Description
This Chicken Tikka Masala recipe is a classic Indian dish featuring tender marinated chicken in a rich, creamy, and flavorful sauce. Perfect for a cozy night in or to impress your guests with a homemade Indian feast!
Ingredients
Scale
For the Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
For the Sauce:
- 2 tablespoons butter or oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream or full-fat coconut milk
- 1/2 teaspoon salt (or to taste)
- chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, spices, garlic, and ginger. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Cook the Chicken: Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange chicken pieces on a foil-lined baking sheet or skewer them for grilling. Bake or grill for 15–18 minutes, turning once, until cooked through and slightly charred.
- Make the Sauce: In a large skillet, melt butter or oil over medium heat. Add chopped onion and cook for 5–7 minutes until softened. Stir in garlic, ginger, garam masala, paprika, cumin, and cayenne (if using). Cook for 1–2 minutes until fragrant.
Add tomato sauce and simmer for 10 minutes, stirring occasionally. Stir in heavy cream and simmer another 5 minutes until sauce thickens slightly. Add the cooked chicken to the sauce and simmer for another 5 minutes to combine flavors.
Garnish with chopped cilantro and serve hot with basmati rice or naan.
Notes
- To make it dairy-free, use coconut milk in both the marinade and sauce.
- For a shortcut, use pre-cooked or rotisserie chicken and just make the sauce.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop + Baking or Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg
