Introduction to Chicken Tikka Masala
Indulge in the rich flavors of homemade chicken tikka masala, a beloved dish that combines marinated chicken with a creamy tomato sauce, perfect for any occasion.
Recipe Overview
Yield: 4 servings
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients for Chicken Tikka Masala
For the Marinade:
– 1 cup yogurt
– Juice of 1 lemon
– 2 tsp garam masala
– 1 tsp cumin
– 1 tsp coriander
– 1/2 tsp turmeric
– 1 tsp chili powder
– 4 cloves garlic, minced
– 1 inch ginger, grated
– 1 tsp salt
– 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
For the Sauce:
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 inch ginger, grated
– 1 cup tomato purée or crushed tomatoes
– 1 cup heavy cream or coconut milk
– 2 tbsp butter or oil
– 2 tsp garam masala
– 1 tsp ground cumin
– 1 tsp paprika
– 1/4 tsp cayenne (optional)
– 1 tsp sugar or honey
– Salt to taste
Cooking Instructions
1. In a bowl, mix all marinade ingredients. Add chicken, coat well, and let marinate for at least 1 hour in the refrigerator.
2. Preheat grill to medium-high heat (about 400°F). Thread the marinated chicken onto skewers or leave them in pieces for grilling. Grill for about 10-15 minutes, turning occasionally until the internal temperature reaches 165°F.
3. Meanwhile, in a large pan over medium heat, melt butter or oil. Sauté onions until golden brown (about 5-7 minutes), then add garlic and ginger for another 1-2 minutes.
4. Stir in tomato purée, followed by garam masala, cumin, paprika, and cayenne. Simmer for 10 minutes until thickened.
5. Gently stir in cream, then return chicken to the sauce. Simmer until heated through, about 5 minutes. Add sugar/honey and salt to taste.
Garnish Options: Fresh cilantro, kasuri methi, lemon zest.
Suggested Sides: Naan, basmati rice.
Tips for Perfect Chicken Tikka Masala
For a silkier sauce, temper the cream by gradually whisking in a little hot sauce before combining. Simmering longer enhances flavors, and straining can eliminate texture lumps. Instant Pot adaptions suggest sautéing first, then pressure cooking for 12 minutes on high.
Enjoy the warmth this dish will bring to your table, estimated at approximately 550 calories per serving.