Chicken Tikka Masala is a dish that is served throughout the world. This Tikka Masala has a smoky spicyness to it. The spices used like garam masala, tumeric, ginger, coriander gives this dish so much depth and the smell while you’re cooking it is so fragrant it will make your mouth start watering! This is easily one of my favorite dishes to make an eat! It makes quite a bit of sauce so I like to freeze the extra that I don’t eat (make sure you eat all the chicken) for an easy dinner to make later!
The Chicken
In order for the chicken to soak up all those wonderful flavors make sure you let the chicken marinate for at least an hour even better if you remember to do it the day before!
Trim the chicken and cube it up in large bite size chunks. Next mix the marinade up; combine the Greek yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika. Now add the chicken to the marinade and coat thoroughly. Place in the fridge.
*TIP*- I like to mix my chicken and marinade in a Tupperware so I can put a lid on it.
Once the chicken is done marinating preheat your oven to 500°, and line your cookie sheet with parchment pepper. Put the chicken on as many skewers as you need and make sure there is space underneath them so the heat is evenly distributed. Cook for 15 minutes or until chicken is dark and cripsy on the edges. If you have an air fryer that has a skewer and rotisserie option you can use this, I typically cook my chicken this way and use the rotisserie option for 20-25 minutes.
The Sauce
Drizzle some olive oil over medium heat in your sauté pan, once hot put in your diced onions, ginger and garlic, cook until tender but make sure not to brown everything. Add in all your spices, stir everything together and cook until you smell that amazing aroma!
Stir in the tomato puree, tomato sauce and 1 1/4 cup of water with the spices making sure it’s well blended. Stir frequently as you bring the mixture to a boil.
Slowly pour in heavy cream stirring it in as you do. Add chicken into the sauce making sure the pieces are all coated. Cook for another 1-2 minutes so all the flavors blend together.
Ladle sauce and chicken onto a bed of rice and garnish with cilantro.
Bon Appetit!
Chicken Tikka Masala
Equipment
- Skewers
- Saute Pan
Ingredients
Ingredients
- 3 boneless skinless chicken breasts
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 6 cloves garlic minced
- 1 tablespoon minced ginger or powdered ginger
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 3 tablespoons oil
- 1 large onion finely chopped
- 2 tablespoons minced ginger or powdered ginger
- 8 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 tablespoon tomato puree
- 3 ½ cups tomato sauce
- 1 ¼ cups water
- 1 cup heavy cream
- ¼ cup fresh cilantro or thai basil for garnish
- cooked rice for serving
Instructions
Directions
Make The Chicken
- Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
- Cover and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
- Place the marinated chicken pieces on skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
Make The Sauce
- Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
- Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.