Chicken Tikka Masala is a crowd-pleaser that’s packed with flavor and has won hearts around the globe. This dish is a vibrant blend of tender, char-grilled chicken pieces swimming in a creamy, spiced tomato sauce. It’s a perfect marriage of smoky, spicy, and savory tastes, with a hint of sweetness that ties everything together beautifully. Whether throwing a dinner party or just spicing up your weeknight meal routine, Chicken Tikka Masala is a sure hit. The dish brings people together, perfect for scooping up with warm naan or spooning over fluffy basmati rice. So, roll up your sleeves and prepare to cook up a storm with this all-time favorite that will bring a burst of joy and a whole lot of flavor to your table.
AuthorJulia ForesekCategoryChicken, IndianDifficultyIntermediateMarinate the Chicken:
Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Grill the Chicken:
Preheat your grill, grill pan, or broiler. Cook the marinated chicken until it's charred and cooked through, about 10-15 minutes. Set aside.
Prepare the Sauce:
In a large pan, melt butter over medium heat. Add onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until aromatic.
Stir in tomato puree, chili powder, garam masala, and turmeric. Cook until the sauce thickens and the butter separates from the sides.
Add grilled chicken pieces to the sauce, mix well, and cook for 5-7 minutes.
Stir in sugar, salt, and heavy cream. Cook for an additional 5-10 minutes on low heat until the chicken is tender and the sauce reaches the desired consistency.
Garnish and Serve:
Garnish with fresh cilantro and a dollop of butter. Serve hot with naan, roti, or rice.
Ingredients
Directions
Marinate the Chicken:
Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Grill the Chicken:
Preheat your grill, grill pan, or broiler. Cook the marinated chicken until it's charred and cooked through, about 10-15 minutes. Set aside.
Prepare the Sauce:
In a large pan, melt butter over medium heat. Add onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until aromatic.
Stir in tomato puree, chili powder, garam masala, and turmeric. Cook until the sauce thickens and the butter separates from the sides.
Add grilled chicken pieces to the sauce, mix well, and cook for 5-7 minutes.
Stir in sugar, salt, and heavy cream. Cook for an additional 5-10 minutes on low heat until the chicken is tender and the sauce reaches the desired consistency.
Garnish and Serve:
Garnish with fresh cilantro and a dollop of butter. Serve hot with naan, roti, or rice.
