CHICKEN TIKKA MASALA

This easy Chicken Tikka Masala is one of my go-to comfort meals. It’s flavorful, creamy, and surprisingly quick to make, making it perfect for an easy weeknight dinner. I make this at least once a month and always serve it with warm garlic naan to soak up all that delicious masala sauce.

INGREDIENTS YOU’LL NEED

• Chicken: I use boneless chicken breast, but boneless chicken thighs work just as well.
• Greek yogurt: Helps tenderize the chicken while adding a subtle tang to the marinade.
• Lemon juice: Adds acidity and helps tenderize the chicken.
• Garlic & fresh ginger: Used in both the marinade and masala for plenty of aromatic flavor.
• Garam masala: The main spice of the dish – adds a warm and fragrant spice to both the chicken and sauce.
• Ground cumin & coriander: Give the dish its earthy, aromatic base.
• Paprika & Kashmiri chili powder: Add color and mild chili flavor without making the dish overly spicy.
• Turmeric: Adds warmth and a golden color to the chicken.
• Butter: Used to build the masala and adds richness to the sauce.
• Onion: Creates a flavorful base for the masala.
• Tomato purée: Forms the base of the sauce and gives it its signature tomato flavor.
• Heavy cream: Adds richness and balances the acidity of the tomatoes.
• Kasuri methi (dried fenugreek leaves): Adds the distinctive earthy, slightly sweet aroma
• Curry powder: optional but I like adding a small amount for an extra layer of spice.
• Olive oil & salt: Used for the marinade and to season the dish (round up the flavor).

TIPS

• Marinate the chicken overnight to give the yogurt and spices more time to flavor and tenderize the chicken.
• Don’t overcrowd the pan. Give the chicken plenty of space when searing so it browns instead of steaming. Cook the chicken in batches if needed
• Use the same pan for the masala. Scrape the browned bits left behind after searing the chicken as the butter melts before adding your aromatics.
• Bloom the spices for about 30 seconds to release their aroma for a more flavorful masala.
• Blend and strain for a smooth sauce. This step is optional, but blending and passing the sauce through a fine-mesh sieve gives you that silky texture.
• Once the cream is added, keep the heat low and avoid boiling the sauce. This helps keep the masala smooth and creamy.
• Crush the dried fenugreek leaves between your palms before adding them to the sauce. It releases their fragrance and adds that signature flavor to the finished dish.
• Serve it with something to soak up the sauce. I love serving this with warm garlic naan, but basmati rice works as well.
  • GARLIC NAAN RECIPE HERE

Et Voilà… Bon Appétit !

CHICKEN TIKKA MASALA

This easy Chicken Tikka Masala is one of my go-to comfort meals. It’s flavorful, creamy, and surprisingly quick to make, making it perfect for an easy weeknight dinner. I make this at least once a month and always serve it with warm garlic naan to soak up all that delicious masala sauce.

Print Recipe Pin Recipe

Ingredients

  

Chicken

• 500 g boneless chicken breast or thighs, cut into bite-sized pieces
• 100 g Greek yogurt
• 1 tbsp lemon juice
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp Kashmiri chili powder
• ½ tsp salt
• 2 garlic clove, minced
• ½ tsp ginger, finely grated
• 1 tbsp olive oil

Masala

• 2 tbsp butter
• ½ large onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, finely grated
• 1¼ tsp ground cumin
• 1½ tsp ground coriander
• 1¼ tsp paprika
• 1 tsp Kashmiri chili powder, less or more depending on heat preference
• 1½ tsp garam masala
• ½ tsp curry powder, optional
• 350 mL tomato purée
• ½ cup water
• ¼-½ cup heavy cream, depending on your preferred richness
• Salt, to taste
• 1½ tsp dried fenugreek leaves (kasuri methi)

Method

 

1. Add the chicken, Greek yogurt, lemon juice, olive oil, and all of the chicken seasonings to a bowl. Mix until the chicken is evenly coated. Cover and refrigerate for at least 1 hour, although overnight is best for maximum flavor.
2. Heat a skillet over medium-high heat. Once hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan. Sear for about 2–3 minutes on each side, or until browned and nearly cooked through. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium and add the butter to the same pan. Use a wooden spoon or spatula to scrape up the browned bits as the butter melts.
4. Add the diced onion and sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and ginger and cook for another minute, until fragrant.
5. Add all of the masala spices and the curry powder, if using. Stir continuously for about 30 seconds, allowing the spices to become fragrant without burning.
6. Pour in the tomato purée and water, stirring well to combine. Reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
7. For a smooth masala, use an immersion blender to blend the sauce until smooth, then pass it through a fine-mesh sieve. This step is optional, but highly recommended for a silky sauce.
8. Return the sauce to the pan and reduce the heat to low. Stir in ¼ cup heavy cream, adding up to another ¼ cup if you prefer a richer, creamier sauce.
9. Add the seared chicken and any juices from the plate back into the sauce. Crush the dried fenugreek leaves between your palms to release their aroma, then add them to the pan. Stir gently to coat the chicken.
10. Cover and let the chicken simmer gently over low heat for about 5 minutes, or until completely cooked through and the sauce has thickened to your desired consistency. Taste and adjust the salt or cream as needed.
11. Serve hot with basmati rice or naan. Finish with additional dried fenugreek leaves and an optional drizzle of cream.