Chicken Tikki Masala (India)

Cooking Time: 90 minutes

Chicken Tikka Masala is a beloved dish that blends Indian flavors with British culinary influence, making it one of the most popular dishes around the world. It's known for its vibrant orange-red color, creamy texture, and mildly spiced tomato-based sauce that appeals to a wide range of palates. Chicken Tikka Masala is thought to have originated in the UK, where Indian chefs adapted traditional Indian dishes to British tastes. It evolved from chicken tikka, a classic Indian grilled chicken dish, to include a creamy tomato sauce, which made it more appealing in colder climates.

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Ingredients (Serves 4)

For the Chicken Marinade

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• 1/2 cup plain yogurt

• 1 tablespoon lemon juice

• 2 teaspoons garam masala

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon turmeric powder

• 1/2 teaspoon chili powder

• Salt, to taste

  
  

For the Masala Sauce

• 2 tablespoons vegetable oil or ghee

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1 teaspoon paprika

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon chili powder (adjust for spice level)

• 1 can (14 oz/400 g) crushed tomatoes

• 1 cup heavy cream or coconut milk (for a dairy-free option)

• Salt, to taste

• Fresh cilantro, chopped (for garnish)

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Instructions

Marinate the Chicken

• In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt.

• Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

  
  

Cook the Chicken

• Preheat your oven to 425°F (220°C) or use a grill. Arrange the marinated chicken on a baking sheet lined with foil or skewers if grilling.

• Bake or grill the chicken for about 15–20 minutes, or until cooked through and slightly charred at the edges. Set aside.

  
  

Prepare the Masala Sauce

• In a large skillet or saucepan, heat the oil or ghee over medium heat. Add the chopped onions and cook until golden brown, about 5–7 minutes.

• Add garlic and ginger, cooking for another 1–2 minutes until fragrant.

• Add the cumin, coriander, garam masala, paprika, turmeric, and chili powder, stirring well to toast the spices for about 1 minute.

  
  

Add Tomatoes and Simmer

• Pour in the crushed tomatoes, stirring well to incorporate the spices. Reduce heat to medium-low and let the sauce simmer for about 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  
  

Finish the Sauce with Cream

• Stir in the cream (or coconut milk) and season with salt to taste. Simmer for another 5 minutes until the sauce is creamy and well-blended.

  
  

Combine and Serve

• Add the cooked chicken pieces to the sauce, stirring to coat them in the masala. Simmer for an additional 5 minutes to let the flavors infuse.

• Garnish with fresh chopped cilantro and serve hot with basmati rice, naan, or roti.