Chicken Tikka Masala is a popular Indian dish that is sure to please any palate. The dish is made with boneless, skinless chicken thighs that are marinated in a mixture of yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. The chicken is then cooked in a rich, creamy sauce made with onions, garlic, ginger, garam masala, cumin, coriander, tomato puree, chili powder, salt, heavy cream, and brown sugar. The sauce is flavorful and aromatic, with a subtle kick of heat from the chili powder. The dish is garnished with fresh cilantro, adding a burst of freshness to each bite.
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Ingredients
Chicken Marinade
28 oz(s) Boneless/Skinless Chicken Thighs
1 1/2 tbsp(s) Minced Garlic
1 tsp(s) Kashmiri Chili or 1/2 tsp ground red chili powder
Sauce
2 tbsp(s) Vegetable/Canola Oil
1 Large Onion, finely diced
1 1/2 tbsp(s) Garlic, finely grated
1 tbsp(s) Ginger, finely grated
1 1/2 tsp(s) Garam Masala
1 1/2 tsp(s) Ground Cumin
1 tsp(s) Ground Coriander
14 oz(s) Tomato Puree (tomato sauce/passata)
1 tsp(s) Kashmiri Chili (optional for color/flavor)
1 tsp(s) Ground Red Chili Powder (adjust to taste)
1 1/4 cup(s) Heavy or Thickened Cream (evaporated milk for lower calories)
1/4 cup(s) Water if needed
4 tbsp(s) Fresh Cilantro or Coriander for Garnish
Instructions
1. In a large bowl, combine the chicken thighs, yogurt, minced garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili or ground red chili powder, and salt. Mix well and refrigerate for at least 30 minutes or overnight.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned on all sides and cooked through, about 6-8 minutes. Remove from heat and set aside.
3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the diced onion and cook until softened, about 5 minutes.
4. Add the remaining 1 1/2 teaspoons of garam masala, 1 1/2 teaspoons of ground cumin, 1 teaspoon of turmeric powder, and 1 teaspoon of ground coriander. Cook for 1 minute, stirring constantly.
5. Add the grated garlic and ginger and cook for another minute, stirring constantly.
6. Stir in the tomato puree, Kashmiri chili (if using), ground red chili powder (adjust to taste), salt, and 1 1/4 cups of heavy or thickened cream. Bring the mixture to a simmer.
7. Add the cooked chicken back into the skillet and stir to coat with the sauce. Reduce heat to low and let it simmer for 10-15 minutes or until the sauce has thickened and the chicken is fully coated.
8. Stir in the brown sugar and 1/4 cup of water (if needed).
9. Taste and adjust the seasoning as needed.
10. Garnish with fresh cilantro or coriander and serve over rice or with naan bread.
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