Description
This Chicken Tikka Masala recipe features tender, marinated chicken pieces simmered in a rich and creamy spiced tomato sauce. The dish combines aromatic spices like garam masala, turmeric, and cayenne with a smooth blend of fresh ginger, garlic, and shallots, finished with a touch of heavy cream for lusciousness. Perfect for serving with naan or rice, it offers a flavorful and comforting Indian-inspired meal that’s easy to prepare in about 30 minutes.
Ingredients
Scale
Paste Ingredients
- 2 shallots, peeled
- 2-inch piece ginger, peeled
- 4 cloves garlic, peeled
- 1/2 cup water, divided
Chicken Marinade and Cooking
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 3 teaspoons kosher salt, divided
- 3 teaspoons garam masala, divided
- 2 tablespoons vegetable oil, divided
- 2 teaspoons ground turmeric
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne
Tomato Sauce
- 1 tablespoon tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- Optional for topping: chopped fresh cilantro
Instructions
- Make the Spice Paste: Blend the peeled shallots, ginger, garlic, and 1/4 cup of water in a blender or food processor until a thick paste forms. If the mixture is too thick or not coming together well, add up to another 1/4 cup of water to achieve the desired consistency.
- Marinate the Chicken: Toss the cubed chicken breasts with 2 teaspoons kosher salt and 2 teaspoons garam masala to evenly coat the chicken with the spices.
- Brown the Chicken: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the marinated chicken pieces and cook for 3 to 5 minutes until browned on the outside but not fully cooked through. Remove the chicken from the pot and set aside.
- Cook the Shallot Mixture and Spices: In the same pot, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the prepared shallot-garlic-ginger paste and cook for 3 minutes, stirring occasionally. Then add the remaining teaspoon of kosher salt, remaining teaspoon of garam masala, turmeric, black pepper, and cayenne pepper. Cook while stirring often for 1 minute to toast the spices and deepen their flavors.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, and the remaining 1/4 cup of water to the pot. Mix well to combine with the spice mixture. Add the browned chicken back into the pot. Bring the sauce to a low simmer, then reduce the heat and let it simmer gently for 10 minutes, allowing the chicken to cook through and absorb the flavors.
- Finish with Cream: Remove the pot from heat and stir in the heavy cream thoroughly to add richness and a smooth texture to the sauce.
- Serve: Serve the chicken tikka masala hot, topped with chopped fresh cilantro if desired. Pair with naan bread or steamed rice for a complete meal.
Notes
- You can adjust the cayenne pepper amount to control the heat level to your preference.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Marinating the chicken longer with the spices can enhance the depth of flavor.
- Leftovers store well in the refrigerator for up to 3 days and taste great when reheated.
