Description
Chicken Tikka Masala is a beloved dish that has captivated taste buds worldwide. Tender chicken, marinated to perfection, is simmered in a rich, aromatic sauce—a harmonious blend of spices that’ll have your family clamoring for seconds. With a few simple steps, you can recreate this restaurant-quality dish in your own kitchen.
Ingredients
Scale
For the Marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
For the Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, chili powder, cumin, and coriander. Mix well.
- Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Cook the Chicken:
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken pieces on a baking sheet lined with parchment paper or lightly greased.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges. Remove from the oven and set aside.
- Prepare the Sauce:
- In a large skillet or saucepan, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent and golden brown, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the ground cumin, coriander, garam masala, chili powder, and turmeric. Cook the spices for 1-2 minutes, stirring constantly, until fragrant.
- Pour in the tomato sauce, stirring to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- Combine and Simmer:
- Add the cooked chicken pieces to the sauce, stirring to coat them thoroughly.
- Pour in the heavy cream, mixing well to achieve a rich, creamy consistency.
- Reduce the heat to low and let the curry simmer for an additional 10-15 minutes, stirring occasionally.
- Season with salt and freshly ground black pepper to taste.
- Serve:
- Garnish the Chicken Tikka Masala with chopped fresh cilantro.
- Serve hot over basmati rice or with warm naan bread.
Notes
- Marination: For optimal flavor, marinate the chicken for at least 30 minutes. Marinating up to 24 hours will yield even more tender and flavorful results.
- Grilling Option: For an authentic smoky flavor, consider grilling the marinated chicken pieces instead of baking them.
- Spice Level: Adjust the amount of chili powder to suit your preferred level of heat.
- Storage: Leftover Chicken Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
- Prep Time: 15 minutes
- marination time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: indian
Keywords: Chicken Tikka Masala, Indian Chicken Curry, Homemade Tikka Masala, Authentic Indian Recipes, Creamy Chicken Curry