Chicken Tikka Masala’s origins are a subject of debate, with some attributing its creation to Indian immigrants in Britain. Regardless of its birthplace, the dish has taken the world by storm, winning hearts with its perfect balance of savory and creamy, spicy and comforting.
The star of the show is the chicken tikka, which translates to “chicken pieces” in Hindi. Here, boneless, skinless chicken breasts are marinated in a blend of yogurt, garam masala, paprika, and other spices. This infuses the chicken with deep flavor, ensuring it remains juicy and tender despite the cooking process.
The masala sauce, the heart and soul of the dish, is a vibrant symphony of tomatoes, onions, and aromatic spices. The recipe uses a combination of diced tomatoes and tomato paste to create a rich base, while ginger, garlic, and garam masala add layers of warmth and complexity. A touch of cream at the end brings a luxurious texture and mellows the spice just slightly.
For those who like a bit more heat, feel free to adjust the amount of cayenne pepper in the marinade. You can also experiment with different types of yogurt, such as Greek yogurt, for a slightly tangier flavor.
Whether you’re a seasoned home cook or just starting your culinary adventure, Chicken Tikka Masala is an excellent dish to add to your repertoire. With its vibrant flavors and manageable steps, it’s sure to become a family favorite. So, gather your ingredients, and embark on a flavorful journey to India with this delightful recipe.
Ingredients:
- Chicken:
- ¼ cup plain yogurt
- 2 teaspoons garam masala
- 2 teaspoons paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- ½ teaspoon ground coriander
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- Masala Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 (14.5-ounce) can of diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cayenne pepper (or to taste)
- 1 cup heavy cream
- Fresh cilantro, chopped (for garnish)
Instructions:
- Marinate the Chicken: In a large bowl, combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the chopped onion and cook for 3-4 minutes, or until softened. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
- Simmer the Sauce: Add the diced tomatoes, tomato paste, cumin, coriander, turmeric, salt, and cayenne pepper to the pan. Stir well and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until the sauce thickens slightly.
- Finish the Dish: Return the cooked chicken to the pan with the simmering sauce. Stir gently to combine. Pour in the heavy cream and heat through for an additional 2-3 minutes.
- Serve and Enjoy: Garnish with chopped fresh cilantro and serve Chicken Tikka Masala with your favorite rice dish, such as basmati rice or naan bread.
Tips:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a richer flavor, use full-fat yogurt for the marinade.
- If you don’t have garam masala, you can substitute it with a combination of ground cumin, coriander, cinnamon, cloves, and cardamom.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
With this recipe, you can recreate the magic of Chicken Tikka Masala in your kitchen. So, fire up the stove, gather your loved ones, and prepare to be transported to India with every delicious bite!
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