Chicken Tikka Masala
Tender chicken pieces in a rich, creamy, spiced tomato-based sauce. A restaurant favorite you can make at home.
Instructions
-
Marinate: In a bowl, mix yogurt, half the garlic, half the ginger, and half the spices. Coat the chicken pieces and let marinate for at least 15 minutes (or overnight for best results).
-
Sear Chicken: Heat oil in a large pot or deep skillet over high heat. Sear the chicken pieces in batches until browned on all sides. Remove chicken and set aside.
-
Make the Base: In the same pot, add a little more oil if needed. Sauté the remaining garlic and ginger for 1 minute.
-
Add Spices & Tomatoes: Add the remaining spices and cook for 30 seconds until fragrant. Pour in the tomato puree and simmer for 10-15 minutes until thickened.
-
Simmer: Return the chicken to the pot. Stir in the heavy cream and simmer gently for another 10-15 minutes until the chicken is cooked through and tender.
-
Serve: Garnish with fresh cilantro and serve with steamed basmati rice or warm naan bread.
Tips for Success
- Marination Time: Longer marination leads to more tender and flavorful chicken.
- Chicken Thighs: Thighs stay moister than breasts in curries, but breast meat works too if you prefer.
- Spice Level: Adjust the chili powder to your heat preference.
Chef’s Note: To mimic the charcoal flavor of tandoori ovens, you can grill the chicken skewers instead of pan-searing them.
