Chicken Tikka Masala

Chicken Tikka Masala is made from tender, juicy pieces of grilled chicken swimming in an unbelievably rich, flavorful creamy tomato yogurt sauce. Why get takeout when making Indian food at home is so easy?

5 from 3 votes

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Prep Time 20

Cook Time 30

Marinating time 6

Total Time 6 50

Course Main Course, Main Dish

Cuisine Indian

Servings people

Calories 325 kcal

Equipment

Ingredients

For the chicken tikka

2 large boneless skinless chicken breast or 3 boneless chicken thighs, cut into 1-inch pieces
3 tablespoons lemon juice freshly squeezed
1 teaspoon salt
1 tablespoon fresh ginger minced or grated
2 cloves garlic pressed or minced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon Red Kashmiri red chili powder or cayenne pepper
⅓ cup heavy cream
½ teaspoon garam masala

For the masala

4 tablespoons canola oil
1 medium onion thinly sliced
1 tablespoon fresh ginger minced
4 cloves garlic pressed or minced
1 tablespoon ground coriander
½ teaspoon turmeric
¾ teaspoon Red Kashmiri red chili powder or cayenne pepper
2 tablespoons paprika
6 tablespoons plain yogurt
2 medium tomatoes chopped
12 ounces chicken broth
¼ teaspoon salt
½ teaspoon garam masala
1 handful fresh cilantro chopped or snipped

Instructions

For the chicken tikka

Place the prepared chicken pieces in a mixing bowl. Add the lemon juice and salt and rub them well. Use a skewer or a fork to pierce the meat as you mix the seasoning. Set aside for about 20 minutes.
Add minced ginger, garlic, ground cumin, paprika powder, chili powder, heavy cream, and garam masala. Mix well until all the chicken pieces are covered with spices and cream. Cover the bowl and leave it in the refrigerator for at least 6 hours. The longer, the better for the spices to develop in the meat.
When ready to cook, put the meat on skewers and place them on a baking tray. Cook the chicken tikka in an oven, air fryer, or instant pot at 350°F/ 180°C. It takes approximately 12-15 minutes to grill the chicken, or until it is cooked through to 165ºF and lightly browned.

For the masala

Heat the oil in a large lidded pan at medium-high heat. Once the oil is hot, fry the onion slices until golden brown.
Add the ginger and garlic. Stir-fry for about a minute until they release aroma.
Add coriander, turmeric, chili, and paprika powder. Stir fry for about 15 seconds before adding one tablespoon of plain yogurt.
Keep frying until the liquid is absorbed. Repeat this process of adding one tablespoon of yogurt until all yogurt is incorporated.
Chop two medium tomatoes and add them to the spices mixture. Cook for 3-4 minutes until the tomatoes turn soft and pulpy. Try mashing them with the back of a wooden spoon.
Add the chicken stock and salt to the mixture. Reduce heat to low and simmer for 15 minutes or until the sauce is thickened.
Lastly, stir in the garam masala and check the flavors. Add more salt if needed.
Serve over Basmati rice.

Notes

Kashmiri red chili powder gives a more vibrant color to the dish and has more flavor in its spiciness. You can substitute with cayenne pepper powder if you don't have it.

Nutrition

Keyword chicken

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