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Chicken Tikka Masala

This Chicken Tikka Masala is a delightful Indian dish characterized by tender chicken pieces marinated in yogurt and spices, simmered in a rich and creamy sauce, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup whole milk yogurt Provides creaminess and tang.
  • 2 tbsp lemon juice Adds brightness and acidity.
  • 4 cloves garlic Infuses the dish with aromatic flavor.
  • 1 tbsp freshly grated ginger Contributes warm, spiced sweetness.
  • 2 tbsp garam masala Adds depth and warmth.
  • 1 tbsp chili powder Imparts heat and color.
  • 1 tsp cumin Provides a warm, earthy flavor.
  • 1 tsp paprika Adds mild sweetness and color.
  • 1 tsp kosher salt Enhances the flavors.
  • 1 tsp black pepper Offers a touch of heat.
  • 1 lb boneless skinless chicken thighs Tender and juicy for marinating.
For the Sauce
  • 2 tbsp avocado oil Used for cooking the chicken.
  • 2 tbsp unsalted butter Enriches the sauce.
  • 1 large yellow onion Adds sweetness and depth.
  • 2 tbsp tomato paste Provides concentrated flavor.
  • 1 tsp ground turmeric Brightens the color and flavor.
  • 1/2 tsp cayenne pepper Adds additional heat.
  • 1 can crushed tomatoes Forms the core of the sauce.
  • 1 cup chicken broth Enhances the sauce's richness.
  • 1/2 cup heavy cream or coconut milk Contributes a creamy texture.
  • 2 tbsp fresh lemon juice Brightens the dish.
  • 1/4 cup chopped fresh cilantro leaves Optional garnish for freshness.
Sides (Optional)
  • 1 cup Basmati rice Absorbs the sauce perfectly.
  • 4 pieces naan Accompaniment to soak up flavors.

Method
 

Preparation
  1. In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam masala, chili powder, cumin, paprika, salt, and pepper.
  2. Add the chicken pieces and stir until well coated. Let the chicken marinate in the yogurt sauce for at least 30 minutes.
Cooking
  1. In a large skillet, heat the oil over medium heat.
  2. Add the marinated chicken to the hot skillet and cook, stirring occasionally, until golden, about 4 to 5 minutes.
  3. Transfer the chicken to a plate and set aside.
  4. In the same skillet, melt the butter over medium heat.
  5. Stir in the onion and cook until tender, about 3 to 5 minutes.
  6. Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined for 1 to 2 minutes.
  7. Stir in the diced tomatoes and chicken broth. Bring to a boil; reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
  8. Stir in the cream and lemon juice, then add the cooked chicken back into the pan. Cook until heated through, about 5 minutes.
Serving
  1. Serve warm with basmati rice and naan if desired.

Notes

For best flavor, marinate the chicken overnight. You can adjust the spice levels according to your preference. Leftovers taste even better the next day and can be stored in the refrigerator or frozen for longer storage.