Easy Chicken Tikka Masala: Delicious Recipe

Oh, honey, let me tell you about Chicken Tikka Masala. This isn’t just a recipe; it’s a story woven into our family’s life. I remember the first time I attempted Chicken Tikka Masala. It was a disaster! The sauce was too thin, the chicken was dry, and the spices were all wrong. I almost gave up, but my family encouraged me to keep trying. The aroma of simmering tomatoes, ginger, and garlic now fills my kitchen, and that, my friend, is pure comfort. It’s a hug in a bowl.

Now, this Chicken Tikka Masala graces our table at least once a month. Between school runs, soccer practice, and trying to keep the house from falling apart, it’s a lifesaver. It’s a dish that brings everyone together, no matter how chaotic the day has been. It took a few tries, a lot of tweaking, and one memorable incident involving a rogue turmeric explosion, but I finally nailed it.

I first stumbled upon this Creamy Tomato Chicken recipe when looking for an easy weeknight meal. I wanted something flavorful but not too complicated. I’ve tweaked it over the years to make it my own. So, grab your apron, and let’s make some magic! Trust me, if I can do it, you can too. Let’s get started!

INGREDIENTS

Okay, so here’s what you’ll need to whip up my version of this amazing Chicken Tikka Masala. It’s all pretty straightforward, and I’ll give you some tips along the way.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: I always use chicken thighs for my Chicken Tikka Masala because they stay so moist and tender. Breasts work too, but you have to be careful not to overcook them.
• 1 cup plain yogurt: This is key for the Chicken Tikka Marinade. I prefer full-fat yogurt for extra creaminess, but you can use Greek yogurt if you want a tangier flavor.
• 2 tablespoons lemon juice: Freshly squeezed is always best for Chicken Tikka Masala!
• 2 teaspoons garam masala: This spice blend is the heart of the dish. You can find it in most grocery stores, but I like to get mine from the Indian market for a more authentic flavor.
• 1 teaspoon ground cumin: Adds a warm, earthy note to the Chicken Tikka Masala.
• 1 teaspoon turmeric powder: Gives the dish that beautiful golden color and a slightly peppery flavor.
• 1 teaspoon ginger-garlic paste: This is a lifesaver! You can buy it pre-made or make your own by blending equal parts ginger and garlic.
• 1 teaspoon red chili powder: For a little kick! Adjust to your liking.
• Salt to taste: Don’t be shy! Salt is essential for bringing out the flavors.
• 2 tablespoons vegetable oil: For cooking the chicken and the sauce.
• 1 large onion, finely chopped: Onions form the base of our flavorful sauce.
• 2 cloves garlic, minced: Because garlic makes everything better!
• 1 (28 ounce) can crushed tomatoes: I prefer crushed tomatoes for a smoother sauce, but you can use tomato sauce or tomato puree if that’s what you have on hand.
• 1 cup heavy cream: This is what makes the sauce so rich and decadent. For a lighter version, you can use half-and-half.
• 1/2 cup chopped cilantro, for garnish: Fresh cilantro adds a pop of flavor and freshness.
• 1/4 cup butter: A touch of butter adds richness and shine to the Chicken Tikka Masala sauce. For a dairy-free option you can use olive oil.

When making Chicken Tikka Masala, you can usually find most of these ingredients at your local grocery store. For the garam masala and ginger-garlic paste, check out an Indian grocery store if you have one nearby. You’ll find a wider variety and better prices. Here’s a Chicken Tikka Masala trick I learned from my mom: always marinate the chicken for at least 30 minutes, but the longer, the better! Overnight is ideal.

As for cost-saving tips for Chicken Tikka Masala ingredients, buy spices in bulk, and don’t be afraid to substitute ingredients based on what you have on hand. Leftover Chicken Tikka Masala ingredients should be stored properly. Spices should be kept in airtight containers in a cool, dark place. Yogurt and cream should be refrigerated, of course. If you end up with extra tomato sauce and want to try another easy recipe, check out this recipe for Crockpot Cheesy Chicken Spaghetti.

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get cooking! Follow these steps, and you’ll have a delicious Chicken Tikka Masala in no time. Don’t worry if you mess up along the way; that’s how we learn!

