Description
Chicken tikka masala showcases Indian culinary brilliance with tender marinated chicken swimming in a rich, spiced sauce. Fragrant spices and luxurious cream create a memorable meal that connects culture and comfort on your plate.
Ingredients
Scale
- 2.5 lbs chicken thighs (boneless, skinless)
- 1 cup plain yogurt
- 10 roma tomatoes (chopped)
- 1/3 cup heavy cream
- 1/2 yellow onion (diced)
- 1/3 cup garlic cloves
- 1/3 cup ginger (fresh, coarsely chopped)
- 3 tbsps unsalted butter
- 1/4 cup canola oil
- 2 serrano peppers (minced)
- 2 tsps olive oil
- 2 tbsps tomato paste
- 1/4 cup cilantro (chopped)
- 1 tsp garam masala
- 2 tsps paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper (optional)
- 2 tbsps honey (optional)
- 1/3 cup water
- rice or naan for serving
Instructions
- Prepare a smooth garlic-ginger paste by blending garlic, ginger, and canola oil in a food processor until completely incorporated.
- Slice chicken thighs into uniform bite-sized chunks and transfer to a large zip-top bag.
- Create a marinade by whisking yogurt, salt, pepper, and 3 tablespoons of garlic-ginger paste. Pour mixture over chicken, ensuring complete coverage. Refrigerate for minimum 2 hours or overnight for deeper flavor infusion.
- Initiate sauce preparation by melting butter and olive oil in a dutch oven over medium-high heat. Sauté remaining garlic-ginger paste until aromatic, approximately 2-3 minutes.
- Incorporate onions, serrano peppers, and tomato paste. Cook until tomato paste darkens, roughly 2-3 minutes. Add garam masala, paprika, and cayenne pepper, stirring for an additional minute to release spice aromatics.
- Pour water and Roma tomatoes into the mixture. Simmer for 30 minutes until sauce thickens substantially.
- Remove from heat and carefully blend sauce using an immersion blender or standard blender until completely smooth. Return to simmer.
- Meanwhile, preheat indoor grill to high temperature. Grill marinated chicken pieces in batches, searing each side until browned. Chicken centers need not be fully cooked.
- Transfer grilled chicken into simmering sauce. Cook for 10-15 minutes over medium heat, allowing flavors to meld.
- Reduce heat to low. Stir in heavy cream and chopped cilantro. Taste and adjust seasonings. If sauce seems acidic, balance with a drizzle of honey.
- Serve immediately alongside steamed rice or warm naan bread.
Notes
- Marinating the chicken overnight enhances deeper flavor absorption and tenderizes the meat more effectively.
- For a lighter version, swap heavy cream with Greek yogurt or coconut milk to reduce calories without compromising richness.
- Adjust spice levels by modifying cayenne pepper quantity, making the dish mild or extra hot based on personal heat tolerance.
- Remove serrano peppers completely for a kid-friendly or sensitive palate version, maintaining the authentic tikka masala taste profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 382 kcal
- Sugar: 6 g
- Sodium: 512 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg