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Chicken Tikka Masala

Chicken Tikka Masala is a popular Indian dish featuring succulent pieces of marinated chicken cooked in a creamy tomato sauce. This dish bursts with flavors and spices, making it a favorite for many. Serve it with rice or naan for a satisfying meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large mixing bowl
  • as needed skewers if grilling
  • 1 blender or food processor
  • 1 large skillet or saucepan
  • 1 wooden spoon or spatula
  • 1 set measuring cups and spoons
  • 1 chopping board

Ingredients
  

  • 1 pound boneless, skinless chicken breast
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 1 can crushed tomatoes 15 oz or 400g
  • 1 cup heavy cream
  • 1 teaspoon garam masala
  • 1 teaspoon sugar
  • salt to taste
  • fresh cilantro for garnish (optional)

Instructions
 

  • Begin by cutting the chicken breast into bite-sized pieces and place them in a large mixing bowl.
  • In the same bowl, add the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, salt, minced garlic, and grated ginger. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, preferably longer (up to overnight).
  • Once marinated, preheat your grill or oven to 400°F (200°C). If using skewers, thread the marinated chicken onto them.
  • Grill the chicken for about 15-20 minutes, turning occasionally until fully cooked. If using an oven, spread the chicken on a baking sheet and bake for about 20 minutes, or until cooked through with a slight char.
  • While the chicken is cooking, heat the vegetable oil or ghee in a large skillet over medium heat. Add the chopped onions and sauté until they are translucent and fragrant (about 5-7 minutes).
  • Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes.
  • Pour in the crushed tomatoes and let the mixture simmer for about 10 minutes.
  • Stir in the heavy cream, garam masala, and sugar. Let the sauce simmer for an additional 5 minutes until slightly thickened.
  • Add the grilled chicken to the sauce and mix until well combined. Cook for another 5 minutes to let the flavors meld.
  • Taste and adjust salt if necessary. Garnish with fresh cilantro before serving.

Notes

If you prefer a spicier dish, increase the chili powder or add some chopped green chilies.
This dish pairs wonderfully with steamed basmati rice or warm naan bread to soak up the delicious sauce.
Leftover Chicken Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days.