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- Chicken and Marinade Ingredients - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon coriander powder - 1 tablespoon ginger-garlic paste - Sauces and Seasonings - 2 tablespoons vegetable oil - 1 onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Salt and pepper to taste - Optional Garnishes - Fresh cilantro, for garnish Gathering your ingredients makes cooking easy and fun. You will need chicken thighs for the base. The yogurt and spices create a tasty marinade. Lemon juice adds a nice zing. The onion and crushed tomatoes give the sauce its rich flavor. Coconut milk adds creaminess. Finally, cilantro adds color and freshness. This recipe is simple. You can find the Full Recipe for detailed steps. Enjoy cooking! Mixing the Ingredients Start by taking a mixing bowl. Add 1 cup of plain yogurt, 2 tablespoons of lemon juice, and the spices: 2 teaspoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of turmeric, and 1 teaspoon of coriander powder. Don’t forget the 1 tablespoon of ginger-garlic paste. Mix everything well until you have a smooth marinade. Marinating the Chicken Next, take 1 lb of boneless chicken thighs cut into bite-sized pieces. Put the chicken into the marinade and stir it around until all pieces are coated. Cover the bowl and let it sit in the fridge. You can marinate it for at least 30 minutes or up to overnight for a deeper flavor. Sautéing the Onions Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion to the skillet. Sauté the onion until it turns golden brown, which takes about 5 to 7 minutes. This step adds a nice base flavor to your dish. Browning the Chicken Remove the chicken from the marinade. Add the chicken pieces to the skillet with the onions. Cook the chicken, stirring occasionally. You want it to brown on all sides, which should take about 8 to 10 minutes. Simmering the Sauce Now, pour in 1 can of crushed tomatoes and stir well. Let the sauce simmer for 10 minutes. This helps blend all the flavors. After that, add 1 cup of coconut milk and stir again. Simmer for another 10 to 15 minutes until the sauce thickens and the chicken is fully cooked. Adjusting Seasoning Once the chicken is cooked, taste the sauce. Add salt and pepper as needed to balance the flavors. This step is key for a tasty dish. Garnishing Before Serving Finally, chop some fresh cilantro and sprinkle it on top of your dish before serving. This adds a pop of color and freshness, making your chicken tikka masala even more inviting. For the full recipe details, check out the Easy Chicken Tikka Masala. Key Cooking Techniques Start by getting your chicken marinated. Mix yogurt, lemon juice, and spices in a bowl. This step makes your chicken tender and full of flavor. Use a non-stick skillet to sauté onions until golden. This adds depth to your sauce. Cook chicken until it browns on all sides. This helps lock in juices. Finally, let the sauce simmer. This melds all the flavors together nicely. Common Mistakes to Avoid Don’t skip marinating your chicken. It’s key for great taste. Avoid cooking the chicken too quickly. It should brown slowly for the best result. Don’t forget to taste your sauce. Adjust salt and pepper to suit your taste. Lastly, don’t rush the simmering. Letting it cook longer creates a richer flavor. Additional Spices and Add-ins You can add extra spices for more flavor. Try a pinch of cinnamon or cardamom. These spices give a warm, aromatic touch. Adding a tablespoon of brown sugar can balance acidity from the tomatoes. Fresh ginger or chili peppers can also kick up the heat. Cooking Time Adjustments If you want a thicker sauce, simmer a bit longer. Check the sauce as it cooks. If it’s too thin, let it bubble away. For a creamier dish, add more coconut milk. This will enrich the flavor and texture. Always adjust cooking times as needed to suit your taste. For the full recipe, check out the complete instructions. {{image_2}} For a tasty vegetarian version of chicken tikka masala, you can use tofu or paneer as substitutes. Tofu offers a great texture and absorbs flavors well. Paneer gives a creamy touch that pairs nicely with the spices. You can also try chickpeas or lentils for a heartier dish. They add protein and a unique flavor. For the sauces, use coconut milk or cashew cream to keep it rich and creamy. You can easily adjust the heat in your chicken tikka masala. To make it spicy, add more chili powder or fresh green chilies. A pinch of cayenne pepper can also kick it up a notch. If you prefer a milder taste, reduce the amount of spices. You can also add more coconut milk for creaminess. Consider using sweet bell peppers or carrots for a different flavor profile. These variations let you enjoy this dish in many ways. Customize it to your taste and share it with others! For the full recipe, check out the section above. Refrigeration Instructions After cooking, let the chicken tikka masala cool. Place it in an airtight container. Store it in the fridge for up to four days. This keeps your dish fresh and safe to eat. Freezing Tips If you want to keep it longer, you can freeze it. Use a freezer-safe container or a heavy-duty freezer bag. It can last up to three months in the freezer. Just make sure to label the container with the date. Best Methods for Reheating To reheat, you can use the stove or microwave. If using the stove, place the tikka masala in a pan. Add a splash of water or coconut milk to keep it moist. Heat it over medium until warm. If using a microwave, cover it loosely and heat in short intervals, stirring in between. Preserving Flavor after Storage When reheating, taste it again. You might want to add a pinch of salt or a dash of spices. This step helps bring back the flavors that may fade during storage. Enjoy your delicious chicken tikka masala, just like when it was fresh! Can I use bone-in chicken? Yes, you can use bone-in chicken. It adds great flavor. Just be sure to cook it longer. The chicken should reach 165°F to be safe. How do I make it dairy-free? To make it dairy-free, swap yogurt and cream with coconut yogurt or almond milk. Both options work well. They keep the dish creamy and tasty. What can I use instead of coconut milk? You can use almond milk or cashew cream instead of coconut milk. These options will change the flavor a bit, but they still taste great. How to make a quicker version of this recipe? For a quicker version, use store-bought tikka masala sauce. Just add cooked chicken and heat it up. This saves time and still gives you that rich flavor. Best Side Dishes to Pair With Serve your chicken tikka masala with rice or naan bread. They soak up the sauce well. You can also add a fresh salad for a crisp bite. Ideal Accompaniments Fresh cilantro and lime wedges are great accompaniments. They add freshness and brightness to each bite. You can also serve with yogurt for a cooling effect. In this post, we explored key ingredients, step-by-step instructions, and helpful tips for Chicken Tikka Masala. You learned about marinating chicken, the cooking process, and how to adjust flavors. We also discussed variants for vegetarians and those who prefer different spice levels. Storing and reheating tips ensure you enjoy every bite later. Remember, cooking is fun and simple. With these tools, you can create a tasty dish your friends and family will love. Dive into your kitchen and make this meal your own!

