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Chicken Tikka Masala with Creamy Tomato Sauce Recipe

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This Chicken Tikka Masala features tender chicken pieces marinated in a blend of spices and yogurt, simmered in a rich and creamy tomato sauce. It’s a delightful dish that brings the flavors of India right into your kitchen!

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 green chili, slit lengthwise (optional, for extra heat)
  • 1 can (14 oz/400g) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 cup heavy cream or coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, combine the chicken with yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, cayenne pepper, salt, minced garlic, and grated ginger. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
  2. Heat oil or ghee in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown and soft, being careful not to burn the onions as it will affect the flavor.
  3. Add the minced garlic, minced ginger, and green chili (if using) and sauté for another 2 minutes until the aromas are released.
  4. Stir in the crushed tomatoes and tomato paste. Increase the heat and simmer the mixture for 5 minutes until slightly thickened and the flavors meld.
  5. Add ground cumin, ground coriander, garam masala, and paprika. Stir well and cook for another 2 minutes to toast the spices and release their flavors.
  6. Add the marinated chicken to the pan and stir well to coat it evenly with the sauce. Reduce the heat and gently simmer for 15-20 minutes until the chicken is cooked through, reaching an internal temperature of 75°C.
  7. Stir in the heavy cream or coconut milk and simmer for another 5 minutes until the sauce is creamy. Adjust salt to taste.
  8. Garnish with fresh cilantro before serving and enjoy immediately!

Nutrition

Keywords: Avoid marinating the chicken for too long, as the acid in the yogurt can make the meat tough. A grilling or pan-searing technique can add a smoky flavor before adding the chicken to the sauce. Feel free to adjust the spice levels to your preference.

Find it online: https://cinnamonbelle.com/hahnchen-tikka-masala-mit-cremiger-tomatensauce-rezept/