Description
This Chicken Tikka Masala recipe combines marinated chicken chunks broiled to perfection and simmered in a creamy, spiced tomato sauce. The dish is rich in flavor with aromatic garam masala, garlic, and ginger, served best with rice or naan for a classic Indian-inspired meal.
Ingredients
Scale
Marinade
- 1 cup plain yogurt, full fat works best
- 2 teaspoons minced garlic
- 1 tablespoon fresh ginger, grated/minced
- 2 teaspoons garam masala
- 2 pounds chicken breasts, boneless skinless, cut into 1 inch cubes
Sauce
- 3 tablespoons oil
- 1 onion, diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated/minced
- 1 28-ounce can kitchen ready tomatoes
- 1 teaspoon salt
- 1/2 cup plain yogurt, full fat works best
- 1/4 cup chopped cilantro
- Rice and/or naan for serving
Instructions
- Marinate the Chicken: In a large bowl, combine 1 cup yogurt, 2 teaspoons minced garlic, 1 tablespoon grated ginger, and 2 teaspoons garam masala. Add the cubed chicken breasts and mix thoroughly to coat. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to infuse.
- Preheat the Broiler: Position an oven rack about 6 inches from the top broiler element and turn the oven to broil. This will prepare for cooking the chicken slices quickly and evenly.
- Start the Sauce: Heat a large pot over medium-high heat. Add 3 tablespoons oil and diced onions. Sauté until onions begin to soften, about 2 minutes.
- Add Aromatics and Tomatoes: Stir in 1 tablespoon garam masala, 1 tablespoon tomato paste, 2 teaspoons minced garlic, and 2 teaspoons grated ginger with the softened onions. Cook for about 1 minute until fragrant. Then, add the canned kitchen ready tomatoes and 1 teaspoon salt. Bring to a simmer, reduce heat to medium-low, cover, and let cook for 15 minutes to develop flavors.
- Broil the Chicken: Spread the marinated chicken evenly on a sheet pan in a single layer. Place under the preheated broiler and cook for 5 minutes. Toss or flip the chicken and cook for an additional 5 minutes or until the internal temperature reaches 165ºF, ensuring the chicken is cooked through and slightly charred.
- Finish the Sauce and Combine: Remove the chicken from the oven and let rest briefly. Turn off the heat on the sauce. Stir in 1/2 cup plain yogurt and 1/4 cup chopped cilantro until smoothly combined. Then add the broiled chicken pieces back into the pot and stir to coat the chicken in the sauce.
- Serve: Serve the Chicken Tikka Masala hot over steamed rice and/or with warm naan bread for an authentic and satisfying meal.
Notes
- Marinating the chicken overnight deepens the flavor and tenderness.
- Use full-fat yogurt for a richer, creamier sauce.
- Broiling the chicken gives a nice char that mimics traditional tandoor cooking.
- Adjust spice levels by varying the amount of garam masala or adding chili powder if desired.
- Leftovers keep well refrigerated for 2-3 days and taste great reheated.
- For a gluten-free meal, serve with rice or gluten-free naan.
