Chicken tikka Masala : Homemade
Chicken Tikka Masala is a beloved dish that showcases the rich, aromatic flavors of Indian cuisine. Marinated pieces of chicken are grilled or baked until tender, then simmered in a creamy tomato-based sauce infused with a blend of spices. The result is a dish that’s both hearty and flavorful, with a perfect balance of heat and creaminess. Often enjoyed with basmati rice or naan, Chicken Tikka Masala is a favorite both in India and around the world, making it a staple for any Indian food lover.
The result is a dish that’s both hearty and flavorful, with a perfect balance of heat and creaminess. Often enjoyed with basmati rice or naan, Chicken Tikka Masala is a favorite both in India and around the world, making it a staple for any Indian food lover.
- 500 boneless g chicken (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons butter or oil
- 1 large onion, finely chopped
- 2 cloves 2-3 garlic, minced
- 1 ginger, -inch minced
- 2 tomatoes, pureed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup heavy cream or coconut milk
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt to taste
- Marinate the Chicken
- In a bowl, mix the yogurt, ginger-garlic paste, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, and salt.
- Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the Chicken
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Thread the marinated chicken onto skewers or place them on a baking sheet.
- Cook the chicken for 10–15 minutes until it’s cooked through and slightly charred, turning occasionally. Set aside.
- Prepare the Sauce
- In a large pan, heat the butter or oil over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.
- Stir in the ground cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes to release the flavors.
- Add the tomato puree and cook for 5–7 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomatoes
- Finish the Dish
- Stir in the cream or coconut milk and bring the sauce to a gentle simmer.
- Add the cooked chicken pieces to the sauce and simmer for 5–10 minutes, allowing the flavors to meld together.
- Adjust salt to taste.
- Garnish and Serve
- Garnish with chopped cilantro.
- Serve hot with basmati rice, naan, or your favorite Indian bread.
Servings 3
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15.37g24%
- Saturated Fat 3.9g20%
- Cholesterol 88mg30%
- Sodium 575mg24%
- Potassium 535mg16%
- Total Carbohydrate 14.69g5%
- Dietary Fiber 2.1g9%
- Sugars 8.37g
- Protein 30.74g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Marination Time: For the best flavor, marinate the chicken overnight, but if you're short on time, an hour will still yield good results.
- Cooking Method: The chicken can be cooked in an oven, on a grill, or even pan-fried if you prefer.
- Sauce Consistency: Adjust the thickness of the sauce by adding more or less cream/coconut milk or water, depending on your preference.
- Vegetarian Option: Substitute chicken with paneer or tofu for a vegetarian version of this dish.
- Serving Suggestions: Serve with steamed basmati rice, naan, or roti for a complete meal.
