Ah, Chicken Tikka Masala—such a rich, flavorful dish! It’s one of those iconic curries that’s both creamy and aromatic, with just the right balance of spices. Here’s a recipe that leans into the authentic flavors while still being approachable to make at home.
Authentic Chicken Tikka Masala
Ingredients:
For the Chicken Marinade:
- 500g (1 lb) boneless chicken thighs (or breast, but thighs are juicier)
- 1/2 cup plain yogurt (preferably full-fat)
- 1 tbsp lemon juice
- 1 tbsp ground ginger
- 2 cloves garlic, minced
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder (adjust to your heat preference)
- 1 tsp salt
For the Tikka Masala Sauce:
- 2 tbsp ghee (clarified butter) or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 tbsp tomato paste
- 1 can (400g/14 oz) crushed tomatoes or fresh tomato puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chili powder (adjust to your heat preference)
- 1/2 tsp ground cinnamon
- 1/2 cup heavy cream (or coconut milk for a lighter option)
- 1/4 cup water (to adjust consistency)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine all of the marinade ingredients: yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, paprika, chili powder, and salt.
- Cut the chicken thighs into bite-sized pieces and toss them into the marinade. Ensure the chicken is coated well.
- Cover the bowl and marinate in the fridge for at least 1 hour, or ideally overnight for more flavor.
2. Cook the Chicken:
- Preheat your grill or a large, heavy skillet over medium-high heat. If you’re grilling, skewer the chicken pieces for easy handling.
- Grill or sear the marinated chicken pieces for about 4-5 minutes on each side, until cooked through and slightly charred. (Alternatively, you can broil the chicken in the oven for a similar effect.)
- Once cooked, remove the chicken and set aside.
3. Make the Masala Sauce:
- In a large pan, heat the ghee or oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and golden brown.
- Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in color and flavor.
- Add the crushed tomatoes and the spices: cumin, coriander, turmeric, garam masala, chili powder, and cinnamon. Stir well and let the sauce simmer for 10 minutes to thicken and deepen in flavor. Stir occasionally.
4. Combine the Chicken and Sauce:
- Add the cooked chicken pieces to the sauce and mix well.
- Pour in the heavy cream and water, stirring to combine. Adjust the consistency by adding a little more water if the sauce seems too thick.
- Let everything simmer for another 10-15 minutes, so the flavors meld and the chicken absorbs the sauce.
5. Garnish and Serve:
- Garnish with fresh cilantro leaves.
- Serve hot with steamed basmati rice, naan bread, or roti.
Optional Tweaks:
- For a smoky flavor, you can add a bit of smoked paprika or use the “dhungar” method (smoking the curry by placing a small piece of burning charcoal in the pan, covered with a lid, for a few minutes).
- Add a squeeze of lime juice just before serving to cut through the richness and bring in some freshness.
This recipe is as authentic as you can get at home—layering flavors, textures, and spices in that classic creamy curry sauce. Enjoy!