Chicken Tikka Masala
Chicken Tikka Masala features tender, marinated chicken in a rich, spiced sauce. This comforting dish pairs beautifully with rice or naan and captures the essence of Indian cuisine.
Equipment
- Mixing bowl
- Baking sheet
- Skillet or saucepan
- Whisk
- Wooden spoon
- Serving dish
Ingredients
For the Marinade
- 1.5 lbs boneless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper adjust for spice preference
For the Sauce
- 2 tablespoons vegetable oil or ghee
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz/425 g) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Fresh cilantro for garnish
Instructions
Marinate the Chicken
- In a mixing bowl, combine the yogurt, lemon juice, and spices. Add the chicken pieces and ensure they’re well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Tip: For an extra depth of flavor, let the chicken marinate overnight.
Cook the Chicken
- Preheat your oven to 425°F (220°C). Place the marinated chicken on a baking sheet and bake for 15-20 minutes or until slightly charred.
Prepare the Sauce
- In a skillet, heat the vegetable oil over medium heat. Add the onions and sauté until golden brown. Stir in the garlic and ginger, cooking until fragrant.
Combine Everything
- Add the crushed tomatoes and sugar to the skillet, stirring to combine. Let it simmer for 5 minutes. Slowly pour in the cream and mix well.
- Tip: Adjust the salt and spice levels according to your taste.
Add the Chicken
- Once the chicken is cooked, add it to the sauce and let it simmer for an additional 10 minutes, allowing all flavors to meld beautifully.
Serve and Garnish
- Garnish with fresh cilantro before serving.
Notes
Pro tips