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Creamy Chicken Tikka Masala Recipe

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4.3 from 9 reviews

This Chicken Tikka Masala recipe is a flavorful and creamy Indian-inspired dish featuring marinated chicken thighs gently fried and simmered in a rich tomato and cream sauce infused with authentic spices. Perfectly balanced with garlic, ginger, and warming spices like garam masala and turmeric, this recipe offers a deliciously comforting meal that pairs beautifully with garlic butter rice and homemade naan bread.

Ingredients

Chicken Marinade

  • 28 oz boneless chicken thighs (skinless, cut into bite-sized pieces)
  • 1 cup plain yogurt
  • 1 1/2 tablespoons garlic (minced)
  • 1 tablespoon ginger (fresh, crushed or minced)
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon salt

Sauce and Cooking

  • 2 tablespoons vegetable oil (or canola oil)
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion, finely diced)
  • 1 1/2 tablespoons garlic (finely grated)
  • 1 tablespoon ginger (finely grated)
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 ounces tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups heavy cream (or thickened cream; use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water (if needed)
  • 4 tablespoons cilantro (fresh coriander, to garnish)

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili, and salt. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 10 minutes, ideally up to an hour, or preferably overnight for best flavor development.
  2. Brown the Chicken: Heat vegetable oil in a large skillet or pot over medium-high heat. Once hot and sizzling, add the marinated chicken pieces in small batches, ensuring they don't crowd the pan. Fry each batch for 3 minutes on each side until browned. Remove and set aside, keeping warm as they will finish cooking in the sauce.
  3. Sauté Onions: In the same pan, melt the butter. Add the finely diced onions and fry for about 3 minutes, stirring occasionally, until soft and translucent while scraping up any flavorful browned bits from the pan's bottom.
  4. Add Aromatics and Spices: Stir in the grated garlic and ginger and sauté for 1 minute until fragrant. Then add garam masala, ground cumin, turmeric powder, and ground coriander. Fry the spices for about 20 seconds, stirring often to release their aroma without burning.
  5. Create the Sauce Base: Pour in the tomato puree, Kashmiri chili, red chili powder, and salt. Stir well to combine and let the sauce simmer gently for 10 to 15 minutes, stirring occasionally until it thickens and deepens to a rich brownish-red color.
  6. Finish the Sauce and Cook Chicken: Stir the heavy cream and brown sugar into the thickened sauce until smoothly blended. Return the browned chicken and any accumulated juices back to the pan, stirring to coat. Simmer uncovered for 8 to 10 minutes until the chicken is fully cooked through and the sauce is bubbling and thickened. If the sauce becomes too thick, add up to 1/4 cup of water to reach desired consistency.
  7. Garnish and Serve: Remove from heat and sprinkle fresh cilantro over the dish. Serve hot alongside garlic butter rice and fresh homemade naan bread for an authentic and satisfying meal.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • Kashmiri chili powder contributes a vibrant red color and mild heat; adjust chili powder amounts to your spice preference.
  • Using evaporated milk instead of heavy cream lowers calories but maintains creaminess.
  • Frying the chicken just until browned ensures it remains juicy when simmered in the sauce.
  • If the sauce thickens too much, gradually add water to adjust consistency without losing flavor.
  • This recipe pairs excellently with basmati rice and naan bread.

Find it online: https://dishcooks.com/creamy-chicken-tikka-masala-recipe/