Description
Chicken Tikka Masala is a flavorful Indian-inspired dish featuring tender chicken breasts marinated in yogurt and spices, then cooked in a rich, creamy tomato-based sauce with aromatic spices like garam masala, cumin, and ginger. This recipe delivers restaurant-quality taste at home with a balanced blend of spices, creamy textures, and fresh cilantro garnish.
Ingredients
Scale
Marinade
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 lbs boneless, skinless chicken breasts (dried well, pounded evenly flat)
- 1 cup whole milk yogurt (plain, unsweetened)
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 tablespoon garlic powder
Sauce
- 3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 6 garlic cloves (minced)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 tablespoon tomato paste
- 1/4 teaspoon chili powder
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 crushed tomatoes (28 oz. can, undrained)
- 2 teaspoons sugar
- 2/3 cup heavy cream
- 1/4 cup fresh cilantro (chopped)
- Dashes of kosher salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, 2 teaspoons ground ginger, and 1 tablespoon garlic powder with 1 cup plain whole milk yogurt and 2 tablespoons vegetable oil. Add the dried and evenly pounded chicken breasts, turning to coat them thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Cook the chicken: Heat a large skillet or pan over medium-high heat. Remove the chicken breasts from the marinade and cook them until golden and cooked through, approximately 6 to 8 minutes per side depending on thickness. Once cooked, set the chicken aside to rest and later cut into bite-sized pieces.
- Prepare the sauce base: In the same pan, add 3 tablespoons vegetable oil and heat over medium heat. Add finely chopped onion and cook until soft and translucent, about 5 to 7 minutes. Then add minced garlic and freshly grated ginger; sauté for another 1 to 2 minutes until fragrant.
- Add spices and tomato paste: Stir in 1 tablespoon tomato paste, 1/4 teaspoon chili powder, 2 tablespoons garam masala, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric. Cook for 1 to 2 minutes, allowing the spices to bloom and release their aroma.
- Add tomatoes and simmer: Pour in the undrained crushed tomatoes (28 oz. can) along with 2 teaspoons of sugar. Stir well and bring the mixture to a gentle simmer. Let it cook uncovered for about 15 to 20 minutes, stirring occasionally until the sauce thickens slightly.
- Incorporate cream and chicken: Lower the heat to medium-low and stir in 2/3 cup heavy cream. Add the cooked chicken pieces back into the sauce. Simmer gently for an additional 10 minutes to allow the flavors to meld and the chicken to absorb the creamy sauce.
- Garnish and season: Taste and adjust seasoning with dashes of kosher salt as needed. Sprinkle 1/4 cup freshly chopped cilantro on top before serving to add freshness and color.
Notes
- This Chicken Tikka Masala tastes just like your favorite Indian restaurant and is perfect for making a big batch to enjoy at home.
- You can substitute heavy cream with coconut cream for a dairy-free variation.
- Serve with basmati rice or warm naan for a classic meal.
- Marinating the chicken for at least 30 minutes improves tenderness and flavor depth.
- Adjust cayenne pepper and chili powder according to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 616 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 132 mg
