¼ cup water to reach desired consistency.
- Garnish and Serve: Sprinkle chopped cilantro over the top before serving. Serve the chicken tikka masala hot with cooked rice and/or flatbread for a complete meal.
Notes
- For best results, marinate the chicken for at least 1 hour or overnight to maximize flavor and tenderness.
- You can substitute chicken thighs for breast if preferred, they remain juicier when cooked.
- Adjust chili powder to your spice preference for more or less heat.
- If you prefer a lighter sauce, half-and-half can be used instead of heavy cream.
- Add water gradually to adjust sauce consistency as needed.
- Serve with basmati rice or naan to complement the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
