Chicken Tikka Masala
Craving a delicious and comforting asian dinner recipe? This Chicken Tikka Masala brings the vibrant flavors of India right into your kitchen. You’ll love creating this classic dish with tender chicken in a rich, creamy tomato sauce.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless chicken breast works too, but thighs offer more flavor and moisture.
- Plain Yogurt: Full-fat Greek yogurt is a great substitute for extra creaminess.
- Crushed Tomatoes: Canned diced tomatoes, pureed, can be used in a pinch.
- Heavy Cream: For a lighter option, use coconut milk, but expect a slightly different flavor profile.
- Garam Masala: This essential spice blend is hard to substitute, but a mix of cumin, coriander, and a pinch of cinnamon can offer a similar warmth.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste (or 1 tbsp minced ginger + 1 tbsp minced garlic)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or paprika for less heat)
- 1/2 tsp salt
For the Sauce:
- 2 tbsp ghee or unsalted butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup water or chicken broth
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1/2 tsp sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes (plus 30 minutes marinating)
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 4
- Calories per serving: Approximately 550 calories
- Tools Needed: Large bowl, large skillet or Dutch oven, measuring spoons and cups.
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, combine the chicken pieces with all the marinade ingredients. Mix well to ensure every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to infuse flavor.
2. Cook the Chicken
Heat 1 tablespoon of ghee or butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes until browned on all sides, then remove the chicken and set it aside.
3. Sauté the Aromatics
Add the remaining 1 tablespoon of ghee or butter to the same skillet. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Build the Sauce Base
Add the ground cumin, coriander, turmeric, and red chili powder to the skillet. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step is crucial for developing deep flavors in your asian dinner recipe.
5. Simmer the Sauce
Pour in the crushed tomatoes and water or chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
6. Finish the Tikka Masala
Return the cooked chicken to the sauce. Stir in the heavy cream, garam masala, and optional sugar. Season with salt to taste. Simmer for another 10-15 minutes, or until the chicken is heated through and the sauce has thickened slightly.
7. Garnish and Serve
Garnish your delicious Chicken Tikka Masala with fresh chopped cilantro. Serve hot with basmati rice or warm naan bread for a complete and satisfying asian dinner recipe.
Variation Ideas
- Vegetable Boost: Add bell peppers, peas, or spinach during the last 10 minutes of simmering for extra nutrients.
- Spicier Kick: Increase the red chili powder or add a pinch of cayenne pepper to the sauce.
- Smoky Flavor: A pinch of smoked paprika in the marinade or sauce can add a subtle smoky depth.
Storage Instructions
Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, or microwave until thoroughly heated. Add a splash of water or broth if the sauce has thickened too much.
Frequently Asked Questions (FAQ)
Q: Can you make Chicken Tikka Masala ahead of time?
A: Yes, the flavors often deepen overnight, making it a great make-ahead asian dinner recipe.
Q: What is ginger-garlic paste?
A: It’s a common Indian cooking paste made from equal parts fresh ginger and garlic, finely ground together. You can find it in most grocery stores or make your own.
Q: Why is my Chicken Tikka Masala not orange?
A: The color comes from a combination of turmeric, red chili powder, and sometimes food coloring (which is not used in this recipe). The exact shade can vary.
Q: What do you serve with Chicken Tikka Masala?
A: It’s traditionally served with basmati rice, naan bread, or roti. A side of raita (yogurt dip) or a simple cucumber salad also pairs wonderfully.
Q: Can you freeze Chicken Tikka Masala?
A: Yes, you can freeze it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: Is Chicken Tikka Masala spicy?
A: This recipe is mildly spiced. You can adjust the red chili powder to your preference for a spicier or milder dish.
