Chicken Tikka Masala Recipe

Step 1: Prepare the Marinade

The key to succulent and flavorful chicken is the marinade. Begin by combining Greek yogurt with a mix of spices—ground coriander, turmeric, cumin, paprika, mild chili powder, and a dash of cinnamon. Add minced garlic, ginger, lemon juice, salt, and black pepper to the blend. This mixture not only infuses the chicken with rich flavors but also tenderizes it. Let the chicken marinate in the fridge for at least 2-3 hours to allow the flavors to fully develop.

Step 2: Make the Base Sauce

A flavorful sauce starts with softened onions sautéed in a mixture of butter and oil. Once the onions turn golden, add minced garlic and ginger to create a fragrant foundation. Stir in garam masala, ground coriander, cumin, paprika, and cinnamon—these spices will form the warm and aromatic base of your sauce. To deepen the sauce’s richness, finish with a couple of tablespoons of tomato puree.

Optional Addition: Red Bell Peppers
While not traditional, adding chopped red bell peppers introduces a sweet contrast and enhances the nutritional value of the dish. Feel free to omit them if you prefer a more authentic version.

Step 3: Simmer the Tomato Base

Add a can of chopped tomatoes and a splash of water to the pan, and let the mixture simmer gently for 15-20 minutes. This slow cooking process allows the flavors to meld together and thickens the sauce, giving it a velvety texture.

Step 4: Grill the Chicken

While the sauce simmers, focus on cooking the marinated chicken. For a smoky flavor, grill the chicken on skewers or a barbecue. Alternatively, place the chicken on a baking sheet, brush with oil, and broil until lightly charred. To ensure it’s fully cooked, cut a piece to check for doneness—it should be white and opaque throughout.

Step 5: Combine and Finish

To complete the sauce, stir in double cream, ground almonds, and a touch of brown sugar. These ingredients add creaminess and balance the spices with a subtle sweetness. Add the grilled chicken to the sauce, stirring to coat each piece. Let it simmer for a few more minutes to ensure the chicken is heated through and the flavors are fully combined.

Pro Tips for Variations

• For more heat: Add hot chili powder or finely chopped fresh red chilies when sautéing the spices.
• For a lighter version: Use low-fat yogurt and substitute the cream with lighter options, or skip the cream entirely and rely on ground almonds for richness.
• For added texture: Garnish with toasted nuts or fried onions before serving to enhance the dish’s visual appeal and crunch.

Servings: 4

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Calories: 565 kcal

Tender, marinated chicken chunks are chargrilled and combined with a creamy, mildly spiced sauce made from garlic, ginger, and a blend of aromatic spices. This dish is sure to please both kids and adults alike.

Ingredients

For the Chicken Marinade:

• 3 chicken breasts, cut into bite-sized pieces
• 120 ml (1/2 cup) full-fat Greek or natural yogurt
• 2 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• Juice of half a lemon
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp mild chili powder (or hot chili powder for extra spice)
• 1 pinch ground cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (for brushing the chicken before grilling)

For the Masala Sauce:

• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp freshly grated ginger
• 1 tsp garam masala
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 tbsp tomato puree
• 1 red bell pepper, deseeded and sliced
• 400 g (14 oz) can of chopped tomatoes
• 120 ml (1/2 cup) water
• 180 ml (3/4 cup) heavy cream
• 3 tbsp ground almonds
• 1 tbsp brown sugar

For Serving:

• Boiled rice
• 1 tbsp freshly chopped coriander (cilantro)
• Finely chopped fresh chilies (optional)

Directions

1. Marinate the Chicken:
   In a large bowl or resealable bag, mix together the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chili powder, cinnamon, salt, and black pepper. Add the chicken pieces, ensuring each piece is fully coated with the marinade. Cover and refrigerate for 2-3 hours to allow the flavors to infuse the chicken.
2. Prepare the Masala Sauce:
   About 35-40 minutes before serving, heat the oil and butter in a large skillet over medium heat. Once the butter melts, add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree. Cook for 2-3 minutes to release the spices’ aromas.
3. Simmer the Sauce:
   Add the sliced bell pepper, canned tomatoes, and water. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally. (This is a good time to start cooking your rice.)
4. Grill the Chicken:
   Preheat your grill or broiler. Spread the marinated chicken on a baking sheet and brush with vegetable oil. Grill the chicken for 8-10 minutes, turning the pieces halfway through for even cooking, until slightly charred on the outside and fully cooked inside.
5. Finish the Sauce:
   Stir in the heavy cream, ground almonds, and brown sugar into the sauce. Mix well and simmer for an additional 5 minutes. Add the grilled chicken to the sauce, ensuring each piece is fully coated. Cook for another 5 minutes to heat through.
6. Serve:
   Serve the chicken and sauce over boiled rice. Garnish with freshly chopped coriander and optional fresh chilies for added spice.

Enjoy your flavorful, protein-packed chicken masala!