Enjoy the spicy and aromatic taste of Chicken Tikka Masala as well! Smoky grilled juicy succulent chicken marinated in spices and yogurt mixed together with a spice laden tomato cream sauce filled to the brim. The cloves lend this dish a subtly smoky heat, transforming it into an exciting snack to be consumed alongside fluffy rice or hot naan. Go on in and Partake In A Flavor Adventure!!

What is Chicken tikka masala

Savor the aromatic and exotic taste of Chicken Tikka Masala, one of the best dishes that delights you in every bite with flavors bursting from Indian culinary art. Plump chicken marinated in yogurt and then gently charred with the smoky sauce —almost making love to it, endeavoring to swirl its lusciously stout creaminess. The mix of flavors—cumin, coriander, garam masala working together in perfect unison greets you on each bite and dances along your palette.

The sauce, creamy and slightly sourish in taste enshrouds the chicken perfectly like a welcoming hug; you just get to feast more. Together with some fluffy basmati rice, or and warm naan bread, this isn’t just a meal — This is an ode to taste buds coming together. Great for groups or with dinner guests, this Chicken Tikka Masala recipe is part of what makes food so special.

How to Make Chicken tikka masala

We start off with a Chicken Tikka yogurt marinade for chicken thighs. Thighs, my friends. Not breast! We need juicy meat for this recipe because we’re going to blast it with some serious heat to replicate the char-grilled flavor of Chicken Tikka!

Ingredients

For the Chicken Marinade:

• 500g boneless chicken thighs or breasts, cut into bite-sized cubes

• 1 cup plain yogurt

• 2 tablespoons lemon juice

• 2 tablespoons ginger-garlic paste (or minced ginger and garlic)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika (or cayenne for more heat)

• 1 teaspoon turmeric powder

• Salt to taste

• 1 tablespoon vegetable oil (for cooking)

For the Sauce:

• 2 tablespoons oil or ghee

• 1 large onion, finely chopped

• 2 tablespoons ginger-garlic paste

• 1 can (400g) crushed tomatoes

• 1 teaspoon garam masala

• 1 teaspoon sugar (optional, to balance acidity)

• 1 cup heavy cream

• Salt to taste

• Fresh cilantro, chopped for garnish

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, paprika, turmeric, and salt.

2. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).

Step 2: Cook the Chicken

1. Preheat your grill, oven, or broiler to high heat.

2. Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

3. Grill the chicken for about 10-15 minutes, turning occasionally until cooked through and slightly charred. The internal temperature should reach 75°C (165°F). Remove from heat and set aside.

Step 3: Make the Sauce

1. In a large pan, heat 2 tablespoons of oil or ghee over medium heat.

2. Add the chopped onion and sauté for about 5-7 minutes until golden brown.

3. Stir in the ginger-garlic paste and cook for another minute until fragrant.

4. Add the crushed tomatoes and simmer for about 10 minutes until the sauce thickens.

5. Stir in the garam masala and sugar (if using), then simmer for another 2-3 minutes.

Step 4: Combine Chicken and Sauce

1. Add the grilled chicken pieces to the sauce and mix well, allowing the chicken to absorb the flavors.

2. Gradually stir in the heavy cream, mixing until smooth and creamy. Simmer for another 5 minutes.

3. Taste and adjust salt as needed.

Step 5: Serve

1. Garnish with fresh cilantro and serve hot with basmati rice or warm naan.

Tips

• For extra smoky flavor, consider using a grill or tandoor if available.

• Adjust the spice levels according to your taste; add more chili powder for heat or reduce it for milder flavor.

• Pair with a side of raita (yogurt sauce) for a refreshing contrast.