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- 500g boneless chicken breast, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 teaspoons garam masala - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder The main ingredients set the base for Chicken Tikka Masala. The boneless chicken breast ensures tender bites. Yogurt and lemon juice marinate the chicken, giving it flavor. Spices like garam masala and cumin add warmth and depth. Coriander and turmeric round out the taste with earthy notes. - 2 tablespoons cooking oil - 1 large onion, finely chopped - 2 tomatoes, pureed - 1 cup heavy cream or coconut milk - Fresh cilantro for garnish In this dish, cooking oil helps to sauté the onions until golden. Onions add sweetness to balance the spices. Pureed tomatoes create a rich sauce. Cream or coconut milk gives a creamy texture. Fresh cilantro adds a pop of color and fresh flavor. - Pair with naan bread or basmati rice - Serve in a large bowl with extra cilantro For a complete meal, serve Chicken Tikka Masala with warm naan bread or fluffy basmati rice. This adds a nice touch to the plate. You can also present it in a large bowl and sprinkle cilantro on top for a vibrant finish. {{ingredient_image_1}} To start, gather your marinade ingredients. You need yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and ginger-garlic paste. Mix these in a large bowl. Add your chicken pieces, making sure they are coated well. Cover the bowl and place it in the fridge. Marinate for at least one hour. If you can, let it sit overnight. This makes the chicken juicy and full of flavor. You can cook the chicken in two ways: baking or grilling. For baking, preheat your oven to 200°C (400°F). Spread the marinated chicken on a baking sheet. Bake for 15-20 minutes. Look for a nice char on the edges. If you prefer grilling, thread the chicken onto skewers. Grill for about 10-12 minutes, turning until cooked through. Both methods work well. Next, heat cooking oil in a large skillet over medium heat. Add the finely chopped onion. Sauté until it turns golden brown, which takes about 5-7 minutes. This step adds a rich depth to your sauce. Now, stir in the pureed tomatoes. Cook for another 5-7 minutes. You want the oil to separate from the mixture. This shows it's well-cooked. Add the grilled chicken to the skillet with the tomato mixture. Pour in the heavy cream or coconut milk. Stir everything together until well combined. Cook on low heat for 5-10 minutes. This allows all the flavors to meld. Don’t forget to season with salt to taste. Remove from heat and garnish with fresh cilantro. For a great presentation, serve in a large bowl. Sprinkle some extra cilantro on top. Pair it with warm naan bread or basmati rice. This makes for a complete and satisfying meal. Enjoy your delicious Chicken Tikka Masala! To get the best flavor, marinate the chicken for at least one hour. For deeper taste, marinate overnight. This helps the spices soak into the chicken. Use a good balance of spices for authenticity. I recommend using fresh garam masala, cumin, and coriander. These spices bring warmth and depth to the dish. You can use either a grill or an oven for cooking. Grilling gives a nice smoky flavor. If you bake, set your oven to 200°C (400°F). Whichever method you choose, keep an eye on the chicken. To ensure it stays juicy, don't overcook it. Aim for a cook time of about 15-20 minutes in the oven or 10-12 minutes on the grill. To adjust the heat, add more chili powder for spice. If you prefer a milder dish, use less. You can also swap out heavy cream for coconut milk if you want a dairy-free option. This change keeps the dish creamy while fitting your dietary needs. Pro Tips Marination Time: Allow the chicken to marinate overnight for deeper flavor penetration and tenderness. Cooking Method: Grilling the chicken adds a smoky flavor; consider using charcoal for an authentic taste. Adjusting Spice Levels: If you prefer a spicier dish, add crushed red pepper flakes or a dash of cayenne pepper to the sauce. Serving Suggestions: Pair with a side of cucumber raita to balance the spices and cool the palate. {{image_2}} You can easily make a vegetarian version of Chicken Tikka Masala. Simply swap the chicken for tofu or paneer. Tofu is a great option, as it soaks up flavors well. Use firm tofu and press it to remove extra water. For paneer, cut it into cubes and use it just like chicken. When cooking, adjust the cooking times. If you use tofu, cook it for about 10-12 minutes. For paneer, it only needs about 5-7 minutes to heat through. Both versions stay creamy and tasty with the same sauce. The