Description
This Chicken Tikka Masala recipe brings the authentic flavors of Indian cuisine right to your kitchen. Tender chicken breasts marinated in yogurt and spices are perfectly cooked and combined with a rich, creamy tomato sauce infused with garlic, ginger, and garam masala. Ideal for a comforting dinner that's bursting with flavor.
Ingredients
Scale
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, whole milk yogurt, vegetable oil, ground ginger, and garlic powder. Add the pounded chicken breasts, coating them thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a large skillet or pan over medium heat. Add 2 tablespoons of vegetable oil. Remove chicken from marinade, shaking off excess, and cook the chicken pieces until browned and cooked through, about 6-8 minutes per side depending on thickness. Once cooked, set aside.
- Prepare the Sauce Base: In the same skillet, add remaining 3 tablespoons vegetable oil. Sauté finely chopped onion until golden and soft, about 5-7 minutes. Add minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant.
- Add Spices and Tomato Paste: Stir in tomato paste, chili powder, garam masala, ground cumin, and ground turmeric. Cook for 1-2 minutes to toast the spices and deepen their flavors.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes with their juice, along with sugar and dashes of kosher salt. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, submerging it in the sauce. Pour in the heavy cream and stir gently to combine. Simmer for an additional 10 minutes over low heat to blend the flavors and heat through the chicken.
- Finish with Cilantro: Remove from heat and sprinkle chopped fresh cilantro over the top. Adjust seasoning with additional kosher salt if needed. Serve hot with basmati rice or naan bread.
Notes
- This Chicken Tikka Masala tastes just like it came from a classic Indian restaurant.
- Marinating the chicken well helps achieve tender and flavorful meat.
- You can substitute heavy cream with coconut milk for a dairy-free alternative.
- Adjust the cayenne pepper and chili powder to your preferred spice level.
- Serve with steamed basmati rice or warm naan for a complete meal.
- Leftovers store well in the refrigerator for 2-3 days and reheat gently on the stovetop.
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
