Description
Flavorful, creamy Chicken Tikka Masala with tender marinated chicken in a rich tomato-based sauce. Serve with basmati rice and naan.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain yogurt, full-fat preferred
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely grated or blended)
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons vegetable oil or ghee
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped (optional, but adds a nice sweetness)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup chopped cilantro, for garnish
- 1 tablespoon sugar (or honey), to balance the acidity
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
- Cooked basmati rice
- Naan bread
- Fresh cilantro, for garnish
- Lime wedges
Instructions
- Marinating the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, salt, and cayenne pepper (if using). Whisk until smooth. Add the chicken cubes and coat well. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Cooking the Chicken Tikka:
- Grilling: Preheat grill to medium-high heat. Oil the grates. Thread chicken onto skewers. Grill for 8-12 minutes, turning occasionally, until cooked through (165°F/74°C).
- Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange chicken in a single layer. Bake for 20-25 minutes, or until cooked through (165°F/74°C).
- Pan-Frying: Heat oil or ghee in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed). Cook for 6-8 minutes, turning occasionally, until cooked through and browned (165°F/74°C).
- Making the Tikka Masala Sauce: Heat oil or ghee in a large pot over medium heat. Add onion and cook until softened and lightly golden, about 5-7 minutes. Add bell pepper (if using) and cook for another 3-5 minutes. Stir in ginger-garlic paste and cook for 1 minute, until fragrant.
- Add garam masala, turmeric powder, cumin powder, coriander powder, and red chili powder. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in crushed tomatoes and tomato sauce. Stir well. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 15-20 minutes.
- Stir in heavy cream and sugar (or honey). Add the cooked chicken tikka to the sauce. Stir gently to coat.
- Stir in crushed kasuri methi. Season with salt to taste.
- Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
- Finally, stir in the chopped cilantro.
- Serving: Serve hot over cooked basmati rice. Serve with warm naan bread. Garnish with fresh cilantro and lime wedges.
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Adjust the amount of red chili powder to your spice preference.
- Kasuri methi (dried fenugreek leaves) adds a unique flavor characteristic of Tikka Masala.
- Simmering the sauce longer will result in a richer, more developed flavor.
- The green bell pepper is optional but adds a nice sweetness to the sauce.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 45 minutes