Description
Spicy Indian chicken tikka masala delivers a perfect harmony of rich, creamy tomato sauce and tender marinated chicken. Culinary adventurers will savor complex layers of aromatic spices that transport you straight to the heart of traditional Indian cuisine.
Ingredients
Scale
Protein:
- 28 ounces (800 grams) boneless and skinless chicken thighs
Spices and Seasonings:
- 2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili
- 1 teaspoon ground red chili powder
- 2 teaspoons salt
- 1 teaspoon brown sugar
Cooking and Base Ingredients:
- 1 cup plain yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon ginger
- 2 tablespoons vegetable or canola oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 14 ounces (400 grams) tomato puree
- 1 1/4 cups heavy or thickened cream
- 1/4 cup water
- 4 tablespoons fresh cilantro or coriander
Instructions
- Combine yogurt, lemon juice, ginger, garlic, and spices with chicken pieces. Allow to marinate in refrigerator for 1-2 hours for maximum flavor absorption.
- Heat a skillet to medium-high. Sear marinated chicken chunks until golden brown and slightly charred, approximately 3-4 minutes per side. Remove and set aside.
- In the same skillet, melt butter and slowly caramelize onions, stirring occasionally until deep golden and soft, around 25-30 minutes.
- Add minced garlic and grated ginger, cooking until fragrant and releasing their aromatic oils, about 45-60 seconds.
- Sprinkle garam masala, cumin, turmeric, and ground coriander into the pan. Toast spices briefly to enhance their flavors, stirring constantly for 20-30 seconds.
- Pour tomato puree, incorporate chili powders and salt. Reduce heat and simmer sauce, allowing flavors to meld and sauce to thicken for 12-15 minutes.
- Gently stir in heavy cream and a pinch of sugar. Return seared chicken to the sauce, allowing it to simmer and absorb flavors for 6-8 minutes.
- Adjust sauce consistency with water if needed. Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally overnight in the refrigerator.
- Use full-fat yogurt to ensure tender, juicy chicken pieces with rich texture.
- Adjust spice levels by reducing or increasing chili powder according to personal heat tolerance.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt to reduce calories while maintaining creamy consistency.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 427 kcal
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg