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- Chicken - 500g boneless chicken thighs, cut into bite-sized pieces - Marinade Components - 1 cup plain yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon coriander powder - 2 teaspoons turmeric powder - 1 teaspoon chili powder - 1 tablespoon lemon juice - Salt to taste - Sauce Ingredients - 4 tablespoons vegetable oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch ginger, grated - 1 can (400ml) crushed tomatoes - 1 cup heavy cream - Fresh cilantro for garnish Each ingredient adds unique flavor to the dish. The yogurt tenderizes the chicken, while spices like garam masala and cumin provide warmth. Fresh garlic and ginger give the sauce a fragrant kick. Heavy cream enriches the sauce, making it luscious. Always use fresh spices for the best taste. {{ingredient_image_1}} Preparing the marinade To make the marinade, mix 1 cup of plain yogurt with 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of coriander powder, 2 teaspoons of turmeric powder, and 1 teaspoon of chili powder. Add 1 tablespoon of lemon juice and salt to taste. Stir until smooth. Coating the chicken Take 500 grams of boneless chicken thighs, cut into bite-sized pieces. Add the chicken to the marinade. Make sure each piece is well coated. This step is key for great flavor. Marinating time suggestions Cover the bowl and refrigerate for at least 1 hour. For even better taste, marinate overnight. This allows the spices to soak into the chicken. Searing the chicken pieces Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the marinated chicken pieces. Cook until browned on all sides, about 8 to 10 minutes. This step gives the chicken a nice flavor and texture. Setting aside cooked chicken Once the chicken is browned, set it aside. This keeps it warm while you make the sauce. Sautéing onions In the same skillet, add 2 more tablespoons of vegetable oil. Add a finely chopped medium onion and sauté until it turns soft and golden, around 5 to 7 minutes. This adds depth to your sauce. Adding garlic and ginger Stir in 3 cloves of minced garlic and 1 inch of grated ginger. Cook for 1 minute until fragrant. This will make your kitchen smell amazing. Incorporating crushed tomatoes Pour in 1 can of crushed tomatoes. Let everything simmer for about 10 minutes. This helps all the flavors blend together. Adding cream and returning chicken Reduce the heat to low. Stir in 1 cup of heavy cream and return the chicken to the skillet. Mix well to coat the chicken in the sauce. Cooking and flavor melding Let it simmer for another 10 minutes. This allows the chicken to soak up all the rich flavors. Taste and adjust the seasoning with salt if needed. Enjoy the delicious aroma! To get the best flavor in Chicken Tikka Masala, marinating is key. The yogurt tenderizes the chicken and adds taste. I suggest marinating the chicken for at least one hour. For deeper flavor, marinate overnight. Use fresh spices for the best results. Spices like garam masala, cumin, and coriander lose flavor over time. Always check their freshness before use. You can cook Chicken Tikka Masala in a skillet or bake it in the oven. I prefer the skillet method for its speed and flavor. The high heat gives a nice sear to the chicken. If you want a smoky flavor, you can grill the chicken. Just make sure it cooks well. You can also use a broiler if you don’t have a grill. Serve Chicken Tikka Masala with fluffy basmati rice or warm naan. These sides soak up the tasty sauce. For a colorful touch, garnish with fresh cilantro. You can drizzle a bit of cream over the top for extra richness. Present it in a large bowl or on a plate for a beautiful display. Pro Tips Marinate Longer for More Flavor: For the best taste, marinate the chicken overnight. This allows the spices to penetrate the meat thoroughly, enhancing the overall flavor of your dish. Use Fresh Spices: Freshly ground spices can significantly elevate the flavor of your Chicken Tikka Masala. Consider grinding whole spices just before use to maximize their aroma and potency. Adjust Creaminess: If you prefer a lighter dish, you can substitute half of the heavy cream with coconut milk or a lower-fat yogurt. This will give you a creamy texture without being overly rich. Serve with Sides: Pair your Chicken Tikka Masala with steamed basmati rice and warm naan bread. This not only complements the dish but also makes for a complete and satisfying meal. {{image_2}} You can easily swap chicken for other proteins. Try tofu or paneer. Both absorb flavors well and add texture. For a heartier option, use chickpeas or lentils. These legumes pack a