Description
A flavorful and creamy Chicken Tikka Masala recipe that recreates the authentic Indian restaurant taste at home using marinated chicken in a spiced yogurt mix and a rich tomato-based cream sauce.
Ingredients
Scale
For the Chicken 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
For the 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 Chicken Marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, yogurt, vegetable oil, ground ginger, and garlic powder. Add the pounded chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add a little oil if necessary. Remove chicken from marinade and cook until browned and almost cooked through, about 5-7 minutes per side depending on thickness. Remove chicken and set aside.
- Prepare the Sauce Base: In the same skillet, add 3 tablespoons vegetable oil. Sauté the finely chopped onion until translucent and golden, about 5-7 minutes. Add minced garlic and grated fresh ginger and cook for another minute until fragrant.
- Add Spices and Tomato Paste: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook for 1-2 minutes to develop the spices' aroma.
- Add Crushed Tomatoes and Simmer: Pour in the crushed tomatoes with their juices, add sugar, and season with dashes of kosher salt. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the sauce, spooning sauce over them. Simmer gently for 10-15 minutes, allowing the chicken to finish cooking and absorb the sauce flavors.
- Add Cream and Cilantro: Stir in the heavy cream and chopped cilantro, warming through without boiling to prevent curdling. Adjust salt to taste.
- Serve: Serve hot, garnished with additional cilantro if desired, alongside basmati rice or naan bread for a complete meal.
Notes
- This Chicken Tikka Masala tastes just like your favorite Indian restaurant, making it a perfect homemade alternative.
- Marinate the chicken for longer, up to overnight, for deeper flavor.
- You can use boneless, skinless chicken thighs instead of breasts for juicier results.
- Adjust cayenne pepper to control the heat according to your preference.
- If you want a gluten free version, ensure the garam masala and other spice mixes are gluten free.
- Serve with steamed basmati rice or warm naan bread to complement the rich sauce.
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
