Chicken Tikka Masala
The ultimate comfort food, Chicken Tikka Masala combines tender chicken in a rich, spiced sauce that’s both creamy and flavorful. Perfect for any occasion, this dish will satisfy your cravings and impress your guests. Make it tonight for an unforgettable meal!
Equipment
- Skillet
- Frying Pan
- Whisk
- Peeler
- Grater
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 pounds chicken both thighs and breasts, cut into 1-inch cubes
- 1/2 cup full-fat yogurt
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated garlic
- 1/2 lemon juice about 1 to 1 1/2 tablespoons
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons ground Kashmiri chili powder
- 1/2 teaspoon fenugreek optional
- 1/2 to 1 1/2 teaspoons garam masala
- 3 tablespoons ghee or oil
- coarse salt and freshly cracked pepper to taste
- 1 peeled small-diced red onion
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated garlic
- 1 seeded thinly sliced serrano pepper
- 2 teaspoons Kashmiri chili powder
- 1/2 to 1 1/2 teaspoons garam masala
- 3 cups tomato puree
- 1 cup chicken stock
- 2/3 cup heavy whipping cream
- 1/2 teaspoon fenugreek optional
- 1/4 cup finely minced fresh cilantro
- coarse salt and freshly cracked pepper to taste
Instructions
- Cut the chicken into roughly 1-inch cubes. Set them to the side.
- In a large bowl whisk together the yogurt, lemon juice, minced ginger, minced garlic, turmeric, Kashmiri powder, garam masala, fenugreek, salt, and pepper until combined.
- Thoroughly mix in the chicken. Cover it and place it in the refrigerator to marinate from 30 minutes to 24 hours.
- Add 3 tablespoons of ghee to a large rondeau over medium heat. Once melted, add onions, gently season with salt, and sauté for 5 minutes or until lightly browned.
- Turn the heat down to low and stir occasionally for 10 minutes or until dark brown.
- Stir in the 1 tablespoons each of minced ginger and garlic and cook it just until it’s fragrant, which takes about 30 to 45 seconds.
- Sauté in the pepper for 1 to 2 minutes and then mix in the ½ teaspoon of garam masala and 2 teaspoons of Kashmiri powder.
- Pour in the tomato puree and cook over medium heat for 5 to 7 minutes or until reduced slightly.
- Add in 1 cup of chicken stock and cook for a further 8 to 10 minutes to reduce and concentrate the flavor.
- Finish the sauce with 2/3 cup of heavy whipping cream, fenugreek, salt, and pepper. Set it to the side.
- In a large carbon-steel or non-stick frying pan over high heat, add in 3 tablespoons of ghee or oil and heat until it begins to smoke lightly.
- Place in the chicken and immediately spread it around the pan to get a single layer and let it sit untouched for 3 minutes. Sauté the chicken for an additional 5 minutes or just until the chicken is cooked through.
- Transfer the chicken over to the pot with the tikka masala sauce with ¼ cup minced cilantro and stir to combine.
- Serve the chicken tikka masala with basmati rice and naan.
Notes
- Make-Ahead: This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
- How to Store: Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
- How to Reheat: Add the desired amount of chicken tikka masala to a small saucepot and heat over low heat until hot. You may need to slightly thin out the sauce with a few tablespoons of water.
- Substitute: 4 cups of small-diced fresh tomatoes for the cups of tomato puree.
- Grilling Option: To grill, skewer the chicken and cook for 3 to 4 minutes per side on all four sides on a hot grill between 450° and 550°.