Description
Chicken Tikka Masala with Rice
Ingredients
For the Chicken Marinade:
1 lb chicken breasts or thighs (cut into chunks)
1/2 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger (minced)
1 tbsp garlic (minced)
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cayenne pepper
Salt to taste
For the Masala Sauce:
2 tbsp butter or oil
1 large onion (finely chopped)
3 garlic cloves (minced)
1 tbsp ginger (minced)
2 tsp garam masala
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp chili powder
1 cup tomato puree or crushed tomatoes
1/2 cup heavy cream
Salt and pepper to taste
For Serving:
2 cups cooked basmati rice
Fresh cilantro (chopped, for garnish)
Directions
Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger, garlic, and spices. Add the chicken, coat well, and marinate for at least 30 minutes (or overnight for best flavor).
Cook the Chicken: Heat a skillet over medium heat. Add a little oil and cook the chicken until browned and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt butter or heat oil. Sauté onions until golden, then add garlic and ginger. Stir in garam masala, cumin, turmeric, paprika, and chili powder. Cook for 1 minute.
Simmer the Sauce: Add tomato puree and simmer for 10 minutes, stirring occasionally. Pour in heavy cream and simmer for another 5 minutes. Adjust salt and pepper to taste.
Combine: Add the cooked chicken to the sauce and simmer for 5 minutes until coated and heated through.
Serve: Plate over basmati rice and garnish with fresh cilantro.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
1. Marinate Thoroughly: Combine all marinade ingredients in a bowl. Add chicken chunks, ensuring each piece is fully coated. Cover and refrigerate. For maximum flavor, marinate overnight.
2. Cook the Chicken: Heat a tablespoon of oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if needed. Cook for 5-7 minutes until browned on all sides and cooked through. Remove and set aside.
3. Build the Sauce Base: In the same skillet, melt the butter. Add the finely chopped onion and cook for 6-8 minutes until soft and golden brown. Add the minced garlic and ginger, cooking for another minute until fragrant.
4. Bloom the Spices: Add all the dry spices (garam masala, cumin, turmeric, paprika, chili powder) to the onion mixture. Stir constantly for about 60 seconds. This step unlocks the oils and deep flavors of the spices.
5. Create the Masala: Pour in the tomato puree, scraping up any browned bits from the pan. Reduce heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
6. Finish the Sauce: Stir in the heavy cream and simmer for an additional 5 minutes. Season with salt and pepper. Add the cooked chicken back to the skillet, stirring to coat. Simmer together for 5 minutes to let the flavors meld.
Serving Suggestions
Serve your Chicken Tikka Masala over a bed of fluffy basmati rice. For a complete meal, pair it with warm naan bread or roti for dipping. A side of cooling cucumber raita or a simple green salad helps balance the richness. Garnish generously with fresh chopped cilantro.
How-to Summary
Marinate chicken in spiced yogurt, then pan-sear until cooked. In the same pan, sauté onions, ginger, and garlic, then bloom the spices. Add tomato puree and simmer. Finish with cream, return chicken to the sauce, and heat through. Serve over rice.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Thighs are more forgiving and often result in juicier, more flavorful chicken in this dish due to their higher fat content.
How can I make this dish dairy-free? Substitute the yogurt with coconut milk or a dairy-free yogurt alternative. For the cream, use full-fat coconut milk or a cashew cream.
My sauce is too thin. How can I thicken it? Let it simmer uncovered for a few extra minutes to reduce. Alternatively, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of water, then stir it into the simmering sauce.
Can I prepare this ahead of time? Yes, the flavors often improve overnight. Prepare the entire dish, cool, and refrigerate. Reheat gently on the stovetop, adding a splash of water or cream if needed.
What’s the best substitute for heavy cream? Full-fat coconut milk is an excellent alternative that adds a subtle sweetness. For a lighter option, half-and-half can work, but avoid boiling it to prevent curdling.
Common Mistakes to Avoid
- Not Marinating Long Enough: 30 minutes is the minimum. For tender, flavorful chicken, aim for several hours or overnight.
- Overcooking the Chicken: Sear it just until cooked through to keep it juicy. It will simmer again in the sauce.
- Not Blooming the Spices: Adding dry spices directly to the onions and cooking briefly is crucial for depth of flavor. Don’t skip this step.
- Using Cold Cream: Let the cream come to room temperature before adding it to the hot sauce to prevent curdling.
Conclusion
This Chicken Tikka Masala recipe brings the vibrant, comforting flavors of Indian cuisine to your home kitchen. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is both impressive and deeply satisfying. The key lies in the marination, the careful layering of spices, and the rich, creamy sauce. Enjoy the process and the delicious, flavor-explosion result with family and friends.