Description
This Chicken Tikka Masala recipe features tender boneless chicken breasts marinated in spiced yogurt, broiled to perfection, and simmered in a rich, creamy tomato sauce infused with traditional Indian spices. Served with buttered basmati rice or naan, this dish delivers authentic Indian flavors in about an hour.
Ingredients
For the Chicken Marinade
- ½ cup whole milk yogurt
- 1½ teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala (or curry powder)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
For the Sauce
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1¼ teaspoons garam masala (or curry powder)
- 1¼ teaspoons ground coriander
- 1¾ teaspoons ground cumin
- 1 (14-oz) can crushed tomatoes
- 1¼ cups heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Marinate the Chicken: In a large bowl, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 1 hour or overnight to allow flavors to penetrate.
- Prepare for Broiling: Preheat the broiler and position an oven rack at the top. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick cooking spray to prevent sticking.
- Broil the Chicken: Arrange the marinated chicken pieces on the prepared rack, spooning any leftover marinade over them. Broil for 7 to 8 minutes until the tops are browned; flipping is not necessary. While the chicken broils, begin preparing the sauce.
- Make the Sauce: Melt the butter in a large pan over medium heat. Add the chopped onions and fresh ginger, stirring frequently, and cook for 5 to 7 minutes until softened, but not browned. Add the garam masala, coriander, and cumin, and cook for an additional 2 minutes to release the spices' aromas. Stir in the crushed tomatoes, heavy cream, salt, sugar, black pepper, and ½ cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for about 15 minutes until the sauce thickens. Taste and adjust seasoning if needed.
- Combine and Serve: Add the broiled chicken to the sauce and simmer for a few minutes until warmed through and fully cooked. Garnish with chopped fresh cilantro and serve hot with buttered Indian basmati rice and/or naan bread.
Notes
- Marinate the chicken overnight if you have time for deeper flavor.
- If you don’t have garam masala, substitute equal parts curry powder.
- Use heavy cream for a rich, creamy texture, or substitute with coconut milk for a dairy-free version.
- Broiling the chicken creates an authentic charred flavor similar to the traditional tandoor.
- Adjust the amount of chili or pepper for preferred spice level.
