Description
Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender marinated chicken cooked in a rich, spiced tomato-based sauce. Served over fluffy rice and garnished with fresh cilantro, this recipe balances aromatic spices, tangy yogurt marinade, and a luscious cream finish for a comforting meal perfect for family dinners.
Ingredients
For the Masala Paste
- 2 onions (about 3 cups when chopped)
- 5 cloves garlic
- 2-inch piece fresh ginger
- 3 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- small pile of cilantro stems
- juice of one lemon
For the Chicken and Sauce
- 2 lbs boneless skinless chicken breasts
- 1/4 cup masala paste (from above)
- 1/2 cup plain yogurt
- 1-2 tablespoons oil (for cooking)
- 2 cups tomato puree
- 1 cup heavy cream (or substitute a 14-ounce can full-fat coconut milk)
- 1-2 teaspoons kosher salt (for seasoning)
For Serving
- 2 cups rice
- 1/4 cup cilantro (fresh, chopped)
Instructions
- Make the Masala Paste: Pulse the chopped onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, ground cloves, kosher salt, cayenne pepper, cilantro stems, and lemon juice in a food processor until smooth. Set aside about 1/4 cup of this paste for the recipe and freeze the remainder for future use.
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. Combine the chicken with 1-2 tablespoons of the masala paste and the plain yogurt. Marinate in the refrigerator for about 30 minutes to infuse flavors.
- Cook the Rice: Begin cooking the rice according to the package instructions so it will be ready when the chicken tikka masala is done.
- Brown the Chicken: Heat a large, deep nonstick skillet over medium-high heat and add 1-2 tablespoons of oil. Cook the marinated chicken pieces in batches without moving them initially so a nice brown crust forms. The chicken does not need to be fully cooked through at this stage. Remove the browned chicken and set aside.
- Prepare the Sauce: In the same skillet, add 2-3 tablespoons of the reserved masala paste and stir-fry for a few minutes to release the spices’ aroma. Then add the tomato puree and return the browned chicken to the skillet. Reduce heat and simmer gently for 10-15 minutes until the chicken is fully cooked and the flavors meld.
- Finish the Dish: Stir in the heavy cream or coconut milk and season with kosher salt to taste. Let the sauce stand off the heat for a few minutes to thicken slightly.
- Serve: Spoon the chicken tikka masala over the cooked rice and garnish with freshly chopped cilantro. Enjoy the rich, aromatic dish at your table.
Notes
- Marinating the chicken for longer than 30 minutes can deepen the flavor.
- Substituting coconut milk makes this dish dairy-free while keeping it creamy.
- If you prefer less heat, adjust or omit the cayenne pepper.
- Use basmati rice for a more authentic pairing.
- The leftover masala paste freezes well and can be used in future Indian dishes.
