Chicken Tikka Masala
Chicken is probably the most consumed protein worldwide. In our house, we eat chicken every week and I’m sure we’re not the only ones. It’s such an easy meat to cook with and many parts of a chicken can be used in a variety of different recipes; Chicken Française with breasts, Cognac Chicken Liver Pâté, Chicken Wings, Tandoori Chicken using drumsticks, Coq au Vin with thighs, or use the whole bird for a nice Rotisserie Chicken on the barbecue, and so on…
All around the world, there are many incredibly delicious recipes using this protein. Among them, there’s an Indian dish that was created in Britain although some claim that it originated in India, and gained popularity since then. It’s Chicken Tikka Masala! This is an amazing dish packed with flavor! Marinated in spices and yogurt overnight then cooked in a spicy tomato sauce, this is a delicious meal to enjoy often.
Technically, the chicken is roasted in the oven. My version is slightly different; I sauté the marinated meat in a saucepan until browned. I could have used a cast iron skillet to mimic the roasting effect but I didn’t and believe me, this dish tastes amazing!
I use boneless, skinless chicken thighs which is my preferred choice. You could use breasts but the dish might be a tad different as thighs bring more flavor. It’s a cheaper cut, a little more “fatty” but they always deliver great results in a recipe. I use them in my North African Chicken Thighs with Dates & Pomegranate Molasses, Mughlai Chicken, Southwest Chicken Thighs, and more.
I also use ghee for my Chicken Tikka Masala recipe. There’s not a whole lot of difference between regular clarified butter and ghee which is an Indian clarified butter. Both don’t have any milk solids and are pure butterfat. What distances them from each other is clarified butter is cooked just to the point where the water evaporates and the milk solids separate. On the other hand, ghee is cooked until the milk begins to caramelize giving it a nutty flavor and a more golden color.
As I mentioned earlier, this Chicken Tikka Masala is so tasty! My version differs a little but with some added ingredients, it delivers great results! I like to serve it with a side of basmati rice, some Naan Bread to soak up the sauce, and a sprinkle of fresh chopped Cilantro… yum!
Bon Appétit!
Check out these other amazing chicken recipes…
– Chicken Chapli Kebab
– Indian Naan Bread
– Mughlai Chicken
– Indian Masala Chai
– Indian Butter Chicken
– Mango Chutney
– Tandoori Chicken
– Vindaloo coming in 2021
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Chicken Tikka Masala
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Ingredients
MARINADE
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup 2% plain yogurt
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. garlic, pressed
- 1 tbsp. ginger, minced
- 1/2 tbsp. mild paprika
- 1 tbsp. garam masala
- 1/2 tbsp. ground cumin
- 1 tsp. ground turmeric
- 1/2 tsp. cayenne pepper (substitute Kashmiri chili)
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
SAUCE
- 2 tbsp. canola oil
- 2 tbsp. ghee butter tips & tricks
- 2 cups yellow onion, chopped
- 1 1/2 tbsp. garlic, pressed
- 1 1/2 tbsp. ginger, minced
- 1 1/2 tsp. garam masala
- 2 tsp. smoked paprika
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1 can (14 oz./400 g) fire roasted diced tomatoes
- 2 tbsp. tomato paste tips & tricks
- 1 tbsp. brown sugar
- 1/2 tsp. cayenne pepper, or more to taste
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1 cup low-sodium chicken broth
- 1/2 cup 35% heavy cream
- 2 tbsp. fresh chopped cilantro, for garnish tips & tricks
Directions
MARINADE
- In a bowl, combine all the marinade ingredients. Add the chicken pieces, coat well, cover and marinate for 24 hours.
SAUCE
- The next day, in a large saucepan over medium-high heat, add oil. When hot, working in batches, add the chicken pieces and cook until brown, about 5 to 6 minutes or until browned. Transfer to a plate and set aside.
- Add ghee and reduce the heat to medium. Add onions and sauté until they start to soften, about 3 minutes. Add garlic and ginger; sauté for 1 minute. To this, add garam masala, smoked paprika, cumin, coriander and turmeric; sauté for 30 seconds, coating the onions.
- Add the fire roasted diced tomatoes and tomato paste; reduce the heat if it's bubbling too much. Stir well before adding brown sugar, cayenne pepper and sea salt; stir and simmer for 10 minutes, stirring occasionally.
- Stir in heavy cream and return the chicken pieces and its juices to the saucepan. Stir once again and simmer for 10 minutes or until the chicken is heated through.
- Garnish with cilantro and serve with basmati rice and naan bread.
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