Chicken Tikka Masala is a beloved dish that combines tender, marinated chicken pieces with a rich, spiced tomato-based sauce. This recipe serves 4 and brings together aromatic spices and creamy textures for a satisfying meal.
🍗 Ingredients
For the Chicken:
4 boneless, skinless chicken breasts, cut into cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup plain yogurt
1 tablespoon lemon juice
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For the Sauce:
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can tomato sauce
1 cup heavy cream
Fresh cilantro leaves, chopped (for garnish)
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🔪 Instructions
1. Marinate the Chicken:
In a large bowl, combine the chicken pieces with yogurt, lemon juice, garlic, ginger, and all the spices listed under the chicken ingredients.
Mix well to coat the chicken evenly.
Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the marinated chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
3. Prepare the Sauce:
In the same skillet, add another 2 tablespoons of vegetable oil.
Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the ground coriander, cumin, turmeric, paprika, garam masala, chili powder, salt, and black pepper.
Cook the spices with the onion mixture for 1-2 minutes to release their aromas.
Pour in the tomato sauce, stirring well to combine.
Simmer the sauce for 10 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the heavy cream, mixing until the sauce is smooth and creamy.
4. Combine Chicken and Sauce:
Return the cooked chicken to the skillet, stirring to coat the pieces with the sauce.
Simmer for an additional 10 minutes, ensuring the chicken is heated through and infused with the sauce’s flavors.
5. Garnish and Serve:
Sprinkle chopped fresh cilantro over the top of the dish for a burst of color and freshness.
Serve the Chicken Tikka Masala hot, accompanied by steamed basmati rice or warm naan bread.
🍽️ Serving Suggestions
Rice: Steamed basmati rice is a traditional accompaniment, soaking up the flavorful sauce.
Bread: Warm naan or roti can be used to scoop up the chicken and sauce.
Side Dishes: Consider serving with a side of cucumber raita or a fresh salad to balance the rich flavors.
🧊 Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Chicken Tikka Masala freezes well. Place in freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much.
Enjoy your homemade Chicken Tikka Masala, a dish that brings the warmth and richness of Indian cuisine to your table.