Chicken Tikka Masala Flavor Burst (Printer-Friendly Version)
Creamy, vibrant spiced chicken simmered in a rich tomato sauce. Perfect alongside naan or rice for any occasion.
# Ingredients Needed:
→ Chicken Marinade
01 -
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
3/4 cup plain full-fat yogurt
03 -
2 tablespoons freshly grated ginger
04 -
2 tablespoons freshly minced garlic
05 -
2 teaspoons garam masala
06 -
1 teaspoon ground turmeric
07 -
1 teaspoon ground cumin
08 -
1 teaspoon Kashmiri chili powder or mild paprika
09 -
1 teaspoon kosher salt
→ For Cooking
10 -
2 tablespoons neutral cooking oil
11 -
3 tablespoons unsalted butter
12 -
1 large yellow onion, finely diced
13 -
2 tablespoons freshly minced garlic
14 -
1 tablespoon freshly grated ginger
15 -
1 teaspoon ground coriander
16 -
1 teaspoon ground cumin
17 -
1 teaspoon ground turmeric
18 -
1 teaspoon garam masala
19 -
1.5 teaspoons Kashmiri chili powder or mild paprika
20 -
1 teaspoon kosher salt, or to taste
21 -
2 cups tomato puree (passata) without added salt or sugar
22 -
1 cup heavy cream
23 -
1/2 cup evaporated milk, optional for richer flavor
24 -
Fresh cilantro leaves, chopped, for garnish
# Step-by-Step Directions:
01 -
In a large bowl, combine chicken thighs with yogurt, grated ginger, minced garlic, garam masala, turmeric, cumin, chili powder, and salt. Mix thoroughly until the chicken is evenly coated. Cover and refrigerate for at least 10 minutes, or marinate up to overnight for best results.
02 -
Heat oil in a large heavy-bottomed skillet over medium-high heat. Working in batches to avoid crowding, add marinated chicken pieces and sear for about 3 minutes per side, until golden and lightly charred. Remove chicken to a plate and keep warm.
03 -
In the same skillet, melt unsalted butter over medium heat. Add diced onions and sauté until golden and caramelized, about 6 minutes. Stir in additional minced garlic and grated ginger, cook for 30 seconds until fragrant.
04 -
Add ground coriander, cumin, turmeric, garam masala, and chili powder to the onion mixture. Sauté spices for 20 seconds to bloom their flavors.
05 -
Pour in tomato puree and season with salt. Stir well, bring to a simmer, and cook for 10-15 minutes until thickened and the oil begins to separate. Stir occasionally to prevent sticking.
06 -
Reduce heat to low. Stir in heavy cream and evaporated milk, if using, blending until smooth and rich in color.
07 -
Return the seared chicken and its juices to the skillet. Coat thoroughly in the sauce, cover, and simmer gently for 8-10 minutes until chicken is fully cooked and tender. Thin sauce slightly with water if a looser consistency is desired.
08 -
Adjust seasoning if needed. Garnish with fresh chopped cilantro and serve promptly with steamed basmati rice and warm naan.
# Helpful Hints:
01 -
For extra depth of flavor, marinade the chicken overnight. Kashmiri chili imparts vibrant color and gentle heat without excessive spiciness; substitute with paprika if preferred.