Chicken Tikka Masala

When I think about comfort food, nothing warms my soul quite like Chicken Tikka Masala. The first time I made it, the aroma of spices wafting through my kitchen took me back to my favorite Indian restaurant. I remember sitting at a small table, savoring each bite of tender chicken enveloped in a rich, creamy sauce. Now, I can recreate that magic at home, and so can you! This recipe is not just about cooking; it’s about bringing friends and family together over a shared love for food. The blend of spices and the luscious sauce creates a dish that feels special, perfect for a cozy dinner or a gathering with loved ones. Let’s dive into the delightful process of making Chicken Tikka Masala!

What to Gather for Chicken Tikka Masala

To create the perfect Chicken Tikka Masala, it’s essential to gather high-quality ingredients that complement each other beautifully. The key players in this dish include chicken, aromatic spices, and creamy elements, all working in harmony to elevate the flavor. Let’s take a closer look at what you’ll need to make this magnificent meal.

• 2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2 inches)
• 1 cup plain or Greek yogurt, full fat is best
• 2 tablespoons lemon juice
• 2 tablespoons freshly grated ginger, divided
• 2 tablespoons minced garlic, divided
• Neutral, high smoking point oil such as canola or coconut (do NOT use olive oil for chicken)
• 1 large onion, chopped
• 128 oz. can fire roasted crushed tomatoes
• 1 tablespoon each of garam masala, chili powder, and paprika (not smoked)
• 2 1/2 teaspoons salt
• 2 teaspoons each of turmeric, ground cumin, and ground coriander
• 1/2-1 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom (optional)
• 1 1/3 cups heavy cream (use evaporated milk for lower calories)
• 1 teaspoon sugar (optional, as needed)

How to Assemble Chicken Tikka Masala

Making Chicken Tikka Masala is a rewarding experience that fills your kitchen with delightful scents. Follow these simple steps to create a dish that’s sure to impress.

1. Mix spices: Start by whisking together all of the spices for the Spice Blend in a small bowl; set aside. This blend will infuse the chicken with incredible flavor.
2. Marinate chicken: Remove 2 ½ tablespoons of the Spice Blend to a large bowl or freezer bag (whatever you will use to marinate the chicken in). Add the yogurt, lemon juice, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Whisk to combine, then add the chopped chicken and stir to evenly coat. Marinate for 30 to 45 minutes at room temperature, but it’s best if refrigerated overnight for deeper flavor.
3. Sauté aromatics for sauce: Heat 1 ½ tablespoons of oil in a large braiser or Dutch oven over medium-high heat. Once hot, add the chopped onion and sauté until softened, about 5 to 7 minutes. Add the remaining 1 tablespoon of ginger, 1 tablespoon of garlic, and the rest of the Spice Blend, sautéing for 1 minute until fragrant.
4. Make sauce: Stir in the fire roasted crushed tomatoes. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 10 minutes, stirring often to scrape up any brown bits from the bottom of the pan. This will help develop the flavor.
5. Blend sauce (optional but recommended): After simmering, transfer the tomato mixture to a high-powered blender and purée until smooth. Leave a corner of the lid open, covered with a paper towel, to allow steam to escape safely. Alternatively, you can use an immersion blender right in the pot.
6. Cook chicken: Heat 2 tablespoons of oil in a large cast-iron skillet over high heat until smoking. Working in batches, add the marinated chicken in a single layer and cook until charred on each side, about 2 minutes per side (the chicken will not be fully cooked). Transfer the chicken to a bowl; set aside, scraping out the skillet between batches and adding more oil as needed.
7. Combine: Stir the heavy cream into the blended sauce, followed by the cooked chicken. Cover and gently simmer for a few minutes until the chicken is cooked through. Season to taste with additional salt, sugar, and/or cayenne pepper to your liking.
8. Serve: Serve your Chicken Tikka Masala over basmati rice with an optional sprinkle of cilantro for a fresh touch.

Recipe Notes about Chicken Tikka Masala

Here are a few tips to make your Chicken Tikka Masala perfect every time!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze Chicken Tikka Masala for up to 3 months. Thaw overnight in the fridge before reheating.
• Variations: For a vegetarian version, substitute the chicken with chickpeas or paneer. You can also use cauliflower or other vegetables.
• Serving: This dish is best served with basmati rice or naan, which complements the sauce beautifully.
• Adjusting spice levels: If you prefer a milder dish, reduce the cayenne pepper or omit it altogether.

