Chicken Tikka Masala

It’s hard to resist chicken tikka masala with its perfectly tender bites of chicken, marinated in yogurt & a blend of delicious seasonings, simmered in a rich and flavor-packed creamy tomato sauce.

Chicken tikka masala has been my kids’ favorite food for a while, so when I stumbled on this recipe from Cafe Delites, I decided to try making it at home. The easy chicken tikka masala recipe was fun, made my whole house smell wonderful, and tasted delicious. The chicken is nice and tender, and the sauce has layers of flavors. My family thought this chicken was fantastic and it paired nicely with garlic rice and homemade flatbread.

Chicken Tikka Masala

Chicken and Marinade:

• 2 lbs of chicken thighs, boneless & skinless
• 1 cup plain Greek yogurt
• 3 cloves of garlic, minced
• 1 tbsp fresh ginger, paste or minced
• 2 tsp garam marsala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp kashmiri chili powder (or 1/2 tsp chili powder)
• 1 tsp kosher salt

Sauce:

• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tbsp fresh ginger, paste or minced
• 1 1/2 tsp garam marsala
• 1 1/2 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp kashmiri chili powder
• 1 tsp chili powder
• Pinch of cayenne, to taste
• 14 oz tomato puree
• 1 1/4 cup heavy cream
• 1 tsp brown sugar
• Salt, to taste
• Fresh cilantro, chopped

How to Make Chicken Tikka Masala

Prepare the marinade by combining the yogurt, garlic, fresh ginger, garam marsala, turmeric, cumin, kashmiri chili powder (or 1/2 tsp chili powder), and kosher salt in a medium bowl; mix very well. Add the chicken and mix until evenly coated.

Place into the refrigerator to marinate for 30 minutes to 24 hours.

Cook the chicken by heating the vegetable oil in a large cast iron skillet over medium high heat until hot.

Add the chicken in batches, making sure not to crowd the pan, and cook for 3-4 minutes. Remove the chicken to a bowl with a foil tent over it. Cook the remaining chicken. Side Note: The chicken will finish cooking in the sauce later on. 

Make the sauce by heating the butter in the same large cast iron skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Season with a bit of salt, to taste.

Add the garlic, ginger, garam marsala, cumin, turmeric, coriander, kashmiri chili powder, chili powder, and cayenne and cook, stirring constantly, for 1 minute.

Add the tomato puree, scraping up the bits on the skillet, and mix well. Bring to a simmer and cook, stirring occasionally, for 15 minutes, until a deep red brown color.

Finish the sauce by whisking in the heavy cream and brown sugar.

Stir in the chicken and it’s juices then simmer for 10 minutes, stirring occasionally.  Side Note: Add a bit of water if needed.

Garnish with fresh cilantro and serve with garlic rice and homemade flatbread, if desired. Enjoy.

Chicken Tikka Masala

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Marinating Time:: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Course: Main

Cuisine: Indian

Servings: 5 - 6

Author: Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

• Large cast iron skillet

Ingredients

Chicken and Marinade:

• 2 lbs of chicken thighs boneless & skinless
• 1 cup plain Greek yogurt
• 3 cloves of garlic minced
• 1 tbsp fresh ginger paste or minced
• 2 tsp garam marsala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp kashmiri chili powder or 1/2 tsp chili powder
• 1 tsp kosher salt

Sauce:

• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 large onion diced
• 3 cloves of garlic minced
• 1 tbsp fresh ginger paste or minced
• 1 ½ tsp garam marsala
• 1 ½ tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp kashmiri chili powder
• 1 tsp chili powder
• Pinch of cayenne to taste
• 14 oz tomato puree
• 1 ¼ cup heavy cream
• 1 tsp brown sugar
• Salt to taste
• Fresh cilantro chopped

Instructions

• Prepare the marinade by combining the yogurt, garlic, fresh ginger, garam marsala, turmeric, cumin, kashmiri chili powder (or 1/2 tsp chili powder), and kosher salt in a medium bowl; mix very well. Add the chicken and mix until evenly coated.
• Place into the refrigerator to marinate for 30 minutes to 24 hours.
• Cook the chicken by heating the vegetable oil in a large cast iron skillet over medium high heat until hot.
• Add the chicken in batches, making sure not to crowd the pan, and cook for 3-4 minutes. Remove the chicken to a bowl with a foil tent over it. Cook the remaining chicken. Side Note: The chicken will finish cooking in the sauce later on.
• Make the sauce by heating the butter in the same large cast iron skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Season with a bit of salt, to taste.
• Add the garlic, ginger, garam marsala, cumin, turmeric, coriander, kashmiri chili powder, chili powder, and cayenne and cook, stirring constantly, for 1 minute.
• Add the tomato puree, scraping up the bits on the skillet, and mix well. Bring to a simmer and cook, stirring occasionally, for 15 minutes, until a deep red brown color.
• Finish the sauce by whisking in the heavy cream and brown sugar.
• Stir in the chicken and it's juices then simmer for 10 minutes, stirring occasionally.  Side Note: Add a bit of water if needed.
• Garnish with fresh cilantro and serve with garlic rice and homemade flatbread, if desired. Enjoy.

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