Chicken Tikka Masala is a delicious and aromatic dish that blends marinated and grilled chicken with a creamy, spiced tomato sauce. This dish is a popular favorite in Indian cuisine and has become a staple in many international kitchens. The smoky flavor of the grilled chicken, combined with the rich, flavorful sauce, makes it a perfect meal for any occasion. Served with rice or naan, Chicken Tikka Masala is both comforting and satisfying, offering a perfect balance of spices and creaminess that delights the palate.
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 tablespoon ginger garlic paste
- Salt to taste
For the Masala Sauce:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 tablespoons ginger garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 (15 oz) can tomato puree
- 1 cup heavy cream
- 1 tablespoon sugar (optional)
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, cayenne pepper, ginger garlic paste, and salt.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Cook the Chicken:
- Preheat your grill or oven to medium-high heat.
- Thread the marinated chicken pieces onto skewers and grill for about 5-7 minutes on each side, until cooked through and slightly charred. Alternatively, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes. Set aside.
- Prepare the Masala Sauce:
- In a large pan, heat the oil or ghee over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the ginger garlic paste and cook for another 1-2 minutes until fragrant.
- Add the ground cumin, coriander, paprika, turmeric, garam masala, and chili powder. Cook for a minute to release the spices’ aroma.
- Pour in the tomato puree, stir well, and let it simmer for about 10 minutes.
- Reduce the heat to low and stir in the heavy cream. Add sugar if desired and season with salt to taste.
- Combine and Serve:
- Add the grilled chicken to the sauce, stirring gently to coat the chicken pieces in the masala.
- Allow the chicken to simmer in the sauce for an additional 5-10 minutes to absorb the flavors.
- Garnish with fresh cilantro and serve hot with rice or naan.
Enjoy your homemade Chicken Tikka Masala!
