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Chicken Tikka Masala

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Chicken Tikka Masala is a rich and flavorful dish featuring tender marinated chicken simmered in a creamy, spiced tomato sauce. With its bold blend of warm spices and velvety texture, this comforting recipe brings restaurant-quality flavor to your table.

Ingredients

  • 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 4 cloves garlic, minced (divided)
  • 1 tablespoon fresh ginger, minced (divided)
  • 2 teaspoons garam masala (divided)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or butter
  • 1 medium onion, finely chopped
  • 1 (15 oz) can tomato puree or crushed tomatoes
  • 1 cup heavy cream
  • 1/2 teaspoon red chili powder
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. In a bowl, combine yogurt, lemon juice, half of the garlic and ginger, 1 teaspoon garam masala, cumin, coriander, turmeric, paprika, and salt.
  2. Add the chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
  3. Heat oil or butter in a large skillet over medium heat.
  4. Cook the marinated chicken in batches until lightly charred and mostly cooked through. Remove and set aside.
  5. In the same skillet, sauté the chopped onion until soft and golden.
  6. Stir in the remaining garlic and ginger, cooking until fragrant.
  7. Add the tomato puree and cook for 5–7 minutes until slightly thickened.
  8. Stir in the remaining garam masala and red chili powder.
  9. Return the chicken to the skillet and simmer for 10–15 minutes until fully cooked and tender.
  10. Stir in heavy cream and simmer gently for another 5 minutes.
  11. Garnish with chopped fresh cilantro and serve hot.

Notes

  • For a dairy-free option, substitute coconut milk for heavy cream and use dairy-free yogurt.
  • Grill or broil the marinated chicken for a smokier flavor before adding to the sauce.
  • Adjust red chili powder to control the spice level.
  • Add a tablespoon of butter at the end for extra richness.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/chicken-tikka-masala-2/