Easy Chicken Tikka Masala

Name: Easy Chicken Tikka Masala
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 serving
Ingredients: 1¼ cup whole milk yogurt or sour cream; 1-½ teaspoons kosher salt; 1 teaspoon cayenne pepper; 1 teaspoon Kashmiri red chili powder or red pepper flakes; 2 tablespoons ginger; 1 teaspoon Turmeric; 3 teaspoons garam masala or curry powder; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon paprika; Juice and zest 1 lime or lemon; 1 teaspoon garlic powder; 3 garlic cloves; 1 tablespoon avocado oil or canola; 2½ pounds boneless skinless chicken breasts; 4 tablespoons ghee or unsalted butter; 1 large yellow onion; 5 garlic; 2 Serrano Chiles stemmed; 1 tablespoon finely chopped fresh ginger; 1 tablespoon garam masala or curry powder; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon Saigon cinnamon powder; 1 28- ounce can of crushed tomatoes; 1-¼ cups heavy cream or light cream or full-fat unsweetened coconut milk; 1½ teaspoons kosher salt; 1 teaspoon sugar or honey; 2 teaspoon paprika; ¼ teaspoon ground cayenne pepper or ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings
12
Calories
224 kcal
Course
Main Course
Cuisine
International

Easy Chicken Tikka Masala

Deacon Moody

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Chicken Tikka Masala is a flavorful and creamy curry made with marinated chunks of chicken cooked in a rich tomato-based sauce with a blend of fragrant spices. The tender chicken is infused with the tangy and spicy flavors of the marinade, while the sauce is thick, creamy, and bursting with spices.

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Ingredients

Servings

For the Chicken:

1¼ cup whole milk yogurt or sour cream
1-½ teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon Kashmiri red chili powder or red pepper flakes
2 tablespoons ginger , finely grated or finely minced
1 teaspoon Turmeric
3 teaspoons garam masala or curry powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
Juice and zest 1 lime or lemon
1 teaspoon garlic powder
3 garlic cloves , finely grated
1 tablespoon avocado oil or canola
2½ pounds boneless skinless chicken breasts , cut into 2-inch chunks

For the Chicken Tikka Masala sauce:

4 tablespoons ghee or unsalted butter
1 large yellow onion , finely chopped
5 garlic , finely minced
2 Serrano Chiles stemmed , seeded, and chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon garam masala or curry powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon Saigon cinnamon powder
1 28- ounce can of crushed tomatoes
1-¼ cups heavy cream or light cream or full-fat unsweetened coconut milk
1½ teaspoons kosher salt
1 teaspoon sugar or honey
2 teaspoon paprika
¼ teaspoon ground cayenne pepper or ground black pepper
pepper , red pepper flakes, or ground black pepper
1 cup chopped fresh cilantro or mint

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Instructions

For the Chicken Tikka Masala marinade:

Whisk together the yogurt, ginger, salt, garlic powder, garam masala, peppers, lime juice, cinnamon, turmeric, paprika, oil, and minced garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate for at least 1 hour and up to 24.

For the Chicken Tikka Masala sauce:

Melt the ghee or unsalted butter in a large Dutch oven or wide heavy pot over medium heat. Add the onions and Serrano, season with 1 ½ teaspoon kosher salt, and cook, occasionally stirring, until the onions are golden and beginning to caramelize, about 8 to 10 minutes.
Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala, cumin, coriander, and paprika, and cook, occasionally stirring, until very fragrant, about 1 minute.
Add the crushed tomatoes and sugar, and bring to a boil. Reduce the heat and simmer uncovered, occasionally stirring, until the sauce has reduced by half and thickens about 30 minutes.
Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil, set a wire rack inside, and spray the rack with cooking oil.
Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (Don't worry, it will not be cooked).
Remove from the broiler and add the chicken to the simmering sauce; cover and cook until the chicken is cooked through about 10 minutes, or until the desired consistency.
Finish the sauce with heavy cream. Stir, taste, and adjust season with salt and pepper, if needed. Garnish with the chopped cilantro and serve the Chicken Tikka Masala with Cumin Rice and Naan Bread. Enjoy!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Transfer the cooled dish into an airtight container and refrigerate it within two hours of cooking. You can store the dish in the refrigerator for up to three to four days. If you have leftover rice, store it separately from the Chicken Tikka Masala to avoid it becoming soggy.
To store: Transfer the cooled dish into an airtight container and refrigerate it within two hours of cooking. You can store the dish in the refrigerator for up to three to four days. If you have leftover rice, store it separately from the Chicken Tikka Masala to avoid it becoming soggy.
To reheat: Place it in a microwave-safe dish and heat it in the microwave for one to two minutes or until it is heated through. Alternatively, you can reheat it on the stovetop by placing it in a saucepan and adding a splash of water or chicken stock. Heat over medium-low heat until the sauce is heated and the chicken is cooked to your liking. You may need to add more liquid to the pan as it reheats to prevent the sauce from drying out. Once heated through, serve with your preferred sides and enjoy. Be sure to discard any leftover reheated Chicken Tikka Masala after two hours at room temperature to avoid foodborne illness.
To reheat: Place it in a microwave-safe dish and heat it in the microwave for one to two minutes or until it is heated through. Alternatively, you can reheat it on the stovetop by placing it in a saucepan and adding a splash of water or chicken stock. Heat over medium-low heat until the sauce is heated and the chicken is cooked to your liking. You may need to add more liquid to the pan as it reheats to prevent the sauce from drying out. Once heated through, serve with your preferred sides and enjoy. Be sure to discard any leftover reheated Chicken Tikka Masala after two hours at room temperature to avoid foodborne illness.
Make-Ahead
Make-Ahead
To make ahead, prepare the dish as instructed, allow it to cool to room temperature, and then store it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat the Chicken Tikka Masala on the stovetop or in the microwave until it is heated, adding a splash of water or chicken stock to the pan to prevent the sauce from drying out.
To make ahead, prepare the dish as instructed, allow it to cool to room temperature, and then store it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat the Chicken Tikka Masala on the stovetop or in the microwave until it is heated, adding a splash of water or chicken stock to the pan to prevent the sauce from drying out.
To store: Transfer the cooled dish into an airtight container and refrigerate it within two hours of cooking. You can store the dish in the refrigerator for up to three to four days. If you have leftover rice, store it separately from the Chicken Tikka Masala to avoid it becoming soggy.
To reheat: Place it in a microwave-safe dish and heat it in the microwave for one to two minutes or until it is heated through. Alternatively, you can reheat it on the stovetop by placing it in a saucepan and adding a splash of water or chicken stock. Heat over medium-low heat until the sauce is heated and the chicken is cooked to your liking. You may need to add more liquid to the pan as it reheats to prevent the sauce from drying out. Once heated through, serve with your preferred sides and enjoy. Be sure to discard any leftover reheated Chicken Tikka Masala after two hours at room temperature to avoid foodborne illness.