Description
This Chicken Tikka Masala features tender, marinated chicken simmered in a creamy, spice-infused tomato sauce. Bursting with flavor from garlic, ginger, garam masala, and cream, it’s a restaurant-quality Indian classic that’s rich, comforting, and perfect with rice or naan.
Ingredients
6 garlic cloves, finely minced (about 2 tablespoons)
1 1/2 tablespoons ginger, peeled and finely grated
1 1/2 tablespoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon fine sea salt
3/4 cup plain whole-milk yogurt (not Greek yogurt)
Juice of 1/2 lemon
2 pounds boneless, skinless chicken breasts or thighs
3 tablespoons vegetable oil
1 small yellow onion, finely chopped
1/4 cup tomato paste
1/4 teaspoon ground cardamom
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups heavy cream
3/4 cup chopped cilantro, plus extra for garnish
Basmati rice and naan, for serving
Instructions
- In a small bowl, mix garlic, ginger, turmeric, garam masala, cumin, coriander, and salt. In another bowl, whisk yogurt with half of the spice mix and lemon juice to make the marinade.
- Halve and lightly pound chicken pieces, then coat them in the yogurt marinade. Cover and refrigerate for at least 6 hours or overnight.
- When ready to cook, heat vegetable oil in a large skillet or heavy pan over medium heat. Sauté onion for 2–3 minutes until soft.
- Add tomato paste, cardamom, and crushed red pepper flakes. Cook for 5 minutes until the mixture darkens. Stir in the remaining spice mix and cook until fragrant.
- Pour in the crushed tomatoes and bring to a simmer. Stir often and let the sauce thicken, about 8 minutes. Add heavy cream and chopped cilantro, then simmer gently for 30–40 minutes until rich and creamy.
- Meanwhile, grill the marinated chicken on a grill or grill pan over medium-high heat (about 400°F) for 4–6 minutes per side, until charred and cooked through (165°F internal temperature).
- Cut the grilled chicken into bite-size pieces and stir into the simmering sauce. Cook for a few minutes until heated through and coated in the sauce.
- Serve hot with basmati rice and naan, garnished with fresh cilantro.
Notes
Marinate chicken for at least 6 hours, ideally overnight, for deep flavor.
Substitute coconut milk for cream for a dairy-free version.
Adjust spice by increasing or reducing red pepper flakes.
Blend the sauce for a smoother, restaurant-style texture.
Add a pat of butter before serving for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 170 mg
