The Ultimate Chicken Tikka Masala Recipe: Creamy, Dreamy, and Easy
There are few meals as universally liked as Chicken Tikka Masala. It's a symphony of flavours, with tender pieces of perfectly charred marinated chicken floating in an opulently creamy, spicy tomato sauce. While it might seem like a restaurant-only delight, we're here to show you that creating this renowned meal in your own home is not only possible but incredibly satisfying. And the key to a flawless beginning? Sharp Blades is a dependable, sharp chef's knife that can help you prepare your ingredients perfectly. Now let's get started!
Ingredients:
For the Chicken Tikka Marinade:
500g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
150g (½ cup) plain Greek yogurt
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon Garam Masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika (for color)
½ teaspoon chili powder (adjust to taste)
1 teaspoon salt
For the Masala Sauce:
2 tablespoons ghee or vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon tomato puree
400g (14 oz) can of crushed tomatoes
1 tablespoon Garam Masala
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon paprika
1 teaspoon sugar (to balance acidity)
120ml (½ cup) heavy cream (double cream in the UK)
60ml (¼ cup) water, if needed
Salt, to taste
Fresh coriander, to garnish
To Serve:
Cooked basmati rice
Warm naan bread
Necessary Utensils:
Sharp Chef's Knife (Essential for even, clean cuts on chicken and vegetables)
Cutting Board
Large Mixing Bowl (for marinating)
Large Skillet or Frying Pan (oven-safe preferred)
Medium Saucepan
Whisk
Tongs
Measuring Spoons and Cups
Preparation & Cooking Time:
Marinating Two hours (or overnight for optimal results)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus marinating)
Comprehensive Preparation Guidelines
Let the chicken marinate:
Greek yoghurt, lemon juice, grated ginger, minced garlic, and all of the marinating spices (garam masala, cumin, turmeric, paprika, chilli powder, and salt) should all be combined in a big bowl. Mix thoroughly. Make sure all of the chicken is well covered by adding the cubed chicken. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight.
Prepare the Tikka Chicken.
Here, you have two choices:
The skillet method In a large skillet, place a tablespoon of oil over medium-high heat. Using tongs, place the marinated chicken pieces in a single layer (work in batches to minimise overheating). Cook for 3-4 minutes per side until cooked through and attractively blackened. Take it out and put it away.
Oven Method:
Set the oven temperature to 220°C, or 425°F. Thread the marinated chicken onto skewers and lay them on a roasting pan coated with paper. Bake until slightly blackened, 15 to 20 minutes.
Make the masala sauce:
By heating the oil or ghee in the same saucepan or skillet over medium heat. Cook the finely chopped onion for 5 to 7 minutes, or until it is transparent and tender. For uniform cooking and a smoother sauce base, a sharp knife is essential for chopping the onion.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant. Add the pureed tomato and simmer for one minute.
Add the sugar, paprika, coriander, cumin, chilli powder, garam masala, and crushed tomatoes. In order to enable the flavours to merge and the sauce to gradually thicken, stir everything together, bring to a simmer, then lower the heat and stew for ten to fifteen minutes.
Combine and Finish:
Reduce the heat to low. Stir in the heavy cream. Add the cooked chicken tikka pieces to the sauce, swirling gently to coat. Give it another five minutes of gentle simmering. To get the right consistency, add a little water if the sauce is too thick. Adjust the salt according to your taste.
Serve:
Garnish generously with fresh coriander. Serve your homemade Chicken Tikka Masala immediately with fluffy basmati rice and warm, buttery naan bread.
Detailed Nutritional Information
(Per Serving, serves 4)
Calories: 415 kcal
Carbs: 15 g
Protein: 35 g
Fat: 24 g
Fiber: 3 g
Sugar: 8 g
Please note: Nutritional values are estimates and can vary based on specific ingredients used.
Pro Tip for the Perfect Curry:
Puree the sautéed onion, ginger, and garlic with a little water in a powerful blender before adding the tomatoes and spices for an extra-restaurant-smooth sauce and deeper flavour development. This provides an amazingly silky base for your masala sauce that is truly next-level. And never forget that flawless preparation is the cornerstone of any delicious meal. Your culinary experience will be transformed by a sharp, well-balanced chef's knife from Sharp Blades, which makes tasks like chopping onions, mincing garlic, and cubing poultry not only simpler but also quicker and safer.
