Introduction
Chicken Tikka Masala is a beloved classic in Indian cuisine, known for its rich, creamy tomato-based curry and tender pieces of marinated chicken. Whether you’re preparing a hearty family dinner or impressing guests, this dish promises a delightful blend of spices and flavors. Its origins are widely debated, but one thing is certain: Chicken Tikka Masala has earned its place as a global favorite. Let’s dive into creating this flavorful masterpiece step-by-step.
Ingredients
For the Chicken Marinade:
500g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tbsp lemon juice
2 tsp garlic paste
2 tsp ginger paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric powder
½ tsp cayenne pepper (adjust to taste)
Salt to taste
For the Curry Sauce:
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
2 tsp garlic paste
1 tsp ginger paste
2 large tomatoes, pureed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric powder
1 cup heavy cream or coconut milk
1 tsp sugar (optional, to balance acidity)
Salt to taste
Fresh cilantro leaves, chopped (for garnish)
Directions
Step 1: Marinate the Chicken
In a large bowl, mix yogurt, lemon juice, garlic paste, ginger paste, cumin, coriander, paprika, turmeric, cayenne, and salt.
Add the chicken pieces and coat them thoroughly.
Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
Step 2: Cook the Chicken
Preheat the oven to 400°F (200°C) or prepare a grill.
Skewer the chicken pieces (optional) and cook in the oven for 15–20 minutes or grill until slightly charred and cooked through. Set aside.
Step 3: Prepare the Curry Sauce
Heat oil or ghee in a large pan over medium heat.
Sauté the onions until golden brown. Add garlic and ginger paste, stirring for 1–2 minutes.
Add pureed tomatoes and cook for 5–7 minutes until the oil begins to separate.
Mix in cumin, coriander, garam masala, and turmeric. Cook for another minute to release the spices’ aroma.
Slowly stir in heavy cream or coconut milk. Add sugar if using, and season with salt to taste.
Step 4: Combine Chicken and Sauce
Add the cooked chicken pieces to the curry sauce, stirring to coat them evenly.
Simmer for 5–10 minutes, allowing the flavors to meld.
Step 5: Garnish and Serve
Garnish with fresh cilantro leaves and serve hot with basmati rice, naan, or paratha.
Serving and Storage Tips
Serving: Pair Chicken Tikka Masala with a side of cucumber raita or a fresh salad to balance the richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or cream to adjust consistency.
Freezing: The dish freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
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