Description
Chicken Tikka Masala is a rich and creamy Indian curry featuring tender pieces of marinated chicken cooked in a spiced tomato and cream sauce. This recipe offers a perfect balance of smoky, savory, and aromatic flavors, making it a beloved dish that’s easy to prepare at home.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ¾ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
For the Sauce
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- 1 tablespoon chopped cilantro (optional, for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the Greek yogurt, lemon juice, ground cumin, ground coriander, turmeric, garam masala, paprika, and salt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
- Cook the Chicken: Preheat the oven to 425°F (220°C). Arrange the marinated chicken on a foil-lined baking sheet. Bake for 15–20 minutes until the chicken is cooked through and slightly charred. Alternatively, grill the chicken for a smoky flavor.
- Prepare the Sauce: In a large skillet or saucepan, melt the butter or ghee over medium heat. Add the finely chopped onion and sauté until it turns golden, about 5–7 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, ground cumin, paprika, chili powder, and garam masala. Cook for 1–2 minutes until the spices release their fragrance.
- Simmer the Tomato Sauce: Pour in the tomato sauce or crushed tomatoes. Let it simmer for about 10 minutes, stirring occasionally to blend the flavors.
- Combine and Finish: Stir in the heavy cream and then add the cooked chicken pieces. Simmer the mixture for another 10 minutes until the sauce thickens and becomes creamy.
- Garnish and Serve: Sprinkle chopped cilantro on top if desired. Serve hot with basmati rice or warm naan bread for a complete meal.
Notes
- Serve with basmati rice or warm naan for a complete meal.
- For a lighter version, substitute half-and-half or coconut milk for the heavy cream.
- Adjust chili powder to control the spice level according to your preference.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
