Description
This Chicken Tikka Masala recipe features tender chicken pieces marinated in a flavorful homemade masala paste and yogurt, then cooked in a rich, creamy tomato-based sauce. Served with steaming rice and fresh cilantro, this dish brings authentic Indian flavors to your table with a straightforward stovetop method.
Ingredients
Scale
Chicken Tikka Masala:
- 2 lbs boneless skinless chicken breasts
- 1/4 cup masala paste (recipe below)
- 1/2 cup plain yogurt
- 1-2 tablespoons oil
- 2 cups tomato puree
- 1 cup heavy cream (or substitute with a 14-ounce can of regular coconut milk)
- 1-2 teaspoons kosher salt
- 2 cups rice
- 1/4 cup cilantro, chopped
Masala Paste:
- 2 onions (about 3 cups when chopped)
- 5 cloves garlic
- 2-inch piece fresh ginger
- 3 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- Small pile cilantro stems
- Juice of one lemon
Instructions
- Prepare Masala Paste: Pulse onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, ground cloves, kosher salt, cayenne pepper, cilantro stems, and lemon juice in a food processor until smooth. Set aside 1/4 cup for the recipe and freeze the remainder for future use.
- Marinate Chicken: Cut chicken breasts into bite-sized pieces. In a bowl, combine chicken with 1-2 tablespoons of masala paste and 1/2 cup plain yogurt. Mix thoroughly and refrigerate for about 30 minutes to allow flavors to infuse.
- Cook Rice: Begin cooking 2 cups of rice according to the package instructions so it is ready alongside the chicken.
- Brown the Chicken: Heat 1-2 tablespoons of oil in a large, deep nonstick skillet over medium-high heat. Add the marinated chicken pieces in batches, cooking undisturbed until the exterior is nicely browned. Remove chicken and set aside. The chicken will finish cooking in the sauce.
- Prepare Sauce: In the same skillet, add 2-3 tablespoons of the prepared masala paste and sauté for a few minutes to release the spices’ aromas. Add 2 cups tomato puree and return browned chicken to the pan. Simmer the mixture for 10-15 minutes until the chicken is fully cooked and sauce thickens slightly.
- Finish the Dish: Stir in 1 cup heavy cream or coconut milk to enrich the sauce. Season with 1-2 teaspoons of kosher salt to taste. Allow to stand for a few minutes so the sauce thickens further.
- Serve: Spoon the chicken tikka masala over the cooked rice and garnish with 1/4 cup chopped cilantro. Enjoy your flavorful and aromatic meal!
Notes
- You can substitute heavy cream with coconut milk for a dairy-free or slightly lighter alternative.
- The masala paste can be made in advance and frozen in portions to save time for future meals.
- Adjust cayenne pepper and chili powder quantities to control the spice level according to your preference.
- Using boneless skinless chicken thighs instead of breasts can yield a juicier result.
- Make sure not to overcrowd the pan when browning chicken to ensure proper caramelization.
Nutrition
- Serving Size: 1 cup chicken tikka masala with 1/3 cup cooked rice
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
