Chicken Tikka Masala
A culinary gem combining tender chicken marinated in spices and a creamy tomato sauce, perfect for family dinners or special gatherings.
Ingredients
For the Marinade
- 4 cloves garlic, grated
- 1 piece ginger, peeled and grated (about 1 Tbsp.)
- 2.5 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1.5 tsp ground cumin
- 1/3 cup plus 1 Tbsp. tomato paste, divided
- 1/4 tsp Kosher salt for mixing in the paste
- 1 cup whole-milk yogurt
- 2 lb skinless, boneless chicken breasts make shallow cuts to marinate well
- 1 Tbsp. vegetable oil or ghee
For the Sauce
- 1 yellow onion finely chopped
- 1-3 fresh red chiles, seeded and finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes
- 2.5 cups tomato puree
- 1 cup heavy cream
- 1/2 cup fresh cilantro leaves, finely chopped, plus more for serving
For Serving
- Steamed basmati rice to serve
- Naan to serve
Instructions
Preparation
- Mix the grated garlic, grated ginger, garam masala, ground coriander, ground turmeric, ground cumin, 1 Tbsp. of tomato paste, and 1/4 tsp. of salt in a bowl until a paste forms.
- In another bowl, combine the yogurt, 1/2 tsp. of salt, and half of the spice paste. Mix well and reserve the remaining paste for later use.
- Make shallow cuts in the chicken breasts and coat thoroughly in the yogurt mixture. Marinate for 30 minutes to 6 hours, ideally in the fridge.
Cooking
- Heat vegetable oil or ghee in a large pot over medium heat. Add the finely chopped onion and chopped chiles, sautéing until softened and golden brown.
- Add the remaining tomato paste and stir for 2-3 minutes.
- Stir in the leftover spice paste and cook for another 2-3 minutes.
- Pour in the tomato puree and 1/2 cup of water, then allow to simmer for 10-12 minutes until the sauce thickens.
- Add the heavy cream to the sauce, stirring well, and continue to simmer until thickened.
- Preheat the broiler and place the marinated chicken on a lined wire rack, broiling for 10-12 minutes or until lightly charred.
- Once broiled, cut the chicken into bite-sized pieces and add to the sauce along with freshly chopped cilantro. Simmer for an additional 5-8 minutes.
- Serve Chicken Tikka Masala over steamed basmati rice and alongside warm naan.
- Garnish with additional cilantro.
Notes
Marinate the chicken overnight for the best flavor. Adjust the heat level with additional chiles or pepper flakes as desired.