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Chicken Tikka Masala

Chicken Tikka Masala features marinated chicken pieces grilled or roasted until tender, then simmered in a spiced, creamy tomato sauce. The dish has a rich, velvety texture with a vibrant orange hue, showcasing a balance of smoky, spicy, and savory flavors.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breast or thighs, cut into chunks boneless, skinless
  • 1 cup plain yogurt for marinade
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika smoked or sweet
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne or chili powder optional for heat
  • 1 can crushed tomatoes (14 oz)
  • 1/2 cup heavy cream or coconut milk for richness
  • 2 tablespoons oil or ghee
  • 1 large onion, finely chopped
  • to taste Salt
  • fresh cilantro for garnish cilantro

Equipment

  • Mixing bowls
  • Grill or Oven
  • Heavy-bottomed skillet or pan
  • Blender or immersion blender
  • Cooking spoon

Method
 

  1. Mix the chicken chunks with yogurt, minced garlic, grated ginger, cumin, paprika, turmeric, chili powder, and a pinch of salt. Cover and marinate in the refrigerator for at least 30 minutes to allow flavors to meld.
  2. Preheat your grill or oven, setting it to high heat. Thread the marinated chicken onto skewers or spread evenly on a baking sheet. Roast until the chicken is cooked through and slightly charred, about 15-20 minutes.
  3. Meanwhile, heat the oil or ghee in a large skillet over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes, while fragrant aromas fill your kitchen.
  4. Pour in the crushed tomatoes and stir well, cooking until the mixture thickens slightly and the oil starts to separate from the sauce, about 10 minutes. This develops a rich tomato base for the dish.
  5. Remove the cooked chicken from the oven or grill and chop into bite-sized pieces if needed. Add the chicken to the tomato sauce, stirring to coat evenly.
  6. Reduce the heat and stir in the heavy cream or coconut milk, cooking just until the sauce becomes creamy and velvety. Taste and adjust seasoning with salt as needed.
  7. Simmer gently for another 5 minutes to allow flavors to meld and sauce to thicken to your desired consistency. The aroma should be spicy, smoky, and inviting.
  8. Garnish the dish with fresh chopped cilantro, adding a burst of color and fresh flavor on top.
  9. Serve hot over steamed basmati rice or with warm naan bread for a complete meal. Enjoy the rich, smoky flavors and tender chicken in every bite.

Notes

Marinating the chicken longer improves flavor; you can let it sit overnight. Adjust the spiciness by varying chili powder and cayenne. For a vegetarian version, substitute with grilled vegetables or paneer.