Description
Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender marinated chicken thighs cooked in a spiced tomato and cream sauce. This recipe yields a rich and aromatic meal that’s perfect to enjoy with rice or naan bread, delivering a balance of tangy, spicy, and savory flavors that will quickly become a family favorite.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce and Cooking
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt until well combined. Add the chicken pieces and toss to coat fully with the marinade. Cover the bowl and refrigerate for at least 1 hour to let the flavors penetrate; for best results, marinate overnight.
- Cook the Onions: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté gently until softened and golden brown, about 5 to 7 minutes, stirring occasionally to avoid burning.
- Add Garlic and Ginger: Stir in the minced garlic and fresh ginger, cooking for an additional 1 to 2 minutes until fragrant and aromatic, ensuring they do not burn.
- Brown the Chicken: Add the marinated chicken pieces to the skillet. Cook over medium heat, stirring occasionally, until the chicken is browned on all sides, approximately 5 to 7 minutes.
- Simmer with Tomato Sauce: Pour in the tomato sauce and bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally to blend the flavors and thicken the sauce.
- Finish with Cream: Stir in the heavy cream and continue to simmer for another 5 minutes, allowing the sauce to become rich and creamy. Taste and adjust seasoning with salt or spices as desired.
- Serve: Remove from heat and garnish with freshly chopped cilantro. Serve the Chicken Tikka Masala hot alongside steamed rice or warm naan bread for a complete meal.
Notes
- Marinating overnight intensifies the flavor and tenderizes the chicken more effectively.
- You can substitute chicken thighs with chicken breasts, but thighs yield juicier, more flavorful results.
- Adjust chili powder to your preferred spice level for milder or hotter curry.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt.
- Garam masala can be homemade or store-bought; ensure it is fresh for maximum aroma.
