Chicken Tikka Masala
Classic Indian curry with marinated chicken in a creamy tomato sauce.
Ingredients
- 600 g chicken thighs
- 0.50 cup plain yogurt
- 10 cloves garlic
- 2 tbsp fresh ginger
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cumin
- 3 tsp ground coriander
- 1 tsp paprika
- 1 tbsp vegetable oil
- 2 tsp lemon juice
- 1 tbsp oil
- 2 tbsp oil or ghee
- 1 large onion
- 2 tsp turmeric
- 1 tbsp garam masala
- 1 tsp ground cumin
- 2 cups tomato puree
- 1 cup heavy cream
- to taste fresh cilantro
- to taste salt
Equipment
- skillet
Instructions
Chicken Marinade
Combine 600 g chicken thighs (boneless, skinless, cut into 3 cm cubes), 0.50 cup plain yogurt (full fat), 6 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 tsp garam masala , 1 tsp salt , 1 tsp cumin , 1 tsp ground coriander , 1 tsp paprika , 1 tbsp vegetable oil , and 2 tsp lemon juice in a bowl.
Mix well to coat the chicken. Cover and refrigerate for at least 3 hours , preferably overnight.
Cook the Chicken
Heat 1 tbsp oil in a large skillet over high heat. Add the marinated chicken pieces in batches, cooking for about 2 minutes on each side until charred. Remove and set aside.
Curry Sauce
In the same skillet , add 2 tbsp oil or ghee if needed. Sauté the 1 large onion (finely chopped) until softened, about 5 minutes .
Add 4 cloves garlic (minced) and 1 tbsp fresh ginger (grated), cooking for another 1 minute .
Add Spices
Stir in 2 tsp turmeric , 1 tbsp garam masala , 2 tsp ground coriander , and 1 tsp ground cumin . Cook for about 20 seconds until fragrant.
Simmer the Sauce
Add 2 cups tomato puree and bring to a simmer. Cover and cook on low heat for about 15 minutes , stirring occasionally.
Blend the Sauce
Finish the Dish
Add 1 cup heavy cream and the cooked chicken to the sauce. Simmer for a few minutes until the chicken is fully cooked and the sauce has thickened.
Serve
Garnish with to taste fresh cilantro and serve hot with basmati rice or naan bread. Season with to taste salt .
View Cooklang Source
---
title: Chicken Tikka Masala
description: "Classic Indian curry with marinated chicken in a creamy tomato sauce."
servings: 4
total time: 3 hours 30 minutes
prep time: 30 minutes
cook time: 45 minutes
marinade time: 3 hours
tags: [chicken, curry, indian, dinner, main]
cuisine: Indian
difficulty: intermediate
---
== Chicken Marinade ==
Combine @chicken thighs{600%g} (boneless, skinless, cut into 3cm cubes), @plain yogurt{0.5%cup} (full fat), @garlic{6%cloves} (minced), @fresh ginger{1%tbsp} (grated), @garam masala{1%tsp}, @salt{1%tsp}, @cumin{1%tsp}, @ground coriander{1%tsp}, @paprika{1%tsp}, @vegetable oil{1%tbsp}, and @lemon juice{2%tsp} in a bowl.
Mix well to coat the chicken. Cover and refrigerate for at least ~{3%hours}, preferably overnight.
== Cook the Chicken ==
Heat @oil{1%tbsp} in a large #skillet over high heat. Add the marinated chicken pieces in batches, cooking for about ~{2%minutes} on each side until charred. Remove and set aside.
== Curry Sauce ==
In the same #skillet, add @oil or ghee{2%tbsp} if needed. Sauté the @onion{1%large} (finely chopped) until softened, about ~{5%minutes}.
Add @garlic{4%cloves} (minced) and @fresh ginger{1%tbsp} (grated), cooking for another ~{1%minute}.
== Add Spices ==
Stir in @turmeric{2%tsp}, @garam masala{1%tbsp}, @ground coriander{2%tsp}, and @ground cumin{1%tsp}. Cook for about ~{20%seconds} until fragrant.
== Simmer the Sauce ==
Add @tomato puree{2%cups} and bring to a simmer. Cover and cook on low heat for about ~{15%minutes}, stirring occasionally.
== Blend the Sauce ==
> For a smooth texture, transfer the sauce to a blender and puree until smooth. Return to the pan.
== Finish the Dish ==
Add @heavy cream{1%cup} and the cooked chicken to the sauce. Simmer for a few minutes until the chicken is fully cooked and the sauce has thickened.
== Serve ==
Garnish with @fresh cilantro{to taste} and serve hot with basmati rice or naan bread. Season with @salt{to taste}.