Chicken Tikka Masala is a yummy dish filled with tender pieces of chicken in a rich, spiced tomato sauce. It’s creamy, flavorful, and perfect for rice or naan!
Trust me, once you have a bite, you’ll want to lick the plate! I love pairing it with fluffy rice—it soaks up all that tasty sauce. It’s always a hit at dinner! 😊
Key Ingredients & Substitutions
Chicken: Boneless chicken is preferred for its quick cooking time and tender texture. You can swap it for boneless thighs for more flavor or even tofu for a vegetarian option.
Yogurt: Plain yogurt is essential for the marinade, providing tanginess. If you want a dairy-free version, try coconut yogurt or almond yogurt. Just be aware that the texture might differ slightly!
Spices: The mix of cumin, coriander, garam masala, turmeric, and red chili powder gives Chicken Tikka Masala its distinctive flavor. Adjust the amounts based on your heat preference. For a milder option, reduce the red chili powder and add paprika.
Heavy Cream: This adds richness to the sauce. If you’re looking for a lighter version, go for half-and-half or coconut milk. Just remember, coconut milk will change the flavor a bit.
How Can I Get the Chicken Perfectly Cooked?
Baking the chicken helps get that great char without drying it out. Here’s how to ensure it’s well-cooked:
- Marinate the chicken for at least an hour and preferably overnight to deepen the flavors.
- Use a wire rack to allow even cooking and prevent steam from making the chicken soggy.
- Check the chicken’s doneness after 15 minutes. It should be cooked through and have a nice little char.
This method gives you juicy, flavorful chicken ready to soak up the delicious sauce!
How to Make Chicken Tikka Masala?
Ingredients You’ll Need:
For the Chicken Marinade:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
For the Sauce:
- 3 tbsp vegetable oil or ghee
- 1 medium onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, chopped (for garnish)
For Serving:
- Cooked basmati rice or naan bread
How Much Time Will You Need?
This delicious Chicken Tikka Masala takes about 20 minutes to prepare, plus at least 1 hour for marinating the chicken (or longer for deeper flavor). Cooking time is around 30 minutes, so you can expect it ready to enjoy in about 1 hour and 50 minutes total, depending on the marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Add the chicken pieces and mix well to ensure they are fully coated in the marinade. Cover the bowl and place it in the fridge to marinate for at least 1 hour, or overnight if you want even more flavor.
2. Bake the Chicken:
Preheat your oven to 200°C (400°F). Line a baking tray with foil to make cleanup easier, and place a wire rack on top. Arrange the marinated chicken pieces on the rack. Bake for 15-20 minutes, until the chicken is cooked through and has nice, slightly charred edges.
3. Prepare the Sauce:
While the chicken is baking, heat the vegetable oil or ghee in a large pan over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes. Next, pour in the crushed tomatoes and cook for about 10 minutes, occasionally stirring until the sauce thickens and you see the oil separating from it.
4. Finish the Sauce:
Stir in the heavy cream and cook for another 5 minutes. If you find the sauce is too thick, feel free to add a splash of water or chicken stock to get your desired consistency.
5. Combine Chicken and Sauce:
Once the baked chicken is ready, remove it from the oven and add it to the sauce in the pan. Stir everything together gently, allowing it to simmer for a few minutes so all the flavors can meld beautifully.
6. Serve and Enjoy:
Take a moment to taste your Chicken Tikka Masala and adjust the seasoning if needed. Once you’re happy with the flavor, garnish with fresh chopped cilantro. Serve it hot alongside fragrant basmati rice or warm naan bread. Enjoy your hearty Chicken Tikka Masala!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add a deeper flavor and remain juicy throughout the cooking process. Just make sure to adjust the cooking time slightly, as thighs may take a couple of minutes longer to cook through compared to breasts.
What If I Don’t Have Yogurt?
No worries! You can substitute the yogurt with buttermilk or sour cream for a similar tangy flavor. If you’re looking for a dairy-free option, use coconut milk, but reduce the lemon juice slightly to keep the acidity in check.
How to Store Leftovers?
Store any leftover Chicken Tikka Masala in an airtight container in the fridge for up to 3 days. To reheat, microwave it in 30-second intervals or heat gently on the stove. It’s best to serve it fresh, but leftovers can also be added to wraps for a delicious lunch!