Easy Chicken Tikka Masala

Savor the rich and creamy flavors of this easy chicken tikka masala recipe that’s perfect for weeknight dinners! With tender chicken thighs marinated in a blend of spices, yogurt, and coconut milk, this dish is bursting with flavor and incredibly satisfying. Follow our simple step-by-step guide to create a restaurant-style meal at home. Click through to discover this delightful recipe and impress your family with your culinary skills!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon coriander powder

1 tablespoon ginger-garlic paste

2 tablespoons vegetable oil

1 onion, finely chopped

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

In a mixing bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, coriander powder, ginger-garlic paste, and a pinch of salt and pepper. Mix well to form the marinade.

    Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and let marinate in the refrigerator for at least 30 minutes or up to overnight for deeper flavor.

      Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

        Remove the chicken from the marinade and add it to the skillet. Cook the chicken, stirring occasionally, until it’s browned on all sides, about 8-10 minutes.

          Pour in the crushed tomatoes and stir well. Let the sauce simmer for 10 minutes to incorporate flavors.

            Add the coconut milk, stir, and simmer for another 10-15 minutes until the sauce thickens and the chicken is cooked through.

              Taste and adjust seasoning with salt and pepper as needed.

                Garnish with freshly chopped cilantro before serving.

                  Prep Time: 15 mins | Total Time: 1 hour | Servings: 4