protein punch and are filling. When it comes to cream, you have great options. Use coconut cream for a rich, dairy-free twist. Silken tofu blended with herbs also works well for a smooth texture. You can even try cashew cream for a nutty flavor. Chicken Tikka Masala varies greatly in India. In the north, it's richer and creamier. Southern versions often include coconut and curry leaves. Each region has its own spice blend. Adjust spice levels to match your taste. Use less chili powder for a milder dish. Add more spices for a bolder flavor. You can also experiment with garam masala for unique tastes. Feel free to get creative with this recipe. Add vegetables like bell peppers or spinach for extra nutrients. Diced carrots or peas also add color and flavor. Spice it up by adding a pinch of cayenne or more chili powder. You can cool it down with plain yogurt or a squeeze of lime. Adjusting these elements makes the dish your own. To keep your Chicken Tikka Masala fresh, store it in a sealed container. Make sure it cools down before sealing. This helps prevent moisture build-up. In the fridge, your leftovers will last for about 3 to 4 days. Always check for signs of spoilage before eating. You can freeze Chicken Tikka Masala for later use. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. This ensures the best quality. It can stay good in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Stir often to keep it from sticking. You can also add a splash of cream or water to loosen it up while reheating. Enjoy your flavorful meal again! Chicken Tikka Masala is a creamy, spiced dish. It comes from Indian cuisine. The dish features marinated chicken cooked in a rich tomato sauce. It blends yogurt, spices, and cream to create a flavorful experience. Many believe it was invented in the UK by Indian chefs. This dish is now popular worldwide. Yes, you can prepare Chicken Tikka Masala ahead of time. To do this, marinate the chicken the night before. This allows the flavors to soak in. Cook the chicken and sauce, then cool it down. Store it in the fridge in an airtight container. When ready to eat, simply reheat on the stove. This dish tastes even better the next day! Chicken Tikka Masala can be spicy, but you can adjust the heat. Use less chili powder for a milder dish. You can also add more cream to cool it down. If you love spice, add more chili powder or fresh peppers. The balance of flavors is key to making it perfect for your taste. Chicken Tikka Masala pairs well with several side dishes. Here are some popular choices: - Fluffy basmati rice - Warm naan bread - Roti or paratha - A fresh cucumber salad These sides complement the rich sauce and enhance your meal. Enjoy experimenting with different pairings! This post covered Chicken Tikka Masala from ingredients to storage tips. We explored marinating, cooking, and sauce prep in detail. You learned how to achieve great flavor and tried variations too. Remember, marinating is key for taste. Choose cooking methods that suit you best. Don’t shy away from customizing your dish for fun. With these steps, you will make a delicious meal that impresses everyone. Enjoy your cooking journey with Chicken Tikka Masala!

Savory Chicken Tikka Masala

A flavorful Indian dish featuring marinated chicken in a creamy tomato sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon coriander powder
  • 2 teaspoons turmeric powder
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 4 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can crushed tomatoes (400ml)
  • 1 cup heavy cream
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • In a large bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, chili powder, lemon juice, and salt. Mix well to create a marinade.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
  • Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces, cook until browned on all sides (about 8-10 minutes), and set aside.
  • In the same skillet, add the remaining oil and sauté the chopped onion until soft and golden (about 5-7 minutes).
  • Stir in the minced garlic and grated ginger, cooking until fragrant (about 1 minute).
  • Pour in the crushed tomatoes and simmer for about 10 minutes to let the flavors meld together.
  • Reduce the heat to low, then stir in the heavy cream and return the chicken to the skillet. Let it simmer for an additional 10 minutes, allowing the chicken to absorb the flavors.
  • Taste and adjust seasoning with salt if needed.
  • Garnish with fresh cilantro before serving.

Notes

Serve with basmati rice and naan for a complete meal.
Keyword chicken, curry, Indian cuisine, tikka masala