Description
Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring marinated grilled chicken simmered in a rich spiced tomato and yogurt sauce. Perfectly paired with rice or naan, this recipe delivers a satisfying and aromatic meal in under an hour.
Ingredients
Scale
Marinade
- 1 cup plain yogurt, full fat works best
- 2 teaspoons minced garlic
- 1 tablespoon fresh ginger, grated/minced
- 2 teaspoons garam masala
- 2 pounds chicken breasts, boneless skinless, cut into 1 inch cubes
Sauce
- 3 tablespoons oil
- 1 onion, diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated/minced
- 1 28-ounce can kitchen ready tomatoes
- 1 teaspoon salt
- 1/2 cup plain yogurt, full fat works best
- 1/4 cup chopped cilantro
To Serve
- Rice
- Naan (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine 1 cup plain yogurt, minced garlic, grated ginger, and garam masala. Mix well. Add chicken cubes and stir until fully coated. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to develop.
- Preheat Broiler and Prepare Sauce: Position an oven rack about 6 inches from the broiler and preheat the oven to broil. While heating, start on the sauce.
- Cook Onions: Heat a large pot over medium-high heat. Add oil and diced onions, cooking until they begin to soften, about 2 minutes.
- Add Spices and Tomato Paste: Stir in garam masala, tomato paste, minced garlic, and grated ginger with onions. Cook until fragrant, about 1 minute. Then stir in the canned tomatoes and salt. Bring to a simmer, reduce heat to medium-low, cover, and let simmer for 15 minutes.
- Broil the Chicken: Spread the marinated chicken pieces in a single layer on a sheet pan. Place under the preheated broiler and cook for 5 minutes. Toss the chicken, then broil for an additional 5 minutes or until the internal temperature reaches 165ºF, ensuring the chicken is thoroughly cooked and slightly charred.
- Finish the Sauce: Turn off the heat under the sauce. Stir in the half cup of yogurt and chopped cilantro until smoothly combined.
- Combine Chicken and Sauce: Add the broiled chicken to the sauce, stirring to coat each piece well. Let the flavors meld for a minute or two before serving.
- Serve: Serve hot over cooked rice and/or with naan bread for a complete and satisfying meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness, but 30 minutes is sufficient in a pinch.
- Use full-fat yogurt for creaminess and richer taste in both marinade and sauce.
- Carefully watch the chicken while broiling to avoid burning; cooking times may vary depending on oven wattage.
- For a spicier version, add chili powder or fresh chopped green chilies to the marinade or sauce.
- Ensure chicken is fully cooked to an internal temperature of 165ºF for food safety.
