Craving a taste of India? Dive into the world of Chicken Tikka Masala, a delightful Indian dish that’s sure to satisfy your savory cravings. This creamy, flavorful curry is a classic favorite, boasting tender pieces of marinated chicken cooked to perfection in a rich, spiced tomato sauce. Whether you prefer it mild or with a bit of heat, Chicken Tikka Masala is a dish that will surely delight your taste buds.
Ingredients List
Chicken Tikka Marinade
- 600g/1.2lb chicken thigh (boneless, skinless), cut into 3cm/2.2″ cubes
- 1/2 cup plain yoghurt (full fat is best, Greek is fine)
- 6 cloves garlic, minced (~1.5 tbsp)
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal, or smoky)
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch of black pepper
- 2 tsp lemon juice
Cooking Chicken
- 1-2 tbsp oil
Curry Sauce Spices
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tsp coriander
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
Curry Sauce
- 3 tbsp (65ml) vegetable oil
- 30g/2 tbsp unsalted butter or ghee
- 1 onion, finely chopped (brown, white, or yellow)
- 1 tsp salt
- 2 tbsp fresh ginger, grated
- 6 cloves garlic, crushed or grated
- 1 tbsp paprika (not smoked)
- 1 2/3 cups (400ml) tomato passata (tomato puree)
- 1 2/3 cups (400ml) water
- 100ml (1/3 cup + 1 tbsp) cream (thickened or pure is fine)
- 1 tsp sugar
- 50g/3 tbsp unsalted butter or ghee
Serving
- Basmati rice
Required Kitchen Tools
When preparing Chicken Tikka Masala, having the right kitchen tools can make the process smoother and more enjoyable. Here are the essential tools you will need:
- Mixing Bowls: For marinating the chicken and mixing the sauce ingredients.
- Large Skillet or Pan: To cook the chicken and the curry.
- Spatula or Wooden Spoon: For stirring the curry and ensuring even cooking.
- Knife and Cutting Board: To cut the chicken into bite-sized pieces and chop other ingredients.
- Measuring Cups and Spoons: To measure the ingredients accurately.
Having these tools on hand will set you up for a successful Chicken Tikka Masala-making experience.
Chicken Tikka Preparation
Preparing the chicken for Chicken Tikka Masala is a crucial step in achieving the perfect texture and flavor. Follow the steps below to mix the ingredients and marinate the chicken properly.
Mixing the Chicken Marinade
To start the chicken preparation, combine the yoghurt, minced garlic, grated ginger, garam masala, salt, cumin, ground coriander, paprika, vegetable oil, cayenne pepper (if using), black pepper, and lemon juice in a large mixing bowl. Mix well to ensure all the spices are evenly distributed.
Marinating the Chicken
Add the chicken thigh pieces to the marinade, ensuring each piece is well-coated with the mixture. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or preferably overnight. This allows the flavors to penetrate the chicken, making it tender and flavorful.
Cooking the Chicken
Preparing the Pan
Heat 1-2 tablespoons of oil in a large skillet or pan over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the pan.
Cooking the Chicken
Cook the chicken in the skillet for about 8-10 minutes, turning occasionally, until the chicken is cooked through and has a nice golden-brown color on the outside. Ensure the chicken is fully cooked by checking that the internal temperature reaches at least 165°F (75°C).
Removing the Chicken
Once the chicken is cooked, use a slotted spoon to remove it from the pan and set it aside on a plate. Leave the remaining juices and bits in the pan, as they will add extra flavor to the curry.
Curry Sauce Preparation
Cooking the Aromatics
In the same pan with the remaining juices from cooking the chicken, add the vegetable oil and butter or ghee. Heat over medium heat until the butter is melted. Add the finely chopped onion and 1 tsp of salt, and sauté until the onion becomes soft and translucent, about 5-7 minutes.
Adding Garlic, Ginger, and Spices
Add the grated ginger and crushed garlic to the pan, sautéing for another 1-2 minutes until fragrant. Then, add the turmeric, garam masala, ground coriander, cumin, cardamom powder, cayenne pepper, and paprika. Stir well to combine, allowing the spices to cook for 1-2 minutes.
Making the Sauce
Pour in the tomato passata and water, stirring to combine. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combining and Simmering
Adding the Cream and Sugar
Once the sauce has simmered and thickened slightly, reduce the heat to low and stir in the cream and sugar. This will give the curry its characteristic rich and creamy texture.
Returning the Chicken to the Pan
Add the cooked chicken pieces back into the pan, stirring well to coat them evenly with the curry sauce. Let the chicken simmer in the sauce for an additional 10-15 minutes, allowing the flavors to meld together and the chicken to absorb the delicious curry flavors.
Adjusting the Consistency
If the sauce is too thick, you can add a bit more water or cream to reach your desired consistency. Conversely, if the sauce is too thin, let it simmer a bit longer until it reaches the desired thickness.
Final Touches
Adding Butter or Ghee
For an extra layer of richness, stir in 50g/3 tbsp of unsalted butter or ghee just before serving. This adds a lovely gloss and enhances the flavor of the curry.
Garnishing
For a pop of color and added freshness, sprinkle chopped fresh cilantro over the top of the Chicken Tikka Masala just before serving.
Serving and Storage
Serving
Chicken Tikka Masala pairs wonderfully with Basmati rice. Prepare the rice according to the package instructions while the curry simmers. For an authentic experience, you can also serve the curry with naan bread, which is perfect for scooping up the rich sauce.
To serve, spoon a generous portion of the Chicken Tikka Masala onto a plate or into a bowl. Add a serving of Basmati rice on the side. Garnish with fresh cilantro for an added touch of freshness and flavor.
Optional Side Dishes
To complete your meal, consider adding some traditional Indian sides:
- Naan Bread: Soft and pillowy naan bread is perfect for dipping into the creamy curry sauce.
- Raita: A cooling yogurt-based condiment with cucumber and mint that complements the rich flavors of the curry.
- Papadums: Thin, crispy lentil wafers that add a delightful crunch to your meal.
Storage Instructions
Refrigeration
If you have any leftovers, store them in an airtight container in the refrigerator. Chicken Tikka Masala can be kept fresh for up to 3 days when properly stored. To reheat, gently warm the curry on the stovetop over low heat or in the microwave, adding a splash of water or cream to maintain the sauce’s consistency.
Freezing
For longer storage, you can freeze Chicken Tikka Masala. Place the cooled curry in a freezer-safe container or zip-top bag, removing as much air as possible. It can be stored in the freezer for up to 2 months. To reheat, thaw the curry in the refrigerator overnight and then warm it on the stovetop, adding a bit of cream or water if needed to restore the sauce’s texture.
Conclusion
Mastering Chicken Tikka Masala opens up a world of delightful culinary possibilities. From the rich, creamy sauce to the tender, flavorful chicken, this dish is a versatile canvas for culinary experimentation. By following the detailed instructions provided, you can easily recreate the authentic taste and texture of Chicken Tikka Masala in your own kitchen. Remember, the key lies in precision and creativity. Whether you choose to stick to tradition or add your own twist, the joy of making and enjoying this delectable dish knows no bounds. With proper storage techniques, you can savor the freshness of Chicken Tikka Masala for days or even weeks to come. So, roll up your sleeves, grab your ingredients, and embark on a delicious journey into the world of Chicken Tikka Masala.
Enjoy your cooking experience and the delightful flavors of homemade Chicken Tikka Masala!