Authentic Chicken Tikka Masala (Made Easy!)

 

Chicken Tikka Masala. The very name conjures images of creamy, tomato-rich sauce, tender chicken, and fragrant spices. This dish, while often associated with Indian cuisine, has a fascinating history and is a beloved favorite worldwide. My version aims to balance ease of preparation with authentic flavors, perfect for a weeknight dinner or a special occasion.

Yields: 4-6 servings Prep time: 20 minutes (plus marinating time) Cook time: 45 minutes

Ingredients:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt

For the Sauce:

• 2 tablespoons butter or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1/2 cup heavy cream or coconut cream (for a dairy-free option)
• 1 teaspoon garam masala
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a large bowl, combine all the marinade ingredients. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or preferably overnight, for maximum flavor penetration.

2. Cook the Chicken: You have two options for cooking the chicken. You can either grill the chicken on skewers or bake it in the oven.

   • Grilling: Thread the marinated chicken onto skewers. Grill over medium heat for about 10-12 minutes, turning occasionally, until cooked through.
   • Baking: Preheat oven to 400°F (200°C). Spread the marinated chicken on a baking sheet. Bake for 20-25 minutes, or until cooked through.

3. Make the Sauce: While the chicken is cooking, melt butter or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

4. Add Tomato Products: Stir in the crushed tomatoes and tomato sauce. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

5. Spice it Up: Add the garam masala, paprika, cayenne pepper (if using), and salt. Stir well and cook for another 5 minutes.

6. Cream it: Stir in the heavy cream or coconut cream. Reduce the heat to low and simmer for 5 minutes.

7. Combine Chicken and Sauce: Add the cooked chicken to the sauce. Stir to coat the chicken evenly.

8. Garnish and Serve: Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.

   
   
   

Tips and Variations:

• For a richer flavor, use full-fat yogurt and heavy cream.
• Adjust the amount of chili powder and cayenne pepper to control the spice level.
• Add a tablespoon of tomato paste to the sauce for a deeper red color and richer flavor.
• You can add other vegetables to the sauce, such as bell peppers, peas, or cauliflower.
• For a smoky flavor, add a pinch of smoked paprika to the sauce.

Enjoy your homemade Chicken Tikka Masala! It's a guaranteed crowd-pleaser. Let me know in the comments how yours turned out!