Chicken Tikka Masala

With its contentious beginnings and widely loved taste, chicken tikka masala captures the rich, creamy spirit of Indian cooking with a modern twist. This mouthwatering combination of spicy tomato-based sauce and grilled chicken pieces produces a flavorful symphony that is a restaurant staple all over the world.

Tasting Notes

Chicken Tikka Masala is known for its harmonious blend of spices, creating a savory and slightly tangy profile. The succulent chicken pieces are perfectly complemented by the creamy tomato sauce, resulting in a dish that’s both comforting and exotic. Pair it with fluffy basmati rice or warm naan bread for an authentic experience.

Ingredients

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• Salt and sugar to taste

Kitchen Equipment

• Skewers for grilling
• Grill or oven broiler
• Large pan or skillet

Instructions

1. Marinate the Chicken:
   • In a large bowl, combine all the chicken marinade ingredients.
   • Add the chicken pieces, ensuring they are well-coated.
   • Cover and refrigerate for at least 2 hours, or preferably overnight.
2. Cook the Chicken:
   • Preheat the oven to 400°F (200°C).
   • Thread the marinated chicken onto skewers and place them on a baking sheet.
   • Bake for 20-25 minutes or until the chicken is cooked through and slightly charred.
3. Prepare the Sauce:
   • In a large skillet, heat vegetable oil over medium heat.
   • Add onions, garlic, and ginger, sautéing until softened and fragrant.
   • Stir in garam masala, cumin, coriander, turmeric, and paprika. Cook for an additional 2 minutes.
   • Pour in the crushed tomatoes and simmer for 15-20 minutes, allowing the sauce to thicken.
   • Stir in the heavy cream, salt, and sugar, adjusting to taste.
4. Combine Chicken and Sauce:
   • Add the baked chicken pieces to the sauce, simmering for an additional 10 minutes.
   • Ensure the chicken is heated through and coated in the rich, creamy sauce.
5. Serve:
   • Garnish with fresh cilantro and serve the Chicken Tikka Masala over rice or with naan bread.

Pro Tips

• For extra flavor, marinate the chicken for an extended period or overnight.
• Use Greek yogurt for a thicker marinade.

Variations

• Substitute chicken with paneer or tofu for a vegetarian version.
• Add a touch of fenugreek leaves (kasuri methi) for a unique aroma.

FAQs