Chicken Tikka Masala is a beloved dish, perfect for any night of the week. With tender chunks of marinated chicken cooked in a creamy tomato sauce, this dish combines rich flavors with an aromatic blend of spices.
It’s easy to prepare at home, making it a great option if you’re looking for a cozy dinner that won’t take hours in the kitchen. Whether you’re familiar with Indian cuisine or trying something new, Chicken Tikka Masala will surely impress your taste buds!
Serving and Pairing Suggestions
Serve your Chicken Tikka Masala with fluffy basmati rice or warm naan bread for a complete meal. It pairs beautifully with a refreshing Spinach and Pomegranate Salad or for something extra, try it with our Yogurt Mint Dressing to balance the spices. If you’re in the mood for a drink, a glass of Watermelon Sangria complements this dish nicely.
Tips and Notes
- Tip: Marinate the chicken overnight for more flavor.
- Tip: Adjust spice levels to suit your taste preferences.
- Tip: Use canned tomatoes for the sauce to save time.
- Tip: Fresh cilantro makes a great garnish.
- Tip: Leftovers taste even better the next day.
Try this Chicken Tikka Masala at home, and your family will ask for it again and again! It’s time to bring those restaurant flavors into your kitchen.
Chicken Tikka Masala
Equipment
- Large mixing bowl
- Skillet or large frying pan
- Wooden skewers
- Grill or grill pan
- Blender or food processor
- Large pot
- Serving dish
Ingredients
For the marinade:
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- Salt and pepper to taste
For the sauce:
- 2 tbsp oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1 can 15 oz diced tomatoes
- 1 cup heavy cream
- Salt and pepper to taste
For serving:
- Cooked basmati rice
- Fresh cilantro chopped
- Naan bread
Instructions
- In a large mixing bowl, combine all the marinade ingredients and mix well. Add in the chicken pieces and stir until they are evenly coated. Cover and refrigerate for at least 1 hour.
- Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto wooden skewers, leaving a bit of space between each piece for even cooking. Grill for about 10 minutes, flipping halfway through, or until the chicken is cooked through and slightly charred. Set aside.
- In a blender or food processor, blend the diced tomatoes until smooth. Set aside.
- In a large pot, heat the oil over medium heat. Add in the onions and cook until they are soft and translucent, about 5 minutes. Add in the minced garlic and grated ginger, and cook for an additional 2 minutes.
- Stir in the paprika, cumin, coriander, and garam masala, and cook for 1 minute. Pour in the blended tomatoes and stir to combine. Let it simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream and season with salt and pepper to taste. Add in the grilled chicken pieces and let it simmer for an additional 5 minutes.
- Serve the chicken tikka masala over cooked basmati rice and top with chopped cilantro. Serve with naan bread on the side.