Chicken Tikka Masala Recipe

Chicken Tikka Masala is a beloved dish known for its rich, creamy sauce and tender pieces of marinated chicken. This iconic Indian-inspired recipe has gained immense popularity worldwide, making its way into the hearts and kitchens of food enthusiasts everywhere. Its complex flavors, combining aromatic spices and a luscious tomato-based sauce, create an unforgettable dining experience that is both comforting and exotic.

Ingredients Breakdown

To create Chicken Tikka Masala, you’ll need a blend of fresh and flavorful ingredients. The key components include boneless, skinless chicken breasts, tomato puree, heavy cream or coconut milk, plain yogurt, oil, and kosher salt. Additionally, rice and cilantro are essential for serving.

For the masala paste, gather onions, garlic, fresh ginger, garam masala, chili powder, turmeric, cumin, ground cloves, kosher salt, cayenne pepper, cilantro stems, and lemon juice. These ingredients combine to form a robust and aromatic paste that is the backbone of the dish.

Step-by-Step Instructions

Preparing the Masala Paste
Begin by blending all the masala paste ingredients—onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, ground cloves, kosher salt, cayenne pepper, cilantro stems, and lemon juice—in a food processor until smooth. This fragrant paste can be a game-changer in your kitchen. To make future meals easier, freeze any extra paste in small portions.

Marinating the Chicken
Cut the chicken breasts into bite-sized pieces. Mix 1-2 tablespoons of the freshly prepared masala paste with plain yogurt and coat the chicken thoroughly. Allow it to marinate in the refrigerator for about 30 minutes. This step ensures that the chicken absorbs the rich flavors and remains tender during cooking.

Cooking the Rice
While the chicken is marinating, start cooking the rice according to the package instructions. Perfectly cooked rice provides a delightful bed for the flavorful chicken tikka masala. For added variety, consider using basmati or jasmine rice, which offer a unique texture and aroma.

Cooking the Chicken
Heat a large, deep nonstick skillet over medium-high heat and add 1-2 tablespoons of oil. Cook the marinated chicken in batches, ensuring that each piece browns nicely on the outside without stirring too much. This technique helps achieve a beautiful caramelization while keeping the chicken moist and juicy. Once browned, remove the chicken from the pan and set it aside; it doesn’t need to be fully cooked at this stage.

Making the Sauce
In the same skillet, add 2-3 tablespoons of the masala paste. Stir-fry for a few minutes to release the aromatic oils and enhance the flavors. Next, add the tomato puree and the browned chicken pieces. Allow the mixture to simmer for 10-15 minutes, ensuring the chicken is fully cooked and the flavors meld together beautifully.

Finishing Touches
Stir in the heavy cream or coconut milk, depending on your preference. This addition brings a creamy richness to the sauce. Season with kosher salt to taste. Let the sauce stand for a few minutes to thicken slightly. Serve the chicken tikka masala over the cooked rice, garnished with fresh cilantro for a burst of color and freshness.

Recipe Tips & Frequently Asked Questions

Choosing the Right Chicken
Select boneless, skinless chicken breasts for a leaner option, or opt for chicken thighs for a juicier, more flavorful result. Both work well in this recipe.

Masala Paste Storage
Store any leftover masala paste in an airtight container in the freezer. It can be a lifesaver for quick weeknight dinners.

Adjusting Spice Levels
Customize the heat by adjusting the amount of cayenne pepper in the masala paste. For a milder dish, reduce the quantity, or increase it for a spicier kick.

Cream vs. Coconut Milk
Heavy cream adds a luxurious richness, while coconut milk offers a lighter, slightly sweet flavor. Choose based on your dietary preferences and desired taste.

Can I Use Bone-In Chicken?
Yes, bone-in chicken can be used, but adjust the cooking time to ensure it is fully cooked through.

How Can I Make It Dairy-Free?
Substitute the yogurt with a non-dairy alternative and use coconut milk instead of heavy cream for a completely dairy-free version.

Can I Prepare This in Advance?
Absolutely! Marinate the chicken and prepare the masala paste ahead of time. Store them separately in the refrigerator until ready to cook.

Is It Freezer-Friendly?
Yes, Chicken Tikka Masala freezes well. Store leftovers in an airtight container in the freezer for up to three months. Reheat gently on the stovetop, adding a splash of water if needed to adjust the consistency.

Chicken Tikka Masala is a delightful dish that brings a symphony of flavors to your table. With its rich, creamy sauce and tender, spiced chicken, it’s sure to become a favorite in your household. Give this recipe a try and immerse yourself in the exquisite taste of homemade Chicken Tikka Masala. Enjoy the process of cooking and the joy of sharing this delicious meal with loved ones.

Ingredients:

Chicken Tikka Masala:

2 lbs. boneless skinless chicken breasts
2 cups tomato puree
1 cup heavy cream (or substitute with a 14-ounce can of regular coconut milk)
1/4 cup masala paste (recipe follows)
1/2 cup plain yogurt
1–2 tablespoons oil
1–2 teaspoons kosher salt
2 cups rice
1/4 cup cilantro

Masala Paste:

2 onions (about 3 cups when chopped)
5 cloves garlic
a 2-inch piece of fresh ginger
3 tablespoons garam masala
1 tablespoon each chili powder, turmeric, and cumin
1/2 teaspoon ground cloves
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
a small bunch of cilantro stems
juice of one lemon

Instructions:

Masala Paste: Blend all the masala paste ingredients in a food processor until smooth. Reserve about 1/4 cup of this paste for immediate use; the rest can be frozen for future recipes.

Marinate Chicken: Slice the chicken into bite-sized pieces. Mix with 1-2 tablespoons of the masala paste and the yogurt. Allow the chicken to marinate in the refrigerator for about 30 minutes.

Cook Rice and Chicken: Start cooking the rice as per the package instructions. Meanwhile, heat a large, deep nonstick skillet over medium-high heat and add 1-2 tablespoons of oil. Cook the chicken in batches without stirring until the pieces are well-browned on the outside. Remove from the pan and set aside; the chicken doesn’t need to be fully cooked at this stage.

Sauce: In the same skillet, add 2-3 tablespoons of the masala paste. Stir-fry for a few minutes, then add the tomato puree and the browned chicken. Let it simmer for 10-15 minutes until the chicken is fully cooked.

Finish: Stir in the cream or coconut milk and season with salt. Allow the sauce to thicken slightly by letting it stand. Serve the chicken tikka masala over rice, garnished with fresh cilantro. Enjoy the heavenly flavors!