Description
This Chicken Tikka Masala recipe delivers tender, marinated chicken pieces cooked in a rich, creamy tomato-based masala sauce. Infused with aromatic spices from a homemade masala paste, this comforting dish is perfect served over fluffy rice and garnished with fresh cilantro. The recipe features a balance of bold flavors and creamy textures, making it a beloved classic in Indian cuisine.
Ingredients
Scale
Chicken Tikka Masala
- 2 lbs. boneless skinless chicken breasts
- 1/4 cup masala paste (recipe below)
- 1/2 cup plain yogurt
- 1–2 tablespoons oil
- 2 cups tomato puree
- 1 cup heavy cream (or substitute 14-ounce can of regular coconut milk)
- 1–2 teaspoons kosher salt
- 2 cups rice
- 1/4 cup cilantro, chopped
Masala Paste
- 2 onions (about 3 cups 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 cilantro stems
- Juice of one lemon
Instructions
- Make Masala Paste: Pulse all masala paste ingredients in a food processor until smooth. Set aside about 1/4 cup for the recipe and freeze any extra for later use.
- Marinate Chicken: Cut chicken into bite-sized pieces. Combine with 1-2 tablespoons of the masala paste and yogurt. Marinate in the refrigerator for about 30 minutes to infuse flavors.
- Cook Rice: Begin cooking rice according to package instructions to have it ready with the main dish.
- Brown Chicken: Heat a large, deep nonstick skillet over medium-high heat and add 1-2 tablespoons of oil. Cook chicken pieces in batches without moving them too much, allowing them to brown well on all sides. Remove and set aside. The chicken will finish cooking later in the sauce.
- Prepare Sauce: In the same skillet, add 2-3 tablespoons of masala paste and stir-fry for a few minutes to release the spices’ aroma. Add tomato puree and browned chicken back to the pan. Simmer gently for 10-15 minutes until the chicken is fully cooked and the flavors meld.
- Finish and Serve: Stir in heavy cream or coconut milk, then season with salt to taste. Let the sauce thicken slightly by letting it stand a few minutes. Serve hot over cooked rice, garnished with chopped cilantro. Enjoy your flavorful Chicken Tikka Masala!
Notes
- Marinating the chicken enhances flavor and tenderizes the meat.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Cooking chicken in batches ensures proper browning without overcrowding the pan.
- Frozen masala paste keeps well for future use, making meal prep quicker.
- If preferred, you can adjust the spice levels by modifying the cayenne pepper quantity.
Nutrition
- Serving Size: 1 cup chicken tikka masala with 1/2 cup rice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