Perfect Matches for Chicken Tikka Masala

Serving Chicken Tikka Masala can be as creative as the recipe itself. Here are some wonderful combinations to consider:

• Basmati rice: The classic pairing, fluffy basmati rice absorbs the delicious sauce, making each bite divine.
• Naan bread: Perfect for scooping up the creamy sauce, naan is a must-have side that brings authenticity to your dining experience.
• Fresh salad: A light cucumber or mixed green salad can balance the richness of the dish, adding a refreshing crunch.
• Yogurt sauce: A side of cucumber raita or plain yogurt can help cool the spice levels if you like a milder flavor.
• Special occasions: Chicken Tikka Masala is perfect for gatherings, family dinners, or any festive occasion where you want to impress your guests with incredible flavors.
• Meal prep: This dish stores and reheats well, making it great for meal prep. Enjoy it throughout the week for an easy and satisfying meal.

FAQ

Conclusion

Chicken Tikka Masala is a dish that brings warmth and comfort to your table, combining rich flavors and a creamy texture that’s hard to resist. It’s a fantastic option for dinner parties or cozy nights in, and once you try it, you’ll be hooked! Give this recipe a go and enjoy the delightful experience of cooking and savoring this classic dish!

Chicken Tikka Masala

The ultimate comfort food, Chicken Tikka Masala is a creamy, rich delight that’s perfect for an easy weeknight dinner or a special occasion. Tender chicken is marinated and simmered in a fragrant tomato sauce, making it irresistible. Serve it over rice or with naan for a meal that will satisfy your cravings tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2-inches)
• 1 cup plain or Greek yogurt full fat is best
• 2 tablespoons lemon juice
• 2 tablespoons freshly grated ginger divided
• 2 tablespoons minced garlic divided
• neutral, high smoking point oil such as canola or coconut, see notes (do NOT use olive oil for chicken)
• 1 large onion chopped
• 128 oz. can fire roasted crushed tomatoes see notes
• 1 tablespoon garam masala
• 1 tablespoon chili powder
• 1 tablespoon paprika (not smoked)
• 2.5 teaspoons salt
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 0.5-1 teaspoon cayenne pepper
• 0.25 teaspoon ground cardamom (optional if you have it)
• 1.33 cups heavy cream (use evaporated milk for lower calories)
• 1 teaspoon sugar (optional, as needed)

Equipment

• Baking Sheet
• Large Pot
• Skillet
• Whisk
• Grater
• Oven
• Blender
• Saucepan
• Mixing Bowl
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. Mix spices: Start by whisking together all of the spices for the Spice Blend in a small bowl; set aside. This blend will infuse the chicken with incredible flavor.
2. Marinate chicken: Remove 2 ½ tablespoons of the Spice Blend to a large bowl or freezer bag (whatever you will use to marinate the chicken in). Add the yogurt, lemon juice, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Whisk to combine, then add the chopped chicken and stir to evenly coat. Marinate for 30 to 45 minutes at room temperature, but it’s best if refrigerated overnight for deeper flavor.
3. Sauté aromatics for sauce: Heat 1 ½ tablespoons of oil in a large braiser or Dutch oven over medium-high heat. Once hot, add the chopped onion and sauté until softened, about 5 to 7 minutes. Add the remaining 1 tablespoon of ginger, 1 tablespoon of garlic, and the rest of the Spice Blend, sautéing for 1 minute until fragrant.
4. Make sauce: Stir in the fire roasted crushed tomatoes. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 10 minutes, stirring often to scrape up any brown bits from the bottom of the pan. This will help develop the flavor.
5. Blend sauce (optional but recommended): After simmering, transfer the tomato mixture to a high-powered blender and purée until smooth. Leave a corner of the lid open, covered with a paper towel, to allow steam to escape safely. Alternatively, you can use an immersion blender right in the pot.
6. Cook chicken: Heat 2 tablespoons of oil in a large cast-iron skillet over high heat until smoking. Working in batches, add the marinated chicken in a single layer and cook until charred on each side, about 2 minutes per side (the chicken will not be fully cooked). Transfer the chicken to a bowl; set aside, scraping out the skillet between batches and adding more oil as needed.
7. Combine: Stir the heavy cream into the blended sauce, followed by the cooked chicken. Cover and gently simmer for a few minutes until the chicken is cooked through. Season to taste with additional salt, sugar, and/or cayenne pepper to your liking.
8. Serve: Serve your Chicken Tikka Masala over basmati rice with an optional sprinkle of cilantro for a fresh touch.

Notes

Leftovers should be stored in the refrigerator in an airtight container for up to 5 days. You may also freeze the Chicken Tikka Masala for up to 3 months, then thaw overnight in the fridge before reheating.

Previous PostHoney Garlic Baked Chicken Thighs

Next Post Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.