Creamy, flavorful and seasoned masala sauce with tender pieces of marinated chicken.
The perfect blend of spices with tomatoes create a delicious “masala” or sauce for this dish. The chicken is marinated in a thick yogurt mixture and is tender, flavorful and so good. If you think marinades are not worth the work, then you’ll love how simple this one and the final result of the tender chicken.
A classic Indian dish, Chicken Tikka Masala is found on restaurant menus all over the world. But making it at home is a rewarding and delicious treat and perhaps not as complicated as you imagined.
Here’s the recipe:
Chicken Tikka Masala
- 1 lb boneless skin-less chicken breasts (diced)
- 1/2 c thick yogurt
- 1/2 lemon (juiced)
- 1.5 onions (diced)
- 4 garlic cloves (minced)
- 1.5 inch piece of ginger (diced)
- 2 T tomato paste
- 2 tomatoes (peeled and chopped)
- 2 T cumin powder
- 1 tsp red pepper flakes
- 2 T dried oregano
- 2 tsp turmeric powder
- 1/4 – 1/2 c cream (if desired)
- salt & pepper (to taste)
To marinate the chicken: place the chicken, yogurt, lemon juice, half of an onion, a half-inch piece of ginger, 1 T cumin powder, 1 T dried oregano, salt and pepper in a bowl. Stir to combine and then cover with plastic wrap. Place in the refrigerator overnight.
To make the chicken tikka masala:
Place the spices in a dry frying pan and toast just until they are fragrant.
Sauté the onions, garlic and ginger in a frying pan with the sunflower oil until tender.
Add the spices and stir thoroughly.
Add the chicken and sauté until cooked through.
Then add the tomato paste, season with salt and pepper and stir until well coated.
Then add the chopped tomatoes and 1.5 cups of hot water. Stir and then cover with a lid. Simmer for 15 minutes, stirring occasionally.
Then remove from the heat and stir in the cream.
Serve over a bed of rice or with bread.