Perfect Chicken Tikka Masala
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Perfect Chicken Tikka Masala

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Step 1: Preparing the Marinade

The secret to juicy and flavorful chicken lies in the marinade. Start by combining Greek yogurt with a medley of spices including ground coriander, turmeric, cumin, paprika, mild chili powder, and a hint of cinnamon. This mixture, enriched with minced garlic, ginger, lemon juice, salt, and black pepper, not only infuses the chicken with robust flavors but also tenderizes it. Let the chicken marinate for at least 2-3 hours in the fridge to maximize flavor.

Step 2: Creating the Base Sauce

A great sauce begins with softened onions sautéed in a blend of butter and oil. As the onions turn golden, add minced garlic and ginger for a fragrant foundation. Stir in the spice blend: garam masala, ground coriander, cumin, paprika, and cinnamon. This spice medley is essential for building the dish’s warm and aromatic character. Finish the base with a couple of tablespoons of tomato puree to intensify the sauce’s richness.

Optional Addition: Red Bell Peppers

Though not traditionally included, adding chopped red bell peppers provides a sweet contrast and boosts the dish’s nutritional profile. Feel free to skip this step if you prefer an authentic approach.

Step 3: Simmering the Tomato Base

Incorporate a can of chopped tomatoes and a splash of water into the pan. Allow the mixture to simmer gently for 15-20 minutes. This slow cooking process melds the flavors and thickens the sauce, setting the stage for a velvety texture.

Step 4: Grilling the Chicken

While the sauce simmers, focus on cooking the marinated chicken. For a smoky char, grill the chicken on skewers or a barbecue. Alternatively, spread the chicken on a baking sheet, brush with oil, and cook under the broiler until lightly charred. Ensure the chicken is fully cooked by slicing a piece to check for doneness—it should be white and opaque throughout.

Step 5: Bringing it All Together

To finish the sauce, stir in double cream, ground almonds, and a touch of brown sugar. This trio adds creaminess and balances the spices with a hint of sweetness. Add the grilled chicken to the sauce, mixing thoroughly to coat every piece. Simmer for a few minutes to heat the chicken through and meld the flavors.

Pro Tips for Variations

  • For a spicier kick: Add hot chili powder or finely chopped fresh red chilies when sautéing the spices.
  • For a healthier twist: Use low-fat yogurt and cream substitutes, or skip the cream altogether and rely on the ground almonds for richness.
  • For added texture: Garnish with toasted nuts or fried onions before serving.
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Perfect Chicken Tikka Masala

Recipe by Cookingpoint.net
0.0 from 0 votes
Course: Main
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

565

kcal
Total time

1

hour 

Tender chunks of marinated and chargrilled chicken are cooked in a creamy, mildly spiced sauce infused with garlic, ginger, and a blend of fragrant spices. This dish is a hit with both kids and adults.

Ingredients

  • For the Chicken Marinade:

  • 3 chicken breasts, cut into bite-sized pieces

  • 120 ml (1/2 cup) full-fat Greek or natural yogurt

  • 2 cloves garlic, finely minced

  • 1 tbsp freshly grated ginger

  • Juice of half a lemon

  • 1 tsp ground coriander

  • 1/2 tsp turmeric powder

  • 1/2 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp mild chili powder (or hot chili powder for extra spice)

  • 1 pinch ground cinnamon

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp vegetable oil (for brushing the chicken before grilling)

  • For the Masala Sauce:

  • 1 tbsp vegetable oil

  • 1 tbsp unsalted butter

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 2 tsp freshly grated ginger

  • 1 tsp garam masala

  • 2 tsp ground coriander

  • 2 tsp paprika

  • 1 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 2 tbsp tomato puree

  • 1 red bell pepper, deseeded and sliced

  • 400 g (14 oz) can of chopped tomatoes

  • 120 ml (1/2 cup) water

  • 180 ml (3/4 cup) heavy cream

  • 3 tbsp ground almonds

  • 1 tbsp brown sugar

  • For Serving:

  • Boiled rice

  • 1 tbsp freshly chopped coriander (cilantro)

  • Finely chopped fresh chilies (optional)

Directions

  • In a large bowl or resealable bag, combine the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chili powder, cinnamon, salt, and pepper.
  • Add the chicken pieces to the marinade, ensuring each piece is fully coated.
  • Cover and refrigerate for 2-3 hours to allow the flavors to penetrate the chicken.
  • About 35-40 minutes before serving, heat the oil and butter in a large skillet over medium heat until the butter melts.
  • Add the chopped onion and cook for 4-5 minutes until softened.
  • Stir in the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree. Cook for 2-3 minutes to release the spices’ aroma.
  • Add the bell pepper, canned tomatoes, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally. Tip: This is a good time to start cooking your rice.
  • Preheat your grill or broiler.
  • Spread the marinated chicken on a baking sheet and brush with the vegetable oil.
  • Grill for 8-10 minutes until slightly charred on the outside and fully cooked inside. For even cooking, flip larger pieces halfway through.
  • Stir the cream, ground almonds, and sugar into the sauce. Mix well and simmer for another 5 minutes.
  • Add the grilled chicken to the sauce, ensuring each piece is coated. Cook for an additional 5 minutes to heat through.
  • Serve hot over boiled rice, garnished with fresh coriander and optional chilies for added spice.

Notes

  • Notes and Tips:
    Cooking the Chicken: Use skewers for grilling if desired. Soak wooden skewers in water for an hour to prevent burning.
    Chicken Options: Chicken thighs are juicier but require more preparation. Marinating chicken breasts helps retain moisture during grilling.
    Make Ahead: Marinate the chicken up to a day in advance. You can also prepare the sauce a day ahead and refrigerate it. When ready, grill the chicken and reheat the sauce.
    Freezing Instructions: Cool the dish completely, then freeze in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat thoroughly before serving.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 565kcal
  • Fat: 38g
  • Saturated Fat: 22g
  • Cholesterol: 179mg
  • Sodium: 558mg
  • Potassium: 012mg
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 7g
  • Protein: 43g
  • Calcium: 109mg
  • Iron: 2mg

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