Chicken Tikka Masala Indian (Printer-Friendly)
Juicy chicken simmered in creamy spiced tomato sauce, full of flavor and warmth—ideal with naan or rice.
# What You'll Need:
→ Marinade
01 -
2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
02 -
1 cup plain whole milk yogurt
03 -
1 tablespoon garlic, finely grated
04 -
1 tablespoon fresh ginger, finely grated
05 -
2 teaspoons garam masala
06 -
1 teaspoon ground turmeric
07 -
2 teaspoons ground cumin
08 -
1 teaspoon Kashmiri chili powder or paprika
09 -
1 teaspoon kosher salt
→ For Cooking
10 -
2 tablespoons neutral cooking oil
11 -
2 tablespoons unsalted butter
12 -
1 large yellow onion, finely diced
13 -
2 cloves garlic, minced
14 -
1 tablespoon fresh ginger, minced
15 -
2 teaspoons ground coriander
16 -
1 teaspoon ground cumin
17 -
1 teaspoon garam masala
18 -
1 teaspoon ground turmeric
19 -
1 teaspoon Kashmiri chili powder or paprika
20 -
1 1/2 teaspoons kosher salt, divided
→ Sauce Base
21 -
2 cups tomato puree (passata, unsalted)
→ Finish
22 -
1 cup heavy whipping cream
23 -
Fresh cilantro, chopped, for garnish
# Steps to Follow:
01 -
Combine chicken pieces, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a large mixing bowl. Mix thoroughly to coat all the chicken with marinade. Cover and refrigerate for at least 10 minutes, or up to overnight for optimal flavor infusion.
02 -
Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear marinated chicken in batches, ensuring the pan is not overcrowded. Cook for 3 minutes per side until well browned. Transfer the cooked chicken to a plate and keep warm.
03 -
In the same skillet, melt 2 tablespoons butter over medium heat. Add diced onion and sauté until soft and caramelized, about 4-5 minutes. Stir in garlic and ginger. Cook for 30 seconds until fragrant.
04 -
Whisk in coriander, cumin, garam masala, turmeric, Kashmiri chili powder, and a pinch of salt. Stir constantly for 20 seconds to bloom the spices and release their essential oils.
05 -
Pour in tomato puree and mix thoroughly with the onion and spice mixture. Reduce heat to a gentle simmer. Cook, stirring occasionally, for 10-15 minutes until the sauce deepens in color and thickens slightly.
06 -
Stir heavy whipping cream into the thickened sauce. Return the seared chicken and any accumulated juices to the skillet. Coat chicken pieces evenly in the sauce, cover, and gently simmer for 8-10 minutes until chicken is cooked through.
07 -
Taste and adjust salt or spices as needed. For a looser sauce, add a splash of water if desired. Remove from heat, sprinkle with fresh chopped cilantro, and serve hot alongside basmati rice and warm naan.
# Extra Suggestions:
01 -
Marinating the chicken for several hours or overnight results in more tender and flavorful meat.