Description
Chicken Tikka Masala is a creamy, flavorful Indian-inspired dish featuring tender, marinated chicken pieces cooked in a spiced tomato cream sauce. This recipe yields a deliciously rich and aromatic meal that replicates the classic restaurant favorite, perfect for making a hearty dinner at home.
Ingredients
Scale
Marinade
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat)
- 1 cup whole milk yogurt (plain, unsweetened)
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 tablespoon garlic powder
Sauce
- 3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 6 garlic cloves (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 tablespoon tomato paste
- 1/4 teaspoon chili powder
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 crushed tomatoes (28 oz. can, undrained)
- 2 teaspoons sugar
- 2/3 cup heavy cream
- 1/4 cup fresh cilantro (chopped)
- Dashes of kosher salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, whole milk yogurt, vegetable oil, ground ginger, and garlic powder. Add the boneless, skinless chicken breasts that are dried and evenly pounded flat. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the chicken: Heat a large skillet over medium-high heat. Add a small amount of vegetable oil if needed and cook the marinated chicken pieces until they are browned and cooked through, about 6-8 minutes per side. Remove the chicken and set aside.
- Make the sauce: In the same skillet, add 3 tablespoons vegetable oil. Sauté the finely chopped onion until soft and translucent, about 5 minutes. Add minced garlic and grated fresh ginger, cooking until fragrant, about 1-2 minutes.
- Add spices and tomato: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook for 1-2 minutes to toast the spices. Then add the crushed tomatoes with their juice. Stir well to combine.
- Simmer the sauce: Add sugar and bring the tomato mixture to a simmer. Reduce heat and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine chicken and cream: Return the cooked chicken pieces to the skillet with the sauce. Stir to coat the chicken in the sauce. Pour in the heavy cream and cook for another 5-7 minutes on low heat until everything is heated through and flavors meld.
- Finish with cilantro and seasoning: Stir in chopped fresh cilantro and adjust the seasoning with kosher salt to taste. Remove from heat and let rest briefly before serving.
Notes
- This Chicken Tikka Masala recipe closely mimics authentic restaurant flavor, making it an excellent homemade alternative.
- For a healthier version, substitute heavy cream with coconut milk or Greek yogurt.
- You can marinate the chicken overnight for deeper flavor.
- Serve with basmati rice or warm naan bread for a complete meal.
- If you prefer less heat, reduce or omit the cayenne pepper and chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 616 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 132 mg
