Chicken Tikka Masala
Savor tender, smoky Chicken Tikka Masala bathed in creamy, spiced tomato sauce bliss!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Chicken
- Method: Easy
- Cuisine: Indian
Ingredients
Scale
Marinade (for 400g chicken thigh)
- 400g chicken thigh, cut into bite-sized pieces
- 3 tbsp of plain yogurt
- 4 cloves garlic, finely grated or minced
- 2 tsp ginger paste (or freshly grated ginger)
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp chili powder
- ¾ tsp salt
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
Sauce
- 2 tbsp butter
- 1 brown onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp ginger paste
- 1 bay leaf
- 2-inch cinnamon stick
- 1 tsp chili powder
- 1 tsp garam masala
- ½ tbsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp sugar
- ½ cup + 2 tbsp tomato passata (or puréed canned tomatoes)
- ½ cup watet
- ¼ cup heavy cream
- Salt to taste
To Garnish
- Fresh cilantro (coriander), chopped
- Optional: a swirl of cream
Serve With:
- Steamed rice
- Warm naan or roti
- A wedge of lemon
Instructions
- Marinate the Chicken: In a large bowl, mix together yogurt, garlic, ginger, all the spices, salt, lemon juice, and oil. Add chicken thigh pieces and coat thoroughly. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor and tenderness).
- Sear the Chicken: Heat a large pan over medium-high heat with a drizzle of oil. Sear the marinated chicken in batches (to avoid overcrowding) for 4–5 minutes, turning to brown both sides. The chicken does not need to be fully cooked at this stage. Remove and set aside.
- Start the Sauce: In the same pan, reduce heat to medium. Add butter and let it melt. Add the chopped onions and sauté for 6–8 minutes, until soft and golden. Add minced garlic, ginger, bay leaf, and cinnamon stick. Sauté another 1–2 minutes until fragrant.
- Build the Base: Add chili powder, garam masala, coriander, cumin, turmeric, and sugar. Stir for 30 seconds to bloom the spices.
- Tomatoes & Simmer: Add the tomato passata and hot water. Stir well and simmer uncovered on low-medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
- Add Cream & Chicken: Stir in the cream and return the seared chicken and its juices to the pan. Simmer gently for 10–12 minutes, or until the chicken is cooked through and the sauce is rich and velvety. Season with salt to taste.
- Garnish & Serve: Remove bay leaf and cinnamon. Garnish with chopped cilantro and an optional swirl of cream.
Find it online: https://cookingwithgenius.com/chicken-tikka-masala/