style of Chicken Tikka Masala can change based on the region. North Indian recipes often use a rich, creamy sauce. South Indian styles might add coconut milk and curry leaves for a different taste. You can also add regional spices. Try using mustard seeds or curry leaves for a South Indian twist. Each region adds its flair to the dish, making it more fun to explore. You can enjoy your Chicken Tikka Masala with alternative sauces. For a tangy twist, try a mango chutney or a spicy green chutney. These options bring new flavors to each bite. Exploring flavor profiles can enhance your meal. A rich sauce pairs well with basmati rice or naan. Each sauce adds depth and makes your dinner more exciting. To store leftover Chicken Tikka Masala, let it cool first. Place it in an airtight container. This keeps flavors fresh and prevents spills. It stays good in the fridge for about 3-4 days. When you reheat, use a pan or microwave. Stir often to heat evenly. If using a microwave, cover the dish to keep moisture in. You can freeze Chicken Tikka Masala for later. Just let it cool completely. Pour it into a freezer-safe container or bag. Squeeze out any extra air. It can last up to 3 months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Reheat it in a pan over low heat. Add a splash of water or cream to keep it creamy. Chicken Tikka Masala can last in the fridge for 3-4 days. If frozen, it can stay good for about 3 months. Signs of spoilage include an off smell, color changes, or mold. If you see any of these, it’s best to toss it out. Always trust your senses when checking food. Chicken Tikka Masala is a popular Indian dish. It features grilled chicken pieces in a spiced tomato sauce. The dish blends flavors from South Asian and British cuisines. Many people enjoy it for its rich taste and creamy texture. Variations exist, like using different meats or vegetables. Each region adds its twist, making it unique to local traditions. Yes, you can make Chicken Tikka Masala ahead of time. For best results, marinate the chicken a day in advance. This allows the flavors to deepen. Cook the chicken and sauce, then cool them down. Store in airtight containers in the fridge for up to three days. When you’re ready to eat, reheat slowly on the stove. Stir often to keep it smooth and creamy. You can serve Chicken Tikka Masala with several tasty sides. Naan bread and basmati rice are classic choices. They soak up the sauce well, enhancing your meal. For drinks, try mango lassi or a light beer. These options balance the spices in the dish. Yes, making Chicken Tikka Masala in a slow cooker is easy. Start by marinating the chicken as usual. Then, place the chicken and sauce ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method helps the flavors blend nicely. To keep it rich, add cream or coconut milk at the end. In this article, we explored how to make Chicken Tikka Masala from start to finish. You learned about the key ingredients like chicken, yogurt, and spices. I shared step-by-step cooking instructions and offered tips to enhance flavor. Variations, storage tips, and meal-prep insights rounded out the discussion. Chicken Tikka Masala is versatile and full of flavor. With practice, you can create a dish that impresses everyone at your table. Enjoy cooking and experimenting with this classic recipe!

Classic Chicken Tikka Masala

A flavorful Indian dish made with marinated chicken in a spiced tomato cream sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken breast, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1 cup heavy cream or coconut milk
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and ginger-garlic paste. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).
  • Preheat the grill or oven to 200°C (400°F). Spread the marinated chicken pieces on a baking sheet and bake for 15-20 minutes or until the chicken is cooked through and slightly charred. Alternatively, you can grill the chicken on skewers for about 10-12 minutes.
  • In a large skillet, heat the cooking oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
  • Stir in the pureed tomatoes and cook for another 5-7 minutes until the oil starts to separate from the mixture.
  • Add the grilled chicken pieces to the skillet with the tomato mixture. Pour in the heavy cream or coconut milk and stir well to combine. Cook on low heat for an additional 5-10 minutes, allowing the flavors to meld. Season with salt to taste.
  • Remove from heat and garnish with freshly chopped cilantro.

Notes

Serve with warm naan bread or basmati rice for a complete meal.
Keyword chicken, curry, Indian cuisine, tikka masala