Authentic Indian Chicken Tikka Masala Recipe
5
servings45
minutes40
minutesChicken Tikka Masala is a classic Indian dish that originated in the Punjab region of India. It is made with marinated chicken pieces that are grilled and then simmered in a rich and creamy tomato-based gravy. The use of spices like cumin, coriander, and garam masala, along with ginger-garlic paste, gives this dish a unique and authentic flavor. Chicken Tikka Masala is usually served with steamed rice or naan bread and garnished with fresh cilantro.
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Ingredients
- For marination
1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt, to taste
- For gravy
2 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons chili powder
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
Salt, to taste
Chopped cilantro, for garnish
Directions
- In a mixing bowl, combine chicken pieces with all the ingredients for marination. Mix well, making sure all the chicken pieces are coated evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the oven to 400°F. Line a baking tray with parchment paper and arrange the marinated chicken pieces on it. Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred around the edges. Remove from the oven and set aside.
- In a large saucepan or Dutch oven, heat oil over medium heat. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, turmeric powder, chili powder, cumin powder, coriander powder, and garam masala powder. Mix well and sauté for a minute or until fragrant.
- Add crushed tomatoes and salt. Mix well and simmer for 10-12 minutes, or until the sauce thickens and the oil separates.
- Add the baked chicken pieces and stir to coat evenly with the sauce. Simmer for 5-7 minutes or until the chicken is fully coated with the gravy and heated through.
- Add heavy cream and stir well. Simmer for 2-3 minutes, or until the gravy thickens and the chicken is fully coated.
- Garnish with chopped cilantro and serve hot with steamed rice or naan bread.
Quick Notes
- For best results, use boneless and skinless chicken thighs or breasts.
- You can adjust the spice level as per your preference.
- Marinate the chicken for at least