1. Marinate the chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, cumin, turmeric powder, ginger-garlic paste, red chili powder, and salt. Mix well, making sure all the chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight. I learned the hard way with Chicken Tikka Masala that the longer the chicken marinates, the more flavorful and tender it will be.
2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches). Cook for about 5-7 minutes per side, or until the chicken is cooked through and slightly charred. Set aside. Don’t worry if your Chicken Tikka Masala chicken isn’t perfectly cooked at this stage, it will continue to cook in the sauce.
3. Make the sauce: In the same skillet, heat the remaining 1 tablespoon of vegetable oil and add the butter. Add the chopped onion and cook until softened and golden brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. While the Chicken Tikka Masala is cooking, I usually put on some music and dance around the kitchen. It makes the process so much more fun!
4. Add tomatoes and spices: Pour in the crushed tomatoes, remaining garam masala, cumin, turmeric powder, red chili powder, and salt. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and cook for about 15-20 minutes, stirring occasionally. Your Chicken Tikka Masala should smell like a warm hug – fragrant, slightly spicy, and comforting.
5. Blend the sauce (optional): For a super smooth sauce, you can use an immersion blender to blend the sauce until smooth. This step is optional, but it’s how I make it extra creamy. Alternatively, let the sauce cool slightly, then carefully transfer it to a regular blender and blend until smooth. Be careful when blending hot liquids!
6. Combine chicken and sauce: Add the cooked chicken to the sauce and stir to coat. Pour in the heavy cream and stir until the sauce is smooth and creamy. Simmer for another 5-10 minutes, allowing the flavors to meld together. In my kitchen, Chicken Tikka Masala usually takes about an hour from start to finish, including prep time.
7. Garnish and serve: Garnish with fresh cilantro and serve hot over rice or with naan bread. Enjoy your homemade Chicken Tikka Masala! This Chicken Tikka Masala reminds me of garlic parmesan chicken meatloaves, they both combine so much flavor into a relatively simple meal.

A family-tested Chicken Tikka Masala shortcut is to use pre-cooked chicken. You can buy rotisserie chicken or cook a batch of chicken ahead of time and shred it. Just add it to the sauce in the last few minutes of cooking.

SERVING

Okay, now that you’ve made this incredible Chicken Tikka Masala, let’s talk about how to serve it! This dish is so versatile, and there are so many ways to enjoy it.

The kids love our Chicken Tikka Masala when I serve it over fluffy basmati rice with a side of naan bread for dipping. I also like to add a dollop of plain yogurt on top for extra creaminess and a cooling effect.

My go-to side dishes that pair with Chicken Tikka Masala are simple and complement the rich flavors of the curry. Steamed rice is a must, of course, and I also like to serve it with a side of raita, a yogurt-based condiment with cucumber and mint. It’s so refreshing and balances out the spiciness of the dish.

This Chicken Tikka Masala is perfect for a cozy weeknight dinner, a casual get-together with friends, or even a special occasion. It’s always a crowd-pleaser, and it’s so easy to make ahead of time. For Chicken Tikka Masala presentation tips, I like to garnish it with a sprinkle of fresh cilantro and a drizzle of cream. It makes it look so elegant and appetizing.If you have extra Chicken Tikka Masala, it’s even better the next day! Store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave. You can also use leftover Chicken Tikka Masala to make wraps, sandwiches, or even a delicious Chicken Tikka Masala pizza!

For seasonal Chicken Tikka Masala variations, try adding seasonal vegetables like butternut squash in the fall or bell peppers in the summer. You can also adjust the spice level to your liking. My friends always ask for this Chicken Tikka Masala recipe whenever I make it for them! It’s a dish that’s meant to be shared and enjoyed with loved ones. Are Chicken Tikka Masala and Butter Chicken the same thing? : r … It’s a question I often get! While similar, they have distinct flavor profiles.

FAQs

Alright, let’s tackle some frequently asked questions about Chicken Tikka Masala. I’ve gotten these questions from my family and my readers, so you’re definitely not alone if you’re wondering about these things!

Q: Can I use chicken breast instead of chicken thighs?A: Absolutely! Chicken breast works just fine, but be careful not to overcook it. It tends to dry out more easily than thighs. I recommend cutting the chicken breast into smaller pieces and reducing the cooking time slightly. You know what I do when my Chicken Tikka Masala chicken is dry? I add a little extra cream to the sauce to moisten it up.

Q: Can I make this dish vegetarian?A: Of course! You can easily substitute the chicken with paneer (Indian cheese), tofu, or vegetables like cauliflower, potatoes, or chickpeas. Just adjust the cooking time accordingly.

Q: Can I make Chicken Tikka Masala ahead of time?A: Yes, absolutely! In fact, it often tastes even better the next day after the flavors have had a chance to meld together. Just store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave.

Q: How do I adjust the spice level?A: If you like it milder, reduce the amount of red chili powder. If you like it spicier, add more red chili powder or a pinch of cayenne pepper. Taste as you go and adjust to your liking.

Q: Can I freeze Chicken Tikka Masala?A: Yes, you can! Let it cool completely, then store it in an airtight container in the freezer for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and reheat it gently on the stovetop.

Q: My sauce is too thin. How do I thicken it?A: If your sauce is too thin, you can simmer it for a longer time to reduce the liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce and stir until thickened.

Q: Can I make this dish dairy-free?A: Yes, you can substitute the yogurt and cream with coconut yogurt and coconut cream for a dairy-free version. The flavor will be slightly different, but it will still be delicious. Difference between Butter Chicken and Chicken Tikka Masala? : r … Both are fantastic Indian Chicken Curry dishes!

My Final Thoughts

This Chicken Tikka Masala recipe holds a special place in my heart because it reminds me of family, comfort, and the joy of cooking. It’s a dish that I’ve made countless times, and it always brings a smile to everyone’s faces.

Here are my Chicken Tikka Masala Pro Tips:

• Marinate the chicken overnight: This will make it extra tender and flavorful.
• Don’t skip the spices: They are what give this dish its authentic flavor.
• Taste as you go: Adjust the spices and seasoning to your liking.

Here are some Chicken Tikka Masala variations I’ve tried with my family:

• Spicy Chicken Tikka Masala: Add a pinch of cayenne pepper for an extra kick.
• Vegetable Chicken Tikka Masala: Add seasonal vegetables like cauliflower, potatoes, or bell peppers.
• Coconut Chicken Tikka Masala: Substitute the cream with coconut milk for a richer flavor.

My kids love the regular Creamy Tomato Chicken version, while my husband prefers the spicier version. I hope you’ll make this Chicken Tikka Masala your own. Don’t be afraid to experiment with different spices and ingredients to find what you like best. I hope you love this Tikka Masala Recipe.

Cooking is all about having fun and creating something delicious that you can share with the people you love. So, go ahead and give this Chicken Tikka Masala a try. You won’t regret it! Enjoy!

And if you’re looking for another delicious chicken recipe, try this crockpot marry me chicken! You can also learn more about this Chicken in Creamy Tomato Curry with the help of the Chicken in Creamy Tomato Curry: Chicken Tikka Masala Recipe …

Chicken Tikka Masala

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Chicken Tikka Masala is a creamy and flavorful Indian dish featuring marinated and grilled chicken simmered in a rich tomato-based sauce. This classic recipe is perfect for a satisfying weeknight dinner or a special occasion.

• Author: Zoubida
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp chili powder
• Salt to taste
• 2 tbsp oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1/4 cup chopped cilantro, for garnish

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Instructions

1. In a bowl, combine chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, cumin powder, chili powder, and salt. Marinate for at least 30 minutes, or preferably overnight.
2. Preheat oven to 400°F (200°C). Spread marinated chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Alternatively, grill the chicken.
3. While chicken is baking, heat oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add bell pepper and cook for another 3 minutes.
4. Stir in crushed tomatoes and cook for 10 minutes, stirring occasionally.
5. Add the baked chicken to the sauce and simmer for 10 minutes, allowing the flavors to meld.
6. Stir in heavy cream and simmer for another 5 minutes.
7. Garnish with cilantro and serve hot with rice or naan.

Notes

For a spicier dish, add more chili powder or a pinch of cayenne pepper. Serve with basmati rice and naan bread for a complete meal.