Ultimate Chicken Tikka Masala
Indulge in the ultimate chicken tikka masala experience with my foolproof recipe. Master the art of creating a rich, flavorful curry bursting with aromatic spices. This step-by-step guide ensures a mouthwatering dish, perfect for satisfying your Indian cuisine cravings. Discover the secrets to the best chicken tikka masala at home – easy, delicious, and unforgettable!
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Servings: 6 Servings
Calories: 350kcal
Equipment
- Cutting Board
- Large bowl
- Large Skillet
Ingredients
FOR THE CHICKEN MARINADE:
- 800g/1.7 lb chicken thigh fillet, cut into pieces approximately 5 cm (boneless and skinless)
- 170g/6oz full-fat natural yogurt
- 1 tbsp garlic, grated (about 4 cloves)
- 1 tbsp ginger, grated (3 cm piece)
- 2 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp cayenne pepper
- 1 tsp salt
- 2 tbsp vegetable oil, for frying the chicken
FOR THE TIKKA MASALA SAUCE:
- 2 tbsp butter, to sauté the onion
- 1 large onion, finely diced
- 1½ tbsp garlic, grated
- 1 tbsp ginger, grated
- 1½ tsp garam masala powder
- 1 ½ tsp cumin powder
- 1 tsp turmeric powder, turmeric
- 1 tsp coriander powder
- 400 ml tomato puree, or tomato sauce/passata/marinara sauce/canned tomatoes (see note 1)
- 1 tsp cayenne pepper, adjust according to your preference or omit if you do not like it too spicy
- 1 tsp hot paprika powder, for color and flavor
- 1 tsp salt
- 1 cup heavy cream, (substitute for 1 to 2 cups of full-fat coconut milk, see note 2)
- 1 tsp brown sugar
- ¼ cup water, if necessary
- 4 tbsp fresh coriander, to garnish
Instructions
TO PREPARE THE MARINADE:
- In a bowl, combine the chicken with all the marinade ingredients; marinate for 10 minutes to an hour or overnight.
TO FRY THE CHICKEN:
- Heat oil in a large pan over medium-high heat. Once hot, add chicken pieces in batches of two or three, ensuring not to overcrowd the pan. Fry until golden, approximately 3 minutes on each side. Remove and keep warm. (Complete the chicken cooking process in the sauce.)
TO MAKE THE SAUCE:
- In the same pan, melt butter. Sauté the onion until soft (about 3 minutes).
- Add garlic and ginger, sautéing for 1 minute until fragrant. Incorporate garam masala, cumin, turmeric, and coriander. Fry for about 30 seconds, occasionally scraping.
- Introduce tomato sauce, hot paprika powder, cayenne pepper, and salt. Simmer for 10 to 15 minutes, stirring occasionally until the sauce thickens, acquiring a deep brown-red color.
- Blend in cream and sugar, ensuring a thorough mix. Reintroduce the chicken to the pan and cook for an additional 8 to 10 minutes until the chicken is fully cooked, and the sauce is thick and bubbly.
- Adjust sauce thickness with water if needed.
- Garnish with cilantro and serve alongside rice or naan bread.
Notes
Tomato puree: You can purchase tomato puree at many markets, but you can also use regular tomato sauce (it's a bit thinner) or opt for canned tomatoes and process them in a food processor or blender until smooth. Alternatively, you can use my Homemade Marinara Sauce recipe.
Cream: You can incorporate coconut milk instead heavy cream, which will also enhance the recipe's deliciousness and flavor! It will, however, result in a slightly less thick and creamy texture. For added creaminess, opt for full-fat coconut milk or coconut cream.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 12.3g | Protein: 29g | Fat: 21g | Saturated Fat: 9.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 8.5g | Cholesterol: 164mg | Sodium: 1421mg | Potassium: 674mg | Fiber: 2.3g | Sugar: 6.8g | Vitamin A: 1224IU | Vitamin C: 9.5mg | Calcium: 98mg | Iron: 3.2mg
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