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Authentic Chicken Tikka Masala

A comforting dish of tender chicken in a creamy, spiced tomato sauce, perfect for gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 1300
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb chicken breast, cut into cubes Boneless and skinless preferred.
  • 1 cup plain yogurt Can be replaced with Greek yogurt for creaminess.
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala Can be substituted with a mix of cinnamon, cumin, and coriander.
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder Adjust for spice preference.
For the Sauce
  • 2 tablespoons vegetable oil Can substitute with olive oil.
  • 1 large onion, finely chopped
  • 1 can tomato puree (15 oz) Can substitute with crushed tomatoes.
For the Rice
  • 2 cups basmati rice Can substitute with any long-grain rice.
  • 4 cups water

Method
 

Preparation and Marinating
  1. Combine chicken, yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, and chili powder in a bowl. Allow to marinate for at least an hour or overnight.
Cooking the Chicken
  1. Heat vegetable oil in a large pan over medium heat. Add the onion and sauté until golden brown (about 5-7 minutes).
  2. Add the marinated chicken into the pan with sautéed onion. Cook for about 10 minutes, stirring occasionally, until fully cooked.
Making the Sauce
  1. Stir in the tomato puree and season with salt to taste. Allow to simmer for about 15 minutes, stirring occasionally.
Cooking the Rice
  1. Rinse the basmati rice under cold water until clear. In a separate saucepan, combine the rinsed rice with 4 cups of water, bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes until water is absorbed.
Serving
  1. Serve Chicken Tikka Masala with basmati rice, garnished with fresh cilantro.

Notes

Best served with warm naan or cucumber raita. Can be stored in an airtight container in the fridge for up to 3 days; freeze for up to 3 months. Reheat over low heat or in a microwave.