Chicken Tikka Masala Recipe
In short: Marinate chicken breast pieces in a blend of Indian spices and yogurt, then grill or bake them until tender. Simultaneously, prepare a creamy tomato sauce infused with aromatic spices and herbs.Combine the chicken and sauce, and let it simmer until the flavors meld together.Serve with steaming hot rice or naan bread, garnished with fresh cilantro and a dollop of cooling raita (optional).
Equipment
- Large bowl for marinating chicken
- Grill or baking sheet for cooking chicken
- Blender or food processor for pureeing tomatoes
- Medium saucepan for simmering sauce
- Wooden spoon or whisk for mixing
- Spice measuring spoons
- Cutting board and knife for preparing herbs
- Colander or strainer for removing excess liquid
- Serving platter and utensils
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili flakes adjustable
- Salt to taste
- 1/4 cup vegetable oil
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 2 medium tomatoes diced
- 1 tsp grated ginger
- 1 tsp garam masala powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground cayenne pepper optional
- 1/4 cup heavy cream or half-and-half
- Chopped fresh cilantro for garnish
- Naan bread or basmati rice for serving
Instructions
- Preheat your grill or oven to medium-high heat.
- In a large bowl, mix together yogurt, lemon juice, cumin, smoked paprika, garam masala, coriander, turmeric, chili flakes (if using), and salt.
- Add the chicken pieces to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Remove the chicken from the marinade and place it on a grill or baking sheet. Discard the remaining marinade.
- Grill or bake the chicken until it's cooked through and slightly charred, about 6-8 minutes per side.
- While the chicken cooks, prepare the tomato sauce. Heat oil in a saucepan over medium heat. Add sliced onions and cook until they're translucent and starting to caramelize, about 8-10 minutes.
- Add minced garlic, grated ginger, garam masala powder, cinnamon, cardamom, and cayenne pepper (if using) to the saucepan. Cook for another minute, stirring constantly.
- Stir in diced tomatoes, heavy cream or half-and-half, and a pinch of salt. Bring the mixture to a simmer.
- Once the chicken is cooked, transfer it to a plate and cover it with foil to rest. Pour the tomato sauce over the chicken and let it simmer for 5-7 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and serve with steaming hot basmati rice or naan bread. Offer raita (a yogurt-based side dish) as an optional accompaniment.