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Chicken Tikka Masala: A Delicious Recipe to Savor at Home

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This Chicken Tikka Masala features marinated chicken baked to perfection and simmered in a creamy tomato sauce, creating a rich and flavorful dish that pairs wonderfully with rice or naan.

Ingredients

Scale

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  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt to taste
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or coconut milk
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

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Instructions

  1. In a large mixing bowl, combine the plain yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Mix well until all the ingredients are thoroughly combined.
  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or preferably overnight.
  3. Preheat your oven to 400°F (200°C). If you prefer grilling, you can also use a grill instead of the oven.
  4. Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet.
  5. Remove the marinated chicken from the refrigerator and arrange the pieces on the wire rack in a single layer. Discard any leftover marinade.
  6. Bake the chicken in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges. If grilling, cook for about 10-15 minutes, turning occasionally until cooked through.
  7. Once cooked, remove the chicken from the oven or grill and set aside.
  8. In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, or until the onion is soft and translucent.
  9. Add the minced garlic and grated ginger to the skillet, stirring frequently for about 1-2 minutes until fragrant.
  10. Pour in the crushed tomatoes and stir well to combine. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
  11. After the tomatoes have simmered, add the ground cumin, ground coriander, garam masala, paprika, and salt. Stir well to incorporate the spices into the sauce.
  12. Reduce the heat to low and slowly pour in the heavy cream or coconut milk, stirring continuously. Allow the sauce to simmer for an additional 5-10 minutes.
  13. Once the sauce is ready, add the cooked chicken pieces to the skillet. Stir gently to coat the chicken in the sauce.
  14. Let the dish simmer for an additional 5 minutes to allow the chicken to absorb the flavors of the sauce.
  15. Serve hot, garnished with fresh chopped cilantro.

Notes

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  • For a spicier dish, increase the amount of cayenne pepper in the marinade.
  • You can substitute chicken with paneer or vegetables for a vegetarian version.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://softtasty.com/chicken-tikka-masala/