Description
This Chicken Tikka Masala recipe delivers a rich and creamy Indian favorite that tastes just like it came from your favorite restaurant. Tender chicken breasts marinated in a spiced yogurt mix are simmered in a luscious tomato-based sauce infused with aromatic spices, making it perfect for a comforting dinner or special occasion meal.
Ingredients
Scale
Chicken Marinade
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat)
- 1 cup whole milk yogurt (plain, unsweetened)
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 tablespoon garlic powder
Sauce
- 3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 6 garlic cloves (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 tablespoon tomato paste
- 1/4 teaspoon chili powder
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 crushed tomatoes (28 oz. can, undrained)
- 2 teaspoons sugar
- 2/3 cup heavy cream
- 1/4 cup fresh cilantro (chopped)
- Dashes of kosher salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine salt, ground cumin, ground coriander, cayenne pepper, yogurt, vegetable oil, ground ginger, and garlic powder. Mix well. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to marinate.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Remove chicken from the marinade, allowing excess to drip off, and cook the chicken breasts until browned and cooked through, about 6-8 minutes per side depending on thickness. Remove chicken and set aside. Slice into bite-sized pieces once cooled slightly.
- Prepare the sauce: In the same skillet, add 3 tablespoons of vegetable oil. Add finely chopped onion and sauté until translucent, approximately 5 minutes. Add minced garlic and grated fresh ginger and cook for another 2 minutes until fragrant.
- Add spices and tomato: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook spices with the onion mixture for about 1-2 minutes to release their aromas. Add the crushed tomatoes with juices, stir well, and bring to a simmer.
- Simmer the sauce: Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens slightly. Add sugar and kosher salt to taste to balance the flavors.
- Combine chicken and cream: Add the sliced chicken back into the sauce, stir to coat evenly, then pour in the heavy cream. Simmer for another 5-10 minutes to allow flavors to blend and chicken to heat through fully.
- Finish and garnish: Remove from heat and stir in chopped fresh cilantro. Serve hot with rice or naan bread as desired.
Notes
- This Chicken Tikka Masala tastes just like your favorite Indian restaurant's version.
- Marinating the chicken for at least 30 minutes or longer enhances flavor and tenderness.
- You can substitute heavy cream with coconut milk for a dairy-free version, though flavor will differ slightly.
- Adjust cayenne pepper and chili powder to taste depending on your desired spice level.
- Serve with basmati rice or warm naan for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 616 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 132 mg
