How to Make Delicious Chicken Tikka Masala

Chicken Tikka Masala is a popular and flavorful dish that originates from the Punjab region of India and Pakistan. This rich and creamy curry has become one of the most beloved dishes worldwide, especially among those who enjoy Indian cuisine. It combines marinated chicken with a blend of aromatic spices such as cumin, coriander, and garam masala before being baked or grilled until tender. The dish is then simmered in a smooth tomato-based sauce flavored with onions, garlic, cream, and various spices.

Ingredients for Chicken Tikka Masala

• 400g boneless chicken thighs, cut into cubes
• 2 tablespoons lemon juice
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 tablespoon oil for marinating
• 3-4 medium-sized onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato puree or 4 fresh tomatoes, blended
• 1.5 cups heavy cream or half-and-half milk
• 1 teaspoon cumin powder
• A pinch of ground cinnamon
• Salt to taste (optional)
• Fresh cilantro for garnishing

Instructions to Make Chicken Tikka Masala

1. Marinate the chicken: In a bowl, mix the chopped onions, garlic, lemon juice, ground coriander, garam masala, turmeric powder, cumin seeds, and oil. Add the chicken cubes and mix well to coat each piece thoroughly.
2. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 3 hours or up to overnight. The longer marination time allows better flavor absorption into the chicken pieces.
3. Grill or bake the tikka: Preheat your grill or oven broiler setting on medium heat. Thread the marinated chicken onto skewers and grill/broil for about 10-12 minutes, turning occasionally to ensure even cooking. Alternatively, you can pan-fry them until they are golden brown.
4. Cook the curry base: Heat a large skillet or saucepan over medium heat with some oil if needed. Add chopped onions and sauté until soft and translucent.
5. Add the garlic paste (if using) to the onion mixture and cook for another minute or two, stirring continuously to avoid burning.
6. Pour in the tomato puree and cumin powder into the pan. Stir well with a wooden spoon to combine all ingredients. Let it simmer on low heat for about 10-15 minutes until the sauce thickens slightly but remains pourable.
7. Once your tikka has cooled down enough, add them into the tomato-based sauce along with cream/half-and-half milk and ground cinnamon. Stir gently to avoid breaking up the chicken pieces too much while incorporating all the flavors together.
8. Simmer for another 10-15 minutes until the sauce thickens slightly but does not become dry or pasty. Adjust seasoning according to taste by adding a pinch of salt if necessary.
9. Garnish: Serve hot with fresh cilantro sprinkled over the top and accompanied by steamed basmati rice, naan bread, or roti.

Cooking Time and Servings

The entire preparation process takes approximately 45 minutes to an hour. This recipe serves four people generously as a main course meal. If you prefer smaller portions for more servings, you might need slightly less time and ingredients depending on individual preferences.

Enjoy your delicious homemade Chicken Tikka Masala!

Tips & Variations

• To make this dish spicier, add some red chili powder or cayenne pepper to the marinade. Be cautious though because you can always start with a small amount and increase gradually until reaching desired heat level.
• For vegetarians or those looking for alternatives, try replacing chicken tikka with paneer (Indian cottage cheese) or vegetables like cauliflower florets and bell peppers.
• If using fresh tomatoes instead of canned ones when making the curry base, ensure they are ripe and juicy so that they contribute enough moisture to create a good consistency without adding extra water during cooking.