Description
Chicken Tikka Masala is a rich, creamy, and flavorful Indian dish featuring marinated chicken cooked in a spiced tomato and cream sauce. This recipe replicates the authentic restaurant-style taste, perfect for a hearty dinner at home.
Ingredients
Scale
Marinade
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat)
- 1 cup whole milk yogurt (plain, unsweetened)
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 tablespoon garlic powder
Sauce
- 3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 6 garlic cloves (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 tablespoon tomato paste
- 1/4 teaspoon chili powder
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 crushed tomatoes (28 oz. can, undrained)
- 2 teaspoons sugar
- 2/3 cup heavy cream
- 1/4 cup fresh cilantro (chopped)
- Dashes of kosher salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, yogurt, 2 tablespoons vegetable oil, ground ginger, and garlic powder. Add the pounded chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the chicken: Heat a large skillet over medium heat. Add the marinated chicken pieces and cook until they are no longer pink inside, about 8-10 minutes per side. Remove the chicken and set aside.
- Make the sauce base: In the same skillet, heat 3 tablespoons vegetable oil. Add finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Add minced garlic and grated fresh ginger, cook for an additional 1-2 minutes until fragrant.
- Add spices and tomato paste: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook while stirring for 2-3 minutes to release the spices' aromas.
- Add tomatoes and simmer: Pour in the crushed tomatoes with their juice and add sugar. Stir well and bring to a simmer. Let it cook uncovered for about 15-20 minutes, stirring occasionally, until the sauce thickens.
- Finish the sauce: Lower the heat and slowly stir in the heavy cream. Add the cooked chicken back into the sauce. Simmer gently for another 10 minutes to allow the chicken to absorb the flavors and the sauce to thicken further.
- Garnish and serve: Taste and adjust salt if necessary. Sprinkle with chopped fresh cilantro before serving. Serve hot with basmati rice or naan bread.
Notes
- This recipe replicates authentic restaurant-style Chicken Tikka Masala—no need to dine out.
- For a spicier dish, increase the cayenne pepper or chili powder slightly.
- You can substitute heavy cream with coconut milk for a dairy-free version, though the taste will differ.
- Marinating the chicken overnight enhances flavor and tenderness.
- Serve with steamed basmati rice or warm naan to enjoy a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 616 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 132 mg
