Chicken Tikka Masala
A comforting and flavorful dish featuring tender chicken in a creamy, spiced tomato sauce, perfect for any occasion.
Ingredients
For the Marinade
- 4 cloves 4 cloves of garlic, grated Adds a strong, robust flavor.
- 1 Tbsp 1 (1" piece of ginger, peeled and grated) Gives a zesty kick and warmth.
- 2.5 tsp 2 1/2 tsp. garam masala A warm, aromatic spice blend that brings depth.
- 2 tsp 2 tsp. ground coriander Offers a slightly citrusy flavor.
- 2 tsp 2 tsp. ground turmeric Adds color and a mild earthy taste.
- 1.5 tsp 1 1/2 tsp. ground cumin Provides an earthy, warm flavor.
- 1/3 cup 1/3 cup plus 1 Tbsp. tomato paste, divided Adds sweetness and tang.
- kosher salt Kosher salt Essential for balancing flavors.
- 1 cup 1 cup whole-milk yogurt Gives creaminess and tang.
- 2 lb 2 lb. skinless, boneless chicken breasts The star protein of the dish, tender and juicy.
- 2 Tbsp 2 Tbsp. vegetable oil or ghee For cooking and flavor.
For the Sauce
- 1 yellow onion 1 yellow onion, finely chopped Sweet, aromatic base.
- 1-3 1 to 3 fresh red chiles, seeded and finely chopped, Adjust for desired spice level.
- 2.5 cups 2 1/2 cups tomato puree Provides a luscious, rich sauce.
- 1 cup 1 cup heavy cream Ensures a creamy texture.
- 1/2 cup 1/2 cup fresh cilantro leaves, finely chopped, plus more for serving Adds freshness and vibrant color.
For Serving
- Steamed basmati rice and naan Perfect accompaniments for the dish.
Instructions
Preparation
- Mix the grated garlic, grated ginger, garam masala, ground coriander, ground turmeric, ground cumin, 1 tablespoon of tomato paste, and a pinch of kosher salt to form a rich, aromatic paste.
- Combine this spice paste with the yogurt and a bit more salt to create a marinade. Coat the chicken in this mixture and let it marinate for at least 30 minutes, or up to 6 hours for best results.
Cooking
- In a large pot, heat the oil or ghee over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- If you’re using fresh red chiles, add them now for that spicy kick.
- Add the remaining tomato paste to the onions, cooking until its color deepens and it becomes fragrant, approximately 2-3 minutes.
- Stir in the leftover spice paste from the marinade. Cook this for another minute until the aroma fills the kitchen.
- Pour in the tomato puree, allowing it to mingle with the spices. Add a splash of water if the mixture is too thick. Simmer for 10-12 minutes so the sauce thickens and deepens in flavor.
- Slowly stir in the heavy cream, allowing the sauce to simmer until it thickens to a dreamy consistency—about 5-7 minutes.
- Preheat your broiler. Broil the marinated chicken pieces on a baking sheet for about 6-8 minutes or until the chicken is cooked through and slightly charred.
- Once cooked, cut the chicken into chunks and stir them into the creamy sauce, letting it simmer for an additional 5 minutes to meld the flavors together.
Serving
- Serve the Chicken Tikka Masala hot over a bed of steamed basmati rice, alongside warm naan, and garnished with fresh cilantro for a vibrant finish.
Notes
For the best flavor, marinate the chicken longer. Adjust spices based on heat preference. Leftovers can be frozen for up to three months.