Craving authentic Chicken Tikka Masala that rivals your favorite Indian restaurant? Get ready to unlock the secrets to a truly flavorful experience, from perfectly marinated chicken to a rich, aromatic curry.
This recipe takes you on a culinary journey, revealing the simple steps to mastering this beloved dish.
Ingredients
Alright, let's explore into the good stuff – the ingredients! For the marinade, you're gonna need about 600g of boneless, skinless chicken thighs – cut 'em into bite-sized cubes.
Next, grab a half cup of plain yogurt – full-fat is the way to go! Throw in 6 minced garlic cloves, a tablespoon of grated fresh ginger, 1 tsp each of garam masala, salt, cumin, ground coriander, and paprika. As with many simple curry recipes, this dish is customizable, so adjust the spice levels to your taste.
Don't forget a tablespoon of vegetable oil and a pinch of black pepper. If you are feeling spicy, toss in 1/8 tsp of cayenne pepper! Add 2 tsp of lemon juice, and you're set.
For the sauce, we're rocking 2 tsp of turmeric, 1 tbsp garam masala, 2 tsp coriander, 1 tsp cumin, and 1/8 tsp cardamom powder – just a whisper – plus the same bit of cayenne pepper for the marinade.
Chicken Tikka Instructions
Now, let's get this chicken tikka cooking! First, you'll want to mix all those marinade ingredients in a bowl – except the chicken, of course!. Then, give the chicken a good toss in that mixture, making sure it's all coated nice and evenly. For a different flavor profile, consider adding some Dijon mustard and honey to your marinade. Next, cover it up with some cling wrap and pop it in the fridge. I'd say let it sit overnight – or at least three hours. Trust me, that marinating time is essential; it helps develop the flavors to their utmost! When you're ready to cook (I'm getting so hungry!), heat a tablespoon of oil in a non-stick pan on high. Once it's smoking hot, add half your chicken. Leave it be for two minutes, letting it get nice and charred. Then, flip each piece and char the other side too. Don't stress if it isn't cooked all the way through – we will cook them later in the sauce. Take it out of the pan and repeat with the remaining chicken.
Curry Sauce Instructions
Next up is where the transformation happens – making the curry sauce that's the real flavor jackpot. First, wipe out your skillet and turn the heat to medium-high, like you're ready to salsa!
Add 3 tablespoons of vegetable oil and 2 tablespoons of butter. Once melted, toss in 1 finely chopped onion, ginger, and a teaspoon of salt. Cook for about 5-7 minutes, stirring like crazy so nothing burns—we're going for sweet-smelling onions and golden ginger here!
Reduce the heat to medium, add garlic and paprika, and cook for 2 minutes. Now, throw in all your curry sauce spices and cook for another 2 minutes, still stirring. I know, right? It's a lot, but trust me!
Add tomato passata and water, mix, and simmer covered for 15 minutes. Then, I puree it until smooth with a stick blender. Don't skip this—it's MAGIC!
Serving Suggestions
The curry sauce is where it all comes together–and let me tell you, it is so delicious, you will thank me later! So, how should you serve this amazing Chicken Tikka Masala? Let's get into it.
I strongly suggest serving it over a bed of fluffy basmati rice. The rice soaks up all that yummy sauce! And, if you really want to go all out, I'd suggest serving it with naan bread. Here's what I believe is important for a memorable experience:
- Make It a Feast: Don't just serve the curry alone; include a side of rice and naan.
- Presentation Matters: Sprinkle fresh cilantro for a pop of color.
- Flavor Boost: A tiny dollop of plain yogurt can add a cool contrast.
I hope you love it!
Essential Recipe Notes
Let's explore into some essential recipe notes, because trust me, these tips are gold! You see, chicken thighs are a must—seriously, don't use chicken breast! Thighs stay juicy during the high-heat cooking needed to get that awesome char!
Garam masala—look for it! It smells like curry and gives that authentic Indian flavor we're after. Also, choose your oil wisely, avoid olive oil! You will want a neutral oil with a high smoke point, like vegetable oil.
About charring: don't sweat it if bits stick to the pan. Flavor is what matters! Oh, and don't skip blending the sauce. It's the magic step turning onions, ginger, and garlic into silky deliciousness! If using a blender, cool the sauce a bit first—unless you want a curry explosion on your ceiling! I find the storage tips helpful; the curry is good for about 3 days in the fridge or 3 months in your freezer.
Short Recipe Version
Chicken Tikka Masala Recipe (Concise)
Prep time: 25 minutes
Cook time: 35 minutes
Serving size: 6
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp ginger-garlic paste
- 2 tbsp oil
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup chopped cilantro
- Salt to taste
Instructions:
- Marinate chicken with yogurt, lemon juice, 1 tsp garam masala, cumin, turmeric, chili powder, and ginger-garlic paste for at least 30 minutes.
- Heat oil in a large pan. Add onion and cook until softened.
- Add marinated chicken and cook until browned.
- Stir in crushed tomatoes and salt. Simmer for 20 minutes.
- Stir in heavy cream and remaining garam masala. Simmer for 5 minutes.
- Garnish with cilantro and serve hot with basmati rice and naan.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 15g