Chicken Tikka Masala
Experience the magic of British-Indian cuisine with this Chicken Tikka Masala. Tender chicken and a creamy tomato sauce make for a flavorful, comforting dish.
Chicken Tikka Masala
Experience the magic of British-Indian cuisine with this Chicken Tikka Masala. Tender chicken and a creamy tomato sauce make for a flavorful, comforting dish.
Key move
Marinate the chicken in yogurt for at least 4 hours to ensure maximum tenderness and flavor absorption.
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The Setup
- Dutch Oven6-quart
- Large Bowl
The Mise en Place
5 of 18Your prep station before cooking begins
Marinade (0/6)
Chicken is dry.
Ensure the chicken is fully submerged in the sauce during simmering.
Sauce is too acidic.
Add a pinch of sugar to balance the acidity. You can also stir in a tablespoon of butter or cream.
Chef's Notes
Marinate chicken for at least 30 mins, or ideally overnight, for deeper flavor and tender results.
To achieve a richer sauce, blend a portion of the cooked onions and tomatoes before adding the cream.
Serve hot with basmati rice, naan bread, and a sprinkle of fresh cilantro for a classic presentation.
The chicken can be marinated and the sauce base cooked a day in advance. Combine and finish when ready to serve.
The Method
MARINATE
Prep aheadIn a large bowl, combine the chicken, yogurt, ginger-garlic paste (2 tbsp)ginger (1 inch)-garlic (4 cloves) paste, garam masala (2 tsp)garam masala (1 tsp), turmeric powder (1 tsp), and red chili powder (1 tsp). Mix well, ensuring the chicken is evenly coated.
Chicken is evenly coated with marinade.
REFRIGERATE
Prep aheadCover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.
Chicken has marinated for at least 4 hours.
HEAT
Heat the ghee (2 tbsp) in a large, heavy-bottomed pot or Dutch oven over medium heat.
Ghee is shimmering but not smoking.
SAUTÉ
Add the chopped onion (1 medium) and sauté until golden brown and softened, about 5-7 minutes.
Onions are golden brown and softened.
ADD
Add the minced garlic (4 cloves) and grated ginger (1 inch), and sauté for another minute until fragrant.
Garlic and ginger are fragrant.
STIR
Stir in the tomato paste (6 oz) and cook for 2-3 minutes, allowing it to caramelize slightly.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
Tomato paste has caramelized slightly.
POUR
Pour in the diced tomatoes (1 28 oz can) and bring to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the sauce to thicken slightly.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Sauce has thickened slightly.
ADD
Add the marinated chicken to the sauce and stir well to combine. Cover and simmer for another 20-25 minutes, or until the chicken is cooked through and tender.
Chicken is cooked through and tender.
STIR
Stir in the heavy cream (1 cup), garam masala (2 tsp)garam masala (1 tsp), Kasuri methi (1 tsp), and sugar (1 tsp) (if using). Simmer for another 5 minutes, allowing the flavors to meld.
Flavors have melded.
SEASON
Season with salt (5 g) to taste. Garnish with fresh cilantro (¼ cups) before serving.
Dish is seasoned and garnished.
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