Introduction
Chicken Tikka Masala is a beloved dish that has captured hearts and taste buds around the globe. With its roots in Indian cuisine and a hint of British influence, this rich and creamy curry showcases tender chicken pieces marinated in aromatic spices, simmered in a luscious tomato-based sauce. Whether you’re cooking for a family dinner or impressing guests, this recipe is a surefire way to bring restaurant-style flavors to your kitchen.
Ingredients
For the Chicken Marinade:
1 ½ pounds (700g) boneless chicken thighs or breasts, cubed
1 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
2 teaspoons garam masala
1 teaspoon cumin powder
1 teaspoon chili powder (adjust to taste)
Juice of 1 lemon
Salt to taste
For the Masala Sauce:
2 tablespoons butter or ghee
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon garam masala
1 cup tomato purée
1 cup heavy cream or coconut cream (for a dairy-free option)
1 cup chicken broth or water
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Directions
Marinate the Chicken:
In a large bowl, combine the yogurt, ginger-garlic paste, spices, lemon juice, and salt. Add the chicken pieces, ensuring they’re evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cook the Chicken:
Preheat your grill, oven, or stovetop pan. Cook the marinated chicken until slightly charred and cooked through. Set aside.
Prepare the Masala Sauce:
Heat butter or ghee in a large pan over medium heat.
Add cumin seeds, allowing them to sizzle, followed by onions. Sauté until golden brown.
Stir in ginger-garlic paste and cook until fragrant.
Add the dry spices (coriander, paprika, and garam masala) and toast for 30 seconds.
Pour in the tomato purée and cook until the oil begins to separate from the mixture.
Simmer the Curry:
Add the cooked chicken pieces to the pan. Stir well.
Gradually pour in the chicken broth and cream, mixing until the sauce is smooth.
Let it simmer for 10-15 minutes, allowing the flavors to meld together.
Serve and Garnish:
Garnish with fresh cilantro and serve hot with naan, basmati rice, or your preferred side.
Serving and Storage Tips
Serving: Pair Chicken Tikka Masala with freshly baked naan or fluffy basmati rice for an authentic experience. A side of cucumber raita or pickled onions complements the dish beautifully.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water if needed to loosen the sauce.
Variations
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