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- Chicken - 500g boneless chicken thighs, cut into bite-sized pieces - Marinade Components - 1 cup plain yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon coriander powder - 2 teaspoons turmeric powder - 1 teaspoon chili powder - 1 tablespoon fresh lemon juice - Salt to taste - Sauce Ingredients - 4 tablespoons vegetable oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 can (400ml) crushed tomatoes - 1 cup heavy cream - Fresh cilantro, chopped, for garnish The chicken is the star here. I love using boneless thighs. They stay juicy and tender. The marinade is key to building flavors. Yogurt helps tenderize the chicken. The spices like garam masala and cumin bring warmth and depth. Lemon juice adds a fresh touch. For the sauce, the onion, garlic, and ginger create a rich base. They give that aromatic kick. Crushed tomatoes add sweetness and acidity. Heavy cream makes it rich and creamy. And don’t forget the cilantro! It gives a fresh finish. Gather these ingredients before you start cooking. Each one plays a vital role in making a delicious Chicken Tikka Masala. {{ingredient_image_2}} - Combining Ingredients: In a big bowl, mix 1 cup of plain yogurt with 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of coriander powder, 2 teaspoons of turmeric powder, 1 teaspoon of chili powder, and 1 tablespoon of fresh lemon juice. Add a pinch of salt. Whisk until smooth. - Marinating Time Recommendations: Place the bite-sized chicken pieces in the marinade. Toss well to coat each piece. Cover the bowl with plastic wrap. Refrigerate for at least 1 hour. Overnight is best for deeper flavor. - Searing the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces. Cook for 8-10 minutes. Ensure they are browned on all sides. Remove the chicken and set it aside. - Ensuring Even Cooking: Make sure to cook the chicken in batches if your skillet is small. This helps each piece cook evenly and brown nicely. - Sautéing Onions to Perfection: In the same skillet, add 2 more tablespoons of vegetable oil. Once hot, add the finely chopped onion. Sauté for 5-7 minutes until soft and golden brown. - Adding Garlic and Ginger: Stir in 3 minced garlic cloves and 1 inch of grated ginger. Cook for 1 minute or until fragrant. Watch closely to avoid burning. - Incorporating Tomatoes: Pour in 1 can of crushed tomatoes. Stir well and let it simmer for about 10 minutes. This helps the flavors blend and the sauce to thicken. - Adding Heavy Cream: Lower the heat and stir in 1 cup of heavy cream. Then, return the browned chicken to the skillet. - Simmering for Flavor: Simmer the mixture on low for 10 minutes. This allows the chicken to soak up the rich sauce. - Presentation Tips: Serve Chicken Tikka Masala in a wide bowl. For a nice touch, drizzle some extra cream on top and sprinkle fresh cilantro. - Accompaniments: Pair it with fluffy basmati rice and warm naan for a complete meal. Overnight Marinating Benefits Marinating chicken overnight makes a big difference. It allows the spices to soak in well. This gives the chicken a deeper flavor that is hard to beat. The yogurt helps to tenderize the meat too. You get juicy, tasty bites every time. Adjusting Spice Levels You can control the heat in your Chicken Tikka Masala. For less spice, use less chili powder. If you love heat, add more chili or even fresh chilies. Just remember, it's easier to add spice than to take it away. Best Cookware to Use A large, heavy skillet works best for this dish. It heats evenly and helps brown the chicken. You can also use a Dutch oven for a more even cook. These pans keep the heat steady and make the sauce rich. Avoiding Overcooking Keep an eye on the chicken while cooking. It should be browned but still juicy. Overcooked chicken can be dry and tough. Cook it just until it’s no longer pink in the middle. Creative Serving Suggestions Serve your Chicken Tikka Masala in a wide bowl. This makes it look nice. Pair it with fluffy basmati rice and warm naan. For a special touch, drizzle extra cream on top. It adds richness and makes it pretty. Using Fresh Herbs Fresh cilantro adds a bright flavor. Sprinkle it on right before serving. You can also use fresh mint for a twist. These herbs brighten up the dish and make it more colorful. Pro Tips Marination Time: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat deeply, resulting in a more flavorful dish. Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of chili powder or use a less spicy variety. You can always add more spice later if needed. Fresh Ingredients: Always use fresh garlic and ginger for the best aroma and flavor. Ground spices can lose their potency over time, so opt for whole spices when possible. Serving Suggestions: Pair your Chicken Tikka Masala with basmati rice or naan to soak up the delicious sauce. A side of cucumber raita can also help balance the spices. {{image_4}} Chicken is the classic choice for Chicken Tikka Masala. The juicy, tender chicken pairs well with the rich sauce. However, if you want a twist, consider using paneer. Paneer is a soft cheese that absorbs flavors. It makes a great vegetarian option. Simply replace chicken with paneer cubes in the recipe. You can enjoy the same taste without meat. For those who prefer plant-based meals, chickpeas or tofu work well too. They soak up the spices and add a satisfying texture. You can easily change up the flavors in Chicken Tikka Masala. Adding more spices can enhance the taste. Try cumin, cardamom, or even cinnamon for warmth. Each spice adds its own unique flair. Another option is to switch the sauce base. Instead of heavy cream, you can use coconut milk for a lighter feel. This change makes the dish dairy-free and adds a subtle sweetness. You can also play with different sauces like tikka sauce or a spicy curry sauce. Chicken Tikka Masala has many styles across the world. Authentic Indian recipes may focus on deeper spices and different cooking methods. They often roast the chicken in a tandoor, giving it a smoky flavor. Fusion styles mix other cuisines, like using barbecue sauce or adding cheese. Each region has its own spin on the dish. For example, some might use yogurt in the sauce for tanginess. Others might include vegetables for added crunch. Each variation offers a new taste experience. After cooking, let your Chicken Tikka Masala cool down. Store it in an airtight container. This will keep the flavors fresh. Leftovers can last in the fridge for about 3 to 4 days. Always check for any off smells before eating. To freeze Chicken Tikka Masala, let it cool completely. Place it in a freezer-safe container. You can also use freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. It can last up to 3 months in the freezer. To reheat, you can use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir between each burst to make sure it heats evenly. On the stovetop, warm it gently over low heat. Add a splash of water or cream if it seems too thick. Enjoy your meal! Chicken Tikka Masala is a popular dish made with marinated chicken. The chicken is cooked in a creamy tomato sauce and has a rich flavor. This dish blends spices like garam masala, cumin, and turmeric. It is known for its vibrant color and taste. Chicken Tikka Masala is loved around the world. It reflects the fusion of Indian and British cuisine, showing how food can bring cultures together. Yes, you can make Chicken Tikka Masala ahead of time. Meal prepping helps save time on busy days. To do this, follow the recipe and let the dish cool. Store it in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. For best results, reheat gently on the stove or microwave. I recommend pairing Chicken Tikka Masala with fluffy basmati rice. Naan bread is also a great choice for dipping. You can add a simple salad for freshness. For drinks, try a mango lassi or a light beer. These sides balance the rich flavors of the dish. To make Chicken Tikka Masala milder, reduce the chili powder in the marinade. You can add more yogurt to soften the spice. If you want extra heat, add sliced fresh green chilies during cooking. Adjusting spices helps you create a dish that suits your taste. In this post, we explored all about Chicken Tikka Masala. We covered key ingredients, cooking steps, and serving tips. Remember, a good marinade and proper cooking make all the difference. Don't shy away from trying variations. You can use different proteins or spices to fit your taste. Always store leftovers correctly to enjoy your meal later. Chicken Tikka Masala is versatile, tasty, and easy to customize. Dive in, have fun cooking, and enjoy sharing this dish with others!

