How to Cook Chicken Tikka Masala
Indian Food Lovers
My husband and I are big fans of Indian food. We love the authenticity and the variety of this cuisine. When we go out for lunch or dinner at an Indian restaurant, there are so many delicious dishes on the menu that sometimes we even feel overwhelmed by all of the choices!
Chicken Tikka Masala
One of our favorite dishes is chicken tikka masala. We just can't get enough of the spicy and creamy tomato sauce. We love it so much, in fact, that we became interested in learning how to prepare it at home. Though it requires time and can be a little bit tedious to prepare, it is so worth it. Most of the ingredients are readily available at Asian or Indian stores. I recommend using real spices and ingredients wherever possible in order to get the most authentic taste.
Now that we've moved to our new house, we have cooked chicken tikka masala many times, especially on the weekend. We love eating this dish with fresh, homemade naan bread or steamed basmati rice.
By the way, the amount of chicken I use is plenty to serve five people. My husband and I prefer making extra so we can have leftovers the next day. Store the leftovers in an airtight container and refrigerate for up to 3 days.
For the marinade:
- 4 skinless chicken breast, cut into small pieces
- 1/2 cup plain Greek yogurt
- 2 garlic cloves, chopped
- 1 teaspoon fresh ginger, grated or chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- 1 teaspoon ground black pepper
- 1 teaspoon tandoori seasonings
- 1 teaspoon curry powder
- 1 teaspoon salt
For the sauce:
- 1 large can whole peeled tomatoes
- 1 small can tomato paste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup whole milk or 1/2 cup heavy cream
- 1/2 large white or yellow onion, chopped
- 1 green bell pepper, chopped
- Water (optional)
- Steamed basmati rice
- Naan bread
- Chopped fresh cilantro or parsley for garnish
- Marinate the chicken: In a large bowl, combine the chicken with the garlic, onions, ginger, cumin, turmeric, coriander, yogurt, tandoori seasonings, curry powder, garam masala, salt, and pepper. Use your hand to incorporate the spices with the chicken. Cover the bowl with cling wrap and let the chicken sit in the fridge 1-2 hours (the longer it marinates, the better it gets).
- Make the sauce: In a large pan, heat the butter and olive oil over moderately high heat. (Note: The oil will help the butter from burning very fast). Saute the onions and bell pepper. Stir occasionally, until light brown and caramelized about 5 minutes. Reduce the heat to medium, and add the whole peeled tomato, tomato paste, and milk. Bring the sauce to boil. Lower the heat and cover with a lid. In the meantime, cook the chicken.
- Heat a pan or skillet over medium heat. Cook the chicken breast by turning them a few times. Let the chicken cook through and browned on both sides.
- Add the cooked chicken and leftover chicken marinade into the simmering sauce and continue gently simmer it. Stirring occasionally for about 10 minutes. Add some water if you want the sauce to loosen a little bit.
- Remove the pan from the heat.
- Serve with steamed basmati rice or naan bread. Garnish with fresh chopped parsley or cilantro.
- Enjoy while it's hot.
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