Name: Indian Chicken Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless Skinless Chicken Thighs, cut into bite-sized pieces; 0.5 cup Plain Greek Yogurt; 1 tbsp Lemon Juice; 2 tbsp Ginger-Garlic Paste; 2 tsp Garam Masala; 1 tsp Ground Turmeric; 1 tsp Ground Cumin; 1.5 tsp Kashmiri Red Chili Powder; 2 tbsp Ghee or Unsalted Butter; 1 large Yellow Onion, finely diced; 1.5 cups Tomato Puree; 0.5 cup Heavy Cream; 0.25 cup Fresh Cilantro, chopped

"Experience the perfect balance of smoky charred chicken and a rich, velvety tomato-cream sauce infused with aromatic Indian spices. This restaurant-quality dish is surprisingly simple to recreate in your own kitchen for a comforting gourmet meal."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless Skinless Chicken Thighs, cut into bite-sized pieces
0.5 cup 120 ml	Plain Greek Yogurt
1 tbsp 15 ml	Lemon Juice
2 tbsp 30 g	Ginger-Garlic Paste
2 tsp 10 g	Garam Masala
1 tsp 5 g	Ground Turmeric
1 tsp 5 g	Ground Cumin
1.5 tsp 7 g	Kashmiri Red Chili Powder
2 tbsp 30 g	Ghee or Unsalted Butter
1 large 150 g	Yellow Onion, finely diced
1.5 cups 350 ml	Tomato Puree
0.5 cup 120 ml	Heavy Cream
0.25 cup 10 g	Fresh Cilantro, chopped

How to Make Indian Chicken Tikka Masala

In a large bowl, combine chicken, yogurt, lemon juice, half of the ginger-garlic paste, and half of the garam masala, turmeric, cumin, and chili powder. Marinate for at least 20 minutes (or up to 4 hours in the fridge).

Heat a large skillet or grill pan over medium-high heat with a splash of oil. Sear the chicken pieces until charred and cooked through, about 3-4 minutes per side. Remove chicken from the pan and set aside.

In the same skillet, melt the ghee or butter. Sauté the diced onions until they are translucent and have turned a deep golden brown, about 7-10 minutes.

Add the remaining ginger-garlic paste and the rest of the spices. Sauté for 1 minute until fragrant, then pour in the tomato puree. Simmer for 10-15 minutes on medium-low heat until the sauce thickens.

Stir in the heavy cream and return the cooked chicken pieces to the pan. Simmer for another 5 minutes to allow the chicken to absorb the flavors of the gravy.

Garnish with fresh cilantro and serve hot with basmati rice or warm garlic naan.

·
Use Kashmiri Red Chili powder for a vibrant red color without making the dish overwhelmingly spicy.
·
For an extra smoky flavor, ensure the chicken gets a dark char in the skillet, similar to a traditional tandoor oven.
·
Marinating the chicken in yogurt overnight will break down the proteins and result in incredibly tender meat.
·
Add a pinch of sugar to the tomato sauce if it tastes too acidic.

Frequently Asked Questions

What is the difference between Chicken Tikka Masala and Butter Chicken?

Chicken Tikka Masala is generally more tomato-forward and spicier, while Butter Chicken is creamier, smoother, and sweeter.

Can I use chicken breast instead of thighs?

Yes, but thighs are preferred because they remain juicier and more flavorful during the high-heat searing process.

Is this dish naturally gluten-free?

Yes, this recipe is gluten-free. Just ensure you serve it with rice or gluten-free bread rather than traditional naan.

Can I make this recipe vegan?

Substitute chicken with tofu or cauliflower, use coconut yogurt for the marinade, and use full-fat coconut milk instead of heavy cream.

Step-by-Step Visual Guide

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