My youngest son made this delicious naan bread that the whole family can’t get enough of. It was good on its own but I love dipping it in tzatziki. On the weekend, we decided to make it again and this time, I made chicken tikka masala to go with it. Although the list of ingredients is a long one, it is worth the effort. The chicken tikka masala came out so tasty and flavorful; it is comparable to the one we usually order in a restaurant. The chicken coated with the spices and then fried was already good, cooking it in the flavorful sauce made them taste even better. We had this awesome chicken dish with the naan bread but they go well with steamed rice as well. Enjoy!

Cooking Tips for Perfect Chicken Tikka Masala

Start by marinating the chicken for at least an hour, but if you have time, let it sit overnight. This allows the spices to really soak in and tenderize the meat. When cooking the chicken, make sure to use high heat to get a nice sear. It adds a depth of flavor that makes a big difference. For the sauce, simmer it gently to blend the spices well. If you prefer a creamier sauce, stir in some heavy cream toward the end of cooking. Don’t rush the simmering process; letting it bubble for a while helps meld the flavors beautifully.

Serving Suggestions and Variations

Chicken tikka masala pairs wonderfully with various sides. Consider serving it with basmati rice, as the fragrant rice complements the dish perfectly. You can also add a side of crispy papadums for a nice crunch. If you want to switch things up, try adding vegetables like bell peppers or peas to the sauce for extra nutrition. For a milder version, reduce the amount of chili powder or use a yogurt-based sauce. Experimenting with different spices can also change the flavor profile; adding a pinch of cinnamon or cardamom can introduce a unique twist.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Chicken breasts will work in a pinch, but they might dry out more easily than thighs. Thighs are juicier and more forgiving when it comes to cooking time.

What if I don’t have garam masala?

If you don’t have garam masala, you can make a quick substitute using equal parts of ground cumin, ground coriander, and a pinch of cinnamon. It won’t be exactly the same, but it will still add some nice flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, just warm it up on the stove over low heat, adding a splash of water or broth if it gets too thick.

Can I make this ahead of time?

Yes, you can marinate the chicken a day ahead to let the flavors develop. The cooked dish also tastes great the next day, so it’s perfect for meal prep.

What can I serve with chicken tikka masala?

This dish is fantastic with basmati rice, but you could also serve it with naan, steamed veggies, or crispy papadums for a little crunch. Pairing it with a fresh salad can balance out the richness as well.

Chicken Tikka Masala

Liza A

Tender chicken marinated in a blend of spices, simmered in a creamy tomato sauce. It's rich, flavorful, and super easy to whip up for any night.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine Indian

Servings -6 servings

Calories 450 kcal

Ingredients

1 1/2 lbs skinless boneless chicken thighs
1 tbsp vegetable oil

Marinade:

2 tsp kosher salt
2 tsp garam masala
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground turmeric
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/8 tsp ground cardamom

Sauce:

2 tbsp vegetable oil
1 onion chopped
1/4 cup tomato paste
4 cloves garlic finely grated
1 tbsp finely grated ginger or more to taste
1 cup diced tomatoes
1 13 oz/398 ml can coconut milk
1/2 cup water or as needed
Chopped fresh cilantro
1/2 tsp red pepper flakes
Sea salt and freshly ground black pepper to taste

Instructions

Place chicken in a bowl and drizzle 1 tbsp vegetable oil over chicken; toss to coat.
Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
Heat 2 tbsp oil in a large, heavy skillet over high heat. Cook chicken thighs until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
Pour the diced tomatoes (with the juices) into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Serve with steamed rice or naan bread.

Notes

Recipe slightly adapted from: Chef John

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgFiber: 3gSugar: 5g

Keyword chicken, comfort food, curry, spicy, tikka masala

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