Chicken Tikka Masala Recipe
Chicken Tikka Masala is creamy and easy to make right at home, in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce.
Imported from cafedelites.com
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Ingredients
- boneless chicken thighs28 oz
- plain yogurt1 cup
- garlic1.5 tablespoons
- ginger1 tablespoon
- garam masala2 teaspoons
- turmeric1 teaspoon
- ground cumin1 teaspoon
- Kashmiri chili1 teaspoon
- salt1 teaspoon
- vegetable oil2 tablespoons
- butter2 tablespoons
- onions2 small
- garlic1.5 tablespoons
- ginger1 tablespoon
- garam masala1.5 teaspoons
- ground cumin1.5 teaspoons
- turmeric powder1 teaspoon
- ground coriander1 teaspoon
- tomato puree14 ounces
- Kashmiri chili1 teaspoon
- red chili powder1 teaspoon
- salt1 teaspoon
- heavy cream1.25 cups
- brown sugar1 teaspoon
- water0.25 cup
- cilantro4 tablespoons
Nutrition
520
Calories (kcal)
32
Protein (g)
16
Carbs (g)
38
Fat (g)
Instructions
- 1
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- 2
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- 3
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- 4
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- 5
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- 6
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- 7
Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Tips
- •
Use full-fat plain yogurt for the marinade and give it as much time as you can—overnight yields the most tender chicken. The lactic acid and yogurt proteins break down the thigh meat, so don't rush the 10-minute minimum if you have time.
- •
Sear the chicken in batches over medium-high heat and resist stirring—you want a browned crust, not steamed meat. Overcrowding drops the pan temperature and releases moisture. Only cook 3 minutes per side; it finishes in the sauce, so undercooking here is fine.
- •
Bloom the dry spices (garam masala, cumin, turmeric, coriander) in the butter for just 20 seconds before adding tomato—this toasts them and deepens flavor. Watch closely, as ground spices burn fast and turn bitter.
- •
Simmer the tomato puree a full 10-15 minutes until it darkens to a deep brick-red before adding cream; this cooks off the raw acidic taste. If it tastes sharp, the pinch of brown sugar balances it—add a bit more if needed.
- •
Substitute evaporated milk or coconut milk for heavy cream to cut calories, and use Kashmiri chili for color without heat (regular chili powder adds the kick). This dish keeps 3-4 days refrigerated and freezes well for up to 2 months—the flavor actually improves overnight.