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–+ servings

Chicken Tikka Masala

This classic Indian dish features marinated chicken pieces cooked in a rich and creamy tomato sauce that is flavored with aromatic spices.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 508 kcal

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.

Notes

For a spicier dish, add some cayenne pepper or red chili flakes to the marinade or sauce.
To make this dish vegetarian, substitute the chicken with paneer (Indian cottage cheese) or tofu.
To make this dish dairy-free, substitute the yogurt with coconut milk and the heavy cream with coconut cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 508kcal
Keyword Chicken, Creamy, Curry, Spicy
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