This simple stove top Chicken Tikka Masala recipe is rich and creamy with huge flavor. The tender marinated bits of chicken are charred, juicy, and delicious.
Servings : 6
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
For the Chicken and Marinade
1.5poundsboneless skinless chicken breasts or chicken thighs,cut into bite size cubes
½cupplain yogurt
6cloves garlic,finely minced
1teaspoongaram masala
1teaspoonturmeric
1teaspoonground cumin
1teaspoonsweet paprika
1teaspooncoriander
1teaspoonsalt
½teaspoonchili powder
¼teaspoonground ginger
For the Chicken and Sauce
2tablespoonsvegetable oil,divided
2tablespoonsunsalted butter
1yellow onion,finely diced
1teaspoonsalt
½teaspoonground ginger
6cloves garlic,finely minced
1tablespoonsweet paprika
1teaspoongaram masala
1teaspoonground cumin
1teaspoonturmeric powder
1teaspoonground ginger
¼teaspoonsalt
1can (15 ounces)tomato puree/tomato sauce
1½cupswater
⅓cupheavy cream
1tspsugar
2tablespoonsbutter
chopped fresh cilantro or parsley,for garnish
Instructions
For the Chicken and 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 Chicken and 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; remove from skillet and continue to cook the remaining chicken. Add more oil, if needed.
Remove chicken pieces from 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.
This part is optional, but recommended: 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. SKIP THIS PART IF you don’t have a blender.
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Indian
Keyword: chicken tikka, chicken tikka masala recipe