Chicken Tikka Masala (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 cup thick Greek yogurt
02 -
1 tablespoon of oil
03 -
2 large chicken breasts (boneless and skinless) or 4 thighs
04 -
1 tablespoon lemon juice
05 -
1 tablespoon ginger-garlic paste
06 -
1 teaspoon turmeric
07 -
1 teaspoon each of ground cumin and ground coriander
08 -
1 teaspoon garam masala
09 -
1 teaspoon smoked paprika
10 -
½ teaspoon chili powder (use more if you like heat)
11 -
1 teaspoon salt
→ Masala Sauce
12 -
1 tablespoon oil
13 -
2 tablespoons of ghee or butter
14 -
2 cloves of garlic, chopped finely
15 -
A 1-inch piece of fresh ginger, grated
16 -
1 large onion, minced
17 -
2 tablespoons tomato paste
18 -
400g can of crushed tomatoes
19 -
¼ cup chopped cilantro
20 -
250ml of heavy cream or coconut milk
21 -
1 tablespoon lemon juice
22 -
1 teaspoon ground garam masala, plus more to taste
23 -
1 teaspoon ground cumin
24 -
1 teaspoon ground coriander
25 -
½ teaspoon ground turmeric
26 -
½ teaspoon smoked paprika
27 -
1 teaspoon chili powder, or to personal heat level
28 -
1 teaspoon sugar (you can skip this)
29 -
Salt and pepper according to liking
# Instructions:
01 -
Mix yogurt, ginger-garlic paste, lemon juice, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil in a big bowl. Carefully coat chicken chunks in the mixture and make sure every piece is covered. Put in the fridge, covered, for an hour or overnight for deeper taste.
02 -
Preheat a grill pan or skillet on medium-high heat. Add a splash of oil and cook the marinated chicken, letting each side char nicely (about 4-5 minutes per side). Otherwise, pop it in the oven at 200°C for 15-20 minutes. Put aside while you make the sauce.
03 -
Heat butter and oil in a saucepan and toss in the chopped onions. Cook them for 5-7 minutes until caramelized. Follow with garlic and ginger, stirring until the smell pops. Sprinkle in garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder—letting them toast for 30 seconds. Stir in the tomato paste, cook briefly, then pour in the canned tomatoes. Let that cook down on a low simmer for around 10 minutes, stirring off and on. Lower the heat and gently mix in cream until it blends. Add sugar, salt, and pepper to balance the flavors.
04 -
Toss the cooked chicken into the masala sauce, making sure it's all coated. Let that simmer for another 5 minutes. Squeeze lemon juice over the top and sprinkle the cilantro for a fresh finish. Dish up with warm naan, fluffy rice, or some roti.
# Notes:
01 -
Homemade spice blends make the flavor extra vibrant.
02 -
It tastes even better the following day after sitting!