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Amazing Chicken Tikka Masala: 1 Secret Taste

Chicken Tikka Masala
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Recreate that beloved restaurant-style Chicken Tikka Masala at home. You will achieve tender, marinated chicken pieces coated in a rich, creamy, spiced tomato sauce. This recipe brings back wonderful memories.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika (or Kashmiri chili for color)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 cup water or chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, combine the chicken pieces with yogurt, lemon juice, ginger, garlic, turmeric, garam masala, cumin, and salt. Mix well.
  2. Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour, or preferably 4 hours.
  3. Heat the vegetable oil in a large pan or Dutch oven over medium heat.
  4. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  5. Add the remaining ginger and garlic to the pan and cook for 1 minute until fragrant.
  6. Stir in the turmeric, cumin, coriander, and paprika. Cook the spices for 30 seconds, stirring constantly.
  7. Add the crushed tomatoes and water or broth. Bring the mixture to a simmer.
  8. Add the marinated chicken pieces to the sauce. Stir to coat.
  9. Reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes, or until the chicken is cooked through.
  10. Stir in the heavy cream and sugar. Cook gently for 5 more minutes; do not let it boil after adding the cream.
  11. Taste the sauce and add salt if needed.
  12. Serve hot over basmati rice, garnished with fresh cilantro.

Notes

  • Richard notes that the best flavor comes from marinating the chicken overnight.
  • For a deeper color, use Kashmiri chili powder instead of regular paprika.
  • If you prefer a smoother sauce, you can blend the sauce before adding the cream.

Nutrition

Find it online: https://delishdiarist.com/chicken-tikka-masala-restaurant-style-recipe/