Tikka Masala Chicken
Your search for perfect Tikka Masala ends here! We'll teach you how to nail this dish. Get ready to impress your friends. It's easier than you think by the way. Try it now!
Ingredients
For the Chicken Marinade:
- 2 large boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Tikka Masala Sauce:
- 2 tablespoons butter or oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon chili powder adjust to taste
- 1 teaspoon turmeric
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream or coconut milk for a dairy-free version
- ½ teaspoon salt adjust as needed
- ½ teaspoon sugar optional, to balance acidity
- ¼ cup chopped fresh cilantro for garnish
Instructions
Marinate the Chicken
- In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, and all the spices. Stir well to create a thick marinade. Add the chicken pieces and coat them evenly. Cover the bowl and refrigerate for at least 1 hour (or overnight for better flavor).
Cook the Chicken
- Heat a grill pan or stovetop skillet over medium-high heat. Lightly grease the pan and cook the marinated chicken pieces until they develop a slight char, about 4-5 minutes per side. The chicken doesn’t need to be fully cooked, as it will finish cooking in the sauce. Remove from heat and set aside.
Prepare the Tikka Masala Sauce
- In a large pan, heat butter or oil over medium heat. Add the chopped onion and sauté until soft and golden brown. Stir in the minced garlic and grated ginger, cooking until fragrant.
- Add cumin, coriander, paprika, garam masala, chili powder, and turmeric, stirring continuously for about 30 seconds to release their flavors.
- Pour in the crushed tomatoes and mix well. Let the sauce simmer for 10 minutes, allowing the tomatoes to break down and the flavors to meld.
Combine the Chicken and Sauce
- Add the partially cooked chicken to the sauce and mix well. Pour in the heavy cream (or coconut milk) and stir gently. Let the mixture simmer for another 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
- Taste and adjust seasoning with salt and a pinch of sugar if needed.
Garnish and Serve
- Sprinkle fresh cilantro on top and serve hot with basmati rice or warm naan bread for a complete meal.