Description
This Chicken Tikka Masala recipe delivers an authentic, restaurant-quality Indian dish made at home with tender marinated chicken pieces cooked in a creamy, spiced tomato sauce. The balance of fragrant spices, yogurt marinade, and rich cream makes this a comforting and flavorful main course perfect for dinner.
Ingredients
Scale
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
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 Marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, yogurt, vegetable oil, ground ginger, and garlic powder. Add the flattened chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from the skillet and set aside.
- Prepare the Sauce Base: In the same skillet, add the remaining 3 tablespoons of vegetable oil. Sauté the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and grated fresh ginger and cook for another 1-2 minutes until fragrant.
- Add Spices and Tomato Paste: Stir in the tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook the mixture, stirring frequently, for 2-3 minutes to allow the spices to bloom.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes with their juices, add sugar, and stir well. Bring the sauce to a gentle simmer and cook uncovered for about 15-20 minutes, stirring occasionally until the sauce thickens slightly.
- Finish the Sauce with Cream: Reduce the heat to low and slowly stir in the heavy cream. Return the cooked chicken to the skillet and coat it with the sauce. Simmer for an additional 5-10 minutes, allowing the flavors to meld and the chicken to warm through.
- Garnish and Serve: Taste the sauce and adjust the seasoning with dashes of kosher salt if needed. Sprinkle chopped fresh cilantro over the top before serving. Serve hot with basmati rice or naan bread.
Notes
- This Chicken Tikka Masala closely mimics the flavors of popular Indian restaurants, making it a great homemade alternative.
- For extra tender chicken, marinate it overnight if time allows.
- If you prefer a milder dish, reduce or omit the cayenne pepper and chili powder.
- Use full-fat yogurt and cream for the richest taste, or substitute with low-fat versions for a lighter dish.
- Leftovers can be refrigerated for 2-3 days and reheat well on the stovetop or microwave.
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
