Description
Chicken Tikka Masala is a classic Indian dish featuring tender, marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with a blend of traditional spices. This recipe combines yogurt-marinated chicken that’s pan-fried to perfection, then simmered in a flavorful spiced sauce enriched with cream and butter, resulting in a comforting and aromatic meal perfect for serving with rice or naan.
Ingredients
For the Chicken Marinade:
- 28 oz boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, crushed or minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili or 1/2 teaspoon ground red chili powder
- 1 teaspoon salt
For the Sauce:
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons butter
- 2 small onions or 1 large onion, finely diced
- 1 1/2 tablespoons garlic, finely grated
- 1 tablespoon ginger, finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 ounces tomato puree, tomato sauce, or passata
- 1 teaspoon Kashmiri chili, optional for color and flavor
- 1 teaspoon red chili powder, adjust to taste
- 1 teaspoon salt
- 1 1/4 cups heavy or thickened cream (use evaporated milk for a lower-calorie option)
- 1 teaspoon brown sugar
- 1/4 cup water, if needed
- 4 tablespoons fresh cilantro (coriander), to garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with all marinade ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well and let it marinate for a minimum of 10 minutes, preferably up to an hour or overnight for deeper flavor.
- Brown the Chicken: Heat vegetable oil in a large skillet or pot over medium-high heat. When the oil is sizzling hot, add the marinated chicken pieces in small batches to avoid crowding. Fry each side for about 3 minutes until browned but not fully cooked. Remove and set aside, keeping them warm.
- Sauté Onions and Aromatics: In the same pan, melt the butter. Add the diced onions and fry until they are soft and translucent, roughly 3 minutes, scraping up any browned bits from the pan. Add the grated garlic and ginger and sauté for 1 minute until fragrant.
- Toast the Spices: Stir in the garam masala, ground cumin, turmeric, and ground coriander. Cook while stirring for about 20 seconds until the spices release their aroma.
- Add Tomato Base: Pour in the tomato puree along with Kashmiri chili (if using), red chili powder, and salt. Let the sauce simmer gently for 10 to 15 minutes, stirring occasionally until it thickens and deepens to a rich brown-red color.
- Finish the Sauce: Mix the heavy cream and brown sugar into the sauce. Return the browned chicken and any juices back into the pan. Cook for another 8 to 10 minutes, allowing the chicken to fully cook and the sauce to thicken and bubble. Add water if the sauce is too thick, adjusting to your preferred consistency.
- Garnish and Serve: Sprinkle fresh cilantro over the finished Chicken Tikka Masala. Serve immediately with hot garlic butter rice and fresh homemade naan bread for a complete meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use boneless skinless thighs for the best balance of flavor and juiciness.
- Kashmiri chili is optional but adds a beautiful red color and subtle heat.
- For a lighter version, substitute heavy cream with evaporated milk.
- If sauce thickens too much, thin it with a splash of water.
- Serve with basmati rice or naan to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
