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Chicken Tikka Masala

A rich and flavorful dish that combines tender marinated chicken with a creamy, spiced sauce, perfect for family dinners or gatherings.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 375
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • ½ cup whole milk yogurt Helps tenderize the chicken.
  • 1½ teaspoons salt Enhances natural flavors.
  • 1 teaspoon turmeric Adds earthy flavor.
  • 1 teaspoon garam masala Fragrant spice blend.
  • 1 teaspoon ground coriander Complementary citrusy flavor.
  • 1 teaspoon ground cumin Adds aromatic depth.
  • 2 pounds boneless skinless chicken breasts (cut into 2-inch chunks) The main ingredient.
Sauce Ingredients
  • 4 tablespoons unsalted butter Adds richness.
  • 1 medium yellow onion (finely chopped) Sweet base for the sauce.
  • 1 tablespoon finely chopped fresh ginger Adds zesty flavor.
  • 1¼ teaspoons garam masala Deeper flavor for the sauce.
  • 1¼ teaspoons ground coriander Layer of herbaceous taste.
  • 1¾ teaspoons ground cumin Enhances warmth.
  • 1 can (14-oz) crushed tomatoes Adds tangy sweetness.
  • 1¼ cups heavy cream Creates a creamy texture.
  • 1 teaspoon sugar Balances acidity.
  • ¼ teaspoon freshly ground black pepper Adds a hint of heat.
Garnish
  • ¼ cup chopped fresh cilantro For garnishing.

Method
 

Marination
  1. In a large bowl, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin.
  2. Add the chicken pieces, ensuring they are evenly coated with the marinade. Cover and let it marinate in the fridge for at least one hour, or overnight for deeper flavors.
Preparing the Chicken
  1. Preheat your broiler and place an oven rack at the top position.
  2. Cover a baking sheet with aluminum foil and set a wire rack on top, lightly spraying it with nonstick cooking spray.
  3. Lay the marinated chicken pieces on the prepared rack, spooning any leftover marinade over them.
  4. Broil for 7 to 8 minutes, or until they are nicely browned on top.
Cooking the Sauce
  1. Melt the butter in a large pan over medium heat.
  2. Add the finely chopped onion and ginger, cooking for 5 to 7 minutes until softened but not browned.
  3. Stir in all the spices and cook for an additional 2 minutes.
  4. Pour in the crushed tomatoes, heavy cream, salt, sugar, pepper, and ½ cup of water.
  5. Bring this mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for about 15 minutes, or until thickened.
  6. Taste and adjust seasoning as needed.
Combining the Ingredients
  1. Once the chicken is broiled and the sauce is thickened, add the chicken to the sauce.
  2. Stir gently to coat the chicken and simmer for a few minutes until the chicken is warmed through.
Serving
  1. Sprinkle chopped cilantro over the top and serve the Chicken Tikka Masala with buttered Indian basmati rice or warm naan.

Notes

For best flavor, marinate the chicken overnight. Adjust spices according to your taste. Substitute half of the heavy cream with coconut milk for a lighter version.