Chicken Tikka Masala Recipe
Enjoy this easy Chicken Tikka Masala recipe featuring tender, yogurt-marinated chicken charred to perfection and smothered in a rich, spice-infused curry sauce for a truly unforgettable meal.
Servings: 6
Ingredients
For the Chicken Marinade
- 1.5 pounds boneless skinless chicken breasts or chicken thighs cut into bite size cubes
- ½ cup plain yogurt
- 6 cloves garlic finely minced
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon ground ginger
For the Curry Sauce
- 2 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter
- 1 yellow onion finely diced
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 6 cloves garlic finely minced
- 1 tablespoon sweet paprika
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 15 ounces can of tomato puree or tomato sauce
- 1½ cups water
- ⅓ cup heavy cream
- 1 tsp sugar
- 2 tablespoons butter
- chopped fresh cilantro or parsley for garnish
Instructions
For the Chicken Marinade
- In a large mixing bowl combine chicken pieces with yogurt, garlic, garam masala, turmeric, cumin, sweet paprika, coriander, salt, chili powder, and ground ginger; mix until well combined.
- Cover with plastic wrap and set aside for at least 30 minutes, or overnight in the fridge.
For the Curry Sauce
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add half of the marinated chicken pieces to the hot oil and cook for 2 minutes per side or until charred; remove from skillet and continue to cook the remaining chicken. Add more oil if needed. Remove chicken pieces from the skillet; set aside and keep covered.
- Wipe down the skillet and set it over medium-high heat.
- Add 1 tablespoon oil and 2 tablespoons butter to the skillet; when butter is melted, stir in the onions, salt, and ginger. Cook, stirring frequently, for 3 minutes, or until onions are soft.
- Add garlic and cook for 20 seconds. Stir in sweet paprika, garam masala, cumin, turmeric, ground ginger, and ¼ teaspoon salt; continue to cook for 20 seconds or until fragrant.
- Stir in tomato sauce, then water. Bring mixture to a simmer; cover and reduce heat to low. Continue to cook for 15 minutes, stirring occasionally.
- Remove cover. Using a hand blender, blend the sauce until creamy. If you don’t have a hand blender, use a normal blender, but blend the sauce in several batches.
- Keeping the sauce set over medium heat, whisk heavy cream into the prepared sauce; whisk continually until thoroughly combined.
- Whisk in the sugar and butter. Stir until butter is melted.
- Add chicken back to the skillet; simmer for an additional 6 to 8 minutes, or until chicken is cooked through and sauce is thickened and bubbling.
- Serve over rice and garnish with chopped fresh cilantro.
Nutrition
Calories: 344kcal | Carbohydrates: 12g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 1472mg | Potassium: 830mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1557IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 2mg
