Description
Chicken Tikka Masala is a popular Indian-inspired dish featuring tender chunks of marinated chicken cooked in a rich, spiced tomato cream sauce. This recipe balances aromatic spices like garam masala, cumin, and fenugreek with creamy tomato sauce, creating a flavorful and comforting meal perfect served with basmati rice and garlic naan.
Ingredients
Scale
For the Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks (about 2 large or 3 small chicken breasts)
- 1 cup plain yogurt
- 2 Tablespoons lemon juice
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon fenugreek powder (optional)
- 1/2 teaspoon ground ginger
For the Sauce
- 2 Tablespoons salted butter
- 3–4 garlic cloves, minced
- 1 jalapeno, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons fenugreek powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 (14.5-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 1 1/2 to 2 cups heavy cream
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Prepare the marinade: In a large glass bowl or Ziploc bag, whisk together yogurt, lemon juice, minced garlic, ground cumin, salt, cayenne pepper, black pepper, ground cinnamon, garam masala, fenugreek powder, and ground ginger. Add the chicken chunks, toss until fully coated, then cover or seal and marinate in the refrigerator for 1 to 2 hours to infuse flavors.
- Make the sauce base: In a large saucepan over medium heat, melt the butter. Add minced garlic and finely chopped jalapeno, cooking for 30-60 seconds until fragrant while stirring frequently. Add ground coriander, cumin, fenugreek powder, paprika, garam masala, and salt. Toast the spices by stirring for another 30-60 seconds, taking care not to burn the garlic or spices. Pour in the tomato sauce and tomato paste, then bring the mixture to a simmer. Reduce heat and gently simmer for 15 minutes until the sauce thickens slightly.
- Cook the chicken: Meanwhile, thread the marinated chicken pieces onto soaked skewers or arrange them in a single layer on a foil-lined baking sheet, shaking off any excess marinade. Discard leftover marinade. Grill or broil the chicken for about 5 minutes per side until the chicken is slightly charred on the edges and cooked through.
- Combine chicken and sauce: Transfer the grilled chicken pieces into the simmering sauce, stir in the heavy cream (use less cream for spicier flavor or more for milder). Simmer the combined dish for an additional 10 minutes, allowing the sauce to thicken to desired consistency.
- Serve: Transfer the chicken tikka masala to a serving dish, garnish with chopped fresh cilantro, and serve hot with basmati rice and garlic naan bread for a complete meal.
Notes
- Mild version: Omit cayenne pepper and jalapeno, use the full 2 cups of heavy cream for a creamy and mild sauce.
- Medium version: Use full amounts of cayenne pepper and jalapeno, adjust cream between 1 ½ to 2 cups.
- Hot version: Use minimum cream, double garam masala, and add 1 teaspoon Kashmiri red chili powder to intensify heat and flavor.
- Storage: Store leftovers cooled to room temperature in airtight glass containers in the fridge for 4-5 days.
- Freezing: Freeze leftovers up to 2-3 months. Thaw overnight in the fridge and reheat gently on stovetop, adding extra cream, milk, or chicken broth if needed to loosen sauce.
