Chicken Tikka Masala (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
2 large boneless, skinless chicken breasts (or 4 chicken thighs)
02 -
1 cup Greek yogurt
03 -
1 tablespoon lemon juice
04 -
1 tablespoon ginger-garlic paste
05 -
1 teaspoon turmeric powder
06 -
1 teaspoon garam masala
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon smoked paprika
10 -
½ teaspoon chili powder (adjust to taste)
11 -
1 teaspoon salt
12 -
1 tablespoon oil
→ For the Masala Sauce
13 -
2 tablespoons butter or ghee
14 -
1 tablespoon oil
15 -
1 large onion, finely chopped
16 -
2 cloves garlic, minced
17 -
1-inch ginger, grated
18 -
1 teaspoon ground cumin
19 -
1 teaspoon ground coriander
20 -
1 teaspoon garam masala
21 -
½ teaspoon turmeric
22 -
½ teaspoon smoked paprika
23 -
1 teaspoon chili powder (adjust to taste)
24 -
2 tablespoons tomato paste
25 -
1 can (400g) crushed tomatoes
26 -
250ml heavy cream or coconut milk
27 -
1 teaspoon sugar (optional)
28 -
Salt and pepper to taste
29 -
¼ cup fresh cilantro, chopped
30 -
1 tablespoon lemon juice
# Instructions:
01 -
In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix well. Cut the chicken into bite-sized chunks and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour (preferably overnight for maximum flavor).
02 -
Heat a grill pan, skillet, or broiler over medium-high heat. Drizzle a little oil on the pan and sear the marinated chicken for about 4-5 minutes on each side until slightly charred and cooked through. Alternatively, bake at 200°C for 15-20 minutes. Set aside while preparing the sauce.
03 -
In a deep skillet or saucepan, heat butter and oil over medium heat. Add chopped onions and sauté until golden brown (about 5-7 minutes). Stir in garlic and ginger, cooking for another minute until fragrant. Add cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices. Mix in tomato paste and cook for 2 minutes, then pour in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Reduce heat and slowly stir in heavy cream. Add sugar (if using) and season with salt and pepper to taste.
04 -
Add the grilled chicken pieces to the sauce, stirring to coat evenly. Simmer for 5 more minutes to let the flavors meld. Stir in lemon juice and garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.
# Notes:
01 -
For authentic flavor, toast and grind your own spices whenever possible.
02 -
The dish tastes even better the next day as flavors continue to develop.