Chicken Tikka Masala
A flavorful and easy-to-make Indian dish featuring tender chicken in a rich, creamy tomato sauce.
Ingredients
For the Marinade
- 2 pounds Chicken breasts, boneless and skinless, cut into bite-sized pieces
- 1 cup Plain yogurt For marinating the chicken
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cayenne pepper Adjust to taste
- Salt To taste
For the Sauce
- 4 tablespoons Butter For cooking
- 1 large Onion, chopped
- 1 can Tomato puree (15 oz)
- 1 cup Heavy cream
- Fresh cilantro For garnish
Instructions
Marination
- In a large bowl, mix the yogurt, minced garlic, minced ginger, cumin, coriander, garam masala, turmeric, cayenne, and salt.
- Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Cooking the Chicken
- Preheat your oven to 400°F (200°C).
- Spread the marinated chicken on a baking sheet and bake for about 15-20 minutes, until cooked through and slightly charred.
Preparing the Sauce
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion and sauté until translucent.
- Stir in the tomato puree, and let it simmer for about 5 minutes.
Combining
- Add the cooked chicken to the skillet. Stir well to combine, letting the flavors meld for 10 minutes.
Finishing Touch
- Pour in the heavy cream, stirring to create a silky texture. Allow it to simmer for another 5 minutes.
Serving
- Serve hot, garnished with fresh cilantro, alongside basmati rice or naan bread.
Notes
For the perfect Chicken Tikka Masala, marinate overnight for better flavor. You can substitute chicken thighs for a juicier bite. Adjust cayenne pepper to your heat preference. If needed, coconut milk can replace heavy cream for a lighter option. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.