Chicken Tikka Masala

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Have you ever hosted a dinner and felt that some dishes just deserve a perfect partner? That’s how I feel about Chicken Tikka Masala. This rich, creamy delight doesn’t just stand alone; it thrives next to steaming basmati rice or fresh, warm naan. Imagine dipping a piece of naan into that luscious sauce, soaking up every drop—you’ll want to savor every bite.

If you’re planning a gathering or a family dinner, consider serving a crisp salad on the side. A simple cucumber and tomato salad, splash of lemon juice, and fresh herbs can balance the richness of the tikka.

Now, let’s unfold the delicious narratives behind Chicken Tikka Masala.

Not long ago, I was reminiscing about my first experience with Chicken Tikka Masala. The dish is a staple in many households, beloved for its complex flavors and comforting texture. I knew I had to recreate it, bringing my touch to a classic recipe that has traveled through India to British tables and ultimately into homes worldwide.

What’s the story behind this dish, and why does it evoke such affection? It’s simple, really. Chicken Tikka Masala is more than food; it’s a tapestry of culture, family traditions, and culinary innovation. It tells a story of geographical shifts, immigrant integrations, and the universal love for good food.

On This Page

What is Chicken Tikka Masala?

At its core, Chicken Tikka Masala is a dish made with marinated chicken pieces grilled to perfection and then submerged in a spiced tomato-based sauce. The chicken, tender and flavorful, creates a delightful marriage with the tangy sauce. Its origin is often contested, but dining cultures have embraced it across the globe.

The combination of spices and yogurt in the marinade transforms the chicken into a flavor-packed experience. When you take a bite, you’re met with warmth that feels like a hug on a plate.

What is the Flavor Profile of This Dish?

Buckle up for an amazing flavor journey! Chicken Tikka Masala showcases a complex profile. It balances tanginess from tomatoes with creamy depth from yogurt and cream. The spices range from mild to moderately spicy, making it approachable for various palates.

You can expect jumps of:

Earthiness: Ground cumin and coriander deliver a warm hint.
Zing: Fresh ginger and garlic add zest and brightness that makes every bite sing.
Creamy goodness: The cream in the sauce rounds down the spices, creating a rich, velvety mouthfeel.

Every spoonful is a celebration that harmonizes these flavors.

Why You’ll Love This?

Here are a few reasons to fall head over heels for Chicken Tikka Masala:

Quick to Make: Perfect for those busy weeknights. Marinate the chicken, grill it, and simmer in a sauce.
Meal Prep Friendly: Leftovers can taste even better the next day!
Kid-Approved: The creamy texture and mildly spiced flavor appeal to the whole family.
Versatile: Feel free to swap in veggies or paneer for a vegetarian twist.

Ingredients

Here’s what you’ll need to create this feast.

Chicken Tikka Marinade

1 tbsp freshly grated ginger
1 tbsp neutral oil (vegetable or canola)
2 tsp fresh lemon juice
1 tsp each of salt, ground cumin, ground coriander, and sweet or mild paprika
1 tsp garam masala
A pinch of freshly ground black pepper
600g (1.2 lb) boneless, skinless chicken thighs, cut into 3 cm pieces
6 garlic cloves, minced (about 1.5 tbsp)
½ cup thick plain yogurt (whole milk preferred; Greek works too)

To Cook Chicken

1–2 tbsp neutral cooking oil

Spices for Curry Sauce

2 tsp ground turmeric
⅛ tsp ground cardamom
⅛ tsp cayenne pepper (optional for heat)
2 tsp ground coriander
1 tsp ground cumin
1 tbsp garam masala

Curry Sauce Base

1 tsp granulated sugar
2 tbsp freshly grated ginger
1 medium onion, finely chopped
6 garlic cloves, crushed
50g (3 tbsp) unsalted butter or ghee
1 tsp dried fenugreek leaves (kasuri methi), crushed
1 tbsp mild paprika
1 tsp salt
400 ml (1 ⅔ cups) tomato passata
30g (2 tbsp) unsalted butter or ghee
100 ml (⅓ cup + 1 tbsp) cooking cream (heavy or pure)
3 tbsp neutral oil
1 tsp honey (optional)
400 ml (1 ⅔ cups) water

To Serve

Steamed basmati rice or warm naan

Step-by-Step Instructions

Step 1: Marinate the Chicken

Start by preparing the marinade. In a large bowl, mix the yogurt, ginger, garlic, lemon juice, oil, and spices. Toss in the chicken pieces until they’re well-coated. Cover and let it sit for at least an hour. If you have time, overnight in the fridge works wonders.

Step 2: Cook the Chicken

Heat oil in a skillet over medium-high heat. Cook the marinated chicken in batches. You want it nicely browned on all sides. About 5-7 minutes per batch will do. Once done, set the chicken aside.

Step 3: Prepare the Curry Base

In that same skillet, add more oil if necessary. Sauté the chopped onion until golden. This usually takes around 5 minutes. Add ginger and garlic; cook until fragrant.

Step 4: Build the Sauce

Stir in your spices: turmeric, cardamom, cayenne, and the remaining cumin and coriander. Let them bloom for about 30 seconds. Then, add the tomato passata and sugar. Simmer for 5-10 minutes, allowing the sauce to deepen in flavor.

Step 5: Add the Chicken

Pour in the reserved chicken, including any juices. Mix well. Add the cream and water, then bring it to a gentle boil. Lower the heat and let it simmer for 15-20 minutes. The flavors will merge beautifully.

Step 6: Finishing Touch

Just before serving, stir in the fenugreek leaves, honey and finish with butter. This step rounds out the flavors.

Tips & Tricks

To ensure your Chicken Tikka Masala is top-notch, keep these points in mind:

Marination Time Matters: The longer you marinate, the more flavor your chicken absorbs.
Don’t Rush the Browning: For better flavor, let the chicken brown thoroughly before adding to the sauce.
Control the Heat: Adjust cayenne pepper based on your spice tolerance!
Using Ghee: Using ghee instead of butter enhances richness.
Top it Off: Garnish with fresh cilantro for color and added freshness.

Nutrition Information

Per serving (based on a 4-serving recipe):

Calories: ~420
Protein: ~30g
Carbohydrates: ~30g
Fat: ~25g
Fiber: ~4g

This meal provides a good balance of protein and fats, perfect for a fulfilling dinner.

How Can You Store This Chicken Tikka Masala?

Leftover Chicken Tikka Masala can last three to four days in the refrigerator. Store it in an airtight container to keep it fresh. For longer storage, consider freezing it, where it can last up to three months.

When reheating, add a splash of water to keep the sauce from thickening too much.

Alternative Ingredient Suggestions

Sometimes you find yourself missing a key ingredient. No worries! Here are some alternatives:

Chicken Thighs: If you have chicken breasts instead, they will work. They may not be as juicy, but they’ll still be delicious.
Yogurt: Don’t have plain yogurt? Sour cream or cashew cream are great substitutes for that creamy texture.
Garam Masala: If you’re out of garam masala, a mix of cumin, coriander, and a hint of cinnamon can mimic its flavor profile.

Have you ever hosted a dinner and felt that some dishes just deserve a perfect partner? That’s how I feel about Chicken Tikka Masala

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Course: Main Course

Cuisine: Indian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 420kcal

Equipment

Skillet
tablespoons