Savory Chicken Tikka Masala

A rich and flavorful Indian dish made with marinated chicken in a creamy tomato sauce, perfect for serving with rice or naan.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon coriander powder
  • 2 teaspoons turmeric powder
  • 1 teaspoon chili powder
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 can crushed tomatoes (400ml)
  • 1 cup heavy cream
  • to taste salt
  • for garnish fresh cilantro, chopped

Instructions
 

  • Prepare the Marinade: In a large mixing bowl, combine the plain yogurt, garam masala, ground cumin, coriander powder, turmeric powder, chili powder, fresh lemon juice, and a pinch of salt. Whisk together until well blended to form a smooth marinade.
  • Marinate the Chicken: Add the bite-sized chicken pieces into the bowl with the marinade. Toss well to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour (overnight is ideal for deeper flavor absorption).
  • Cook the Chicken: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated chicken pieces to the pan, cooking for about 8-10 minutes, or until they are nicely browned on all sides. Remove the chicken from the skillet and set aside.
  • Sauté the Aromatics: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Once hot, add the finely chopped onion and sauté for about 5-7 minutes, or until the onion turns soft and golden brown.
  • Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute or until fragrant, ensuring not to burn them.
  • Incorporate Tomatoes: Pour in the crushed tomatoes, stirring well to combine with the onion mixture. Allow the sauce to simmer for about 10 minutes, allowing the flavors to meld together and thickening slightly.
  • Finish the Dish: Reduce the heat to low. Gently stir in the heavy cream and return the browned chicken to the skillet. Simmer on low heat for an additional 10 minutes, letting the chicken soak up the rich flavors of the sauce.
  • Adjust Seasoning: Taste the masala sauce and adjust salt as necessary, keeping in mind the balance of flavors.
  • Garnish and Serve: Remove from heat and garnish generously with chopped fresh cilantro right before serving.

Notes

Serve with basmati rice and naan for a complete meal.
Keyword chicken, curry, Indian cuisine, tikka masala